Pressure Cooker Loaded Potato and Sausage Casserole (Easy & Creamy)

Chef Maxime here, and this recipe takes me back to the big, bubbling casseroles my grandmother used to pull out of the oven on cold winter evenings.

She would load them up with potatoes, meat, cheese, and whatever vegetables she had on hand, then let everything bake slowly until the house smelled like pure comfort. Those casseroles took hours, but the flavor was worth every minute of waiting.

Pressure Cooker Loaded Potato and Sausage Casserole

A creamy, one-pot casserole made with tender potatoes, turkey or chicken sausage, carrots, corn, and melted cheese. Pork-free, alcohol-free, and ready in under 30 minutes using a pressure cooker.

Imprimer la recette Pin Recipe

Portions: 6

Calories: 380

Ingredients Equipment Method Notes

Ingrédients

  

• 1 tbsp olive oil or avocado oil
• 12 oz turkey sausage or chicken sausage smoked or uncooked links, sliced into ½-inch rounds
• 2 lb red or Yukon Gold potatoes scrubbed and cut into 1-inch cubes
• 4 medium carrots peeled and cut into ½-inch chunks
• 1 cup frozen or canned corn drained if canned
• 1 small yellow onion finely diced (optional for extra flavor)
• ½ cup low-sodium chicken broth or vegetable broth
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• ½ tsp kosher salt adjust to taste
• ½ tsp dried rosemary crushed between your fingers
• ½ tsp dried basil
• ½ tsp dried thyme
• ½ cup sour cream or plain Greek yogurt for a lighter option
• 1 cup shredded sharp cheddar cheese or a mix of cheddar and mozzarella
• Optional garnish: chopped fresh parsley green onions, smoked paprika

Equipment

• 6-quart electric pressure cooker, steamer basket, cutting board, knife, wooden spoon, measuring cups and spoons.

Method

 

1. Set pressure cooker to Sauté. Add oil and brown sliced sausage for 3–4 minutes. Press Cancel.
2. Add 1½ cups water to pot. Place steamer basket inside and add potatoes and carrots to basket. Lock lid, set valve to Sealing, and pressure cook on High for 4 minutes. Quick release pressure, remove basket, and discard water.
3. Return sausage to pot. Add broth and scrape bottom to deglaze. Stir in sour cream, garlic powder, onion powder, pepper, salt, rosemary, basil, and thyme until smooth.
4. Gently fold in cooked potatoes and carrots, being careful not to mash them. Fold in corn.
5. Sprinkle cheese over the top and fold in gently, or place lid loosely on pot for 2–3 minutes to melt cheese.
6. Serve hot, garnished with parsley or green onions if desired.

Notes

For a lighter version, use Greek yogurt instead of sour cream and reduced-fat cheese. Add 2 cups chopped spinach or kale in step 4 for extra greens. Store leftovers up to 4 days refrigerated.
Calories: 380
Protein: 22 g
Servings people: 6

Today’s Pressure Cooker Loaded Potato and Sausage Casserole captures that same soul-warming goodness in a fraction of the time. By using a pressure cooker, we get fork-tender potatoes, juicy sausage, and a creamy, cheesy sauce in less than 30 minutes of hands-on work.

This is the kind of meal that makes weeknight dinners feel special without adding stress to your evening. It fits beautifully into the Evening Eats and Protein Meals categories, and it is meal-prep friendly, pork-free, and alcohol-free.​

Summary

This Pressure Cooker Loaded Potato and Sausage Casserole starts by browning slices of turkey or chicken sausage in the pressure cooker to build a flavorful base. Then, cubed potatoes, sweet corn, carrots, and seasonings go into the pot with a splash of broth. Everything pressure cooks together until the potatoes are tender and the vegetables are perfectly cooked. Finally, the dish is finished with sour cream, shredded cheese, and fresh herbs, creating a thick, creamy casserole that tastes like it simmered all day.cookingperfected+1​

The result is a complete, balanced meal with lean protein from the sausage, complex carbohydrates from the potatoes, and plenty of vegetables for fiber and vitamins. It is naturally gluten-free (as long as your sausage is certified gluten-free), and every bite is creamy, savory, and satisfying.

