Cowboy’s Supper (Instant Pot Recipe)

 

Cowboy’s Supper (Instant Pot Recipe)–an easy, 10-ingredient, one pot meal with ground beef, potatoes, beans, rotel, corn and cheese.

1 pound ground beef

1 cup diced onions

4 Tbsp dry ranch dressing mix, divided (I use Hidden Valley)

1 cup beef or chicken broth (or 1 cup water + 1 tsp better than bouillon)

1 1/2 pounds yukon gold potatoes, cut into cubes (peeled or unpeeled)

1 (10 oz) can Rotel (diced tomatoes with green chiles)

2 cups frozen sweet white corn

1 (15 oz) can chili beans

1 cup shredded sharp cheddar cheese

2–3 Tbsp instant potatoes

Instant Pot Instructions:

Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up*. Add in the onions. Brown for about 5 minutes. Drain any excess grease. Stir in 2 Tbsp of the ranch dressing mix.  

Pour the broth into the pot and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.

Add in the potatoes. Sprinkle remaining 2 Tbsp of ranch dressing mix on top of the potatoes. Dump the rotel, chili beans and corn on top of the potatoes. Don’t stir. 

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 move valve to venting. Remove the lid.

To thicken stir in 2-3 Tbsp of instant potatoes. 

Stir in the cheese.

Scoop into bowls and serve. 

Slow Cooker Instructions:

Brown the ground beef and onions in a pan on the stove. Drain excess grease. Add meat and onions into slow cooker.

Stir in ranch dressing mix, potatoes, rotel, chili beans and corn.

Cover and cook on low for 4-6 hours, or until potatoes are tender.

Stir in the cheese.

Scoop into bowls and serve