I would like to convert this recipe to instant pot. I will cut it in half for mini instant pot and no cream corn. 1 to 1 1/2 pounds lean ground beef, such as chuck or round (85% to 90%)
1 medium onion, chopped
1 envelope (.87 ounce) brown gravy
1 can (15 ounces) cream-style corn
1 1/2 cups shredded cheddar cheese
1 package (16 to 20 oz) frozen hash browns, slightly thawed, or refrigerated hash browns
Salt and pepper to taste
1 can (10 3/4 ounces) condensed cream of celery, mushroom, or chicken soup
1/2 cup evaporated milk
Spoon the browned ground beef and onions into the bottom of a slow cooker (at least 4-quart size). Add the gravy mix and toss.
Pour cream-style corn over the ground beef mixture and top with half of the shredded cheese.
Top with hash browns; sprinkle with salt and pepper. Top with the remaining shredded cheese.
In a bowl mix the soup with evaporated milk; taste and season with salt and pepper. Spoon the soup mixture evenly over the hash browns and cheese. Cook on low for 6 to 8 hours, or on high for 3 1/2 to 4 1/2 hours.
KattB, I’m sorry this will not work with the pressure program because of the other condensed soups – the cooker just won’t be able to reach pressure. You might want to try it using the “slow cook” program.
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