(Image 1 – inside the article)

• Alt text: Pressure Cooker Loaded Potato and Sausage Casserole in a white bowl with melted cheese
• Title: Pressure Cooker Loaded Potato and Sausage Casserole Served
• Caption: This Pressure Cooker Loaded Potato and Sausage Casserole is creamy, cheesy, and ready in under 30 minutes.

Equipment

You only need a few standard tools to bring this casserole together:

• 6-quart electric pressure cooker (Instant Pot or similar)
• Silicone or mesh steamer basket (optional, depending on your method)
• Sharp knife and cutting board
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Large mixing bowl for tossing the final casserole

Ingredients for Pressure Cooker Loaded Potato and Sausage Casserole

For about 6 servings:

• 1 tbsp olive oil or avocado oil
• 12 oz turkey sausage or chicken sausage (smoked or uncooked links), sliced into ½-inch rounds
• 2 lb red or Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
• 4 medium carrots, peeled and cut into ½-inch chunks
• 1 cup frozen or canned corn, drained if canned
• 1 small yellow onion, finely diced (optional for extra flavor)
• ½ cup low-sodium chicken broth or vegetable broth
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• ½ tsp kosher salt (adjust to taste)
• ½ tsp dried rosemary, crushed between your fingers
• ½ tsp dried basil
• ½ tsp dried thyme
• ½ cup sour cream (or plain Greek yogurt for a lighter option)
• 1 cup shredded sharp cheddar cheese (or a mix of cheddar and mozzarella)
• Optional garnish: chopped fresh parsley, green onions, smoked paprika

Directions for Pressure Cooker Loaded Potato and Sausage Casserole

1. Prep the potatoes and vegetables

• Scrub the potatoes well and cut them into even 1-inch cubes. Keeping the pieces uniform helps them cook evenly.
• Peel and chop the carrots into chunks about ½ inch thick.
• If using frozen corn, measure it out and set aside. If using canned, drain it thoroughly.

2. Brown the sausage

• Set the pressure cooker to Sauté – Medium-High.
• When the display reads « Hot, » add the oil and swirl to coat the bottom of the pot.
• Add the sliced sausage and cook for 3–4 minutes, stirring occasionally, until the sausage develops some golden-brown color on the edges. This step adds deeper flavor.amindfullmom+1​
• If the sausage releases a lot of fat, you can spoon out a tablespoon or two, but a little fat adds richness to the casserole.
• Press Cancel to stop the sauté function.

3. Steam the potatoes and carrots

• Add 1 ½ cups of water to the bottom of the pressure cooker pot.
• Place a steamer basket inside the pot and add the potatoes and carrots to the basket.365daysofcrockpot​
• Lock the lid in place and set the valve to Sealing.
• Cook on Manual / Pressure Cook – High for 4 minutes.
• When the timer beeps, carefully turn the valve to Venting for a quick release.
• Remove the steamer basket with the cooked potatoes and carrots and set it aside. Discard the water from the pot and wipe the pot dry if needed.

4. Build the casserole base

• Return the pressure cooker pot to the base (no need to clean it unless you want to).
• Add the browned sausage back into the pot if you removed it.
• Pour in the ½ cup of broth and use a wooden spoon to scrape up any stuck-on bits from the bottom. This prevents the burn warning and adds flavor.cookingperfected​
• Stir in the sour cream, garlic powder, onion powder, black pepper, salt, rosemary, basil, and thyme until well combined and creamy.

5. Combine everything

• Gently fold the steamed potatoes and carrots into the creamy sausage mixture. Stir carefully so the potatoes stay mostly intact and do not turn into mashed potatoes.365daysofcrockpot​
• Fold in the corn.
• Sprinkle the shredded cheese over the top and fold it in gently, or leave some on top so it melts into the casserole when you put the lid back on for a minute.

6. Melt the cheese and serve

• If you want extra melty cheese, place the lid back on the pressure cooker (without sealing or turning it on) and let it sit for 2–3 minutes. The residual heat will melt the cheese beautifully.
• Spoon the casserole into bowls or onto plates.
• Garnish with fresh parsley, sliced green onions, or a light sprinkle of smoked paprika for a hint of smoky flavor without using bacon.

