12 Instant Pot Casserole Recipes

When it comes to family meals, nothing beats the ease and flavor of Instant Pot casseroles.

These delicious dishes are not only simple to prepare but also perfect for feeding a crowd.

From a creamy Cheesy Chicken and Broccoli to a hearty Beef and Potato, there’s a recipe for everyone.

With quick prep and customizable ingredients, weeknight dinners can turn into effortless feasts.

Let’s explore these mouthwatering recipes that will bring joy to your table!

Cheesy Chicken and Broccoli Casserole

Cheesy Chicken and Broccoli Casserole is a comforting and hearty meal that brings together tender chicken, nutritious broccoli, and creamy cheese in a single dish.

Perfect for busy weeknights, this casserole is both delicious and easy to prepare in an Instant Pot, saving you time without compromising on flavor. The combination of melted cheese, succulent chicken, and fresh broccoli florets creates a satisfying meal that’s sure to please the entire family.

This recipe serves 4-6 people and is ideal for those who enjoy a creamy, cheesy dish with a touch of green goodness. Using the Instant Pot not only speeds up the cooking process but also guarantees that the chicken is juicy and the broccoli is perfectly cooked.

With minimal prep and cleanup, you can have this scrumptious casserole on the table in no time, making it a go-to option for any night of the week.

Ingredients (Serves 4-6):

• 1 pound boneless, skinless chicken breasts, cubed
• 2 cups broccoli florets
• 1 cup chicken broth
• 1 cup white rice
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 can (10.5 oz) cream of chicken soup
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Instructions:

1. Prepare the Ingredients: Start by cubing the chicken breasts into bite-sized pieces and washing the broccoli florets thoroughly. Set them aside.
2. Sauté the Chicken: Turn on the Instant Pot and select the “Sauté” function. Add olive oil to the pot and once heated, add the cubed chicken. Sauté for about 5 minutes until the chicken is browned on all sides. Remove the chicken and set aside.
3. Cook the Rice: Add the rice and chicken broth to the Instant Pot. Stir well to make certain the rice is evenly distributed and submerged in the broth.
4. Add Broccoli and Chicken: Layer the broccoli florets on top of the rice, followed by the browned chicken. Don’t stir.
5. Add Seasonings and Soup: Sprinkle garlic powder, onion powder, salt, and pepper over the chicken and broccoli. Pour the cream of chicken soup over the top, making sure it’s evenly distributed.
6. Pressure Cook: Secure the lid on the Instant Pot and set the valve to “Sealing.” Select the “Pressure Cook” or “Manual” setting and set the timer for 10 minutes.
7. Quick Release and Stir: Once the cooking cycle is complete, perform a quick release by carefully turning the valve to “Venting.” Remove the lid and stir the mixture to combine the ingredients.
8. Add Cheese: Stir in the shredded cheddar and mozzarella cheeses until melted and the mixture is creamy and well combined.
9. Serve: Spoon the cheesy chicken and broccoli casserole into serving dishes and serve immediately for a warm, comforting meal.

Extra Tips:

For a richer flavor, consider adding a splash of cream or milk when stirring in the cheese to enhance the creaminess of the casserole.

You can also customize the dish by adding other vegetables like bell peppers or mushrooms for additional flavor and nutrients. If you prefer a bit of crunch, top the casserole with a sprinkle of breadcrumbs or crushed crackers before serving.

Adjust the amount of cheese to your liking, and feel free to use your favorite blend of cheeses for a unique flavor profile.

Beef and Potato Casserole

This Beef and Potato Casserole is a hearty and comforting dish perfect for any weeknight dinner. Utilizing the Instant Pot, you can achieve tender beef and perfectly cooked potatoes in a fraction of the time compared to traditional methods. The combination of savory beef, creamy potatoes, and a rich, flavorful sauce makes this casserole a family favorite.

It’s an all-in-one meal that’s both satisfying and easy to prepare, leaving you more time to spend with your loved ones.

The key to this dish is the layering of flavors. Browning the beef in the Instant Pot helps to develop a deep, savory base, while the addition of garlic, onions, and a blend of spices elevates the dish to new heights. The potatoes absorb the delicious juices, becoming soft and flavorful. Topped with a sprinkle of cheese, this casserole is both comforting and delicious.

This recipe serves 4-6 people, making it perfect for a family dinner or a small gathering with friends.

