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Instant Pot Total Dude Casserole

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Instant Pot Total Dude Casserole—a meat, potatoes and gravy casserole that all the men in your life will love.

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Instant Pot Total Dude Casserole

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.

More Instant Pot Beef Casserole Recipes…

Instant Pot Impossibly Easy Cheeseburger Pie

Instant Pot Cheeseburger and Fries Casserole

Instant Pot Cornbread Chili Casserole

Instant Pot Amish Country Casserole

Instant Pot Husband’s Delight

Instant Pot Totcho Casserole

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Instant Pot Total Dude Casserole

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Instant Pot Total Dude Casserole

★★★★★

4.9 from 13 reviews
  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 15-40 minutes
  • Total Time: 49 minute
  • Yield: 6 servings 1x
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Description

A meat, potatoes and gravy casserole that all the men in your life will love.

Ingredients

Scale
  • 3 1/2 cups peeled and thinly sliced potatoes
  • 1 pound lean ground beef
  • 1 cup diced onion
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 packet dried onion soup mix
  • 1 (10.75 oz) can Campbells Healthy Request Cream of Mushroom Soup
  • 3/4 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):

  1. 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. 
  2. 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. 
  3. 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. 
  4. Pour the cream of mushroom soup/meat mixture over the top of the potatoes. Sprinkle the top with cheese. 
  5. 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. 
  6. 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. 
  7. Scoop onto plates and enjoy!

Method 2 (less dishes, more cooking time):

  1. 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. 
  2. 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. 
  3. Pour the cream of mushroom soup/meat mixture over the top of the potatoes. Sprinkle the top with cheese. 
  4. 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. 
  5. 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. 
  6. 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

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Instant Pot Total Dude Casserole

*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.

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Comments

  1. Wayne Roberson says

    I love this recipe. The second time I made it I substituted the hamburger with cubed ham and it was equally fantastic.

    ★★★★★

    Reply

  2. Christine says

    Hi! Has anyone doubled this recipe using the 6 qt pot with the 3 qt liner, or used BOTH pans if using the Instant Pot Stackable inserts? I made this using one of the pans from the insert and would imagine that filling both would be fine. Just wanted to see if their were any recommendations or advice if cooking times would need to change. Thank you in advance!

    ★★★★★

    Reply

    • Christine says

      Update: Doubled recipe and filled both stackable tins and kept times the same. Came out great!

      ★★★★★

      Reply

      • Barbara says

        Once potatoes are done release the pressure. Add the potatoes into the bottom of a pan used for pot-in-pot cooking i DON’T UNDERSTAND THAT
        Barbara pot in pot??????????????

        Reply

  4. Ann Moore says

    I made this Tuesday night and it was so good. Had it again Wednesday night but I could not eat it as it was so sweet. I had to use ground Turkey as I allergic to Chicken and Beef. Any reason why this happened? I cook your recipes all the time and this is the first recipe that I was not able to eat.

    ★★★★★

    Reply

  5. Melissa Stewart says

    I only have a 3 at instant pot its only me and my (dude) hubby 🙂 will it all fit in pot or do I have to cut recipe in half?

    Reply

    • Jan says

      Melissa, I have a 3 qt instant pot. I’m trying this for the first time too, but I usually half Karen’s recipes & keep the cook time the same as the full recipe. Every one of a gazillion of her recipes I’ve tried work perfectly. Get the largest oven-safe bowl you can find that fits on the handled trivet the instant pot came with to do pot-in-pot. I also use ekovana stackable insert pans for pot-in-pot, which I will use for this recipe as well as all pot-in-pot recipes.. Check Karen’s Amazon to purchase so she gets credit. Any brand will work fine so shop for best price.

      Karen, hope it’s ok to jump in on this one. Thanks – this looks delicious!

      Reply

  7. Bob Prehall says

    Here I am, still temporarily single. Wife and son were scheduled to leave the Philippines today, but instead, they are quarantined. Son tested positive!!!! I made this last night, thinking it would be a great dish to welcome them home with leftovers… oh well, by the time they get home, it will be Alllllll gone. I’m a dude and man, it was/is sooo good. normally, I let a day or 2 pass before eating a leftover… not tonight… I’m going to enjoy this one again

    ★★★★★

    Reply

  8. Lisa says

    Is it possible to use whole clean ingredients instead of the chemical and salt laden canned soups? I haven’t used processed foods for over a decade and because of this, once I see that your ingredient list includes these products I delete and hope for something healthier in the future. Thank you.