Tips and Variations

• Lighter version: Replace sour cream with plain Greek yogurt and use reduced-fat cheese. The casserole will still be creamy and satisfying.thereciperebel​
• Add greens: Stir in 2 cups of chopped fresh spinach or kale during the final mixing step for extra nutrients and color.
• Spicy kick: Use Cajun or Creole seasoning instead of the dried herbs for a bolder, spicier flavor profile.amindfullmom​
• More vegetables: Add diced bell peppers, mushrooms, or green beans along with the carrots for a more veggie-forward casserole.​
• Dairy-free option: Use a dairy-free sour cream alternative and vegan shredded cheese. Nutritional yeast can also add a cheesy flavor if you skip the cheese entirely.
• Meal prep: This casserole stores well in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of broth to keep it creamy.

Nutrition Facts

Approximate per serving (6 servings):

These values will vary depending on the type of sausage, cheese, and whether you use sour cream or Greek yogurt.

Nutritional Highlights

This Pressure Cooker Loaded Potato and Sausage Casserole is a balanced, macro-friendly meal. By using lean turkey or chicken sausage instead of traditional pork sausage, you keep the protein high while cutting down on saturated fat. Potatoes provide complex carbohydrates and potassium, while the carrots and corn add fiber, vitamins A and C, and natural sweetness.365daysofcrockpot​

The combination of protein, carbs, and healthy fats makes this casserole especially satisfying and helps keep blood sugar stable throughout the evening. It is the kind of meal that fuels your body without leaving you feeling sluggish.

Dietitian Tips in Pressure Cooker Loaded Potato and Sausage Casserole

• Serve this casserole with a side of steamed broccoli, a green salad, or roasted Brussels sprouts to round out your vegetable intake for the day.
• If you are watching sodium, choose low-sodium broth and no-salt-added sausage, then season to taste with fresh herbs and black pepper.
• For portion control, serve the casserole over a bed of leafy greens instead of on its own. The greens add volume and nutrients without many extra calories.

FAQs « 6 Frequently Asked Questions »

1. Can I use a different type of sausage?
Absolutely. Turkey, chicken, or even plant-based sausage all work well in this recipe. Just make sure the sausage is fully cooked or cook it thoroughly during the browning step. Avoid pork-based sausages like traditional kielbasa or Italian sausage if you want to keep this recipe pork-free.thereciperebel+1​

2. Can I make this in a slow cooker instead?
Yes. Brown the sausage in a skillet first, then transfer everything to a slow cooker with the broth and seasonings. Cook on low for 4–5 hours or high for 2–3 hours. Stir in the sour cream and cheese during the last 15 minutes of cooking.

3. Do I have to steam the potatoes separately?
You can skip the steaming step and cook everything together by adding the potatoes, carrots, and broth directly to the pot after browning the sausage. Pressure cook on high for 5–6 minutes, then quick release and proceed with adding the sour cream and cheese. The texture will be slightly different, but it is faster.melaniecooks+1​

4. How do I prevent the « Burn » warning?
Always deglaze the bottom of the pot after browning the sausage. Use the broth to scrape up any stuck-on bits with a wooden spoon. Make sure there is at least ½ cup of liquid in the pot before sealing and starting the pressure cycle.cookingperfected+1​

5. Can I freeze this casserole?
The potatoes and sausage freeze reasonably well, but the texture of the sour cream and cheese may change slightly when thawed. For best results, freeze the casserole before adding the dairy. Thaw overnight in the fridge, reheat, then stir in fresh sour cream and cheese before serving.

6. Is this recipe kid-friendly?
Very much so. Kids tend to love the creamy, cheesy flavor and familiar ingredients. You can skip the onion if your kids are sensitive to it, and use mild seasonings to keep the spice level low. Serve with a side of fruit or raw veggies to complete the meal.

Conclusion for Pressure Cooker Loaded Potato and Sausage Casserole

This Pressure Cooker Loaded Potato and Sausage Casserole is proof that hearty, comforting meals do not have to take all day or require a long list of complicated steps. With tender potatoes, flavorful sausage, and a creamy, cheesy sauce, this casserole delivers everything you want in a home-cooked dinner with minimal effort and cleanup.

Whether you are feeding a hungry family on a busy weeknight or prepping meals for the week ahead, this recipe will quickly become a staple in your kitchen. Make it your own by swapping vegetables, adjusting seasonings, or serving it alongside your favorite greens. However you make it, enjoy every warm, cozy bite.

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