INGREDIENTS
1 1/2 pounds lean ground beef, browned
6 russet potatoes, peeled and sliced
1 teaspoon onion powder
1 teaspoon garlic powder
3/4 cup heavy cream
1 teaspoon paprika
1 cup low-sodium chicken broth
2 cups sharp cheddar cheese, grated, divided
Kosher salt and freshly ground pepper, to taste
PREPARATION
Preheat oven to 425º F and lightly grease a 9×13-inch baking dish with non-stick spray.
Place browned beef in the bottom of your Instant Pot and top with sliced potatoes.
Sprinkle onion powder, garlic powder and paprika over potatoes and stir everything together.
Pour chicken broth over the mixture, then seal the lid and seal the pressure gauge.
Manually set to pressure cook for 10 minutes, then let pressure release naturally.
Open lid and stir in milk and 1 1/2 cups cheese, then transfer mixture to greased baking dish.
Top with remaining 1/2 cup cheese, then place in oven and bake for 10-15 minutes, or until cheese is melted and bubbly.
Remove from oven and let cool 10 minutes before serving.