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Savory Barbacoa Beef
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
4 - 6 servings
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Ingredients
Spice Mixture:
- 1 tbsp Italian seasoning
- 2 tsp paprika
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 tsp rosemary crushed
Beefy Potato Au Gratin:
- 1 lb ground beef preferably 93% lean
- 1 tsp kosher salt
- 1/4 tsp pepper
- 1/2 + 3/4 cup beef or chicken broth
- 2 1/2 lbs russet potatoes cut into
1/4 inch slices - 1 1/2 cups shredded cheddar
- Chopped fresh parsley for garnish optional
Ingredients
Spice Mixture:
Beefy Potato Au Gratin:
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Instructions
- In a small bowl, combine Spice Mixture ingredients.
- Add ground beef to the Instant Pot. Using the display panel select the SAUTE function.
- Cook and stir until no pink remains, Transfer browned meat to a shallow dish and cover loosely with foil.
- Rinse the pot with cold water and coat the inside with nonstick spray.
- Pour
1/2 cup broth in the pot, followed by 1/3 of the sliced potatoes, 1/3 of the ground beef, 1/3 of the cheese and 1/3 of the spice mixture. - Repeat layers of potatoes, beef, cheese and spice mixture two additional times.
- Pour 3/4 cup broth over the top, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 15 minutes.
- When the time is up, quick-release the pressure. Serve hot.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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I got the BURN message right away. I did put a little more cheese in than the recipe called for. Ultimately I dumped everything into a casserole dish and finished it in the oven. Next time I’ll just make a dish like this in the oven or maybe crock pot.
Got up to pressure then burn notice twice. I think it needs more liquid on the bottom. Put in oven to finish
Reminds me of shepherd’s pie. Husband loved it