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Instant Pot Complete Cowboy Casserole


  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 3 minutes (plus 5 minute NPR)
  • Total Time: 23 minutes
  • Yield: 6 servings 1x

Description

Instant Pot cowboy casserole has ground beef, sausage and vegetables in a creamy sauce and then it is topped with crispy browned tater tots. 


Ingredients

Scale
  • 1/2 pound lean ground beef
  • 1/2 pound ground sausage
  • 1 cup diced onion
  • 1 Tbsp minced garlic
  • 1 cup chicken or beef broth
  • 1/3 cup uncooked long grain white rice
  • 1 cup frozen corn (or 1 can of corn, drained)
  • 1 cup frozen green beans (or 1 can of green beans, drained)
  • 1 (10.5 oz) can cream of chicken soup (or homemade, recipe below)
  • Dash of Worcestershire sauce
  • 12 ounces frozen tater tots
  • 1/2 cup shredded medium or sharp cheddar
  • Salt and pepper

Instructions

Instant Pot Instructions: 

  1. Turn Instant Pot to saute setting. When displays says HOT add in the beef and sausage and break up. Add in the onions. Brown for about 5 minutes. Drain off excess grease. Stir in the garlic. 
  2. Stir in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 
  3. Sprinkle in the rice (don’t stir in). Dump the corn and beans on top. 
  4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let the pot sit for 5-10 minutes and then move valve to venting. 
  5. Stir in the cream of chicken soup. Add in a dash of worcestershire. Taste test and add salt and pepper to taste. 
  6. Add the tater tots on top in an even layer. Use the air fryer lid to cook and brown up the tater tots. Air fry for 10 minutes at 400 degrees. If you don’t have an air fryer lid then cook the tots in the oven according to the package directions.
  7. Sprinkle the cheese on top and air fry for 1 more minute to melt the cheese. 
  8. Serve and enjoy!

Slow Cooker Instructions: 

  1. Brown the beef, sausage and onions in a pan over medium high heat. Brown for about 5 minutes. Drain off excess grease. Stir in the garlic. Add the mixture into the slow cooker.
  2. Stir in the broth, rice, corn, beans, Worcestershire and cream of chicken soup.
  3. Cover and cook on low for 4-6 hours, or until rice is cooked through. Salt and pepper to taste.
  4. Bake the tater tots in the oven according to package directions. 
  5. Add tots to top of mixture in crockpot and sprinkle the cheese on top. Let cheese melt.
  6. Serve and enjoy!

Notes

Homemade cream of chicken soup: In a saucepan melt 4 tablespoons of butter. Sprinkle in 3 tablespoons of flour and whisk well. Slowly add in 1 cup of chicken broth and 1 cup of milk. Bring to a low boil and simmer until thickened. Add in a pinch of salt and pepper. 

  • Category: Beef
  • Method: Instant Pot/Air fryer lid