Hungry Hunter’s Casserole

Hungry Hunter’s Casserole–a hearty casserole stew filled with sausage, chicken and sauerkraut. Make it in your Instant Pot or Crockpot.

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Hungry Hunter’s Casserole

Today’s recipe is a robust and comforting meal that brings together the smokiness of sausage, the tenderness of chicken, and the tangy punch of sauerkraut for a dinner that’s both comforting and flavorful. You’ll love the depth of taste and the warmth it brings to your supper table. (Plus you can make it in your Instant Pot or Crockpot).

Greg and Skyler were both pumped for a double meat dinner! Haha! Boys.

This recipe is adapted from Leen Cuisine.

Ingredients/Substitution Ideas

• Olive oil–or vegetable, canola oil
• Beef smoked sausage–or kielbasa
• Boneless skinless chicken thighs–or 12 ounces chicken tenderloins
• Smoked paprika
• Onion powder
• Garlic powder
• Caraway seed–or fennel seed
• Chicken broth–or water and Better than Bouillon
• Sauerkraut
• Diced tomatoes–or crushed tomatoes
• Cornstarch
• Shredded cheddar cheese–optional

Steps

Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the smoked sausage and brown for 3-4 minutes.

Stir in the chicken. Turn off the Instant Pot.

Stir in the paprika, onion powder, garlic powder, caraway seed to coat the chicken.

Pour in the broth and scrape bottom of pot so that nothing is sticking. 

Add in the sauerkraut and tomatoes.

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 let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.

Turn your Instant Pot to the saute setting. In a small bowl stir together 2 Tbsp of cornstarch with 2-3 Tbsp of water, until smooth. Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken up contents of pot quickly. 

Serve over rice, mashed potatoes or egg noodles. Top with cheese, if desired.

Notes/Tips

• Serve over mashed potatoes, noodles or rice. Tastes great with some buttered crusty bread on the side.
• How to make pot-in-pot rice at the same time: after step 4 and before step 5 add a tall trivet* into the Instant Pot. Place a pot-in-pot dish* on top of the trivet. Add 1 ¾ cups of water into the dish and 1 ½ cups of white rice. Then cook as stated in step 5. The rice will cook by the time the chicken is done.
• Love onion? Try chopping an onion and sauteing it when you brown the sausage.
• This recipe is gluten-free and dairy-free if you don’t add in cheese.
• 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 or in the freezer for up to 3 months.
• Other recipes you can make with sauerkraut are Instant Pot Sloppy Ottos and Instant Pot Polish Casserole.

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More Instant Pot chicken and sausage dishes…

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*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.