Instant Pot Total Dude Casserole—a meat, potatoes and gravy casserole that all the men in your life will love.
Instant Pot Total Dude Casserole
After I made this beef and potatoes casserole last night Greg suggested that I name it “total dude casserole.” Lol! He said, “all dudes will love this!” The fact is the two girls in the family loved it just as much as the boys.
It reminds me of my mom’s hamburger stroganoff a bit. Except instead of egg noodles for the starch there are sliced potatoes. Greg said that this is how his mom made stroganoff when they were growing up.
Initially I made the casserole by placing raw, thinly sliced potatoes in the bottom of the pot-in-pot dish. Then I added the other ingredients on top. I pressure cooked the casserole for 30 minutes. But some of the potatoes were still not completely cooked through. So I added another 10 minutes and everything was perfect.
After thinking about it I decided that there are two ways you can make this casserole. The first is by cooking for a longer pressure cooking time and use raw potatoes. This will take a 40 minute pressure cooking time. The other way is to pressure cook the thinly sliced potatoes in a steamer basket for about 2 minutes and then add them into the bottom of the casserole dish and pressure cook the entire casserole for only 15 minutes. So if you want less dishes and less bother but you have more time before dinner then you can do method one. If you’re looking to eat as soon as possible then use method two.
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Husband’s Delight
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Instant Pot Total Dude Casserole
- Prep Time: 20 minutes
- Cook Time: 15-40 minutes
- Total Time: 21 minute
- Yield: 6 servings 1x
Description
A meat, potatoes and gravy casserole that all the men in your life will love.
Ingredients
- 3 ½ cups peeled and thinly sliced potatoes
- 1 pound lean ground beef
- 1 cup diced onion
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp kosher salt
- ½ tsp black pepper
- 1 packet dried onion soup mix
- 1 (10.75 oz) can Campbells Healthy Request Cream of Mushroom Soup
- ¾ cup evaporated milk
- 1 cup shredded colby jack cheese
Instructions
There are two methods to make this casserole.
Method 1 (more dishes, less cooking time):
- Pour 1 cup water into bottom of Instant Pot. Place steamer basket into Instant Pot. Add the potatoes into the steamer basket. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes.
- While potatoes are steaming, heat a pan over medium high heat. Brown the ground beef and the onion together for about 5 minutes. Drain off any excess grease. Add in the garlic powder, onion powder, kosher salt and pepper. Stir the cream of mushroom soup and the evaporated milk in with the meat.
- Once potatoes are done release the pressure. Add the potatoes into the bottom of a pan used for pot-in-pot cooking and sprinkle in the onion soup mix and then toss to coat the potatoes in the onion soup mix.
- Pour the cream of mushroom soup/meat mixture over the top of the potatoes. Sprinkle the top with cheese.
- Pour 1 cup water into bottom of Instant Pot (there will still be water in there from steaming the potatoes but you’ll need a bit more). Place the pot-in-pot pan on top of a trivet and lower the trivet into bottom of Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes. When time is up move the valve to venting. Remove the lid and the pan.
- Scoop onto plates and enjoy!
Method 2 (less dishes, more cooking time):
- In a pan over medium-high heat or in your Instant Pot using the sauté setting brown the ground beef and the onion together for about 5 minutes. Drain off any grease. Add in the garlic powder, onion powder, kosher salt and pepper. Stir the cream of mushroom soup and the evaporated milk in with the meat.
- Add the potatoes to a pan used for pot-in-pot cooking. Sprinkle the onion soup mix over the potatoes and toss the potatoes to coat. Spread them out so they aren’t sticking right on top of each other.
- Pour the cream of mushroom soup/meat mixture over the top of the potatoes. Sprinkle the top with cheese.
- Cover the pan with foil. Pour 1 cup water into bottom of Instant Pot. Place the pot-in-pot pan on top of a trivet and lower the trivet into bottom of Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 40 minutes. When time is up move the valve to venting. Remove the lid, pan and foil.
- Scoop onto plates and enjoy!
Notes
Equipment used: 6 quart Instant Pot Duo 60 7 in 1*, OXO sling*, 3 quart liner* (I used this inside 6 quart liner on top of trivet for pot-in-pot cooking)
To make in the slow cooker or oven: Brown the ground beef and onions together. Drain excess grease. Stir in the garlic powder, onion powder, salt and pepper. In a small bowl stir together the cream of mushroom soup and the evaporated milk. In your slow cooker or a 9×9 inch pan layer the potatoes, soup mixture and then meat. For slow cooker, cover and cook on low for 6-8 hours or on high for 3-4 hours. For oven, bake at 350 F for 75 minutes. Sprinkle the cheese on top and let melt. Scoop onto plates and serve.
