Beefy-Cheesy Potato Bake (IP)

Richie here. I have always loved to cook, but my partner and I work and live in-residence at a hotel with very limited access to a kitchen. So the recipes I make and store here, have ALL been made in a hotel room and can literally be made anywhere you have an electrical outlet. Beatus Coctione (Happy Cooking)

1 to 2 Tbsp Vegetable Oil

1 Lbs Ground Beef

1 Packet Beef/Onion Soup mix

½ Cup Diced Onion

1.5 Lbs Baby Potatoes (quartered)

1 Cup Frozen Veggies

1 Cup + ½ Cup Shredded Cheese

1 Tbsp Italian Seasoning

1 Tsp Each Paprika, Onion Powder, Garlic Powder

½ Tsp Each Salt and Pepper

½ C Water or Broth

Turn on sauté mode. When hot, add cooking oil and brown the beef and diced onions with the soup mix packet.

Turn IP off and drain any excess grease/oil.

Add all the other ingredients into the pot, EXCEPT THE CHEESE, and mix well.

Place lid on IP, set to SEAL. HP 30 minutes, then QR.

Once pressure has released and the pin has dropped, remove the lid and spread the reserved ½ Cup of shredded cheese.

Return the lid and let set on KEEP warm for 10 min to melt all the cheese.

Optional Steps:

Finish under a broiler until the cheese begins to bubble and brown.

Mealthy CrispLid: Set at 500 degrees F and cook until the cheese begins to bubble and brown, about 4 minutes.

Allow to rest/cool about 10 minutes before serving.

I usually double this recipe (one for now and one to freeze for another day) and divide it into two 7”x3” stainless steel stackable pans, BEFORE THE CRISPING STEP. I reheat from frozen (in the pan) HP for 15 min. My stackable pans are pretty heavy-duty so you may need to adjust the cooking time depending on the thickness the pan(s) you are using. Heavier-duty steel pans insulate the food more and need a longer cooking time. I usually double this recipe (one for now and one to freeze for another day) and divide it into two 7”x3” stainless steel stackable pans, BEFORE THE CRISPING STEP. I reheat from frozen (in the pan) HP for 15 min. My stackable pans are pretty heavy-duty so you may need to adjust the cooking time depending on the thickness the pan(s) you are using. Heavier-duty steel pans insulate the food more and need a longer cooking time.

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