Description
Ground beef, potatoes, vegetables and cheese casserole made fast and easy with your Instant Pot.
Ingredients
Scale
- 1 pound lean ground beef
- 1 cup diced onion
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 cup beef broth
- 26 ounces Russet potatoes, peeled and cubed (about 5 small/medium potatoes)
- 1 (10.5 oz) can cream of celery soup
- 1 cup frozen shelled edamame or peas or corn
- 1 cup shredded cheddar cheese
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the ground beef and break it up. Add in the onions. Brown for about 5 minutes. Drain off excess grease.
- Stir in the salt, pepper and garlic powder. Pour in the broth so that nothing is sticking. Turn off Instant Pot.
- Layer the potatoes on top, then spoon the soup over the top of the potatoes and finally add in the vegetables.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Stir. Salt and pepper to taste. Sprinkle cheese on top and let it melt. Serve and enjoy!
- Category: Beef
- Method: Instant Pot