Slow Cooker Potato Sausage Casserole Recipe

Slow cooker potato sausage casserole recipe. A very easy and delicious casserole with cheesy potatoes and crispy sausages cooked in a slow cooker.

Would you like to prepare this casserole faster? So, why not use an electric instant pot instead?

Pressure Cooker Potato Sausage Casserole Recipe

This very simple and easy potato sausage casserole is cooked in a pressure cooker.

Makes 4 servings

Ingredients: 1 tablespoon (15 ml) canola oil, half of the medium yellow onion, peeled and diced, 4 smoked turkey sausages, sliced into bite-size, 1 teaspoon (5 ml) minced garlic, 1 teaspoon (5 ml) dried parsley, 1/2 teaspoon (3 ml) salt, 1 cup (250 ml) low-sodium fat-free chicken broth, 1 pound (480 g) small potatoes, cut into halves, 1/2 cup (125 ml) milk, 2 tablespoons (30 ml) cornstarch, 1/2 cup (125 ml) shredded Cheddar cheese

Instructions: Heat the canola oil in an instant pot turned to the sauté mode. Add diced yellow onion and cook, stirring occasionally,  until it is translucent and begins to brown. Stir in sliced sausages, garlic, parsley, salt, and thyme and cook, stirring occasionally, for a further 1-2 minutes, until sausages are nicely browned.

Turn off the pressure cooker. Pour in chicken broth, then stir in halved potatoes. Close the instant pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 2 minutes.

Switch the pressure cooker to sauté mode.

In a small mixing bowl, combine milk and cornstarch. Mix until the cornstarch dissolved completely. Stir the milk mixture into the pot. Cook, uncovered, until thickened, for about 2 minutes, then stir in shredded Cheddar cheese. Continue cooking until the cheese is melted.

Transfer potato sausage casserole to serving plates. Serve hot. Enjoy! More delicious Pressure Cooker Recipes if desired.

Slow Cooker Potato Sausage Casserole Recipe

You may also like Slow Cooker Creamy Potato Casserole or Oven Baked Chicken Casserole

Ingredients

• 32 oz (960g) frozen diced potatoes, thawed
• 2 cups (500 ml) sour cream
• 10 oz (300 ml) cream of chicken soup
• 2cups (500 ml) grated Cheddar cheese
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon olive oil
• 1 pound (480 g) smoked sausages, sliced into the thin rounds
• 1 tablespoon fresh chopped parsley

Method