When you ask your husband what you should make for dinner and he says, “something with with meat and potatoes…oh and bacon…and add some pickles in there too.” I told him I’d name the dinner after him😉. He’s needy lol 🤣.
Instant Pot Bacon Cheeseburger Potato Casserole
So with the parameters set I came up with this bacon cheeseburger and potato casserole complete with dill pickles and even some ketchup and mustard. It has great flavor and the pot was scraped clean. And Skyler was left complaining that he didn’t even get seconds.
The main thing with this dish is that sometimes potatoes are difficult to cook just right. Sometimes they are too soft and you’ll end up with mashed potatoes and sometimes you don’t cook them long enough and you’ll end up with crunchy undercooked potatoes. I find that for sliced potatoes (about a quarter inch thick) 1 or 2 minutes is enough time. And I use a quick release so that the potatoes can stop cooking immediately. You may have to experiment a bit with your own pressure cooker to know exactly how long you like to cook potatoes.
Ingredients/Substitution Ideas
- Lean ground beef–or ground turkey
- Onion
- Kosher salt
- Dried thyme
- Dried parsley
- Garlic powder
- Black pepper
- Chicken broth–or water and Better than Bouillon
- Red potatoes–or yellow or Russet potatoes
- Half and half–or milk, cream or evaporated milk
- Cornstarch
- Dill pickles–we like the crunchy little pickles at Costco
- Ketchup
- Mustard
- Bacon crumbles
- Sharp cheddar cheese
Steps
Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onions. Brown for about 5 minutes. Drain off excess grease. Stir in the salt, thyme, parsley, garlic powder and pepper.
Pour in the broth and scrape bottom of Instant Pot so that nothing is sticking. Add in the potatoes, don’t stir. Scatter the potatoes so they aren’t stacked directly on top of each other. If they are they will not be cooked properly and will still be crunchy.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes. When time is up move valve to venting and remove the lid.
In a bowl whisk together the half and half and the cornstarch until smooth. Turn Instant Pot to saute setting. Stir the half and half mixture into the pot to thicken the sauce. Once thickened turn off the pot.
Gently stir in the pickles, ketchup, mustard, bacon and cheese.
Serve and enjoy! (I like to add some diced tomatoes on top of mine to complete the cheeseburger experience!)
Notes/Tips
- You can also use cubed potatoes for this recipe. If you used cubed potatoes then pressure cook for 3 minutes instead of 2 minutes.
- This recipe is gluten-free (just make sure to check your broth).
- I’m a huge fan of tomatoes so I served my portion with diced tomatoes on top.
- I love buying the small dill pickles from Costco…they are so crunchy and delicious.
- 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 5 days or in the freezer for up to 3 months.
- Other recipes you can make with red potatoes are Instant Pot Parmesan Ranch Potatoes and Instant Pot Smoked Sausage Country Boil.
More Instant Pot Recipes with Ground Beef and Potatoes…
Instant Pot Amish Cabbage and Potato Casserole
Seasoned ground beef with cabbage, potatoes and a creamy sauce.
Instant Pot Zippy Shepherd’s Pie
A flavorful beef stew topped with cheesy mashed potatoes. All made in your Instant Pot!
Instant Pot Tired Mom Soup
A shockingly easy and tasty ground beef and potato soup. It’s made in minutes in your Instant Pot and is perfect for a day you just don’t feel like exerting lots of effort into cooking dinner!
Instant Pot Lucky Man’s Casserole
An easy-to-make dinner of beef smoked sausage and potatoes in a flavorful sauce.
Instant Pot Lisa’s Comfy Casserole
A creamy potato, ground beef and mushroom dish that is all made in one pot.
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.
Instant Pot Bacon Cheeseburger Potato Casserole
- Prep Time: 20 minutes
- Cook Time: 2 minutes
- Total Time: 22 minutes
- Yield: 4–6 servings 1x
Description
Seasoned ground beef, sliced potatoes, dill pickles, bacon crumbles and cheddar cheese all made in your Instant Pot!
Ingredients
- 1 pound lean ground beef
- 1 cup diced onion
- 1 tsp kosher salt
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 cup chicken broth
- 26 ounces red potatoes, sliced into quarter inch rounds
- 1 cup half and half
- 1 Tbsp cornstarch
- 1/2 cup sliced dill pickles
- 2 Tbsp ketchup
- 1 Tbsp mustard
- 1/4 cup bacon crumbles
- 1 cup shredded sharp cheddar cheese
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onions. Brown for about 5 minutes. Drain off excess grease. Stir in the salt, thyme, parsley, garlic powder and pepper.
- Pour in the broth and scrape bottom of Instant Pot so that nothing is sticking. Add in the potatoes, don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes. When time is up move valve to venting and remove the lid.
