LeAnn’s Casserole

LeAnn’s Casserole–a creamy pork and brown rice dish with kale and carrots made in the Instant Pot.

Pin this recipe for later!

LeAnn’s Casserole

If you’re looking for an easy (dump and go!), comforting dinner, this Instant Pot recipe is a winner. In just 25 minutes (plus a quick 10-minute wait), you’ll have tender pork, flavorful brown rice, and veggies all cooked together in a rich, creamy sauce. It’s packed with good stuff—hearty kale, warm spices, and a hint of tang from the sour cream. Plus, it’s healthier than a lot of casseroles since there’s no canned soup involved and a whole grain brown rice is used. This recipe makes enough for about 4–5 servings, so it’s perfect for a family meal or leftovers. Want to mix it up? Swap the carrots for mushrooms and make it your own!

Ingredients/Substitution Ideas

• Chicken broth–or water and Better than Bouillon chicken base
• Brown rice–or white rice, converted rice (see notes)
• Pork stew meat–sometimes labeled as chili verde meat. You can also use boneless skinless chicken thighs.
• Kosher salt
• Garlic powder
• Onion powder
• Black pepper
• Dried sage
• Dried rosemary
• Dried thyme
• Carrot–the carrots do get quite soft because of the long cooking time, so if that bugs you try switching out for sliced mushrooms
• Kale leaves–or spinach (if using spinach add it in after the pressure cooking time is over)
• Sour cream

Steps

Pour broth into Instant Pot. Sprinkle in the rice. Add in the the stew meat and sprinkle the stew meat with the salt, garlic powder, onion powder, black pepper, sage, rosemary and thyme. Finally dump in the carrots and kale.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 25 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.

Stir in the sour cream. 

Serve and enjoy!

Notes/Tips

• Serve with a green salad or raw veggies and dip.
• Try swapping out the carrots and replacing with 4 ounces of sliced mushrooms.
• This recipe is gluten-free.
• If you want to use another type of rice you’ll need to shorten the cooking time. For white rice varieties use a 5 minute pressure cook time with a 5-10 minute natural pressure release.
• I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
• Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
• Other recipes you can make with brown rice are stick of butter rice and Johnny Cash rice.
• This recipe was adapted from Aunt LeAnn’s Pork Chop Casserole.

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

Pin this recipe for later!

Print

More Instant Pot pork recipes…

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.