Ingredients:

• 1 lb ground beef
• 2 large potatoes, thinly sliced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 cup shredded cheddar cheese
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon cornstarch (optional, for thickening)

Cooking Instructions:

1. Preheat the Instant Pot: Set your Instant Pot to the sauté function and allow it to preheat. Add the olive oil to the pot.
2. Brown the Beef: Once the oil is hot, add the ground beef. Cook for about 5 minutes, breaking it apart with a spatula, until it’s browned. Remove excess grease if necessary.
3. Add Aromatics: Add the diced onion and minced garlic to the pot. Sauté for another 2 minutes until the onions are translucent and the garlic is fragrant.
4. Season the Beef: Stir in the Worcestershire sauce, thyme, paprika, salt, and pepper, ensuring the beef is well-coated with the spices.
5. Layer the Potatoes: Turn off the sauté function. Layer the sliced potatoes evenly on top of the beef mixture.
6. Add Broth: Pour the beef broth over the potatoes. This will help steam the potatoes and infuse them with flavor.
7. Pressure Cook: Secure the lid on the Instant Pot, ensuring the valve is set to the sealing position. Select the pressure cook/manual setting and set the timer for 10 minutes.
8. Natural Release: Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then perform a quick release to vent any remaining pressure.
9. Thicken the Sauce (Optional): If you desire a thicker sauce, mix the cornstarch with a little water to create a slurry. Stir it into the pot and set the Instant Pot to sauté, cooking until the sauce thickens.
10. Add Cheese: Sprinkle the shredded cheddar cheese over the top of the casserole. Put the lid back on for a few minutes to allow the cheese to melt.
11. Serve and Enjoy: Once the cheese is melted, serve the casserole hot, garnished with fresh herbs if desired.

Extra Tips:

For a bit of extra flavor, consider adding a splash of red wine when browning the beef. This will enhance the richness of the dish.

If you prefer a more colorful presentation, feel free to add some diced bell peppers or carrots along with the onions.

Also, if you’re short on time, cutting the potatoes into smaller pieces will help them cook faster.

Finally, for a crispy cheese topping, transfer the casserole to an oven-safe dish and broil for a few minutes until the cheese is golden brown.

Creamy Tuna Noodle Casserole

Creamy Tuna Noodle Casserole is a comforting classic that comes together quickly and easily in an Instant Pot. This modern version of the beloved dish retains the creamy texture and savory flavors that make it a favorite, while utilizing the pressure cooking capabilities of the Instant Pot for a faster cooking process.

By using this handy appliance, you can enjoy a delicious, homemade casserole in less time with minimal effort, perfect for busy weeknights or when you’re craving a nostalgic meal.

This recipe serves 4-6 people and features tender egg noodles, flaky tuna, and peas all wrapped in a creamy, cheesy sauce. The Instant Pot not only speeds up the cooking process but also infuses the ingredients with rich flavors, making this dish a delightful and satisfying option for a family dinner.

With a few pantry staples and a handful of fresh ingredients, you can create a warm and inviting meal that everyone will love.

Ingredients:

• 12 oz egg noodles
• 2 tablespoons butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 cup milk
• 1 cup frozen peas
• 2 cans (5 oz each) tuna, drained
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• Salt and pepper, to taste
• 1 cup crushed potato chips or breadcrumbs, for topping

Instructions:

1. Prepare the Instant Pot: Set your Instant Pot to the sauté function and add the butter. Once melted, add the diced onion and minced garlic. Sauté for about 2-3 minutes, or until the onion becomes translucent and fragrant.
2. Add the Noodles and Broth: Turn off the sauté function. Add the egg noodles to the pot, followed by the chicken broth. Stir to make sure the noodles are evenly distributed and mostly submerged in the broth.
3. Pressure Cook the Noodles: Close the Instant Pot lid and set the valve to the sealing position. Cook on high pressure for 5 minutes. Once the cooking time is complete, perform a quick release by carefully turning the valve to the venting position.
4. Incorporate Milk and Peas: Open the lid and stir in the milk and frozen peas. The residual heat will warm the milk and cook the peas.
5. Mix in Tuna and Cheese: Add the drained tuna and shredded cheddar cheese to the pot. Stir until the cheese is melted and everything is well combined.
6. Finish with Sour Cream: Stir in the sour cream until it’s evenly distributed, creating a creamy sauce. Season with salt and pepper to taste.
7. Serve with Toppings: Serve the creamy tuna noodle casserole hot, topped with crushed potato chips or breadcrumbs for added texture and flavor.

