Instant Pot Slow Cooker Shepherd's Pie Casserole


1.5 lbs ground beef * 32 oz frozen frozen diced hash brown potatoes * 8 oz onion dip & dressing * 10 3/4 oz can cheddar cheese soup * 16 oz frozen corn * 2 tsp onion powder * 2 tsp garlic powder * 8 oz shredded cheddar cheese * salt and pepper to taste


Place the ground beef into the Instant Pot. Set the Instant Pot to saute and brown the meat. Place the soup, onion dip and seasonings into a glass bowl and combine thoroughly. Once the meat has browned, remove it and add to the mixing bowl and combine thoroughly. Place half of the frozen diced potatoes into the pot. Place the beef mixture on top of the potatoes. Place the corn on top of the beef mixture. Place the remaining half of the frozen diced potatoes into the pot. Set the Instant Pot to cook on slow cook high for 4.5 hours or until the frozen potatoes on the top have cooked through. Place the shredded cheese into the pot and stir well. (You can just place the cheese in a layer on top and not stir, I don't do it that way because I prefer it when the cheese goes through the whole dish.) Continue to cook for 15 minutes. Serve immediately with salt and pepper to taste.