Easy Instant Pot (or Crockpot) Ground Pork Casserole

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.

instant-pot-pork-casserole-bowl

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.

crockpot-ground-pork-casserole

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 or even cream of bacon!

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!

Looking for other inexpensive ground pork recipes? This super easy slow cooker Southwest Pork Chili is a family favourite and super easy to make in the slow cooker, Instant Pot or stovetop!

Easy Instant Pot Ground Pork Casserole

instant-pot-pork-casserole-bowl

Easy Instant Pot (or Crockpot) Ground Pork Casserole

Yield: 6 people
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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 condensed soup (tomato or cream of mushroom)
  • 1/2 cup water
  • 1 tsp. dried parsley flakes
  • salt and pepper to taste

Instructions

  1. 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.
  2. Combine meat mixture, potatoes, carrots, peas, and corn. Stir in tomato soup, water, parsley flakes, salt, and pepper, and mix well.
  3. 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 people
Amount Per Serving: Calories: 352Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 71mgSodium: 269mgCarbohydrates: 28gFiber: 5gSugar: 8gProtein: 24g

21 thoughts on “Easy Instant Pot (or Crockpot) Ground Pork Casserole”

  1. 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!

    1. 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! :)

  2. 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.

    1. 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! :)

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