So, what do a lot of people crave when they are hungry? Comfort food. That’s me a lot of the time and I found a super easy, yummy and delicious recipe that uses my Instant Pot to cook it. Folks, I present you with Instant Pot Cowboy Casserole. And here is how you make it:
1 lb ground beef or ground turkey (I used Yves Veggie Ground Round)
1 bag frozen tator tots (I didn’t use a whole bag but leftovers are always a good thing)
3 cups shredded cheddar cheese, divided
1 onion, chopped
2 garlic cloves, chopped
1/2 cup milk
1 can corn, drained
1 can Cream of Mushroom soup
4 tbsp sour cream
So, the first step is to salute the onion until browned. I used my Instant Pot for that, as I have a second liner that I’ll be cooking the casserole it. Add in the garlic and cook for a few minutes.
Next, add the ground round, or whatever meat you have chosen. I chose ground round because it doesn’t require a long cooking time. Plus, I’m a pescatarian.
Then, mix the cream of mushroom soup, milk and sour cream in a small bowl. Do this while the meat mixture is cooking.
Mix the meat mixture with the soup mixture and stir well. This is the base for the casserole.
Corn and half of the cheese gets stirred in. Final mixing step, people! Almost ready to assemble.
Now, grease a 9×9 round pan and spread the mixture on the bottom. The foundation has been built!
Arrange the tator tots in whatever pattern you wish but make sure you push them into the mixture a bit.
Add 1 cup of water, the trivet and the pan to the Instant Pot liner. A really good trick is to make a sling out of aluminum foil so you can get the pan out of the liner.
Seal the lid and make sure the valve is set to pressure. Set manual timer for 15 minutes.
Do a quick release and take the pan out of the liner. Add the rest of the cheese. I thought I’d go one step further and put the pan under the broiler to malt the cheese. Look how brown and bubbly it is!
Dig in everyone. I know I will be!