Vacation’s Over Casserole

Vacation’s Over Casserole–Instant Pot creamy buttermilk mashed potatoes topped with beef cubes, green chiles and a sauce with a kick.

Vacation’s Over Casserole

Oh man! I can’t believe it’s already August. We go back to school in mid August so we are running out of summer. To help ease the pain I made a delicious dinner with seasoned cubes of beef in a slightly spicy sauce and then mashed potatoes. You can make it all in the Instant Pot at the same time. Easy peasy. I served this to our neighbors and they loved it. I think you’ll really love it too. Enjoy!

Ingredients/Substitution Ideas

• Olive oil–or canola oil
• Beef stew meat–or chuck roast cut into cubes
• Kosher salt
• Black pepper
• Chili powder
• Cumin
• Garlic powder
• Onion
• Beef broth–or chicken broth
• Diced green chiles–I used mild
• Russet potatoes–or red potatoes
• Butter
• Buttermilk–or 1/3 cup milk with a tablespoon of sour cream

Steps

Turn Instant Pot to saute setting. When display says HOT add in the olive oil and swirl around. Add in the beef stew meat and brown for about 4 minutes on both sides.

Sprinkle in the salt, pepper, chili powder, cumin, garlic powder and stir to coat the beef.

Add in the onion and saute for 4 minutes. 

Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 

Dump in the diced green chiles. Place the whole peeled potatoes into the pot.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 20 minutes. When time is up let pot sit for 10 (or more) minutes and then move valve to venting and remove the lid. 

Carefully move the potatoes out of the pot and place them in a bowl. Mash. Stir the butter, buttermilk and a pinch of salt and pepper into the potatoes.

Scoop some potatoes onto a plate and top with a scoop of the beef and sauce. Eat and enjoy!

Notes/Tips

• Serve with a side of roasted green beans or asparagus.
• I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
• This recipe can easily be doubled. You may have to brown the meat in batches if you double it.
• Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
• This recipe is gluten-free.
• Another recipe you can make with buttermilk is Creamy Tomatillo Ranch Dressing.

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.