Instant Pot Sausage and Potato Casserole – Easy, Cheesy Comfort Food!
There is nothing quite like a hearty casserole when you want a comforting meal. If you are looking for a quick and easy dish packed with flavor, Instant Pot Sausage and Potato Casserole is the answer.
This recipe brings together the savory goodness of sausage, the creamy texture of potatoes, and a blend of vegetables, all cooked perfectly in your Instant Pot. In less than an hour, you will have a family-friendly, one-pot meal that is perfect for busy weeknights or cozy weekends.
Why You Will Love This Instant Pot Sausage and Potato Casserole
Making a casserole in the Instant Pot is a game changer. Not only does it save time, but it also locks in flavors and keeps everything moist and tender. This sausage and potato casserole is:
- Quick and easy: No need to spend hours in the kitchen.
- One-pot meal: Fewer dishes to wash after dinner.
- Versatile: Customize with your favorite vegetables and sausage types.
- Family-friendly: Kids and adults will both enjoy this satisfying meal.
Ingredients for Instant Pot Sausage and Potato Casserole
Before you start, gather all your ingredients. Here’s what you will need:
Main Ingredients
- Sausage: Use smoked sausage, kielbasa, or your favorite variety. Both pork and chicken sausage work well.
- Potatoes: Yukon gold or red potatoes hold their shape best, but russet potatoes are also a good option.
- Onion: Yellow or white onion, diced.
- Bell pepper: Red or green, diced for color and flavor.
- Carrots: Sliced for sweetness and texture.
- Garlic: Minced for extra flavor.
For the Sauce
- Chicken broth: Adds moisture and depth.
- Heavy cream or milk: For creamy richness.
- Cheddar cheese: Shredded, for a cheesy finish.
- Salt and pepper: To taste.
- Paprika: For a smoky kick.
- Dried thyme or Italian seasoning: For an herbal note.
Optional Additions
- Frozen peas or corn
- Mushrooms
- Spinach (add at the end)
Equipment Needed
- Instant Pot or any electric pressure cooker
- Knife and cutting board
- Wooden spoon or spatula
Step-by-Step Instructions
1. Prepare Your Ingredients
- Slice the sausage into ½-inch rounds.
- Dice the potatoes (peel if desired).
- Chop the onion, bell pepper, and carrots.
- Mince the garlic.
2. Sauté in the Instant Pot
- Select the Sauté function on your Instant Pot.
- Add a small amount of oil and throw in the sliced sausage. Cook for about 3-4 minutes until browned. This step brings out extra flavor.
- Remove the sausage and set aside.
- Add the onion, bell pepper, carrots, and garlic to the pot. Sauté for 2-3 minutes until fragrant and onions are soft.
3. Layer the Ingredients
- Add the diced potatoes to the pot.
- Return the sausage to the pot.
- Sprinkle in the paprika, thyme or Italian seasoning, salt, and pepper.
- Pour in the chicken broth. Stir everything together gently.
4. Pressure Cook
- Close the lid and set the Instant Pot to Manual or Pressure Cook for 8 minutes on high pressure.
- Make sure the valve is set to sealing.
5. Quick Release and Finish
- When the timer is up, do a quick release by carefully moving the valve to venting.
- Open the lid and stir in the heavy cream and shredded cheddar cheese.
- If you are adding peas, corn, or spinach, stir them in now. The heat will cook them through in 2-3 minutes.
- Taste and adjust seasoning with more salt or pepper if needed.
6. Serve
- Spoon the sausage and potato casserole into bowls.
- Garnish with extra cheese, chopped parsley, or green onions if desired.
- Serve hot and enjoy!
Tips for the Best Instant Pot Sausage and Potato Casserole
- If you want a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the pot after pressure cooking and sauté for 2-3 minutes until thickened.
- For extra flavor, try using smoked sausage or spicy andouille sausage.
- For a healthier casserole, use turkey sausage and swap heavy cream for evaporated milk or half-and-half.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Variations and Substitutions
- Vegetarian Option: Replace sausage with plant-based sausage or extra mushrooms.
- Different Cheeses: Try Monterey Jack, mozzarella, or a blend of cheeses.
- Add Greens: Stir in kale or Swiss chard at the end for more nutrients.
- Make it Gluten-Free: Ensure your sausage and broth are gluten-free.
