Chef Emma created this Pressure Cooker Loaded Potato and Sausage Casserole on a frantic Friday evening when her refrigerator held a little bit of everything but not enough for a single traditional meal.
She spotted some turkey sausage, a bag of Russet potatoes, and the classic “loaded” toppings—cheddar cheese, sour cream, and green onions.
Table of Contents
Table of Contents
Pressure Cooker Loaded Potato and Sausage Casserole
Ingredients
Equipment
Method
- Slice sausage and cube potatoes.
- Pour chicken broth into Instant Pot. Layer onion, potatoes, sausage, and corn. Do not stir.
- Sprinkle garlic powder, parsley, paprika, salt, and pepper on top.
- Secure lid, seal valve, and cook on High Pressure for 5 minutes.
- Quick-release pressure and remove lid.
- Select Sauté. Whisk cornstarch and water, then add to pot with milk.
- Cook 2-3 minutes until thickened, stirring constantly.
- Turn off heat. Stir in sour cream and cheddar cheese until melted.
- Serve hot topped with green onions.
Notes
Layer ingredients to prevent burning; do not stir before cooking.
Add spinach at the end for extra veggies.
Store leftovers up to 4 days; reheat gently.
Substitute Greek yogurt for sour cream for more protein. Calories: 380
Protein: 18g
Yield: 6 servings
Instead of making separate dishes, she tossed them into her Instant Pot, hoping for a miracle. What emerged was a cheesy, comforting casserole that tasted like a loaded baked potato crossed with a hearty sausage stew.
Since that lucky experiment, this loaded potato and sausage casserole has become one of her most requested lazy dinners. It captures all the satisfying flavors of a slow-cooked meal but comes together in under 30 minutes.
By using turkey or chicken sausage, it keeps things lighter while delivering that savory punch families love. It’s the perfect answer for “what’s for dinner?” when you want something warm, filling, and packed with comfort—without the pile of dishes.
Summary
This Pressure Cooker Loaded Potato and Sausage Casserole features sliced turkey or chicken sausage, cubed Russet potatoes, and sweet corn pressure-cooked in chicken broth until perfectly tender. The magic happens after cooking, when you stir in sour cream and sharp cheddar cheese to create a rich, creamy sauce that coats every bite. Finished with crispy green onions and maybe a dollop of extra sour cream, this one-pot meal serves 6 people and is ready in about 25 minutes. Each serving provides approximately 380 calories and 18 grams of protein, offering a wholesome, gluten-free dinner that satisfies even the pickiest eaters.365daysofcrockpot+1youtube
Equipment
- 6-quart or 8-quart Instant Pot (or electric pressure cooker)thereciperebel+1
- Cutting board and sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Small bowl (for cornstarch slurry)
Ingredients for Pressure Cooker Loaded Potato and Sausage Casserole
Base Ingredients:
- 1 pound turkey sausage or chicken sausage (smoked or kielbasa style), sliced into ¼-inch roundsyoutube365daysofcrockpot
- 2 pounds Russet potatoes, peeled and cut into 1-inch cubes (Yukon Golds work too for a creamier texture)365daysofcrockpot
- 1 cup low-sodium chicken brothyoutube365daysofcrockpot
- 1 cup frozen corn kernels (optional, but adds sweetness and texture)365daysofcrockpot
- ½ medium onion, diced (or 1 teaspoon onion powder)365daysofcrockpot
Seasoning Blend:
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- ½ teaspoon smoked paprika (for that “bacon” flavor without the bacon)
- ½ teaspoon salt
- ¼ teaspoon black pepper365daysofcrockpot
The “Loaded” Creamy Sauce:
- 1 cup sharp cheddar cheese, shredded (plus extra for topping)youtube365daysofcrockpot
- ½ cup sour cream (or plain Greek yogurt for a protein boost)365daysofcrockpot
- ½ cup milk (any kind)
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)youtube365daysofcrockpot
Garnish:
- 3 green onions, sliced
- Extra shredded cheese
Directions for Pressure Cooker Loaded Potato and Sausage Casserole
- Prep the ingredients: Slice the sausage into rounds. Peel and cube the potatoes into uniform 1-inch pieces. Dice the onion.
- Layer the pot: Pour the chicken broth into the stainless steel insert of the Instant Pot. Add the diced onions, potato cubes, sliced sausage, and frozen corn in that order. Do not stir—layering helps prevent the “Burn” warning.
- Add seasonings: Sprinkle the garlic powder, dried parsley, smoked paprika, salt, and pepper evenly over the top of the ingredients.
- Pressure cook: Secure the lid and set the valve to “Sealing”. Select Manual or Pressure Cook on High pressure for 5 minutes. (Note: 5 minutes is perfect for 1-inch cubes; if cutting larger, increase to 7 minutes).
- Quick release: When the cooking cycle is complete, carefully turn the valve to “Venting” to quick-release the pressure. Once the pin drops, remove the lid.
- Thicken the sauce: Press the Sauté button. Stir in the cornstarch slurry and milk. Let it bubble gently for 2-3 minutes, stirring constantly, until the liquid thickens into a gravy-like consistency.
- Make it creamy: Turn off the Instant Pot. Stir in the sour cream and 1 cup of shredded cheddar cheese until melted and smooth. The residual heat is enough to melt the cheese without curdling the dairy.
