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Instant Pot Total Dude Casserole


  • Author: 365 Days of Slow and Pressure Cooking
  • Total Time: 45 minute
  • Yield: 6 servings 1x

Description

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


Ingredients

Scale
  • 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):

  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. 

  • Prep Time: 20 minutes
  • Cook Time: 15-40 minutes
  • Category: Beef
  • Method: Instant Pot