Cheesy Hamburger Potato Casserole in the Pressure Cooker
This comforting casserole brings together cheesy, savory flavors with tender potatoes in no time thanks to the pressure cooker.
Equipment
- 1 Skillet Large, for browning beef
- 1 Pressure Cooker With sealing ring
- 1 Baking Dish 9x13 inch or similar size
Ingredients
Main ingredients
- 1 (14 ounce) can cheddar cheese soup
- 1 (12 ounce) can evaporated milk or whole milk
- ½ cup heavy cream
- 1 pound ground beef
- 1 cup diced onion
- 3 cloves garlic minced
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 ½ pounds Yukon gold potatoes
- 1 cup shredded cheddar cheese
- Fresh parsley for garnish
Instructions
Instructions
- Brown your ground beef on medium heat in a big skillet and drain the fat.
- Add your diced onion and minced garlic. Cook until the onions are translucent and fragrant.
- Season with paprika, salt, and pepper, and mix well.
- In a separate bowl, combine cheddar cheese soup, evaporated milk, and heavy cream until smooth.
- Grease a 9x13 inch baking dish or pressure cooker-safe dish with oil.
- Layer half the sliced potatoes in the dish, followed by half of the beef mix and half the cheesy soup mixture.
- Repeat the layers: potatoes, beef, and soup mix.
- Cover the dish tightly with aluminum foil and place in the pressure cooker.
- Seal the cooker and cook on high pressure for about 10 minutes, then quick release.
- Sprinkle the shredded cheddar on top, close the lid, and allow to melt for a few more minutes.
- Garnish with fresh parsley before serving.
Notes
Serve warm and enjoy the comforting combination of cheesy broth and tender potatoes. Perfect for busy nights when you need something quick and satisfying!