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.
Related: SLOW COOKER version kitchen sink recipe
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…
Instant Pot Sloppy Joe Casserole
Instant Pot Beef Chow Mein Casserole
Instant Pot American Chop Suey
Instant Pot Beef Nachos Casserole
Instant Pot Cheesy Brats and Potatoes
Instant Pot Kitchen Sink Casserole
- Prep Time: 20 minutes
- Cook Time: 3 minutes (plus 10 minute NPR)
- Total Time: 23 minutes
- Yield: 6 servings 1x
Description
A clean out the fridge and pantry type of recipe. Lots of ingredients that somehow all work together for a warm, comforting supper.
Ingredients
- 1 pound lean or extra lean ground beef
- 1 cup chopped onion
- 1 ½ tsp seasoned salt, divided
- 1 ½ tsp onion powder, divided
- 1 ½ tsp garlic powder, divided
- 1 tsp black pepper, divided
- 4 Tbsp Worcestershire sauce, divided
- 1 ½ cups beef broth (or 1 ½ cups water with 1 ½ tsp Better than Bouillon Beef Base)
- ¾ 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
Instructions
- 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!
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*. Make in the 8 quart with no changes. Halve the recipe in the 3 quart pot.
Recipe adapted from Family Fresh Meals
- 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.
I’ve tried this twice and got burn each time. Deglazed both times, very careful with the rice and layered exactly. I’ve had to finish on stovetop. Very tasty but would be nice to get any suggestions for avoiding the dreaded burn?
★★★★
Darn! I am thinking maybe you could add another quarter cup of broth?
Can this be frozen and if so what is the best method?
★★★★★
I bet it would be fine frozen. I would store in air tight containers (like those Glad kind) in 2 person servings so it’s easy to warm up!
I had a problem with the burn function. The hamburger burned on the bottom. So disappointing. Any suggestions?
Oh bummer! Did you deglaze the pot?
If I halve the recipe, should I use 1/2 of the beef broth or use 1 cup and should I still use the whole can of tomato soup. Thank you in advance for your reply. This looks like it will be very good and tasty and I’m sure we will enjoy.
If I halve the recipe, should I have the beef broth or use 1 cup and should I still use the whole can of tomato soup. Thank you in advance for your reply. This looks like it will be very good and tasty and I’m sure we will enjoy.
I’d use a cup of broth and I’d use half the can of tomato soup.
What can I substitute for the tomato soup. We don’t like tomato soup flavor at all. Thanks.
Perhaps a can of crushed tomatoes?
Wonderful….I’m on it!! Thanks.
When do you turn off the saute function? I am assuming after deglazing.
★★★★★
Yes, in step 3.
If I substitute brown rice, how would that change the cooking time? And would the other veggies then be overcooked? Thx
You are right. Brown rice takes a 22 minute cooking time with a 10 minute npr so it wouldn’t work with this recipe. Everything else would be way too overcooked. You could try using minute brown rice.
This looks really good – I love a one-pot dish that provides meals I can take to work for a fast, filling lunch. I would probably throw in some cabbage – always have that in my fridge and love it!
I was thinking that cabbage would be really tasty in it!
Can I use canned tomatoes in place of tomato soup? If not, what could I substitute; tomato soup is not a favorite in this house. Thanks!!
Surely enjoy your recipes!!!
Yes I think crushed tomatoes would be good!
I assume the seasonings are teaspoons right?
Yes! Sorry I just corrected that.
looks a bit like what we called “Shipwreck Casserole” when I was growing up. It would take a lot longer for the potatoes and/or rice to cook through in the dutch oven in the oven.
BTW making your bierocks tonight or at least a version of it. I have some loose meat already cooked up from a previous meal and seasoned like you would a Midwestern Maid Rite sandwich. I will add more onion and cabbage to the prepared meat and the bun part of the bierock recipe. My DIL is from Kansas and my grandmother hailed from Nebraska so we both love bierocks/runzas. She’ll get some of the leftovers.
I love that bierock idea! sounds so tasty!
Sounds delicious !!
I think I have all the ingredients to make it tonight .
Can I use baby carrots instead? How many?
Thank you!
★★★★★
Yes you can! I would just measure out a couple cups of the baby carrots. They may be a little harder and not as soft. But they will still work fine.