This is so cheesy and creamy…my family can’t get enough!
Okay, if you were on the fence about Instant Pot, try this on for size: it can cook potatoes in 10 minutes. Ten. Minutes. Isn’t that insane? Here, we’ve got a super filling, protein-packed, cheesy masterpiece for you – beef and potatoes instant pot casserole. So this is a bit of a two-part process, in that we cook the beef and potatoes in our Instant Pot and then bake it in a 9×13-inch baking dish to turn the cheese into melted perfection, but it’s all worth it in the end! And you can still get this dish on the table in under half an hour!
So what makes this dish so yummy? At its heart, it’s mostly just beef and potatoes…and cheese. Add in your seasonings – don’t be shy – let the Instant Pot do its thing and then mix in the heavy cream and cheese. You could just stir everything until the cheese is melted and a sauce forms, but popping this in the oven for 10 minutes really makes all the difference; it thickens the sauce and gives you a melted, ooey-gooey topping that ties everything together. We should know, we ate, like, half of the dish the other night….
Whether it’s as a hearty side dish or as the star of the show, this flavorful casserole does not disappoint. We love the saucy, cheese-coated potatoes, and the bites of beef are just so good. You can’t go wrong here, and we know that once you try it you’ll love it as much as we do. Grab your Instant Pot and get cooking!
Cheesy Beef And Potato Casserole
Serves 4-6 25 minutes
- 1 1/2 pounds lean ground beef, browned
- 6 russet potatoes, peeled and sliced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3/4 cup heavy cream
- 1 teaspoon paprika
- 1 cup low-sodium chicken broth
- 2 cups sharp cheddar cheese, grated, divided
- kosher salt and freshly ground pepper, to taste
- Preheat oven to 425º F and lightly grease a 9x13-inch baking dish with non-stick spray.
- Place browned beef in the bottom of your Instant Pot and top with sliced potatoes.
- Sprinkle onion powder, garlic powder and paprika over potatoes and stir everything together.
- Pour chicken broth over the mixture, then seal the lid and seal the pressure gauge.
- Manually set to pressure cook for 10 minutes, then let pressure release naturally.
- Open lid and stir in milk and 1 1/2 cups cheese, then transfer mixture to greased baking dish.
- Top with remaining 1/2 cup cheese, then place in oven and bake for 10-15 minutes, or until cheese is melted and bubbly.
- Remove from oven and let cool 10 minutes before serving.
Recipe adapted from The Awe Filled Homemaker