Mac Attack Casserole–an easy Instant Pot meal with seasoned beef, tender potatoes, cheddar cheese, and tangy pickles, all topped with a creamy homemade Big Mac-style sauce.
Mac Attack Casserole
Today’s recipe doesn’t look the prettiest but it was a family favorite! It’s an easy meal that’s ready in about 30 minutes with minimal cleanup. You get that big mac flavor without the bun. Double the recipe…you’re going to want leftovers 🙂
Ingredients/Substitution Ideas
- Lean ground beef–or lean ground turkey
- Onion
- Kosher salt
- Black pepper
- Garlic powder
- Beef broth–or water and Better than Bouillon beef base
- Russet potatoes–or red, yukon gold
- Yellow mustard–or dijon
- Dill pickles
- Sharp cheddar cheese–or American cheese
- Mayo
- Ketchup–I like Heinz brand
- Pickle juice
Steps
Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onion. Brown for 5 minutes. Drain off excess grease. Stir in the salt, pepper and garlic powder.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Add in the potatoes and mustard.
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 pot sit for 5-10 minutes and then move the valve to venting. Remove the lid.
Stir in the pickles and cheese.
In a bowl stir together the sauce ingredients (mayo, ketchup, pickles, pickle juice). Scoop meat and potatoes onto a plate and drizzle with the sauce.
Notes/Tips
- Serve with shredded lettuce and diced fresh tomatoes.
- This recipe can easily be doubled to serve 4-6 people. Double all the ingredients except the broth.
- This recipe is gluten free.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Other recipes you can make with yellow mustard are Instant Pot Honey Mustard Chicken Sandwiches and Ain’t Your Momma’s 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.
Mac Attack Casserole
- Prep Time: 20 minutes
- Cook Time: 4 minutes (plus 5 minute NPR)
- Total Time: 24 minutes
- Yield: 2–3 servings 1x
Description
An easy Instant Pot meal with seasoned beef, tender potatoes, cheddar cheese, and tangy pickles, all topped with a creamy homemade Big Mac-style sauce.
Ingredients
- 1/2 pound lean ground beef
- 1/2 cup diced onion
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 cup beef broth
- 12 ounces Russet potatoes, peeled and cut into 1/2 inch cubes
- 1 Tbsp yellow mustard
- 1/4 cup diced dill pickles
- 1/2 cup shredded sharp cheddar cheese
Big Mac Sauce
- 2 Tbsp mayo
- 2 Tbsp ketchup
- 2 Tbsp diced dill pickles
- 1 Tbsp pickle juice
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onion. Brown for 5 minutes. Drain off excess grease. Stir in the salt, pepper and garlic powder.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the potatoes and mustard.
- 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 pot sit for 5-10 minutes and then move the valve to venting. Remove the lid.
- Stir in the pickles and cheese.
- In a bowl stir together the sauce ingredients (mayo, ketchup, pickles, pickle juice).
- Scoop meat and potatoes onto a plate and drizzle with the sauce.
Notes
This recipe can easily be doubled to serve 4-6 people. Double all ingredients except the broth.
- Category: Beef
- Method: Instant Pot
More Instant Pot beef and potato recipes…
Mountain Peak Casserole
Seasoned ground beef with red potatoes, sweet corn, tomato sauce and cheddar cheese. An easy, delicious meal made in your Instant Pot or Crockpot.
Final Four Casserole
A four-ingredient base casserole combining seasoned beef, potatoes, green beans and cheddar. This is easily made in the Instant Pot or slow cooker for a fuss-free meal.
She’s Gone Casserole
Seasoned ground beef, tender potatoes, sweet corn, and sharp cheddar cheese with a smoky barbecue twist, all made easy in the Instant Pot or slow cooker.
Bob Clark Casserole
A cozy Instant Pot casserole with layers of seasoned tangy BBQ ground beef, green beans, buttery mashed potatoes and melted cheddar.
*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.
This was delicious! But I only gave it 4 stars because I got the dreaded Burn notice. I was worried about that happening because most IP recipes say to use a minimum of one cup liquid, and this recipe only uses 1/2 cup. So I emptied the pot and scrubbed it out and I was planning to finish the recipe using the pot-in-pot method with some extra broth mixed in. However I tasted the mixture first and found that the potatoes were already cooked enough so I served it as it was. We loved every bite. If I make it again, I would like to double the recipe but you said not to double the broth. So what’s to prevent another Burn notice, other than making it in a slow cooker instead. Do you recommend using the slow-cook function on the IP or use a “real” slow cooker which I have? Thanks so much.
You could try adding in 3/4 or 1 cup broth next time…I would use the regular slow cooker as opposed to the slow cooker button on the IP