- 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 have an 8qt. Instant pot. Would I still purchase a 3qt. Or is there something bigger that would fit?
The 6 quart pot will not fit inside the 8 quart. So 3 quart is a great option. It is deep and fairly large.
I did the pot in the pot method (first time!) and my husband loved this except most of the potatoes did not quite cook all the way through at 40 minutes. I’ll have to try cooking it a little bit longer next time. Maybe 5-7 minutes more.
★★★★★
Glad he liked it! And the potatoes do take a while. Maybe slice a little thinner?
I’m allergic to mushrooms. What would you recommend subbing in for the cream of mushroom soup?
I would think any can of cream soup would work. Someone else commented they use a cup or 2 of heavy cream….
Cream of chicken or cream of celery would both work
it kind of looks like cowboy breakfast my dad would make growing up, instead of beef it was sausage, onions potatoes, a little bit of garlic, and once all of that was cooked, you added in scrambled eggs and then shredded cheese on top., made in a skillet
That sounds fantastic!
Just curious why did you cover with foil on the longer version vs no foil on the quick method as I’m going to do quick version tonight??😊
40 minutes is a long pressure cooking time and the longer the time the more condensation will be dripping on the food. So that’s why I did that.
I have been making this recipe in the slow cooker for years. Then a few years ago I adapted it to the Instant Pot. The only difference is I cook it right in the pot. The key to keep it from burning is by putting a cup of beef broth in the bottom then enough of the ground meat mixture to cover the bottom of the pot. Then layer with seasoned sliced potatoes, cheese, and more meat. Keep layering until you run out of ingredients finishing with cheese. I’ve also added layers of cooked bacon, grilled peppers or sliced mushrooms. When you are done make sure you can see the liquid along the back of the pot you might have to use a spatula to pull some of the ingredients toward you so the liquid in the back has a straight shot up to the pressure pin. Pressure cook on high for 15 minutes then quick release. Heat up your mushroom soup mixture and pour it all over the potatoes and along the sides. We don’t like mushroom soup so we pour a cup or two of heavy cream on top instead. Let the cream or soup work it’s way through the casserole then serve. I’ve also done this pot in pot, but you can’t put as much in and it does take longer to cook, also covering it with foil adds a lot more cooking time.
Thanks! this is great to know. I know others will appreciate knowing they can make this straight in the pot.
I’m going to try this in the InstantPot this week, it looks delicious! I have a recipe similar to this that I have made for years – we call it “potato hotdish”! Original, right? It uses a can of cream of chicken soup as well. The taste is delicious, but it’s not so appetizing to look at😂
Thanks for all the great recipes, Karen😊
potato hotdish! Now I must try!
I would like to add frozen peas or green beans to this recipe. Should I steam them first?
I’d quickly steam them and add them in at the end.
Thanks. My friends and I are enjoying your recipes and they are helping us get a lot more out of our IPs.
So delicious and so easy to make! Highly recommended for an easy dinner!
★★★★★
Thanks for the 5 stars Hailey!
I’ll definitely try this recipe as-is because I know the flavor profile is something hubby will love. But, I also have some home-dehydrated potato slices that would also be convenient to use in this. Have you ever done any recipes using dehydrated potatoes in a casserole-type recipe to be able to recommend how to change the liquid amounts and cook time? Thank you!
★★★★★
Oh gosh, I don’t know. I haven’t done that. I’d love to hear how it goes for you though! Please let me know!
What if we don’t have the extra pot for pot in pot can we just do it in one?
It will burn to the bottom and won’t come to pressure. I would bake in the oven if I were you.
Yesterday I ordered the smaller pot you linked to go inside the other one. Already delivered today! lol So… in the video and pictures it has the cream soup/milk mixture going in the pot on top of the potatoes then the beef on top of that. In the printable recipe it has the soup mixture and beef mixed together before putting them in. Have you done it both ways? Was the 2nd way preferred? Just checking…it looks good and “meaty” in the video and pictures. lol
I have done both ways and the reason I wrote up the recipe like I did was so it was less dishes and easier. But really you could do either way!
What temperature should the oven be?
oops sorry about that! I would do 350
What can I use as a substitute for the evaporated milk?
you could try using half and half or cream and milk
Hello. If I go the oven method what temperature should I use? I am going to try it tomorrow. Thanks.
I would use 350!