Extra Tips: To guarantee the noodles don’t stick to the bottom of the pot, give them a quick stir before sealing the Instant Pot. If you prefer a thicker sauce, you can increase the amount of cheese or reduce the milk slightly.

For a healthier twist, consider using whole wheat or gluten-free noodles and low-fat cheese or sour cream. This dish pairs well with a simple side salad or steamed vegetables for a balanced meal.

Taco Casserole With Rice

Taco Casserole With Rice is a delightful fusion of Mexican flavors and the comforting warmth of a classic casserole. Utilizing the efficiency of the Instant Pot, this recipe allows you to enjoy a hearty, flavorful meal with minimal prep and cooking time. Bursting with seasoned ground beef, fluffy rice, and a blend of savory spices, this dish is topped with melted cheese and fresh toppings, making it a family favorite that’s perfect for any weeknight dinner.

This Instant Pot version of Taco Casserole With Rice guarantees that the rice is perfectly cooked and infused with the rich flavors of taco seasoning, while the beef remains juicy and tender. The result is a satisfying, one-pot meal that simplifies cleanup and leaves you with more time to enjoy with your loved ones. Serve it with a side of tortilla chips or a simple salad for a complete meal that’s sure to please both kids and adults alike.

Ingredients (Serves 4-6):

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 packet taco seasoning (or homemade equivalent)
• 1 cup long-grain white rice
• 1 1/2 cups beef broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup canned black beans, drained and rinsed
• 1 cup frozen corn
• 1 1/2 cups shredded cheddar cheese
• Salt and pepper to taste
• Optional toppings: diced avocado, chopped cilantro, sliced jalapeños, sour cream, lime wedges

Cooking Instructions:

1. Prepare the Instant Pot: Set the Instant Pot to sauté mode and add the olive oil. Once the oil is hot, add the diced onion and sauté until it becomes translucent, about 3 minutes. Add the minced garlic and cook for an additional 1 minute.
2. Cook the Beef: Add the ground beef to the pot, breaking it up with a spoon as it browns. Cook until the beef is no longer pink. Drain any excess fat if necessary.
3. Season the Mixture: Sprinkle the taco seasoning over the beef and stir to coat evenly. Add the rice, beef broth, diced tomatoes, black beans, and corn. Stir all ingredients together to combine.
4. Pressure Cook: Secure the lid on the Instant Pot and set the valve to sealing. Select the manual or pressure cook button and set the timer for 8 minutes on high pressure.
5. Release Pressure: Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then carefully perform a quick release by turning the valve to venting.
6. Finish the Dish: Open the lid and stir the casserole gently. Taste and adjust seasoning with salt and pepper if needed. Sprinkle the shredded cheddar cheese over the top, then cover the pot with the lid for a few minutes to allow the cheese to melt.
7. Serve: Spoon the casserole into bowls and add your choice of optional toppings like diced avocado, cilantro, jalapeños, sour cream, or lime wedges for extra flavor.

Extra Tips:

For an extra depth of flavor, consider adding a pinch of cumin or smoked paprika along with the taco seasoning. If you prefer a spicier kick, use a can of diced tomatoes with green chilies instead of regular diced tomatoes. Ascertain that the rice is evenly distributed and submerged in the liquid before sealing the Instant Pot to prevent any burning at the bottom.

For a vegetarian version, replace the ground beef with an additional can of black beans or your favorite plant-based meat substitute.

Spinach and Ricotta Stuffed Shells

Spinach and Ricotta Stuffed Shells is a comforting and delicious Italian-inspired dish that’s perfect for a family dinner or a gathering with friends. Made using an Instant Pot, this recipe simplifies the cooking process, allowing you to enjoy the rich flavors of the dish in less time. The creamy ricotta cheese, combined with nutritious spinach and enveloped in pasta shells, creates a delightful combination that even picky eaters will love.

The Instant Pot not only cooks the shells to perfection but also melds the flavors together beautifully, resulting in a dish that tastes like it has been simmered for hours.

This Spinach and Ricotta Stuffed Shells recipe serves 4-6 people, making it an ideal choice for a small to medium-sized group. The recipe involves stuffing large pasta shells with a creamy spinach and ricotta mixture, then cooking them in a flavorful marinara sauce. Despite its gourmet feel, this dish is simple to prepare, especially with the help of an Instant Pot, which reduces the cooking time considerably while preserving the deliciousness of each ingredient.

