Leave a Reply
Want to join the discussion?Feel free to contribute!
Vortex Plus - Mini Popovers
| Prep Time | 10 minutes |
| Cook Time | 55 minutes |
| Servings |
4 - 6 servings
|
Ingredients
Beef Mixture
- 1 lb ground beef preferably 93% lean
- 1 onion finely diced
- 1 1/2 cups frozen peas and carrots mixture
- 1 cup mushrooms roughly chopped
- 2 tbsp Worcestershire sauce
- 1 tsp salt
- 1 tsp pepper
After Saute:
- 2 tbsp butter
- 2 tbsp flour
- 1/2 cup beef broth
Potato Mixture:
- 1 cup Water
- 1 1/2 lbs russet potatoes peeled and cut into
1 inch cubes - 2 tbsp butter
- 1 egg beaten
- 1 tsp kosher salt
- 1 tsp garlic powder
To Finish:
- 1 cup shredded Cheddar cheese
Ingredients
Beef Mixture
After Saute:
Potato Mixture:
To Finish:
|
|
Instructions
- Add ground beef and onion to the Instant Pot. Using the display panel select the SAUTE function.
- Cook and stir until no pink remains. Drain any liquids.
- Add remaining Beef Mixture ingredients and stir to combine.
- In a small bowl, melt
>2 tbsp butter. Whisk in flour and beef broth until smooth. Add to pot and stir to combine. - Cook and stir for 3-4 minutes, until sauce begins to thicken.
- Transfer the beef mixture to a
1 1/2 qt Instant Pot-friendly casserole and cover to keep warm. - Rinse out the pot, then combine 1 cup water and cubed potatoes in the pot.
- Turn the pot off by selecting CANCEL, 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 8 minutes.
- When the time is up, quick-release the pressure.
- Add remaining Potato Mixture ingredients to the pot and mash to desired consistency.
- Top the beef mixture evenly with the mashed potatoes. Cover the casserole with foil.
- Rinse out the pot, then add 1 1/2 cups of water and the steam rack.
- Carefully lower the casserole onto the rack, 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 10 minutes.
- When the time is up, quick-release the pressure.
- Carefully remove the dish from the pot, top with cheese and let rest for 10 minutes before serving.
- (Optional) Set under broiler for 5-7 minutes until cheese is lightly browned.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
All recipes by :
You might also like
Feel free to contribute!
Download Recipe App
Simple and delicious.
Delicious! My husband loved it!
So easy and turned out great
I didnt rinse my IP between stages, because i wanted to keep all that flavour in my dinner.
I replaced the beef broth with 1 large can of diced tomatoes, eliminating rhe need to drown the serving with ketchup when eating it.
I also added a little cream cheese to my mashed potatoes, as usual in my household.
Easy and delicious. Would maybe add a bit more spices for extra flavor.
Excellent. All members of my family loved it. Meat needs a LITTLE something extra..maybe just more worshistire.
A fair bit of pot rinsing but meal was worth the wait. A tasty recipe.
Was tasty. Next time we will double the Worcestershire sauce to 4 TBSP. Couldn’t take it at all. You could add a little more black pepper as well.
Great recipe, easy, fast and delicious!
Awesome dish!
This one took a bit more time then most IP recipes but was worth the wait. I added some extra pepper and worchestire sauce as some on here recommended and it turned out great. Will make again soon.
Fuck this recipe i got all the way to last step when it says i need a instant pot friendly casserole dish. I dont have this and dont know what it is i look it up and there isnt one so i had to scrap 25$worth of food cause couldnt finish cooking the extra utensils or pots or whatever doesnt come with the instant pot should be listed at the begining of this shit
This is an amazing dish. It taste so good. My family loves it.