Country Brat Casserole–a hearty Instant Pot (or slow cooker) dinner with savory brats, tender potatoes, green beans and a cheesy finish that’s perfect for busy weeknights.
Country Brat Casserole
Brats and potatoes are always a winning combination. The green beans and cheddar just add to the goodness. Next time I make this I’m going to throw in some sliced mushrooms too. Greg loved this dish because he loves himself some brats! And Skyler took the leftovers down when he got home later that evening. Enjoy!
Ingredients/Substitution Ideas
- Olive oil–or canola, vegetable
- Bratwursts–or smoked sausage
- Celery–or sliced carrots
- Onion–or shallot
- Chicken broth–or water and Better than Bouillon chicken base
- Yukon gold potatoes–or red potatoes
- Kosher salt
- Black pepper
- Paprika
- Garlic powder–or 1 Tbsp minced garlic
- Fresh green beans–or frozen green beans
- Dijon mustard–or yellow mustard
- Milk or cream–or half and half
- Shredded cheddar cheese–or Colby Jack
Steps
Turn Instant Pot to sauté setting. When display says HOT add in the oil and brats and brown for about 4 minutes.
Add in the celery and onion and sauté for 4 minutes.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Scatter the potatoes in the pot (try not to stack on top of each other). Sprinkle the potatoes with salt, pepper, paprika and garlic powder. Add in the green beans.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 2 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
Gently stir in the Dijon, milk and cheese.
Serve and enjoy!
Notes/Tips
- Serve with crusty bread or even applesauce on the side for a classic brat pairing.
- If you want a thicker, creamier finish, use heavy cream instead of milk.
- Try adding other veggies like carrots, cabbage, or mushrooms to bulk it up.
- Layering the potatoes instead of stacking too much helps them cook evenly.
- This recipe is gluten free.
- I used my 6 quart Instant Pot*. You can also make this in a 4 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days. This can be frozen, but the potatoes may soften a bit.
- Other recipes you can make with dijon are Instant Pot Malibu Chicken Casserole and South Carolina Bird Dog Sandwich.
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.
Country Brat Casserole
- Prep Time: 20 minutes
- Cook Time: 2 minutes (plus 5 minute NPR)
- Total Time: 22 minutes
- Yield: 4–6 servings 1x
Description
A hearty Instant Pot dinner with savory brats, tender potatoes, green beans and a cheesy finish that’s perfect for busy weeknights.
Ingredients
- 1 Tbsp olive oil
- 16 oz bratwursts
- 1 rib of celery, sliced
- 1 small onion, diced
- 1/2 cup chicken broth
- 20 oz yukon gold potatoes, sliced into quarter inch rounds
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1 tsp garlic powder
- 8 oz fresh green beans, trimmed and cut into 1 inch pieces
- 2 tsp Dijon mustard
- 1/2 cup milk or cream
- 1 cup shredded cheddar cheese
Instructions
Instant Pot Instructions:
- Turn Instant Pot to sauté setting. When display says HOT add in the oil and brats and brown for about 4 minutes.
- Add in the celery and onion and sauté for 4 minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Scatter the potatoes in the pot (try not to stack on top of each other). Sprinkle the potatoes with salt, pepper, paprika and garlic powder. Add in the green beans.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 2 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Gently stir in the Dijon, milk and cheese.
- Serve and enjoy!
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the oil and brats and brown for about 4 minutes.
- Add in the celery and onion and sauté for 4 minutes. Transfer to the slow cooker.
- Stir in the broth, potatoes, salt, pepper, paprika and garlic powder and green beans.
- Cover and cook on low for 2-3 hours, or until potatoes are tender.
- Gently stir in the Dijon, milk and cheese.
- Serve and enjoy!
- Method: Instant Pot, Slow Cooking
More recipes with brats…
Instant Pot Oktoberfest Soup
Brats, potatoes and cabbage in a flavorful broth.
All is Well Supper
An easy Instant Pot one pot meal of cabbage and bratwurst that is very simple but tasty.
Instant Pot Wisconsin Special
A one pot meal of bratwursts, red potatoes, carrots, onions and mushrooms with a delicious sauce.
Instant Pot Cheesy Brats and Potatoes
Sliced bratwurst, cubed potatoes, green beans and cheddar cheese in a savory sauce. Comfort food!
*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.
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