What to Serve with Sausage and Potato Casserole
This casserole is a complete meal, but you can add simple sides if you like:
- A crisp green salad with vinaigrette
- Steamed broccoli or green beans
- Crusty bread or garlic toast
Storing and Reheating
- To store, let leftovers cool then transfer to an airtight container. Refrigerate up to 3 days.
- Reheat single servings in the microwave or reheat a larger portion on the stove over medium heat, adding a splash of milk if needed to loosen up the sauce.
Frequently Asked Questions
Can I freeze Instant Pot Sausage and Potato Casserole?
Yes, you can freeze this dish. However, potatoes can sometimes change texture after freezing. For best results, cool completely, then freeze in airtight containers for up to 2 months. Thaw in the refrigerator before reheating.
What type of sausage is best for this casserole?
Smoked sausage, kielbasa, and andouille are great choices. You can also use chicken or turkey sausage for a lighter version.
Can I make this recipe dairy-free?
Yes, simply use a dairy-free milk substitute and skip the cheese or use a plant-based cheese alternative.
How can I make this casserole spicier?
Add a diced jalapeño with the vegetables, or use spicy sausage. You can also add a pinch of red pepper flakes for extra heat.
Can I double this recipe?
If your Instant Pot is large enough (8-quart or larger), you can double the ingredients. Just make sure not to fill past the maximum fill line. Cooking time stays the same.
Will sweet potatoes work instead of regular potatoes?
Yes, sweet potatoes add a nice sweetness and work well in this casserole. They cook a bit faster, so cut them into larger chunks to prevent them from becoming too soft.
Instant Pot Sausage and Potato Casserole
A hearty, family-friendly one-pot meal made in the Instant Pot with savory sausage, creamy potatoes, and a mix of vegetables in a cheesy, flavorful sauce. Perfect for busy weeknights or cozy weekends.
Ingredients
- 1 lb smoked sausage, kielbasa, or your favorite sausage (sliced into ½-inch rounds)
- 2 lbs Yukon gold or red potatoes (diced; peel if desired)
- 1 medium onion, diced (yellow or white)
- 1 bell pepper, diced (red or green)
- 2 carrots, sliced
- 3 cloves garlic, minced
- 1 cup chicken broth
- ¾ cup heavy cream or milk
- 1 ½ cups shredded cheddar cheese
- 1 tsp salt (or to taste)
- ½ tsp black pepper (or to taste)
- 1 tsp paprika
- 1 tsp dried thyme or Italian seasoning
- 1 cup frozen peas or corn (optional)
- 1 cup mushrooms, sliced (optional)
- 2 cups fresh spinach (optional, add at the end)
- 1 tbsp oil (for sautéing)
- Chopped parsley or green onions (for garnish, optional)
Instructions
- Slice the sausage into ½-inch rounds. Dice the potatoes, onion, and bell pepper. Slice the carrots and mince the garlic.
- Select the Sauté function on the Instant Pot. Add oil and the sliced sausage. Sauté for 3–4 minutes until browned. Remove the sausage and set aside.
- Add onion, bell pepper, carrots, and garlic to the pot. Sauté for 2–3 minutes until fragrant and onions are soft.
- Add diced potatoes to the pot. Return the sausage. Sprinkle in paprika, thyme or Italian seasoning, salt, and pepper.
- Pour in chicken broth. Stir gently to combine.
- Close the lid and set the Instant Pot to Manual or Pressure Cook for 8 minutes on high pressure. Make sure the valve is set to sealing.
- When cooking time is complete, perform a quick release by carefully moving the valve to venting.
- Open the lid and stir in heavy cream and shredded cheddar cheese.
- If using peas, corn, mushrooms, or spinach, stir them in now. The heat will cook them through in 2–3 minutes.
- Taste and adjust seasoning with more salt or pepper if needed.
- Spoon into bowls, garnish with extra cheese, parsley, or green onions if desired, and serve hot.
Notes
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving:Calories: 991Total Fat: 67gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 33gCholesterol: 163mgSodium: 2182mgCarbohydrates: 64gFiber: 8gSugar: 13gProtein: 36g
The nutrition information provided is an estimate calculated using an online nutrition calculator. It should not be considered a substitute for professional advice. Exact values may vary depending on ingredient brands, measurements, preparation methods, and portion sizes. For the most accurate results, please consult a registered dietitian or use your own preferred nutrition calculator.
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