Ingredients
- 1 pound lean ground beef (I used 93/7)
- 1/2 cup diced onion
- 1 tsp seasoned salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1/2 cup beef broth
- 1 pound Russet potatoes (about 3 medium), peeled and cubed
- 2 ribs of celery, diced
- 3 carrots, peeled and sliced
- 1 (10.5 oz) can cream of chicken soup
- 1 Tbsp Worcestershire sauce
Instructions
- Brown and season the beef: Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Add in the onions. Brown the beef for about 5 minutes. Stir in the seasoned salt, pepper and garlic powder.
- Deglaze the pot: Pour in the broth and scrape the bottom of the pot so that nothing is sticking. Turn off sauté setting.
- Layer in ingredients: Dump potatoes, celery, carrots and finally cream of chicken soup into the pot. Don’t stir.
- Pressure cook: 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 the pot sit for 5 minutes and then move the valve to venting. Remove the lid.
- Serve: Stir in the Worcestershire sauce. Scoop onto plates and serve
Notes
- Serve with a biscuit or some cornbread and honey butter.
- I used my 6 quart Instant Pot. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- To make this recipe gluten free leave out the cream of chicken soup and substitute it with 4 ounces of cream cheese instead.
Nutrition
Total calories: 376 | Total Fat 14.1 g | Saturated Fat 4.9 g | Cholesterol 77.9 mg | Sodium 1135.7 mg | Total Carbohydrate 33.4 g | Dietary Fiber 6.6 g | Sugars 4.7 g | Protein 28.5 g
Prep Time
20 minutes
Cooking Time
5 minutes
Total Time
25 minutes
Serves
4-6
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