Ingredients:

• 20 jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 cups fresh spinach, chopped
• 1 egg
• 2 cups marinara sauce
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 cup water
• Fresh basil leaves for garnish (optional)

Cooking Instructions:

1. Prepare the Filling: In a large mixing bowl, combine the ricotta cheese, 1/2 cup of the mozzarella cheese, 1/2 cup of the Parmesan cheese, chopped spinach, egg, garlic powder, Italian seasoning, and a pinch of salt and pepper. Mix well until all ingredients are thoroughly combined.
2. Stuff the Shells: Carefully fill each of the jumbo pasta shells with the spinach and ricotta mixture. Be gentle to avoid tearing the shells.
3. Prepare the Instant Pot: Pour 1 cup of marinara sauce into the bottom of the Instant Pot, spreading it evenly. Add 1 cup of water to thin the sauce slightly.
4. Arrange the Shells: Place the stuffed shells in a single layer over the marinara sauce in the Instant Pot. If necessary, layer them slightly, but ensure they’re mostly in a single layer for even cooking.
5. Add Remaining Sauce and Cheese: Pour the remaining marinara sauce over the shells, ensuring they’re well-covered. Sprinkle the remaining mozzarella and Parmesan cheeses over the top.
6. Cook the Shells: Secure the lid on the Instant Pot and set it to the manual or pressure cook setting for 8 minutes. Once the cooking time is complete, allow the pressure to release naturally for about 5 minutes, then perform a quick release to remove any remaining pressure.
7. Serve: Open the lid carefully, and let the dish sit for a few minutes to set. Garnish with fresh basil leaves if desired, and serve hot.

Extra Tips:

When preparing this dish in the Instant Pot, make sure that the shells are adequately covered with sauce to prevent them from drying out during cooking.

If you prefer a more saucy dish, you can increase the amount of marinara sauce slightly. Additionally, when releasing the pressure, be cautious of the steam to avoid burns.

For a bit of extra flavor, try adding a pinch of red pepper flakes to the sauce for a mild heat kick. Enjoy your Spinach and Ricotta Stuffed Shells with a side salad or garlic bread for a complete meal.

Chicken Alfredo Pasta Casserole

Chicken Alfredo Pasta Casserole is a creamy and comforting dish that combines the rich flavors of Alfredo sauce with tender chicken and pasta. This recipe is perfect for those busy weeknights when you want a delicious meal without spending hours in the kitchen. Using an Instant Pot allows you to streamline the cooking process, ensuring that all the ingredients are perfectly cooked and infused with the savory sauce.

This casserole isn’t only easy to make, but it’s also a crowd-pleaser that the whole family will enjoy. The beauty of this Chicken Alfredo Pasta Casserole is in its simplicity. You’ll love how quickly it comes together, yet it tastes like you’ve spent hours preparing it. The Instant Pot does most of the work for you, cooking the pasta to al dente perfection while keeping the chicken juicy and tender.

This recipe serves 4-6 people, making it ideal for family dinners or small gatherings. With just a few ingredients and minimal prep time, you’ll have a satisfying and hearty meal that’s sure to become a regular in your dinner rotation.

Ingredients for 4-6 Servings:

• 1 pound boneless, skinless chicken breasts, cubed
• 12 ounces penne pasta
• 2 cups chicken broth
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 tablespoons chopped fresh parsley (optional)

Cooking Instructions:

1. Prepare the Instant Pot: Set your Instant Pot to the sauté function and add the olive oil. Once the oil is hot, add the cubed chicken, season with salt, pepper, and Italian seasoning. Sauté the chicken until it’s lightly browned on all sides, about 5 minutes.
2. Add Garlic: Add the minced garlic to the chicken and sauté for another minute, stirring frequently to prevent the garlic from burning.
3. Cook Pasta and Chicken: Add the penne pasta and chicken broth to the pot. Stir to combine, ensuring the pasta is submerged in the liquid. Secure the lid on the Instant Pot and set it to cook on high pressure for 5 minutes.
4. Release Pressure: Once the cooking time is complete, perform a quick release of the pressure. Carefully remove the lid once the pressure is fully released.
5. Make Alfredo Sauce: Switch the Instant Pot back to the sauté function. Stir in the heavy cream and Parmesan cheese until the cheese is melted and the sauce is creamy. Allow the mixture to simmer for 2-3 minutes, stirring occasionally.
6. Add Mozzarella Cheese: Turn off the sauté function and sprinkle the shredded mozzarella cheese over the top of the casserole. Place the lid back on the pot for a few minutes to let the residual heat melt the cheese.
7. Garnish and Serve: Once the cheese is melted, garnish the casserole with chopped parsley if desired. Serve hot and enjoy your creamy Chicken Alfredo Pasta Casserole!

