Instant Pot Hippie Casserole–a colorful combination of veggies and potatoes that are topped with feta cheese.
Instant Pot Hippie Casserole
This Instant Pot Hippie Hash recipe is a delicious and healthy combination of potatoes, broccoli, bell pepper, mushrooms, onions, garlic and zucchini. The Instant Pot makes it quick and easy to prepare, while the smoked paprika gives it a flavorful kick and the feta gives it a tangy twist. Whether you’re a vegetarian or simply looking for a nutritious and satisfying meal, this hippie hash casserole is sure to impress your taste buds.
Ingredients/Substitution Ideas
- Russet potatoes–or red or yukon gold potatoes or sweet potatoes
- Butter–or olive oil
- Mushrooms
- Onion–fresh or frozen
- Garlic cloves–fresh or jarred
- Red bell pepper–or yellow or orange
- Zucchini–or yellow summer squash
- Frozen broccoli–or fresh broccoli florets or halved Brussels sprouts
- Kosher salt
- Black pepper
- Smoked paprika–or ¼ tsp cayenne pepper
- Feta cheese–or goat cheese
Steps
Pour 1 ½ cups water into Instant Pot. Place potatoes 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 3 minutes. When time is up move valve to venting and remove the lid. Set potatoes aside for later and discard the water in the Instant Pot.
Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the mushrooms and onions and saute for 5 minutes.
Add in the garlic and broccoli. Saute for 3 minutes. Add in the bell pepper and zucchini and saute for 3 more minutes. Add in the potatoes, salt, pepper and smoked paprika. Taste test and add more salt and pepper to taste, if needed.
Turn off Instant Pot. Stir in the feta.
Serve and enjoy!
Notes/Tips
- If you’d like to add a meat to this dish try stirring in some rotisserie chicken or sausage crumbles.
- Serve with a side of garlic bread or some fresh breadsticks.
- For extra protein try serving this dish with an over-easy egg on top.
- You may switch up the vegetables depending on what you have in your refrigerator. This is a great clean out the fridge meal!
- This recipe is gluten free and can be dairy free if you leave out the butter (use oil instead) and feta.
- 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 feta cheese are Instant Pot Feta Dill Sweet Potato Mash, Instant Pot Greek Green Beans and Instant Pot Greek Chicken Rice Bowls.
More Instant Pot Meatless Recipes…
Instant Pot 5-Ingredient Broccoli Pesto Tortellini
With just a few ingredients and a 1-minute pressure cook time you can have an amazing pesto pasta one-pot dinner!
Instant Pot Last Minute Dinner
Spinach and cheese filled ravioli in a lemon sauce with asparagus, chicken and parmesan cheese. This recipe can be made so fast with the help of your Instant Pot!
Instant Pot 3-Can Soup
With just 3 main ingredients (beans, tomatoes and corn) this soup comes together with about 5 minutes of prep time and 5 minutes of cooking time. A perfect recipe for a busy weeknight!
Instant Pot Energizer Soup
A cabbage soup with lots of veggies and delicious flavor! It will fill you up and give you lots of energy without weighing you down.
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.
Instant Pot Hippie Casserole
- Prep Time: 25 minutes
- Total Time: 25 minutes
- Yield: 4–6 servings 1x
Description
A colorful combination of veggies and potatoes that are topped with feta cheese.
Ingredients
- 3 medium Russet potatoes, peeled and cubed
- 2 Tbsp butter
- 1 (8 oz) sliced mushrooms
- 1 cup diced onions
- 3 garlic cloves, minced
- 1 red bell pepper, cored and diced
- 1 zucchini, diced
- 1 (12 oz) bag frozen broccoli or fresh broccoli florets
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/2 tsp smoked paprika
- 1/3 cup feta cheese
Instructions
- Pour 1 ½ cups water into Instant Pot. Place potatoes 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 3 minutes. When time is up move valve to venting and remove the lid. Set potatoes aside for later and discard the water in the Instant Pot.
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the mushrooms and onions and saute for 5 minutes. Add in the garlic and broccoli. Saute for 3 minutes. Add in the bell pepper and zucchini and saute for 3 more minutes. Add in the potatoes, salt, pepper and smoked paprika. Taste test and add more salt and pepper to taste, if needed.
- Turn off Instant Pot. Stir in the feta. Serve and enjoy!
- Category: Meatless
- Method: Instant Pot
*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.
Pat says
Delicious! I added 2 cups of diced ham. Definitely will be making this again!
Karen says
That sounds awesome!
Susan says
I’m not fond of feta. Do you recommend any other cheese?
Karen says
Goat cheese? Parmesan would be good as well!
Wink H says
Oh Karen ! You have done it again ! This was yummy and you could serve it to company I did omit the zucchini and doubled up the red peppers. Added a little rotisserie chicken and my wife and I were happy campers ! You are the BEST !
Karen says
Love the idea of adding the chicken! So glad you liked it! You are also the best 🙂