- In a bowl whisk together the half and half and the cornstarch until smooth. Turn Instant Pot to saute setting. Stir the half and half mixture into the pot to thicken the sauce. Once thickened turn off the pot.
- Gently stir in the pickles, ketchup, mustard, bacon and cheese.
- Serve and enjoy!
Notes
You can also use cubed potatoes for this recipe. If you used cubed potatoes then pressure cook for 3 minutes instead of 2 minutes.
- 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.
It was good. Shredded iceberg lettuce and diced tomatoes served on the side complimented it.
★★★★★
Thanks Sharon!
I recently installed a solar power system at my off grid cabin in the mountains and I started cooking with an instant pot almost exclusively. You site has been a godsend. Lover your recipes and presentation style..
If you use frozen meat in recipes, how does that affect cook times?
That is so cool Matt! I want to live in a cabin in the mountains!! Sounds like a dream. Where do you live?
Frozen meat can sometimes be the same cooking time (if it is a small cut of meat like chicken tenderloins) or a lot longer (if it is a thick cut of meat like a roast). So it really just depends! But add more time if it is thick.
I love cheeseburgers, bacon cheeseburgers, mushroom melt cheese burgers, etc… you get the drift. But they are all so expensive where I live. Last week I tried a recipe for Cheeseburger salad but was quite disappointed ( didn’t like the dressing.. I will definitely try this recipe (and maybe add some mushrooms.) If it’s creamy, I’m in ! ! !
mushrooms! yum! Sounds like a great idea to me.
How about a stovetop adaption for us old fashioned gals?
★★★★
3 votes for adapting this recipe so I can use my crock pot AND that you had me at Needy Husband! LOL I have an Instant Pot on my wish list, but that will likely take a LONG time to come true so pls – any suggestions s to adapt the recipe?
Here is how I would make it in the crockpot
Instructions
1. Heat a pan over medium high heat. Add in the beef and break it up. Add in the onions. Brown for about 5 minutes. Drain off excess grease. Stir in the salt, thyme, parsley, garlic powder and pepper. Add the mixture to the slow cooker.
2. Add in the broth and potatoes.
3. Cover and cook on low for 4-6 hours, or until potatoes are tender. Each slow cooker cooks differently.
4. In a bowl whisk together the half and half and the cornstarch until smooth. Turn slow cooker to high setting. Stir the half and half mixture into the pot to thicken the sauce. Cook on high without the lid until sauce has thickened.
5. Gently stir in the pickles, ketchup, mustard, bacon and cheese.
6. Serve and enjoy!
you are WONDERFUL! I will definitely make this recipe in the next week and let you know how it goes.
Thanks Caroline! Enjoy!
Thank you for the crockpot version! Planning to make this for four of us guys going in my son’s RV to a NASCAR race in July! It seems like a good fit for a race weekend! (But I might need to double it…) I’m thinking it can be made ahead through Step 4, then reheated, with all the “goodies” stirred in before we devour it! I will definitely be searching your site for more recipes! (Guys need some variety, too!)
★★★★★
Sounds like a fun trip! Have a blast!
I don’t have an instant pot, but I do have a crock pot, a pressure cooker, & a good ol’ stove LOL. Any suggestions for adapting this recipe? It sounds delicious…but you really had me at “Needy Husband”!
I too have this same question. Love the recipe and would like to try it in the Crockpot.
Here’s how I would make it in the crockpot:
Instructions
1. Heat a pan over medium high heat. Add in the beef and break it up. Add in the onions. Brown for about 5 minutes. Drain off excess grease. Stir in the salt, thyme, parsley, garlic powder and pepper. Add the mixture to the slow cooker.
2. Add in the broth and potatoes.
3. Cover and cook on low for 4-6 hours, or until potatoes are tender. Each slow cooker cooks differently.
4. In a bowl whisk together the half and half and the cornstarch until smooth. Turn slow cooker to high setting. Stir the half and half mixture into the pot to thicken the sauce. Cook on high without the lid until sauce has thickened.
5. Gently stir in the pickles, ketchup, mustard, bacon and cheese.
6. Serve and enjoy!
I noticed when a recipe calls for ground meat you never put oil in the instant pot to start the browning. Doesn’t that make the meat stick to the bottom. I’ve been sort of afraid to try it without a little oil or am I worrying about nothing?
It sometimes sticks a bit but when I add in onions it releases just fine.
My Instant Pot “pot” has a teflon non-stick surface, so oil would be redundant. Plus, that stuff that DOES stick gets deglazed when you add the liquid and scrape the bits up with a wooden spoon. That stuck stuff is, in my language, MORE FLAVOR! So yes, I believe that you ARE worrying about nothing. Bon Appetit!