Instant Pot Hungry Man’s Casserole–a hearty meat and potatoes dinner that cooks in just a 1 minute pressure cooking time!
Instant Pot Hungry Man’s Casserole
If you’re a fan of meat and potatoes types of meals this one is for you! Greg and Skyler both LOVED this meal and the pot was scraped clean. Reagan and I loved it too. We all did! Good hearty food!
- The ground beef I used was lean (90/100. I didn’t drain the grease after browning because there wasn’t much grease at all.
- How thin or thick you slice the potatoes will be the determinant on how long to pressure cook. Ours were very thinly sliced and we used a 1 minute pressure cook time with a 5 minute natural pressure release. If your potatoes are thicker try a 2 minute pressure cooking time. You can even do cubed potatoes with a 4 minute pressure cook time.
- Mix it up! Try using cream of mushroom soup or cream of celery soup in the place of cream of chicken.
- If you’d rather leave out the cream of chicken soup you can. Double the sour cream/cornstarch mixture and add in 1 tsp of poultry seasoning and salt and pepper to taste.
- I used a shredded cheddar and Monterey jack cheese mix. But feel free to use whatever cheese you like (colby jack is a good one!).
- Serve this casserole with steamed vegetables and a side of corn. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- I used a 6 quart Instant Pot Duo 60 7 in 1.* You can also use a 3 or 8 quart pot. For the 8 quart pot use 1.5 cups of beef broth.
More Beef Recipes You’ll Love…
Instant Pot Total Dude Casserole
Instant Pot TV Dinner Steak and Gravy
Instant Pot Tennessee Meatloaf
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Hungry Man’s Casserole
- Prep Time: 15 minutes
- Cook Time: 1 minute (plus 5 minute NPR)
- Total Time: 16 minutes
- Yield: 4–6 servings 1x
Description
A hearty meat and potatoes dinner that cooks in just a 1 minute pressure cooking time!
Ingredients
Scale
- 1 pound lean ground beef
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup diced onions
- 1 cup beef broth
- 4 medium Russet potatoes, peeled and thinly sliced
- 1 (10.5 oz) can cream of chicken soup
- 1/2 cup sour cream + 1 Tbsp cornstarch
- 1 cup shredded cheese of your choice
Instructions
- Turn Instant Pot to sauté setting. When display says HOT add in the beef and onions and break it up. Brown for about 5 minutes. If there is excess grease, drain it off. Add in the salt and pepper.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add the potatoes on top of the meat. Lightly salt and pepper. Spoon the soup over the potatoes. Do not stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute for cardstock thick potatoes or 2 minutes for cardboard thick potatoes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- In a small bowl stir together the sour cream and cornstarch. Stir the mixture into the Instant Pot.
- Sprinkle the cheese on top. Place lid on top of Instant Pot and let cheese melt for 3-5 minutes. Remove lid. Serve and enjoy!
- Category: Beef
- 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.
Does doubling the recipe change the cook time? Do I double the liquid as well?
Thank you!
Dawn
double all ingredients and keep the same cooking time!
This looks like another dish my family makes already, but we mix corn into it! Mmmmm!
I have a question tho, trying to utilize some Easter leftovers that we really won’t eat…my family loves dill and I think it would be a yummy flavor addition to this recipe…so here’s my idea…
Can I substitute the sour cream for “dill dip?” It’s made by H-E-B and we will not eat it outside of yesterday (Easter crackers and dips for everyone to snack on!) so it’s about the same consistency as sour cream, a little more “liquidy/thinner” than sour cream is, but I really think this would work…should I use same to same measurements or should I reduce the amount a bit due to it not being as thick as sour cream? Thanks in advance!
★★★★★
I love that idea! I would use the same amount.
Do you leave on the “keep warm” unless you specify otherwise?
Yes that’s what I do
I have thoroughly enjoyed these comments. I’m trying this out tonight, not sure yet how it’s gonna work out but clearly, I thought it looked good. Thank you for your ideas, I’m hoping this is a pantry staple, #waitingforpayday #idontwannacooktonight #is40toooldfora#
I hope you like it Jenell and #Im41andstillusehashtags
Do you really have to have an Insta pot to make this?
Can you add cream of mushroom soup instead of the chicken soup ?
★★★★★
Yes for sure!
