The Great Smoky Mountain Casserole–an easy one-pot Instant Pot dinner packed with smoked sausage, tender potatoes, cabbage and carrots in a rich smoky tomato sauce that’s ready in under 30 minutes!
The Great Smoky Mountain Casserole
The name pretty much says it all! Between the beef smoked sausage, smoked paprika and liquid smoke, this dish has a deep rich smokiness. Greg actually came wandering in from the other room convinced I was making barbecue because of the smell! The tomato sauce gets a nice, shiny finish thanks to the cornstarch which makes it look just as good as it tastes. One of my favorite things about this recipe is that everything comes together in one single pot…perfect for a busy weeknight when you don’t want to deal with a sink full of dishes. There were no leftovers, unfortunately. I’ll have to make this one again soon.
Ingredients/Substitution Ideas
- Olive oil–or avocado oil
- Beef smoked sausage–or turkey smoked sausage
- Onion–or shallot
- Sliced mushrooms
- Chicken broth–or water and Better than Bouillon chicken base
- Cabbage
- Potatoes
- Carrot
- Tomato sauce
- Liquid smoke–or a dash of Worcestershire sauce
- Smoked paprika–or regular paprika
- Kosher salt
- Black pepper
- Garlic powder–or 1 Tbsp minced garlic
Steps
Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the sausage and brown for 4 minutes. Stir in the onion and mushrooms and saute for 2 more minutes.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Dump in the cabbage, potatoes and carrots.
In a bowl whisk together the tomato sauce, liquid smoke, smoked paprika, salt, pepper and garlic powder. Pour mixture over the top of the potatoes and carrots. Don’t stir.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
Gently stir. Make a cornstarch slurry by stirring together cornstarch with 1 Tbsp of cold water. Stir the mixture into the pot and cook on the saute setting until sauce thickens.
Serve and enjoy!
Notes/Tips
- Serve with crusty bread or cornbread.
- For a little heat add a pinch of red pepper flakes.
- This recipe is gluten free and dairy free.
- A dollop of sour cream on top adds a nice creamy contrast to the smoky sauce.
- I used my 6 quart Instant Pot*. You can also make this in a 4 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days. This recipe freezes well. Let it cool completely, then freeze in portions for up to 2–3 months. Thaw in the fridge overnight and reheat on the stove or in the microwave.
- Liquid smoke is a concentrated smoky flavor made from real smoke. Look for it in a small bottle in the condiment or barbecue sauce aisle at the grocery store. Other recipes you can make with liquid smoke are Instant Pot/Crockpot “Smoked” Pulled Pork and Instant Pot Next Level Bacon Mac.
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.
The Great Smoky Mountain Casserole
- Prep Time: 20 minutes
- Cook Time: 3 minutes (plus 5-10 minute NPR)
- Total Time: 23 minutes
- Yield: 4 servings 1x
Description
An easy one-pot Instant Pot dinner packed with smoked sausage, tender potatoes, cabbage and carrots in a rich smoky tomato sauce that’s ready in under 30 minutes!
Ingredients
- 1 Tbsp olive oil
- 1 (12 oz) package beef smoked sausage, sliced into quarter inch rounds
- 1 small onion, diced
- 4 oz sliced mushrooms
- 1/2 cup chicken broth
- 2 cups chopped cabbage
- 12 oz peeled potatoes, cut into 1/2 inch cubes
- 1 large carrot, peeled and sliced
- 1 (8 oz) can tomato sauce
- 1/2 tsp liquid smoke
- 1/2 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 Tbsp cornstarch
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the sausage and brown for 4 minutes. Stir in the onion and mushrooms and saute for 2 more minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Dump in the cabbage, potatoes and carrots.
- In a bowl whisk together the tomato sauce, liquid smoke, smoked paprika, salt, pepper and garlic powder. Pour mixture over the top of the potatoes and carrots. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Gently stir. Make a cornstarch slurry by stirring together cornstarch with 1 Tbsp of cold water. Stir the mixture into the pot and cook on the saute setting until sauce thickens.
- Serve and enjoy!
- Category: Sausage
- Method: Instant Pot or Slow Cooker
More smoked sausage and potato recipes…
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Tuscan Sausage Potato Soup
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*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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