Extra Tips:

For the best results, use freshly grated Parmesan cheese, as it melts more smoothly and enhances the flavor of the sauce. If you prefer a thicker sauce, you can reduce the amount of chicken broth slightly.

Feel free to add vegetables like broccoli or spinach to the casserole for added nutrition and color. If you find the casserole too thick after cooking, a splash of milk or additional cream can help achieve your desired consistency. Enjoy with a side salad or garlic bread for a complete meal.

Vegetarian Enchilada Casserole

Vegetarian Enchilada Casserole is a flavorful and wholesome dish that you can effortlessly prepare in an Instant Pot. This recipe is perfect for those who crave the zesty and hearty flavors of traditional enchiladas without the meat. The combination of beans, vegetables, and spices, layered with tortillas and cheese, results in a satisfying meal that’s both nutritious and delicious.

Using an Instant Pot not only speeds up the cooking process but also helps to meld the flavors together, making the dish even more savory. This casserole is ideal for a family dinner or a casual gathering with friends, as it serves 4-6 people. It’s also a versatile dish that can be customized to suit your personal taste preferences.

Whether you want to add more spice or include different types of beans or vegetables, this recipe provides a fantastic base. Additionally, the Vegetarian Enchilada Casserole is a great option for meal prep, as it stores well and can easily be reheated for a quick lunch or dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 zucchini, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups enchilada sauce
• 8 corn tortillas, cut into quarters
• 2 cups shredded cheese (cheddar or Mexican blend)
• 1/4 cup chopped cilantro (optional, for garnish)

Cooking Instructions:

1. Prepare the Instant Pot: Set your Instant Pot to the sauté function and add the olive oil. Once the oil is hot, add the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent.

2. Add Vegetables: Add the chopped bell pepper and diced zucchini to the pot. Sauté for another 3-4 minutes until the vegetables begin to soften.

3. Incorporate Beans and Spices: Stir in the drained black beans, corn, ground cumin, chili powder, smoked paprika, salt, and pepper. Mix well and let cook for an additional 2 minutes to allow the spices to release their flavors.

4. Layer the Casserole: Cancel the sauté function. Pour half of the enchilada sauce into the bottom of the pot. Layer half of the quartered tortillas over the sauce, followed by half of the vegetable and bean mixture. Sprinkle one cup of shredded cheese over the top.

Repeat the layering process with the remaining ingredients, finishing with the last cup of cheese on top.

5. Pressure Cook: Secure the lid on the Instant Pot and set it to the manual or pressure cook setting on high for 5 minutes. Once the cooking time is complete, perform a quick release of the pressure.

6. Serve: Carefully remove the lid, and if desired, sprinkle the chopped cilantro on top for garnish. Serve the casserole hot, directly from the pot, and enjoy!

Extra Tips: To enhance the flavor profile of your Vegetarian Enchilada Casserole, consider adding a splash of lime juice or a sprinkle of red pepper flakes for extra zest and heat.

If you prefer a creamier texture, you can also stir in a half-cup of sour cream or Greek yogurt after cooking. For those who like a bit of crunch, top the casserole with crushed tortilla chips just before serving. This dish pairs well with a side of avocado or a simple green salad to complete your meal.

BBQ Pulled Pork and Cornbread Casserole

BBQ Pulled Pork and Cornbread Casserole is a delicious and comforting dish that combines the savory flavors of pulled pork with the sweetness of cornbread. The Instant Pot makes this recipe incredibly convenient, allowing you to have tender, flavorful pork in a fraction of the time it would normally take. This casserole is perfect for family dinners or gatherings, offering a hearty serving that satisfies with little effort.

The beauty of this dish lies in its layers; the succulent BBQ pulled pork is topped with a moist cornbread mixture that bakes to a golden perfection. The contrasting textures and flavors meld together beautifully, making each bite a delight. The following recipe is designed to serve 4-6 people, guaranteeing there’s enough to go around while still leaving room for seconds.

