Cheesy Instant Pot Ground Beef and Potatoes

• servings: 6 servings
• active time: 5 minutes
• total time: 29 minutes

Ingredients

1 lb ground beef

3 cups diced frozen hash browns

1 cup beef broth

1 tsp Montreal steak seasoning

2 cups homemade cream of chicken soup (or 1 can cream of chicken soup)

2 cups shredded cheese, divided (I used Colby Jack)

Directions

In the insert pot of the Instant Pot, brown the ground beef using the Saute function. Break apart the beef as it cooks, crumbling it.

Once beef is browned, press Cancel to turn off the Saute function and drain any excess grease. Add hash browns, beef broth, and steak seasoning.

Close lid and set the vent to the sealed position. Select a cook time of 4 minutes at high pressure.

When the cook time is complete, allow a 5 minute natural release of pressure, followed by a quick release of remaining pressure. Press Cancel to turn off the Instant Pot.

Remove lid and stir in the cream of chicken soup and 1 1/2 cups of shredded cheese, stirring to combine and allowing cheese to melt. Add salt and pepper to taste, if needed.

Sprinkle remaining 1/2 cup of shredded cheese on top and place lid on top, allowing the steam to melt the cheese.

Remove lid and serve!

Nutrition

• Serving Size: 1
• Calories: 445
• Total Fat: 29 g
• Saturated Fat: 11 g
• Unsaturated Fat: 15 g
• Trans Fat: 1 g
• Cholesterol: 83 mg
• Sodium: 815 mg
• Total Carbohydrate: 21 g
• Dietary Fiber: 2 g
• Total Sugars: 1 g
• Protein: 25 g