I’ve been looking for flavorful recipes for my instant pot. This isn’t. I ended up throwing it out. It did give me some helpful instructions on how to make things in my instant pot, so that’s what my 2 stars are for. The dish is very bland and, sorry, made me gag a bit eating the bite I did to taste it.
★★
This will be a regular menu item in our house! We absolutely loved it!!
★★★★★
Thanks Annette! So glad you enjoyed it!
We are going to make this receipt today and thought I would check revues to pick up any tips.
Saw the post by Concerned says and was so glad to see so many put Concerned says in his place.
Thank you Karen for all the effort you put into all your web sites.
My husband and I are 83 and 86, right or wrong we mostly cook comfort food type dishes such as this dish and always in our instant pot duo plus of which we have two. guess the point I’m trying to make is we reached a ripe old age eating this way since childhood so Concerned says can stick it with his comment, We are happy, healthy and enjoy cooking your dishes together.
Reply
Thanks! I think I will try this with pork sausage!
Sounds like a good plan to me!
I had some shredded chicken in the freezer so I set the pot to saute and threw the chicken in to thaw a bit while slicing the potatoes. Cooked about 5 minutes since I didn’t slice the potatoes as thing and chicken partly frozen. Fast simple lunch for us. It was delicious! Thanks! Can’t wait to try with the sausage.
Awesome!!!
I make this with pork sausage for a breakfast casserole, only my recipe doesn’t have sour cream, but this will be delicious with ground beef too.
That sounds amazing!
Can this be turned into a recipe for the oven?? Thanks
I bet you could bake it in the oven at 350 for about 45 minutes. I think the potatoes will need a bit of time. If you do end up trying it let me know how it goes!
The cornstarch thickens the gravy. My husband and I loved this recipe. Will definitely make it again!
Thanks Carol! I’m so glad you liked it!
And we wonder why half our population is obese and heart attacks waiting to happen. You’re part of the problem. Be better.
Never start a sentence with a preposition. 🙂
It’s actually a conjunction, but I share your sentiment.
Don’t blame the food. That’s not where the problem lies.
Why are you here with your negativity? This is for reviews of the recipes, not your opinions about people’s health.
You are a moron! Karen is not part of ANY problem. You are THE problem! If you don’t want to eat the food, don’t eat the food. No one gives a rip about your opinion. Quit hiding behind your anonymous screen name and making ridiculous comments. Set your computer on fire and go back to your other past time…asking to speak to the manager.
★★★★★
👍
Rusty Shackleford isn’t your real name either and also is anonymous lol….but yes I agree with you and do love the name. Yup…yup…yup…yup
👍👍👍 Exactly!!!
★★★★★
You better take your fat 🍑 to the gym then! You have nothing better to do with your time clearly then sit on your butt behind your screen criticizing others. Look in the mirror!!!
All things in moderation.☺
★★★★★
Did you wake up feeling nasty today? If you don’t like the recipe, and have no intention of trying it, why not scroll on by?
Where did she say this was a weight-loss recipe? And did I miss the part where it says when this recipe is completed, the author shows up at your home and shoves it down your throat? She is sharing a delicious recipe, and it is up to individuals as to whether they make it, and how much of it they eat. Don’t blame other people’s obesity on this recipe. People are obese due to many different reasons, one being a lack of balance in their lives. Go find a different soapbox to stand on.
For someone “concerned” you are the one looking up recipes. Believe it or not it can be made healthier. Go be a jerk else where.
I am making this tonight but will probably leave the cheese off as my son doesn’t like cheese.
Some people do actual physical work instead of sitting in an office all day, therefore require hearty meals not salad. And for everyone else, moderation is key.
I am just wondering why you need to add the sour cream and cornstarch at the end? How would it be without it? Thanks!
It adds flavor and thickens the gravy. You could try it without…should be just a little runnier
New to the site. Was wondering if the recipes noted as instant pot are convertible to the crockpot? Just brown the meats first or bake in the oven as a casserole? Specifically, the hungry mans casserole? As well as others too ?
I was wondering the same thing
Hi Sharon! Glad you are here! If the recipe can be done well in the crockpot I write the instructions in the recipe card along with the Instant Pot instructions. For this one you can make it in the slow cooker, I think. The way I would do it is brown meat on stove. Stir everything together (besides sour cream and cornstarch and cheese) in slow cooker. Cover and cook until potatoes are tender, probably around 3-4 hours.