This chili-like stew with potatoes, corn, ranch beans, and green chilies has a kick of a southwestern dish. It’s good with a hunk of cheese and tortilla chips or served with a salad and buttered bread.
1-1/2 pounds ground chuck meat
1 medium onion, chopped
1/2 teaspoon salt
4 medium potatoes, peeled and cubed
1 cup water
1 (16 oz.) can diced tomatoes, undrained
1 (10 3/4 oz.) can tomato soup, undiluted
1 (15 oz.) can Ranch-style beans, undrained
1 (12 oz.) can whole kernel corn, undrained
1 (4 oz.) can chopped green chilies
Turn Instant Pot on to saute setting.
Place meat and onions in the pot and stir meat around until meat is just broken up and still a little pink.
Add salt, potatoes, water, tomatoes, soup, beans, corn and green chilies.
Stir together to mix and seal lid making sure the steam release valve is on seal.
Press manual setting cook for 25 minutes on high.
When cook time is over allow the Instant Pot to release steam naturally or turn the valve to release pressure. Be sure not to burn yourself from the steam.
You can add additional seasoning to suit your taste.