- Serve: Ladle into bowls. Top with extra cheddar cheese and sliced green onions. Serve hot and enjoy the cheesy, loaded goodness!
Tips and Variations for Pressure Cooker Loaded Potato and Sausage Casserole
Cooking Tips:
- Potato Choice: Russet potatoes break down slightly, making the sauce thicker and starchier (like a baked potato). Yukon Gold potatoes hold their shape better if you prefer distinct cubes.
- Preventing Burn: Always put the broth in first. Layering vegetables and meat on top keeps them away from direct heat at the bottom.
- Thickening: If the sauce is too thin for your liking, simmer on Sauté for an extra minute or add a bit more cornstarch slurry. It will continue to thicken as it cools.
Flavor Variations:
- Spicy Kick: Use a spicy turkey sausage or add ¼ teaspoon cayenne pepper to the seasoning mix.
- Veggie Loaded: Add 1 cup of chopped broccoli florets or sliced carrots on top of the potatoes before cooking.
- “Bacon” Flavor: Since we aren’t using pork bacon, the smoked paprika provides that smoky depth. You can also use a pinch of smoked salt.
- Italian Style: Use sweet Italian chicken sausage, replace corn with diced bell peppers, and swap cheddar for mozzarella and Parmesan.
Make-Ahead & Storage:
- Refrigerate: Store leftovers in an airtight container for up to 3-4 days.
- Reheat: Warm gently in the microwave or on the stovetop. You may need to add a splash of milk or broth to loosen the sauce as it thickens in the fridge.
- Freezing: Because this recipe contains dairy (sour cream) and potatoes, it doesn’t freeze perfectly. The texture may become slightly grainy upon thawing, so fresh is best!
Nutrition Facts in Pressure Cooker Loaded Potato and Sausage Casserole
| Nutrient | Per Serving (1/6 of recipe) |
|---|---|
| Calories | 380 |
| Protein | 18g |
| Total Fat | 16g |
| Saturated Fat | 7g |
| Total Carbohydrates | 38g |
| Dietary Fiber | 3g |
| Sugars | 4g |
| Cholesterol | 55mg |
| Sodium | 850mg |
| Potassium | 720mg |
| Vitamin A | 8% DV |
| Vitamin C | 15% DV |
| Calcium | 15% DV |
| Iron | 10% DV |
Based on 6 servings. Percent Daily Values are based on a 2,000 calorie diet.
Nutritional Highlights
This Pressure Cooker Loaded Potato and Sausage Casserole offers a comforting balance of carbohydrates and protein. The turkey sausage provides lean protein without the excess saturated fat found in traditional pork sausage. Russet potatoes are an excellent source of potassium (essential for heart health) and Vitamin C. By using chicken broth and spices for flavor, we keep the dish rich and savory without relying heavily on added fats.
Dietitian Tips
- Lower Sodium: Look for “low sodium” or “no salt added” chicken broth and turkey sausage, as processed meats can be high in salt.
- Boost Fiber: Leave the skins on the potatoes (scrubbed well) to increase fiber content and reduce prep time.
- Add Veggies: Stir in a handful of fresh spinach at the very end (step 7) to wilt it into the sauce for an invisible nutrient boost.
- Lighter Option: Substitute the sour cream with plain Greek yogurt to increase protein and reduce fat, or use reduced-fat cheese.
FAQs
1. Can I use frozen sausage?
Yes! Slice the frozen sausage as best as you can (or thaw slightly in the microwave first). You may need to add 1-2 minutes to the pressure cooking time, but since it’s precooked, it usually heats through fine in 5 minutes.
2. My sauce broke/curdled. What happened?
Dairy products like sour cream can curdle if boiled. This is why we add them after pressure cooking and turning off the heat (Step 7). If it happens, whisk vigorously—it will still taste delicious!
3. Can I use raw sausage?
Yes, but you should brown it first using the Sauté function (step 0) to ensure it’s cooked through and to render out fat. Then proceed with the recipe, scraping the bottom of the pot well before adding broth.
4. Is this gluten-free?
Yes, as long as your sausage and chicken broth are certified gluten-free. Cornstarch is a natural gluten-free thickener.
5. Can I double the recipe?
Yes, provided your Instant Pot is 6 quarts or larger. Do not fill past the “Max Fill” line. The cooking time remains the same (5 minutes), but it will take longer to come to pressure.
6. What to serve with this casserole?
Since it’s a rich and hearty meal, pair it with a crisp green salad with vinaigrette, steamed green beans, or roasted broccoli to balance the creaminess.
Conclusion for Pressure Cooker Loaded Potato and Sausage Casserole
Pressure Cooker Loaded Potato and Sausage Casserole is the ultimate proof that you don’t need hours to create a comforting, “loaded” meal. This Instant Pot cheesy potato and sausage casserole delivers all the flavors of a weekend feast—savory sausage, tender potatoes, and gooey cheese—in a quick, one-pot weeknight package. It fits perfectly into our High-Protein Family Meals and serves as a fantastic option for Thanksgiving Sides & One-Pot Dinners. Whether you’re feeding a hungry crowd or just need a cozy bowl of comfort, this recipe is sure to become a new family favorite.
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