Instant Pot Kitchen Sink Casserole—a clean out the fridge and pantry type of recipe. Lots of ingredients that somehow all work together for a warm, comforting supper.
Instant Pot Kitchen Sink Casserole
I saw a recipe for kitchen sink casserole on another website and I was intrigued. What exactly goes into kitchen sink casserole? I suppose everything but the kitchen sink, right? As I read the ingredient list I knew that it was one of those clean out the fridge type or recipes that every mom or dad needs to have in their back pocket.
Although the ingredients in this recipe might not seem to go together (rice and potatoes and tomato soup??) the end product is quite tasty. It reminded me a bit of the cabbage roll soup casserole. My kids and I both agreed that it was a winning dinner. Greg sat forlornly by as this was the 8th day of a self-imposed cleanse/detox/reset. Don’t worry, he’ll be done on Wednesday…our 20th wedding anniversary!
Make sure to follow the layering instructions in the recipe so that you don’t get the dreaded burn notice. Because the pot is deglazed and the rice is gently submerged in the broth while the rest of the ingredients are layered on top this recipe works! And it only takes 3 minutes of pressure cooking time. Yes the rice and potatoes cook in that amount of time! The pot is quite full so it takes a bit of time to reach pressure and the food inside is cooking the entire time.
More Instant Pot Casserole Recipes…
A clean out the fridge and pantry type of recipe. Lots of ingredients that somehow all work together for a warm, comforting supper.
- 1 pound lean or extra lean ground beef
- 1 cup chopped onion
- 1 1/2 tsp seasoned salt, divided
- 1 1/2 tsp onion powder, divided
- 1 1/2 tsp garlic powder, divided
- 1 tsp black pepper, divided
- 4 Tbsp Worcestershire sauce, divided
- 1 1/2 cups beef broth (or 1 1/2 cups water with 1 1/2 tsp Better than Bouillon Beef Base)
- 3/4 cup long grain white rice, converted rice or jasmine rice
- 2 cups sliced carrots
- 1 cup chopped celery
- 1 pound potatoes, cubed (peeled or unpeeled)
- 1 (10 oz) can Campbells condensed tomato soup
- 1 heaping cup of grated cheddar cheese
- Salt and pepper, to taste
- Prepare all your vegetables and ingredients.
- Turn Instant Pot to sauté. When the display says HOT add in the beef. Break it up*. Add in the onions. Brown the beef and sauté onions for about 5 minutes. Stir in half seasoned salt, onion powder, garlic powder, pepper and Worcestershire.
- Deglaze the pot with the beef broth. Turn off the Instant Pot.
- Sprinkle in the rice. Gently press to submerge.
- Layer the carrots, celery and potatoes on top.
- Sprinkle the potatoes with the remaining half of seasoned salt, onion powder, garlic powder, pepper and Worcestershire.
- Scoop spoonfuls of the tomato soup on top of the potatoes.
- 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 the valve to venting. Remove the lid.
- Stir in the cheese. Salt and pepper to taste. Scoop onto plates 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.