Instant Pot Beef & Cheesy Potatoes Makes The Perfect Dish For Any Day Or Event And, With Just A Couple Minutes Of Prep, It’s Sure To Be A Hit Every Time!
We love Instant Pot beef recipes including this favorite, Instant Pot Ground Beef Enchilada Pasta and this roundup, Instant Pot Ground Beef Recipes.
Instant Pot Beef & Cheesy Potatoes
The Instant Pot is just a crazy love for me. I love, love, LOVE how easy it is to throw everything in and have a delicious meal in no time at all. This recipe is no different!
Made with beef, potatoes and, of course, cheese, the combination couldn’t be any better! The ingredients for this won’t cost more than $10 or so if you have the spices on hand, and that makes it even better!
INSTANT POT BEEF & CHEESY POTATOES
Instant Pots never go out of style any time of year! Summertime is so busy and it’s hard to keep at it with delicious meals. Thankfully, the Instant Pot has us covered and this recipe is sure to be a hit!
The kids really love this one because, well, you can make it all ooey-gooey with cheese and how delicious is that?!
WHAT INSTANT POT DO YOU USE?
I like to use the 6 quart Instant Pot for most of my recipes, but if I need a little more room, I’ll use the 8 quart Instant Pot. Either way, your food will be tasty.
When I’m using ground beef in my recipes, I really like to use my Easy Greasy Colander so that it will just catch any extra grease for me in the special bowl that fits right under it. It’s pretty great!
WHAT TO SERVE WITH INSTANT POT BEEF AND CHEESY POTATOES RECIPE?
This recipe can almost be set by itself! The potatoes and beef give it a good balance, but here are a few things you could always add as a side dish:
- Salad
- Rolls
- Steamed Veggies
- Casserole (like a squash casserole)
HOW CAN I MAKE IT CREAMIER?
If you want, you can always add some heavy cream to make it a bit creamier. Adding sour cream as a garnish works, too! A cream of mushroom or celery soup would work too.
CAN I ADD SPICE?
Of course! A lot of people like to add spice. For this one, I would recommend adding spice as a garnish (in the form of hot sauce or something like that), or add in some diced jalapeños (or other pepper of choice) into the pot!
DID YOU CHANGE THE RECIPE?
Yes, the first time I made this recipe, I made it with my older Instant Pot. I didn’t get a burn notice when I made it, but I received a few emails stating that some other people who tried it, did get the burn notice. I tried it again with my newer Instant Pot and I did get the burn notice.
So, I did some tweaking and decided that we needed a little bit more liquid so that there is more steam to cook it in and needed a little longer cooking time due to the density of the layers. These changes are noted in the recipe below, but I thought I’d tell you about them, in case you’ve tried this recipe and it resulted in a burn notice. It should now work just fine for newer and older Instant Pots. Please let me know though if you have different results.
WANT MORE EASY INSTANT POT BEEF RECIPES?
- Instant Pot Italian Beef Stew
- Instant Pot Ground Beef Stroganoff
- Instant Pot Ground Beef Enchilada Pasta
- Instant Pot Porcupine Meatballs Recipe
Instant Pot Beef & Cheesy Potatoes
Ingredients
- 1.5 lbs ground beef
- 6 large uncooked potatoes
- 2 cups shredded cheddar cheese
- 2 C. water
- 1 Tbsp Italian seasoning
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp pepper
- Cooking Spray
Instructions
- Brown ground beef in Instant Pot on the Saute function or in a skillet on the stove. If using the Instant Pot, remove meat and drain any grease out. Do a quick rinse of the inner pot before continuing.
- Combine all spices together in a small bowl. Mix well.
- Slice potatoes into 1/8 to 1/4” thick slices.
- Place trivet in bottom of Instant Pot and 2 cups of water.
- On top of trivet, layer 1/4 sliced potatoes and ground beef, then top with 1/4 of the shredded cheese. Sprinkle 1/4 of the seasoning over the top of that.
- Repeat 2-3 more times. I usually save my last layer of cheese for after it's done cooking. It melts nicely right over the top.
- Place the lid on the Instant Pot, set the valve to closed and set the Instant pot for 20 minutes on high pressure.
- Once the timer has gone off, release the pressure and serve.
Video
Notes
Nutrition
MADE THIS RECIPE?
Show me what you made on Instagram or Facebook and tag me at @sidetrackedsarah or hashtag it at #sidetrackedsarah.
Family Happenings This Week From our Family of 9:
This is my daughter Reagan. She turned 16 in June and we had a Murder Mystery Birthday Party for her, using a Hawaiian theme. (Thus the lei and grass skirt) The cake is our famous Peanut Butter Cup Cake. So yummy!
Danielle says
We love this recipe! I did 2 cups of the broth instead of water, I think it made it more flavorful. Also did 18mins for the pressure cook time. I’ve done 20 before and the potatoes were too done. We’ll continue to make this recipe!
Donna says
Oops, sorry. I re-read AFTER posting. My mistake!,
Donna says
I may be missing something, but I didn’t see anything about chicken broth in the Ingredients list, just water. I’m in the creating middle right now so I guess I’ll try two cups broth. Wish me luck!
Dawn Allen says
Made this once and we loooved it! I would greatly appreciate more specifics on the quantity of potatoes. I don’t remember exactly how many I used when it turned out well last time. Quantity of potatoes in ounces would make a huge difference in making it well consistently. If you’re able to weigh them next time you make this and can share, that would be awesome. Thank you for the site and for fabulous recipes!
Judy says
I’ve made this a few times and it’s very tasty. It’s easy to prep and a nice quick dinner. I add sliced carrots so there’s more vegetables.
Stav says
Are you supposed to put foil in between each layer? Or just layer the food on top of itself?
Sarah says
No, layer the food on top of itself.
JANICE TALMADGE says
I don’t know what I did wrong… I used all the listed ingredients and placed in layers as stated but my instant pot (Duo) needed much more liquid! It would not pressurize AND it read burnt?
Sarah says
Did you use the trivet?
Rhonda says
You may want to change your prep and cook time! I almost didn’t finish reading the recipe after seeing almost 4 hour prep!! Thankfully it was fast and easy and delish too
Sarah says
Thanks for the heads up, its fixed….
Bella says
This looks great! Question on the foil though. How would that work? I’m picturing a trivet covered in foil with very careful layers. Is this right?
As far as the pan goes as long as the pan fits in said pot it should work right? I’m of the impression everything, ingredient wise, will steam and melt.
I’m making sure I understand. Thank you for helping
Amanda Piette says
This was amazing..Just a side note…the time on the recipe states 3 hours, 52 minutes… May want to change it..Love it and thank you!
Jillian says
This is one of our favorite recipes! It’s so good! Sometimes we switch it up and do them with garlic powder instead of the other seasonings. We’re never disapointed though!