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Set the Instant pot to sauté setting. Brown the ground beef. Drain any excess grease.
Place potatoes, onions, and carrots in the Instant Pot.
Pour the beef broth and cream of mushroom soup over the vegetables.
Add seasonings and stir.
Cover with the lid and set the lid the seal position. Cook on high pressure for 5 minutes.
After the cook time, do a quick release of the pressure on the instant pot by moving the valve on the lid to the vent position.
Stir in the cheddar cheese and cream cheese into the Instant pot.
Switch the instant pot to the sauté setting and cook for 2-3 minutes while stirring until the cheese is melted.
Serve with your favorite toppings and enjoy!