Slow Cooker Cowboy Casserole

The pressure builds and you start counting down minutes until you eat. You set that sealing ring, double check the valve, and hear the hiss of the escaping steam as the cooker gets to work. It’s kinda thrilling knowing all those ingredients are blending inside, cooking up a comfort meal for ya.

You spot the broth depth inside from the tomato juices mixing with the spices and beef goodness. The smell starts sneaking around the kitchen, reminding you of chilly nights and cozy blankets. You can't help but think about digging in and how dang tasty it's gonna be.

Every minute feels like a step closer to that satisfying moment when you lift the lid. That slow release of pressure is like a countdown timer telling you the feast is nearly ready. It’s a simple pleasure, watching your kitchen fill with warmth and the promise of a hearty meal.

The Real Reasons You Will Love This Method

• This one-pot recipe packs layers of flavor without the fuss.
• You don’t gotta babysit it – just set the timer and let your pressure cooker do the work.
• The ground beef stays juicy, never dry like some pan-fried meals.
• Veggies soak up all the broth depth for tender, flavorful bites.
• Cooking it in the pressure cooker saves you time compared to the slow cooker version but keeps that slow-cooked taste.
• No stove clutter means less cleanup and more time to relax.
• You’ll sense that cozy, homey vibe with every spoonful, perfect for busy weeknights.

Discover why pressure cooking holds the edge over other methods like slow cooker recipes in our classic Slow Cooker Pierogi Kielbasa Casserole Recipe or find quick, hearty options in our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe.

Everything You Need Lined Up

• 1 Tablespoon olive oil
• 1 medium yellow onion diced
• 2 lbs ground beef
• 4 cloves garlic minced
• 1 ½ teaspoons kosher salt plus more for taste
• 1 lb Yukon gold potatoes sliced ¼-inch thick
• 3 carrots peeled and sliced into rounds
• 4 Tablespoons tomato paste
• 1 (14.5oz) can diced tomatoes with juices
• 1 (15oz) can black eyed peas drained and rinsed
• 1 (15oz) can corn drained
• 2 teaspoons Italian seasoning
• 1 teaspoon smoked paprika
• 2 teaspoons chili powder
• 1 ½ cups shredded cheese optional

You’ll wanna get all your ingredients ready before you start. Dice the onion and mince the garlic tidy, slice the potatoes and carrots just right so they cook evenly. Having everything in reach makes the cooking smooth and stress-free.

The spices, tomato paste, and canned goods bring a good broth depth to this casserole that makes the flavors pop. Remember that little bit of salt for seasoning, but you can always add more after cooking, so don’t worry about getting it perfect first go.

The spices, tomato paste, and canned goods bring a good broth depth to this casserole that makes the flavors pop. Remember that little bit of salt for seasoning, but you can always add more after cooking, so don’t worry about getting it perfect first go.

Your Complete Cooking Timeline

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. You want that sweet, tender base flavor.
2. Add the ground beef to the skillet, breaking it up with your spoon as it browns. Stir in the minced garlic and kosher salt, cooking for 1-2 minutes more. Drain excess grease to keep it from getting greasy.
3. In your 6-quart pressure cooker insert, lay down the sliced potatoes and carrots on the bottom in a single layer. This veggies layer helps soak up the broth depth later.
4. Spread the browned ground beef mixture evenly over those veggies. Get it all in there nice and even.
5. Mix the tomato paste and canned diced tomatoes (with juices) in a small bowl. Pour this tomato mix over the beef layer, making sure it’s spread well.
6. Top with the drained and rinsed black eyed peas and corn. These add texture and a bit of sweetness that works dang well.
7. Lock your lid on tight, check the sealing ring, and set the valve to sealed. Set your pressure cooker to cook on high pressure for about 20 minutes. Time to let that pressure build and get the flavors mingling.
8. When it finishes, let the pressure release naturally for 10 minutes (slow release). Then carefully flip the valve to vent any remaining pressure with a little hiss. Open up and sprinkle your shredded cheese on top if you want that melty yum. Give it a minute or two to melt before serving.

Time Savers That Actually Work

• Use pre-diced frozen onions and carrots when you’re in a rush. They save chopping time and work real good in the pressure cooker.
• Brown the beef in batches if your skillet isn’t big enough. It speeds up cooking and gets better flavor from more surface contact.
• Buy pre-sliced potatoes or use a mandoline slicer to get them thin and even fast.
• Mix the tomato paste and canned tomatoes while the beef’s browning. Multitaskin helps lower your overall kitchen time.