    Reply

  9. Jamie says

    I’m allergic to mushrooms so is there anything you would suggest I could substitute for the Cream of Mushroom soup because I really want to try this recipe it sounds delicious!!!!

    Reply

  10. Tom says

    I enjoyed this dish, but had to get past the notion that it’s promoted as a “dudes” dish that every man would enjoy. Seems sexist, kind of like buying a vacuum cleaner for the wife’s birthday or assuming that all women like getting flowers and chocolates on Valentine’s Day. I thought we were past stereotypes 😊.

    ★★★★★

    Reply

  11. Jeanette says

    My 2 “Dudes” (husband and son) really liked this, and so did I! I used a homemade version of the soup and tossed in a can of drained chick peas for texture and veggie. Next time I think I’ll use a half/ half hamburger/sausage mixture

    ★★★★★

    Reply

  12. Dawn says

    Yes! The husband LOVED this. I found it to be very good as well. VERY Salty due to the dry onion mix so I’m extra thankful I did not salt anything extra. I think I’ll be making this for a friend who is going through a hard time; and a quick casserole like this is PERFECT. Thanks Karen!

    ★★★★★

    Reply

  13. Dawn says

    I’m baking this in the oven bc I can’t seem to put my hands on a pot anywhere deep enough that will fit into my 6qt IP. I have short ones that are okay for breakfast recipes. Where can I find one to fit my IP? Thanks in advance!!!

    Reply

    • Carol says

      Amazon sells the 2 pots for pot in pot cooking.. I use them alot for different things. Reheating porridge, making rice 0udding,cooking smaller batches, like rice, quinoa, coucous. Hope that helps.

      Reply

        • Carol says

          I made Karen’s million dollar lasagna. I made 1/2 the recipe. So, tonight, I reheated the 3rd portion in the pot n pot method, with the lid on . I did steam for 12 mins. Then it just so happens that another 15 mins passed before I took it out. It was great. If you’re looking for a wonderful easy to work with recipe app, check out cheftap, i store all my recipes there.

          Reply

          • Dawn says

            Thank you for recommendation.
            I use the “copy me that” app which is also great to store recipes and then quickly/easily share with others. Thank you.

  16. Melissa says

    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.

    ★★★★★

    Reply

  18. Alisa Taber says

    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

    Reply

  19. Debbie says

    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??😊

    Reply

    • Karen says

      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.

      Reply

  20. Staci Jones says

    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.

    Reply

    • Jamie says

      I dont have a pot to go inside my IP. I do however have mushroom soup and condensed milk could you give me a step by step instruction? O dont trust myself just winging it.

      Reply

    • Dawn says

      Hi Staci, when you cook this right in your instant pot, are your potatoes pre- cooked or uncooked? I prepared this today, 3/28/21, and ended up doing on the oven bc I don’t have a pot y’all enough for any of Karen’s recipes for pot in a pot. Thanks for this tip!

      ★★★★

      Reply

      • Staci Jones says

        No I do not precook potatoes or peel them. I slice them about 1/4 inch. Whatever is the thickest slice on my mandolin. I use between 3-4 lbs of sliced potatoes rinse and dry well. Then I put them in a large Ziploc bag or large bowl along with whatever seasonings you like (dried soup or ranch mix, Italian seasoning, Mrs. Dash etc.) and shake until evenly coated. I also add layers of bacon if I have it on hand. I do use my ceramic pot for this recipe but the stainless works fine and you can spray the sides with cooking spray if you are worried about it sticking. Just be sure to put a layer of meat on the bottom so potatoes don’t stick. With any recipe just make sure there is enough thin liquid and that it has a straight shot to the pressure valve. 15 minutes with quick release works every time for me in an IP duo 6 quart and bottom layer of potatoes are always cooked as evenly as the top layer. Then just pour your favorite diluted soup, or Cream over top and sides and let it soak in. There are never leftovers at our house.

        Reply

  21. Vera says

    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😊

    Reply

  24. Molly says

    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!

    ★★★★★

    Reply

  26. Charlene says

    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

    Reply

    • Karen says

      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!

      Reply

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