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In our search for the best weekday meals, my husband and I find ourselves craving new and different dishes that break us out of the routine of chicken, fish and beef. That’s why we’ve recently become big fans of an unsung hero of weekday dinners…ground pork!
Affordable, versatile and delicious, there are so many ways of using ground pork for dinner. And right now, this easy Instant Pot Ground Pork Casserole is a favourite.
My favourite thing about the casserole is how easy it is to throw together. Pork, onion, some frozen vegetables and a can of soup are combined to make a rich and flavourful casserole that’s perfect for a busy weekday. And it’s easy to tailor the ingredients to what we have in the fridge too!
The first time that we made this recipe, we didn’t add the potatoes, but put in extra vegetables instead. It was still fantastic, and the whole family loved it.
The second time, we eliminated the celery and exchanged the carrots, frozen peas and frozen corn for a few cups of frozen mixed vegetables. It made an easy dish even easier and tasted great.
And the other great thing about this ground pork casserole is its versatility goes beyond just using different vegetables. Using a different soup gives it a completely new flavour. My husband and I love using mushroom soup instead of tomato!
To top it all off, all the ingredients are inexpensive pantry and freezer staples, making this the perfect choice when we don’t know what to have for supper. Filling, delicious and cheap…no wonder ground pork casserole is a favourite in our family!
Easy Instant Pot (or Crockpot) Ground Pork Casserole
An easy and versatile ground pork casserole packed with vegetables.
Ingredients
- 1 lb ground pork
- 2 cups diced raw potatoes
- 1 1/2 cups sliced carrots
- 1 cup chopped celery
- 1/2 cup chopped onion
- 1 cup frozen peas
- 1 cup frozen whole kernel corn
- 1 10oz can tomato soup
- 1/2 cup water
- 1 tsp. dried parsley flakes
- salt and pepper to taste
Instructions
- Using browning setting on Instant Pot or slow cooker, brown meat, onion, and celery. (If your device doesn't have a browning setting, use large skillet.
- Combine meat mixture, potatoes, carrots, peas, and corn. Stir in tomato soup, water, parsley flakes, salt, and pepper, and mix well.
- Cover and pressure cook at 10 lbs. of pressure for 20 minutes. If using slow cooker, cook on low for 6 hours.
Notes
If desired, canned or fresh vegetables can be substituted for frozen. Substitute Cream of Mushroom or Cream of Bacon soup for a creamier casserole.
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Nutrition Information:
Yield: 6 Serving Size: 6 peopleAmount Per Serving: Calories: 352Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 71mgSodium: 269mgCarbohydrates: 28gFiber: 5gSugar: 8gProtein: 24g
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Dulcie says
It works really well for me
kathy downey says
Thanks for sharing Kathryn,can’t wait to give this a try !
DebH says
Looks awesome and I so love easy!
Janet M says
I would enjoy trying this lovely recipe.
micheline says
Love to try this instant pot recipe.
Elizabeth Matthiesen says
Easy is definitely my favourite recipe lol, and this one sounds delicious.
nicky says
This looks so yummy!!
Shirley says
This looks easy and delicious thank you
Arlene W K says
I like plain food, no spice. This was certainly it, too plain, even for bland me. Missing a flavour note. Needs something, turmeric? Smoked paprika? Curry? Something.
Kathryn says
I have actually added smoked paprika before; definitely a great way to punch up the flavour a bit! My family also really prefers it with Cream of Bacon soup instead of Tomato these days, so that’s how we usually make it now. Gives it some extra flavour as well. 🙂 What I like about it is that it is so versatile; toss everything together and then spice it up when it’s done as you like!
Elizabeth Matthiesen says
I still haven’t got an instant pot, sigh!
Leanne says
I’ve been looking for some different instant pot recipes . This one looks really good and pretty easy to make . I think I already have all the ingredients too .
Anne Taylor says
We have just gotten an Instapot and this looks delicious! Thanks
kathy downey says
Delicious recipe,thanks for sharing with us !
katie says
Always looking for more recipes for my instant pot. This is an easy meal for when we have soccer practice nights. I definitely needed more instant pot recipes because we mainly use it for rice haha.
Kathryn says
Haha we mostly just use ours as a slow cooker! It is great for hard-boiled eggs too, though; five minutes at max pressure and they’re perfectly cooked AND super easy to peel! 🙂
Andrea says
We have two teen boys. My family of four polished this off and was looking for more! My husband said, “that was delicious; I wish we had leftovers!” I’m always happy when I find a recipe that can be thrown together so quickly and yet come out a hit! This was a big WIN in our family.
Out of necessity, I had to modify slightly. You noted that frozen veggies could be substituted. I was out of carrots, so added a 1 lb. bag of frozen, mixed veggies in place of the carrots, peas, and corn. I didn’t measure the potatoes and added 5 small, cubed potatoes, washed and unpeeled. I suspect this may have been heavier on the potatoes and veggies than without the adjustments, but hey, they’re veggies, so no harm. In the end, I’m glad to have bulked it up with the extra veggies, as everyone was looking for more! I may never try it with the fresh carrots, as it was such a hit with the frozen combo–and faster not to have to peel and chop another veggie,
Tip for 8qt instant pot users…I used high pressure for 20 mins, as the recipe called for, and received a burn notice (maybe because I added extra veggies, maybe because this size pot is not supposed to be used with less than 1 c. liquid. I did a quick release, gave stirred to deglaze the bottom (there was browning, but no burn), then mixed in another 1/2 cup of water. The potatoes were nearly tender anyway, so I just put the cover on and let it sit for another 10 mins on the keep warm setting. It turned out great. This seems like a no-fail recipe to me, so it’s a real keeper! Thanks for sharing!
Kathryn says
So great to hear that everyone liked the recipe so much, Andrea! And thanks for sharing your tips for your size of Instant Pot! Full confession, the only time I use whole chopped carrots is when I’m out of frozen veggies; they’re just so easy, and the kids LOVE them, so why use anything else? Lol We actually tried this with Cream of Bacon soup instead of the tomato recently and that’s been a huge hit too; definitely recommend giving it a try if your teens are bacon fans! 🙂
Sandra Dufoe says
I keep seeing recipes for the one pot is it similar to a crock pot. They sound delicious.
Shirley O says
This recipe looks delicious! My husband really likes casseroles so I’m sure he would enjoy this.