When You Finally Get to Eat

That first bite is gonna be so satisfying. The potatoes melt in your mouth but still hold some shape, and the carrots bring a gentle sweetness all soaked in that spicy tomato-beef broth depth. The black eyed peas add a little creaminess that makes this meal stand out.

You notice the cheese on top adding a rich, gooey layer that pulls everything together. It’s hearty and warming, the kind of dinner that leaves you full and happy without feeling heavy. You just wanna curl right up after.

Each mouthful reminds you why pressure cooker dinners rock — fast, effortless, and dang delicious. Definitely a dish you’ll wanna make again and again when you’re craving a satisfying, homestyle meal.

Smart Storage That Actually Works

• Transfer leftovers into an airtight container as soon as the casserole cools a bit to keep flavors fresh.
• Store in your fridge for up to 3 days. The broth and spices kinda deepen in flavor overnight, so leftovers can be even better.
• For longer storage, portion out and freeze the casserole in freezer-safe containers. It reheats really well in the microwave or on the stovetop.
• If you freeze it, thaw overnight in the fridge before reheating you gotta plan a bit ahead for best results.

Your Most Asked Questions Answered

• Can I use ground turkey instead of beef? Yep, you can swap ground turkey for beef. Just keep an eye on the cook time since it might change a lil. The flavors still come out great.
• What if I don’t have a sealing ring or valve? You gotta have those for safe pressure cooking. If yours is missing, maybe check with the manufacturer or consider replacing before cooking this recipe.
• Can I add other veggies? For sure! Bell peppers, green beans, or even zucchini work well. Just slice ’em thin so they cook evenly in the pressure cooker’s short time.
• Do I have to brown the meat first? Browning builds flavor and helps reduce grease. You could skip but the casserole won’t taste quite as good.
• How do I know when the pressure build is done? You’ll notice the valve hiss start and the cooker will beep or switch modes depending on your model once it hits pressure. That’s when the timer starts counting down your cooking time.
• Can I add cheese right before cooking? It’s better to add cheese after the cooking is done so it melts nice and gooey on top. Adding it earlier can make it tough and separate.

For related recipes, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for a quick and easy option using kielbasa, or explore Mozzarella Stuffed Rosemary Parmesan Soft Pretzels featuring cheesy, herbed treats perfect for snacks. Also, don’t miss our Easy Marinated Cheese Appetizer with Salami & Green Olives as a savory delight to complement your meals.

Crock Pot Cowboy Casserole in Your Pressure Cooker

This Crock Pot Cowboy Casserole is a high-protein, gluten-free comfort food made quickly in your pressure cooker. With juicy ground beef, veggies, and a perfect spice blend, it’s a cozy one-pot meal ideal for chilly nights and hungry crowds.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Soup

Cuisine Mexican

Servings 6 people

Calories 540 kcal

Equipment

• 1 Mixing bowl Large

Ingredients

  

Main ingredients

• 1 Tablespoon olive oil
• 1 medium yellow onion diced
• 2 lbs ground beef
• 4 cloves garlic minced
• 1 ½ teaspoons kosher salt plus more to taste
• 1 lb Yukon gold potatoes sliced ¼-inch thick
• 3 carrots peeled and sliced into rounds
• 4 Tablespoons tomato paste
• 1 can (14.5oz) diced tomatoes with juices
• 1 can (15oz) black eyed peas drained and rinsed
• 1 can (15oz) corn drained
• 2 teaspoons Italian seasoning
• 1 teaspoon smoked paprika
• 2 teaspoons chili powder
• 1 ½ cups shredded cheese optional

Instructions

 

Instructions

• Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes.
• Add the ground beef to the skillet, breaking it up with a spoon as it browns. Stir in garlic and kosher salt. Cook for 2 more minutes. Drain grease.
• In the pressure cooker, layer the sliced potatoes and carrots on the bottom.
• Spread the browned beef mixture evenly over the vegetable layer.
• In a small bowl, mix tomato paste and canned diced tomatoes. Pour over meat mixture in the pressure cooker.
• Top with black eyed peas and corn.
• Seal the lid, set valve to sealed, and pressure cook on high for 20 minutes.
• Allow natural pressure release for 10 minutes, then manually release any remaining pressure.
• Open lid, sprinkle shredded cheese on top. Let it melt for 1-2 minutes before serving.

Notes

Store leftovers in airtight containers in fridge up to 3 days. Can be frozen and reheated easily.