Ingredients for 4-6 servings:

• 2 lbs pork shoulder or pork butt
• 1 cup BBQ sauce
• 1 cup chicken broth
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 box cornbread mix
• 1 egg
• 1/3 cup milk
• 1/2 cup corn kernels (optional)
• 1 cup shredded cheddar cheese

Cooking Instructions:

1. Prepare the Pork: Set your Instant Pot to sauté mode and add olive oil. Once hot, add chopped onions and garlic, cooking until onions are translucent. Add the pork shoulder, searing on all sides until browned. This helps to lock in the flavors.
2. Pressure Cook the Pork: Cancel the sauté mode. Add chicken broth, BBQ sauce, smoked paprika, salt, and pepper to the pot. Secure the lid and set the Instant Pot to pressure cook on high for 60 minutes. Once done, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
3. Shred the Pork: Carefully remove the pork from the pot and shred it using two forks. Return the shredded pork to the sauce in the pot, stirring to coat with the flavorful juices.
4. Prepare the Cornbread Topping: In a mixing bowl, combine the cornbread mix, egg, and milk according to the package instructions. Stir in corn kernels and half of the shredded cheddar cheese for added texture and flavor.
5. Assemble the Casserole: Spread the shredded pork evenly in the bottom of a baking dish that fits into your Instant Pot. Pour the cornbread mixture over the pork, smoothing the top with a spatula. Sprinkle the remaining cheddar cheese on top.
6. Bake the Casserole: Place the baking dish on a trivet inside the Instant Pot. Close the lid, set to bake at 350°F (or the equivalent option on your device) for 20 minutes. Check for doneness by inserting a toothpick into the cornbread; it should come out clean.
7. Serve: Let the casserole cool for a few minutes before serving. Enjoy the savory and sweet layers of this delicious dish!

Extra Tips:

For best results, make certain your pork is well-trimmed of excess fat to avoid a greasy casserole. If you prefer a spicier version, consider adding some diced jalapeños to the cornbread mix.

Leftovers can be stored in an airtight container in the refrigerator for up to three days, and they reheat well in the oven or microwave. If you need to double the recipe, consider making it in two batches to guarantee even cooking in the Instant Pot.

Shepherd’s Pie Casserole

Shepherd’s Pie Casserole is a comforting and hearty dish that combines the savory flavors of seasoned meat with a creamy mashed potato topping. This classic dish is perfect for a family dinner or a cozy gathering, offering a delightful mix of textures and tastes.

By using the Instant Pot, you can markedly reduce the cooking time and still achieve that delicious, home-cooked flavor that makes Shepherd’s Pie a timeless favorite. The Instant Pot Shepherd’s Pie Casserole is perfect for those who crave a warm, filling meal without spending too much time in the kitchen.

This recipe is designed for 4-6 servings, making it ideal for families or small groups. The Instant Pot efficiently cooks the meat and vegetables to perfection, while the final baking step guarantees a golden, creamy potato layer on top.

Ingredients for 4-6 servings:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pound ground beef or lamb
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup frozen peas and carrots
• 2 pounds potatoes, peeled and quartered
• 1/2 cup milk
• 4 tablespoons butter
• 1/2 cup shredded cheddar cheese

Cooking Instructions:

1. Prepare the Potatoes: Add the peeled and quartered potatoes to the Instant Pot. Pour in 1 cup of water and secure the lid. Set the Instant Pot to “Pressure Cook” on high for 10 minutes. Once done, perform a quick release and drain the potatoes. Set them aside.
2. Brown the Meat: Set the Instant Pot to “Sauté” mode and add the olive oil. Once hot, add the chopped onion and minced garlic. Sauté until the onion is translucent. Add the ground beef or lamb to the pot and cook until browned, breaking it apart with a spatula.
3. Season and Simmer: Add the beef broth, Worcestershire sauce, thyme, salt, and pepper to the meat. Stir well to combine. Add the frozen peas and carrots. Turn off the “Sauté” mode and set the Instant Pot to “Pressure Cook” on high for 5 minutes. Once the time is up, perform a quick release.
4. Mash the Potatoes: While the meat is cooking, mash the drained potatoes with milk and butter until smooth. Season with salt and pepper to taste.
5. Assemble the Casserole: Transfer the cooked meat mixture to a baking dish. Spread the mashed potatoes evenly over the top. Sprinkle with shredded cheddar cheese.
6. Bake: Preheat the oven to 400°F (200°C). Place the baking dish in the oven and bake for 15-20 minutes, or until the cheese is melted and golden brown.

