Block and Tackle Casserole–cubed red potatoes tossed with onion, sausage, green chiles and seasonings. Made fast with the help of your Instant Pot.
Block and Tackle Casserole
This potato and sausage dish has tons of flavor and we scarfed it down in no time. Quickly steam the potatoes with your Instant pot and then toss the potatoes together with sauteed onion, smoked sausage and lots of seasonings. This dish has a bit of a kick from the cayenne, smoked paprika and green chiles. The sour cream cools it down the perfect amount. I give this dish 2 thumbs up! Enjoy!
This recipe has been adapted from Block and Tackle Idaho® Potato Casserole on IdahoPotato.com.
Ingredients/Substitution Ideas
- Red potatoes–or yukon golds, peeled Russets
- Olive oil–or canola oil
- Smoked sausage–beef smoked sausage, kielbasa or andouille
- Onion–or shallot
- Garlic powder–or granulated garlic
- Oregano
- Smoked paprika
- Kosher salt
- Black pepper
- Cayenne pepper
- Diced green chiles–I used mild
- For topping: diced tomato, sour cream, shredded cheddar cheese
Steps
Pour 1 ½ cups water into Instant Pot. Add potatoes to a steamer basket. Drop the basket into the Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up move valve to venting and remove the lid.
Move steamer basket out of pot and set aside. Discard water and dry out the pot. Turn Instant Pot to saute setting (“normal”). When display says HOT add in the oil and swirl around. Add in the sausage and brown for a couple minutes. Then add in the onion and saute until soft and translucent. Turn off the pot.
Add in the potato and then toss in the garlic powder, oregano, paprika, salt, pepper and cayenne. Fold in the green chiles.
Serve topped with tomato, sour cream and cheese.
Notes/Tips
- Serve with roasted broccoli or asparagus and cornbread.
- I used my silicone steamer basket*.
- 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 5 days.
- Make it extra meaty by using 12 ounces of smoked sausage instead of 8 ounces.
- This recipe is gluten free.
- Makes this recipe dairy free by eliminating the sour cream and the cheese.
- Try topping with diced green onion.
- If you don’t like spice then eliminate the cayenne and smoked paprika and use mild diced green chiles.
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.
Block and Tackle Casserole
- Prep Time: 20 minutes
- Cook Time: 4 minutes
- Total Time: 24 minutes
- Yield: 4 servings 1x
Description
Cubed red potatoes tossed with onion, sausage, green chiles and seasonings. Made fast with the help of your Instant Pot.
Ingredients
- 20 ounces red potatoes, cubed
- 1 Tbsp olive oil
- 8 ounces smoked sausage, diced
- 1/2 cup diced onion
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/8 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/8 tsp cayenne pepper
- 1 (4 oz) can diced green chiles
- For topping: diced tomato, sour cream, shredded cheddar cheese
Instructions
Instant Pot Instructions:
- Pour 1 ½ cups water into Instant Pot. Add potatoes to a steamer basket. Drop the basket into the Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up move valve to venting and remove the lid.
- Move steamer basket out of pot and set aside. Discard water and dry out the pot. Turn Instant Pot to saute setting (“normal”). When display says HOT add in the oil and swirl around. Add in the sausage and brown for a couple minutes. Then add in the onion and saute until soft and translucent. Turn off the pot.
- Add in the potato and then toss in the garlic powder, oregano, paprika, salt, pepper and cayenne. Fold in the green chiles.
- Serve topped with tomato, sour cream and cheese.
Stove Top Instructions:
- Boil a pot of water and add in the potatoes. Boil potatoes until fork tender. Drain off water.
- Heat a pan over medium high heat and add in the oil and swirl around. Add in the sausage and brown for a couple minutes. Then add in the onion and saute until soft and translucent.
- Add in the potato and then toss in the garlic powder, oregano, paprika, salt, pepper and cayenne. Fold in the green chiles.
- Serve topped with tomato, sour cream and cheese.
- Category: Sausage
- Method: Instant Pot
More Instant Pot Potato Casseroles…
Main Squeeze Casserole
Creamy lemon dill red potatoes and bites of chicken made fast and easy in your Instant Pot.
Bunco Night Casserole
An easy Instant Pot loaded potato casserole with barbecue sauce, chicken, sour cream and cheddar cheese.
Pardon Me Casserole
An Instant Pot one-pot meal with chicken, red potatoes, broccoli, pesto and more!
Sugar Mountain Casserole
Sliced potatoes and cubes of ham in a creamy parmesan sauce made fast with your Instant Pot!
*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.
This was recipe was exceptionally good and very easy to make. Because I used a 3 qt. IP Mini, I only needed one cup of liquid for the potatoes. I chose to use chicken broth instead of water for extra flavor (it worked) and topped it all off with shredded sharp cheddar cheese. Next time I’ll toss in a sliced bell pepper and a seeded jalapeño pepper or two.
Thanks again, Karen.
Yum! I love those ideas 🙂
Gotta ask, Karen: why Block and Tackle? Thanks!
I have no idea! Haha! This recipe has been adapted from Block and Tackle Idaho® Potato Casserole on IdahoPotato.com.