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.
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.