Description
Ground beef and vegetables in a creamy tomato sauce make the base of the casserole and then cheesy mashed potatoes are cooked on top. Surprisingly delicious! Use your Instant Pot to quickly get this recipe going!
Ingredients
Scale
- 3 1/2 pounds Russet potatoes, peeled and cubed
- 1/2 cup milk
- 2 Tbsp butter
- 1 pound lean ground beef
- 1 cup diced onion
- Salt and pepper
- 1 (15 oz) can corn, drained
- 1 (15 oz) can green beans, drained
- 1 (10.5 oz) can cream of mushroom soup
- 2 (8 oz) cans tomato sauce
- 1 cup shredded cheddar or colby jack cheese
Instructions
- Pour 1 ½ cups of water into Instant Pot. Add peeled potatoes to a steamer basket. Lower the basket into the Instant Pot.
- Cover and lock lid into place. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes. When time is up move valve to venting and remove the lid.
- Carefully remove the steamer basket. Pour the potatoes into a large bowl. Mash them well. Stir in the milk and butter and salt and pepper to taste. Set aside.
- Pour the water out of the Instant Pot and dry it out. Set Instant Pot to saute setting. When display says HOT add in the ground beef and break it up. Add in the onions. Brown the beef until it is fully cooked through. Drain off excess grease. Lightly salt and pepper the beef.
- Stir the corn, beans, cream of mushroom soup and tomato sauce into the beef.
- If baking in the oven: Add the beef mixture into bottom of 9×13 inch baking dish. Spoon the mashed potatoes over the top and spread out as much as you can to cover the beef mixture. Bake at 350 for 15 minutes. Sprinkle with the cheese and bake for 5 more minutes. If baking in the Instant Pot with an air fryer lid: Spread out the beef mixture evenly. Spoon the mashed potatoes evenly over the top and spread them out as much as possible. Air fry for 7 minutes at 350. Sprinkle the cheese on top and air fry for 3 more minutes.
- Scoop onto plates and serve.
- Category: Beef
- Method: Instant Pot/Air fryer lid/Oven