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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.
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Servings 6
Calories 380 kcal

Equipment

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

Ingredients
  

  • 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

Instructions
 

  • Set pressure cooker to Sauté. Add oil and brown sliced sausage for 3–4 minutes. Press Cancel.
  • 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.
  • 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.
  • Gently fold in cooked potatoes and carrots, being careful not to mash them. Fold in corn.
  • Sprinkle cheese over the top and fold in gently, or place lid loosely on pot for 2–3 minutes to melt cheese.
  • 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