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Confetti Egg Salad
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
4 - 6 servings
|
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
Doesn’t work in the instant pot. The cheese keeps burning so the pressure wont lock because it keeps byrning
This recipe is tricky to make in the inner pot and must be followed precisely. I would add broth and then first layer as recommend. You can also make this in an oven safe dish that fits in the inner pot.
Very easy to make and flavorful
We made this as our first instant pot meal. Turned out amazing. We made sure we used extra broth just so it would make it not burn. Great recipe.
Was very yummy. I didnt get the right cheese consistency as seen in the picture. It still turned out very yummy though.
This was my first meal in the Instant Pot. I think more meat needs to be added. There’s really too much potato. Otherwise, it was good and easy.
Very easy, quick and tasty.
Didn’t look like the picture as I used a pale coloured Cheddar instead of the more yellow version.
Yummy but the cheese seemed to disappear
Definitely a family approved meal!
Terrible. Flavor profile is bland and it burns. Would never make again
Having an initial layer of potatoes causes the burn error to come up on my Duo 6 quart before pressure can be achieved. Also agree that the cheese disappears and doesn’t look like the picture. Removed from instant pot, added cream of cheddar soup and more cheese and baked in oven.