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Pressure Cooker Loaded Potato and Sausage Casserole in a white bowl with melted cheddar cheese

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