Extra Tips:

To enhance the flavor of your Shepherd’s Pie Casserole, consider adding a splash of red wine to the meat mixture during the sautéing process.

If you prefer a creamier potato topping, add an extra tablespoon of butter or a splash more milk when mashing. For a crispier top, you can broil the casserole for a few minutes at the end of the baking time.

Adjust the seasoning to your taste, and feel free to add herbs like rosemary or parsley for additional depth.

Italian Sausage and Peppers Casserole

Italian Sausage and Peppers Casserole is a hearty and flavorful dish perfect for any weeknight dinner. This recipe utilizes the Instant Pot to deliver a delicious meal that requires minimal effort and time. The combination of savory Italian sausage, colorful bell peppers, and aromatic spices creates a comforting dish that everyone at the table will enjoy.

The Instant Pot guarantees that all the flavors meld beautifully, while also cutting down on the cooking time considerably. This casserole isn’t only tasty but also versatile. You can serve it over pasta, rice, or enjoy it on its own. The dish is perfect for serving a family of 4-6 people, making it ideal for family dinners or casual gatherings.

The rich flavors of the sausage and peppers are enhanced by the slow cooking process, producing a meal that’s both satisfying and easy to prepare.

Ingredients for 4-6 servings:

• 1 pound Italian sausage links (mild or spicy)
• 1 tablespoon olive oil
• 1 large onion, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (14.5 oz) diced tomatoes
• 1/4 cup chicken broth
• 1 cup shredded mozzarella cheese

Cooking Instructions:

1. Prepare the Sausage: Set your Instant Pot to the sauté function and add the olive oil. Once the oil is hot, add the Italian sausage links. Brown them on all sides, which should take about 5 minutes. Remove the sausages and set them aside.
2. Sauté Vegetables: Add the sliced onions and bell peppers to the Instant Pot. Sauté for about 3-4 minutes until the onions become translucent. Stir in the minced garlic and continue cooking for another minute.
3. Add Seasonings: Sprinkle the Italian seasoning, salt, and black pepper over the vegetables. Stir well to guarantee the spices are evenly distributed.
4. Combine Ingredients: Return the sausages to the Instant Pot. Pour in the diced tomatoes and chicken broth. Stir gently to combine all the ingredients.
5. Pressure Cook: Secure the lid on the Instant Pot and set it to the manual pressure cook setting for 15 minutes. Make sure the pressure valve is set to the sealing position.
6. Release Pressure: Once the cooking time is complete, allow for a natural pressure release for about 10 minutes, then carefully release any remaining pressure manually.
7. Add Cheese and Serve: Carefully open the lid and sprinkle the mozzarella cheese over the top of the casserole. Close the lid for a few minutes to allow the cheese to melt from the residual heat. Serve hot, with optional accompaniments like pasta or rice.

Extra Tips:

To enhance the flavors, consider using a mix of mild and spicy Italian sausages. You can also add a splash of balsamic vinegar before pressure cooking for an added depth of flavor.

If you prefer a thicker sauce, you can sauté the dish a little longer after pressure cooking to reduce the liquid. Additionally, feel free to experiment with additional spices or herbs, such as basil or oregano, to suit your taste preferences.

Cajun Shrimp and Rice Casserole

Cajun Shrimp and Rice Casserole is a delightful fusion of savory shrimp, spicy Cajun seasoning, and hearty rice, all cooked to perfection in an Instant Pot. This one-pot meal is perfect for busy weeknights when you want to serve something delicious without spending hours in the kitchen.

The bold flavors of the Cajun spices blend beautifully with tender shrimp and fluffy rice, creating a comforting dish that will please the entire family.

The Instant Pot makes this dish incredibly easy to prepare, with minimal cleanup required. The pressure cooking feature guarantees that the rice is perfectly cooked while the shrimp remain juicy and flavorful. Whether you’re a fan of Cajun cuisine or looking to try something new, this Cajun Shrimp and Rice Casserole is sure to become a favorite in your household.

