Instant Pot Church Supper Hotdish—a casserole with ground beef, potatoes, carrots and celery topped with cheese and chow mein noodles. It might be sacrilegious but there are no cream of soups in this church supper hotdish 😉!
Note: the SLOW COOKER instructions are in the recipe card below
Instant Pot Church Supper Hotdish
What do Jello salad, Snickers salad, casseroles, coleslaw, potato salad, brownies and punch all have in common? They make their appearance at every church supper and potluck. To tell you the truth these are my favorite kinds of dinners! You get to try a little bit of everything.
If you’re not from Minnesota or surrounding states you may not be familiar with the term hotdish. A hotdish is a casserole that typically contains potatoes or pasta, ground beef, green beans, and corn, with canned soup added as a binder, flavoring and sauce. Many times they are topped with a crunchy topping such as potato chips, cornflakes, breadcrumbs, cracker crumbs or chow mein noodles. They are well suited for family reunions, funerals, church suppers and potlucks because they travel well, feed a crowd and are economical.
Today’s recipe for Instant Pot church supper hotdish is a spin off a traditional oven-baked casserole with cream of mushroom soup. Instead it’s cooked quickly (only 4 minutes pressure cooking time with a quick release!) in your Instant Pot and contains no canned soup. Greg and the kids gave this dish 2 thumbs up and there were zero leftovers. I liked it because it reminded me of my childhood and made me feel all homey and comforted.
More Church Supper Potluck Recipes…
Try these other casserole recipes that are perfect for a family dinner or for a church potluck!
- Instant Pot Tater Tot Casserole–a Minnesota classic!
- Instant Pot All in One Southern Dinner–cornbread and chicken!
- Instant Pot Church Supper Spaghetti–spaghetti but a whole lot better!
- Instant Pot Cheeseburger and Fries Casserole–a family favorite!
- I’m A Karen Casserole–don’t get sassy, just make it!
- Instant Pot Total Dude Casserole–beef and potatoes for the men!
- Instant Pot Totcho Casserole–nachos meet tater tots!
- Instant Pot Husband’s Delight–the name says it all!
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The 365 Days of Pressure Cooking Cookbook is a recipe book with over 365 different easy and approachable electric pressure cooker (Instant Pot) dinner recipes. There’s also a chapter with breakfasts, appetizers and side dishes. The recipes in this book are generally fast, easy and approachable. Oh, and don’t forget DELICIOUS!
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A casserole with ground beef, potatoes, carrots and celery topped with cheese and chow mein noodles. It might be sacrilegious but there are no cream of soups in this church supper hotdish.
- 1 pound ground beef or turkey
- 1 cup diced onion
- 1 ½ tsp dried parsley
- 1 ½ tsp garlic powder
- 1 ½ tsp dried thyme
- 1 ½ tsp kosher salt
- 1 tsp black pepper
- 1 cup beef broth
- 1 ½ pounds peeled and cubed potatoes (about 3 medium potatoes)
- 1 cup sliced celery (about 2 ribs)
- 1 cup sliced carrots (2–3 medium carrots)
- 1 bell pepper, cored and diced
- ⅓ cup heavy cream
- 2 Tbsp potato flakes (optional)
- 1 cup grated cheddar
- 1 cup chow mein noodles
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When the display says HOT add in the onions and ground beef and break it up*. Brown for about 5 minutes. Drain any excess grease. Stir in half of the parsley, garlic powder, thyme, salt and pepper.
- Pour in the beef broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the potatoes, celery and carrots. Toss with the other half of the seasonings. Dump bell peppers on top.
- 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 the valve to venting. Remove the lid.
- Stir in the heavy cream and potato flakes. Sprinkle the cheddar and chow mein noodles on top. If you have an air fryer lid place it on top for a couple of minutes to melt the cheese and brown up noodles.
- Scoop onto plates and serve.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the onions and ground beef and break it up*. Brown for about 5 minutes. Drain any excess grease. Stir in half of the parsley, garlic powder, thyme, salt and pepper. Add to the slow cooker.
- Toss in broth, potatoes, celery, carrots, bell pepper and other half of seasonings.
- Cover and cook on low for 4-6 hours or on high for 3-4 hours, or until veggies are tender.
- Stir in the heavy cream and potato flakes. Sprinkle the cheddar and chow mein noodles on top.
- Scoop onto plates and serve.
You can easily double this recipe for a larger group. Double all ingredients (except broth and potato flakes) and keep the same cooking time.
I used my 6 quart Instant Pot Duo 60 7 in 1*. Make in the 3 quart with no changes. If you use an 8 quart pot increase broth to 1.5 cups.
- Category: Beef
- Method: Instant Pot or Slow Cooker
*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.