Instant Pot Pierogi Casserole–an easy 7-ingredient pressure cooker recipe for a comforting casserole of pierogies, polish sausage, bacon and cheese.
Note: the SLOW COOKER instructions are listed in the recipe card below

Instant Pot Pierogi Casserole
If you’ve been looking for a new comforting casserole recipe, look no further. This Instant Pot Pierogi Casserole is packed with cheese, bacon, polish sausage and frozen pierogies. It takes only a few minutes to make (only a 1 minute pressure cook time!) and I guarantee your family will love it!
If you’re not familiar with pierogies they are basically the Polish version of an Italian ravioli or an Asian potsticker. It’s a dough that is stuffed with a filling. The dumplings are comforting and pillowy and delicious! For today’s recipe I used convenient frozen pierogies that you can find in the freezer aisle at your grocery store.
Ingredients/Substitution Ideas
- 4 slices of bacon–you can also use real bacon crumbles. If you go this route, add them to taste after the perogies have pressure cooked. Instead of sautéing the onion in bacon grease you can saute in olive oil.
- 1 cup diced onion–if you don’t like chopping onions buy frozen diced onions next to the other frozen vegetables at the grocery store.
- 1 (12 oz) package polish pork kielbasa—or you can use any type of smoked sausage that you like
- 1 cup chicken broth–I use 1 cup water and 1 teaspoon of Better Than Bouillon Chicken Base
- 14 oz package frozen pierogies–look for these in your grocery store next to the frozen breads. You can buy any flavor or size that you like best.
- 4 oz cream cheese–you can also use a cup of jarred alfredo sauce or sour cream (don’t pressure cook sour cream)
- 1 cup shredded colby jack cheese–you can also use another type of cheese like cheddar cheese, monterey jack, mozzarella, parmesan etc.
Helpful equipment
- Instant Pot (3 or 6 quart)* or a slow cooker* to make this recipe
- Kitchen shears*to cut the bacon
- Cutting board* for chopping the onion
- Knife* for cutting the onions
- Saute paddle* for cooking the bacon and onions
Instructions
Instant Pot directions:
- Turn Instant Pot to saute setting. When display says HOT add in the bacon and cook until crispy. Add in the onion and saute in the bacon grease for 4-5 minutes. Stir in the sliced sausage and let it brown for a couple minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Dump in the frozen pierogies. Add the cream cheese on top.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute on LOW pressure (if you don’t have the option of low pressure you can cook on high pressure for a zero minute pressure cook time). When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Stir gently to incorporate the cream cheese. Sprinkle the cheese on top and let it melt. Garnish with parsley, if desired.
- Scoop onto plates and enjoy!
Slow Cooker directions:
- Fry the bacon in a pan over medium high heat. Add in the onion and saute them in the bacon grease until softened. Stir in the sliced sausage and let it brown for a couple minutes. Add the mixture to the slow cooker.
- Pour in the broth and the frozen pierogies. Add the cream cheese on top.
- Cover slow cooker and cook on low for 2-3 hours.
- Stir gently to incorporate the cream cheese. Sprinkle the cheese on top and let it melt. Garnish with parsley, if desired.
- Scoop onto plates and enjoy!
Oven directions:
- Preheat oven to 350 degrees F.
- Fry the bacon in a pan over medium high heat. Add in the onion and saute them in the bacon grease until softened. Stir in the sliced sausage and let it brown for a couple minutes. Stir in the frozen pierogies. Add the mixture to a baking dish that has been sprayed with non-stick cooking spray.
- In a bowl, whisk the broth and softened cream cheese together until it’s like a sauce. Pour the cream cheese mixture over the the pierogies.
- Sprinkle the cheese on top.
- Bake for 25 minutes.
- Remove casserole dish from oven and garnish with fresh parsley, if desired. Scoop onto plates and enjoy!

Tips for Pierogi casserole recipe
- Prepare up to 8 hours ahead of time: You can do step 1 ahead of time and then refrigerate until you are ready to finish the dish in the Instant Pot. For the slow cooker version do steps 1-3 and cover and place in the refrigerator. Cook as stated in the recipe when you are ready.
- The slow cooker version can also become a freezer meal. Place the ingredients into a zipper freezer bag (not the broth) and freeze until you are ready to cook. When ready to cook dump contents into slow cooker and pour in the broth. Slow cook for 2-4 hours on low.
- I used my 6 quart Instant Pot*. You can make this with no changes in the 3 quart pot. For the 8 quart pot increase broth amount to 1 ½ cups instead of 1 cup.
- Store leftovers in the refrigerator in an airtight container for up to 5 days. I don’t recommend freezing the leftovers as the dairy will separate when reheated and the pierogies will get too soft.
Pierogi Casserole Variations
There are a lot of different types of pierogis out there. Try using different flavors and fillings with different cheeses, sausage flavors and herbs. Some options are:
- Pierogi flavors: four cheese, cheddar, cheddar with bacon, broccoli and aged cheddar, potato and cheddar, classic onion, loaded baked potato, butternut squash and sage, potato and cheese, potato and onion, etc. (Your store may have a different variety of flavors.)
- Protein: beef smoked sausage, garlic chicken smoked sausage, kielbasa, andouille sausage, ground sausage (make sure to brown it first), ham cubes
- Cheese: cheddar, colby jack, Monterey jack, pepperjack, parmesan, mozzarella, etc.
- Herbs: green onions, parsley, dill, basil, thyme, rosemary, etc.

