Flag Day Casserole (Instant Pot)

Flag Day Casserole is an easy dinner you can make in your Instant Pot with seasoned ground beef, crispy bacon, cubed potatoes, cheddar cheese and don’t forget the dill pickles! Like a bacon cheeseburger but better!

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Flag Day Casserole (Instant Pot)

Today is Flag Day and I suggest celebrating by eating something American-inspired like this bacon cheeseburger in casserole form. You’ll do a dance when you eat this dinner because it’s so tasty! My family gobbled it up until it was gone. The pickles and the squirt of mustard and ketchup just took it over the top and gave it lots of cheeseburger flare. And with only a short list of ingredients this casserole comes together quickly. I wish I could have it again tonight! Maybe I will double it next time ;)!

Ingredients/Substitution Ideas

• Red potatoes–you can also use peeled Russet potatoes or Yukon gold potatoes
• Ground beef–or ground turkey
• Montreal steak seasoning–or another steak seasoning blend of your choice
• Sour cream
• Dill pickles
• Tomato
• Cheddar cheese–I like sharp
• Crispy cooked bacon–I cooked mine in my air fryer* for 10 minutes at 400 degrees
• Ketchup and mustard–for serving…not necessary but it makes it taste even better

Steps

• Pressure cook potatoes: Pour 1 ½ cups water into bottom of Instant Pot. Place the potato cubes into a steamer basket. Drop the steamer 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. 
• Brown ground beef: Move the steamer basket out of the pot. Set aside. Discard the water and dry out the pot. Place liner back into the Instant Pot. Turn Instant Pot to sauté setting. When display says HOT add in the ground beef and break it up. Brown for about 5 minutes. Drain off any excess grease. 
• Add ingredients: Stir in 1 teaspoon of the steak seasoning. Add the potatoes, remaining steak seasoning, sour cream, half of the pickles, tomato and half of the cheese into the pot. Stir gently to combine and coat potatoes with sour cream. 
• Bake: If using an air fryer lid: sprinkle the rest of the cheese over the top and crumble the bacon and sprinkle it on top. Place air fryer lid on top and bake for 5 minutes at 300 degrees. If using an oven: scrape the mixture into a 8×8 inch baking dish. Sprinkle the rest of the cheese over the top and crumble the bacon and sprinkle it on top. Bake at 350 degrees for 20 minutes. 
• Serve: Scoop onto plates and serve topped with the rest of the pickles, a squirt of mustard and ketchup. 

Notes/Tips

• Equipment I used: steamer basket*, Instant Pot with air fryer lid*, knives* to cube potatoes, slice tomatoes and cut pickles, sauté paddle*
• Serve with some shredded lettuce to make the cheeseburger experience even more complete!
• Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
• This is gluten-free!
• To make this recipe low carb replace the potatoes with cauliflower florets. Use a zero minute pressure cook time for the cauliflower.
• Other recipes you can make with bacon are Instant Pot Cheesy Bacon Breakfast Potatoes and Instant Pot Bacon Ranch Chicken and Instant Pot Bacon Parmesan Spaghetti Squash.

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More Instant Pot Cheeseburger Inspired Recipes…

• Instant Pot Ultimate Cheeseburger Casserole
• Instant Pot Cheeseburger Pasta
• Instant Pot Cheeseburger And Fries Casserole
• Instant Pot Cheeseburger Soup–this is my family’s absolute favorite!
• Instant Pot Impossibly Easy Cheeseburger Pie
• Instant Pot Steamed Cheeseburgers
• Instant Pot Cheeseburger Macaroni And Cheese
• Instant Pot Cheeseburger Breakfast 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.

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