Ingredients for 4-6 servings:

• 1 tablespoon olive oil
• 1 pound large shrimp, peeled and deveined
• 1 cup long-grain white rice
• 1 tablespoon Cajun seasoning
• 1 teaspoon garlic powder
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 2 cups chicken broth
• 1 can (14.5 ounces) diced tomatoes, drained
• 1 cup frozen peas
• Salt and pepper to taste
• 2 green onions, sliced for garnish

Cooking Instructions:

1. Sauté the Shrimp: Set your Instant Pot to sauté mode and add the olive oil. Once the oil is hot, add the shrimp and cook for about 2 minutes on each side until they just turn pink. Remove the shrimp from the pot and set aside.
2. Sauté Vegetables: Add the chopped onion and bell pepper to the pot. Sauté for 3-4 minutes until the vegetables are softened.
3. Add Rice and Seasonings: Stir in the rice, Cajun seasoning, and garlic powder, making sure the rice is well-coated with the spices.
4. Add Liquids and Tomatoes: Pour in the chicken broth and drained diced tomatoes. Stir well to combine, ensuring there are no rice grains stuck to the bottom of the pot.
5. Pressure Cook: Secure the lid on the Instant Pot and set it to pressure cook on high for 8 minutes. Allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
6. Add Shrimp and Peas: Carefully open the lid and stir in the cooked shrimp and frozen peas. The residual heat will warm the peas and guarantee the shrimp are heated through without overcooking.
7. Garnish and Serve: Taste and adjust seasoning with salt and pepper if needed. Garnish with sliced green onions before serving.

Extra Tips:

When using frozen shrimp, make sure they’re fully thawed and patted dry before cooking to prevent excess water in the dish.

Adjust the level of Cajun seasoning to your taste preference, especially if you’re sensitive to spice. If you prefer a creamier texture, consider adding a splash of heavy cream or coconut milk before serving.

Finally, this dish can be customized by adding additional vegetables or proteins like sausage or chicken for variety.

Mushroom and Wild Rice Casserole

Cooking a Mushroom and Wild Rice Casserole in an Instant Pot brings out the rich, earthy flavors of mushrooms and the nutty taste of wild rice in a fraction of the time it would take using traditional methods. This dish is perfect for those who enjoy a hearty and satisfying meal.

It’s a fantastic option for a vegetarian main course or as a flavorful side dish. The combination of mushrooms, wild rice, and aromatic herbs makes this casserole both nourishing and delicious, ideal for family dinners or gatherings.

The Instant Pot makes this recipe quick and convenient, allowing the flavors to meld together beautifully while ensuring the wild rice is perfectly cooked. This particular casserole recipe is designed to serve 4-6 people, making it a great choice for a small dinner party or a family meal.

It’s easy to prepare, with minimal hands-on time required, so you can focus on other tasks while the Instant Pot does its magic. The creamy texture and rich flavors are sure to make this dish a favorite in your household.

Ingredients (serves 4-6):

• 1 cup wild rice, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced (such as cremini or button)
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped (optional)

Cooking Instructions:

1. Prepare the Instant Pot: Start by setting your Instant Pot to the ‘Sauté’ mode. Add the olive oil and let it heat up for about a minute.
2. Sauté Aromatics: Add the chopped onion and minced garlic to the pot and sauté for 2-3 minutes until the onions are translucent and the garlic is fragrant.
3. Cook the Mushrooms: Add the sliced mushrooms to the pot and continue to sauté for an additional 5 minutes, or until the mushrooms are golden brown and have released their moisture.
4. Add Rice and Seasonings: Stir in the rinsed wild rice, dried thyme, salt, and pepper, ensuring that the rice is well-coated with the mushroom mixture.
5. Add Liquid: Pour in the vegetable broth, stirring to combine all the ingredients. Make sure the rice is fully submerged in the broth.
6. Pressure Cook: Secure the lid on the Instant Pot and set the valve to the ‘Sealing’ position. Select the ‘Pressure Cook’ or ‘Manual’ setting and adjust the time to 25 minutes.
7. Natural Release: Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to ‘Venting’ to release any remaining pressure.
8. Finish the Casserole: Open the lid, and stir in the heavy cream and Parmesan cheese. Mix well until the cheese is melted and the casserole is creamy.
9. Serve: Garnish with chopped fresh parsley if desired, and serve the casserole hot.

Extra Tips:

For the best flavor, use a mix of different mushrooms, such as cremini and shiitake, to add depth to the dish. If you prefer a lighter version, substitute the heavy cream with coconut milk or a dairy-free alternative.

Make sure to rinse the wild rice thoroughly to remove any excess starch. This will help in achieving a fluffier texture. If you like a bit of crunch, consider adding toasted nuts, such as almonds or pecans, before serving for added texture and flavor.

Adjust the seasoning to your taste, and feel free to add additional herbs like rosemary or sage for a more robust flavor profile.