Other casseroles you’ll love…
There are so many Instant Pot casseroles on 365 Days for you to try! Some of my favorite are…
Instant Pot Hungry Man’s Casserole
Instant Pot French Chicken Casserole
Instant Pot French Toast Casserole
Instant Pot Cattle Drive Casserole
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. Here are some recipes that I know you’ll love…
Want More Tried And True Instant Pot Recipes?
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Instant Pot Pierogi Casserole
- Prep Time: 20 minutes
- Cook Time: 1 minute (plus 5 minute NPR)
- Total Time: 21 minutes
- Yield: 4–6 servings 1x
Description
An easy 7-ingredient pressure cooker recipe for a comforting casserole of pierogies, polish sausage, bacon and cheese.
Ingredients
- 4 slices of bacon, chopped
- 1 cup diced onion
- 1 (12 oz) package polish pork kielbasa, sliced into quarter inch rounds or half moon slices
- 1 cup chicken broth
- 14 oz package frozen pierogies
- 4 oz cream cheese
- 1 cup shredded colby jack cheese
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the bacon and cook until crispy. Add in the onion and saute in the bacon grease for 4-5 minutes. Stir in the sliced sausage and let it brown for a couple minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Dump in the frozen pierogies. Add the cream cheese on top.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute on LOW pressure. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Stir gently to incorporate the cream cheese. Sprinkle the cheese on top and let it melt. Garnish with parsley, if desired.
- Scoop onto plates and enjoy!
Slow Cooker Instructions:
- Fry the bacon in a pan over medium high heat. Add in the onion and saute them in the bacon grease until softened. Stir in the sliced sausage and let it brown for a couple minutes. Add the mixture to the slow cooker.
- Pour in the broth and the frozen pierogies. Add the cream cheese on top.
- Cover slow cooker and cook on low for 2-3 hours.
- Stir gently to incorporate the cream cheese. Sprinkle the cheese on top and let it melt. Garnish with parsley, if desired.
- Scoop onto plates and enjoy!
Notes
See the post for oven directions
- Category: Sausage
- 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 don’t like sausage but was wondering how it would taste with chicken instead. The rest sounds so delicious!!
Sure you could definitely do that!
Just a warning … I made this with a brand of frozen pierogi’s and I should have checked the sodium on the package. It was okay but way too salty for our taste. The chicken boullion probably didn’t help with the saltiness. Overall we would have liked the flavor but be warned to look at the sodium on the package if you don’t care for salt.
★★★★
Good to know! Thanks for the tip 🙂
I used knock wurst and cheddar. Such a great meal to clean out some freezer space! Kids loved it. And so quick!!!! Thank you. I’m keeping this in rotation for fast dinners.
Sounds awesome! Thanks for the the review Amy 🙂
What would be the best substitute for Colby cheese? Can’t seem to find this option in Canada ?
Thanks
You could just use cheddar!
Thanks so much!!
All your recipes are amazing !!!
This is bomb lol My husband and I have been getting pierogies for a while and we have never really been able to figure out how to to really make them pop.
THIS IS IT !! <3 LOL
Came out amazing , creamy , cheesy , pierogies were cooked perfectly, easy and quick !
I never comment usually , but I had to with this. This will be my go to always now.
★★★★★
WOO HOO! Thanks so much Jason!
Love all your recipes!
I have seen perogies sold like pasta, in a dry package, can I use that instead?
Thank you,
Yvonne
★★★★★
I bet you could but you may need to adjust the liquid amount and the cooking time and I’m not sure how exactly
Cheesy, plus cheese with extra cheese with bacon. So decadent and delicious.
★★★★★
Yes it is!
Easy and yummy
★★★★★
AGREED!
This was sooo delicious! Is it possible to double it in the instant pot? I have made many of your recipes and they all have turned out amazing! Thank you for all the great dinners.
★★★★★
Yes you can double it! Keep the same cooking time. Glad you loved it!
Absolutely delicious! Even the picky husband LOVED it! Followed recipe to a T. Only thing i will change next time is to use regular kielbasa or smoked sausage instead of the polish kind suggested. Personal preference. Doesn’t take away from the flavor. Thanks again for all you do! I swear by your recipes and pass your website to EVERYONE!!
★★★★★
Ahhh! That is so nice. Thank you kindly Liz!
Absolutely delicious and so so easy!! I left the bacon out–so can’t even imagine how much more tasty it would be with!! Perfect for this time of year when you want a cozy, comforting hunker down in your comfiest PJs kind of meal. Will definitely make again!! No changes…except maybe bacon next time…
★★★★★
Thanks very much for the 5 stars. And YES to the bacon next time 😉
Made this tonight with BLT’s on the side. It was delicious 😋 Very filling! I used andoiulle sausage and it gave it a nice kick!!!!! Will be making this again!
★★★★★
So glad to hear you enjoyed this dinner! Thanks for the 5 stars Hailey!
Made this for the boys tonight!! It was a hit!! Used regular smoked sausage. Highly recommend for an easy weeknight meal
So glad you all enjoyed it!
Made it tonight for me and a friend. Delicious!!!! I have sent the receipt to my grand daughter. I highly recommend this recipe.
★★★★★
Thanks for the 5 stars Rosalie!
Need to spell pyrogy correctly.
She did.
from what I read, “What is the correct spelling of perogies?
Also called perogi or perogy, Polish pierogi (pronounced pih-ROH-ghee) or homemade pierogies are small half-moon dumplings. They’re also chock-full of fabulous fillings. Interestingly, the word pierogi is actually plural. But the singular form pieróg is hardly ever used”
She did and if that’s the only reason you are here, please move along. That was a completely unnecessary comment.
I just knew I’d like this recipe–wnt out to the supermarket to buy pirogues and fresh cream cheese. Chose the onion and mashed potato version. Decided not to add kielbasa, and added sliced mushrooms sauteed in a little butter on top of the cream cheese. Then at the end, instead of “regular” cheese, I added creamy herbed goat cheese. All heavenly delectably delicious! Thank you, Karen.
★★★★★
Mmmmmm! Goat cheese is my fave!