Description

Amish Harvest Casserole is a hearty and comforting one-pot meal featuring ground beef, fresh vegetables, and creamy mushroom soup. Perfectly cooked in an Instant Pot or slow cooker, this casserole is a convenient and flavorful dish that combines tender potatoes, sweet corn, green beans, and savory spices. Ideal for a wholesome family dinner with minimal prep and fuss.

Ingredients

Scale

Meat and Seasoning

16 oz ground beef
1 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder

Vegetables

1 cup diced onion
4 carrots, peeled and sliced
4 medium Russet potatoes (about 20 oz), peeled and cut into ½ inch cubes
1 ½ cups frozen sweet corn
1 ½ cups fresh green beans, cut into ½ inch pieces

Liquids and Miscellaneous

1 cup beef broth
1 (10.5 oz) can cream of mushroom soup

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Instructions

Brown the Beef and Onions: Turn the Instant Pot to the sauté setting. When the display reads HOT, add in the ground beef and break it up with a spoon. Add the diced onions and cook for about 5 minutes until browned. Drain off any excess grease. Stir in kosher salt, black pepper, and garlic powder to season the meat evenly.
Deglaze the Pot: Pour in the beef broth and scrape the bottom of the pot to remove any stuck bits, preventing the burn warning. Turn off the Instant Pot once done.
Add Vegetables and Soup: Add the peeled and sliced carrots and cubed potatoes into the pot. Sprinkle a little kosher salt and black pepper over the potatoes for extra seasoning. Then add the frozen sweet corn, fresh green beans, and pour in the cream of mushroom soup. Avoid stirring at this stage to keep layers intact.
Pressure Cook: Cover the Instant Pot securely with the lid and ensure the valve is set to sealing. Select the manual or pressure cook button and set the timer for 3 minutes. When the cooking cycle finishes, allow the pot to sit undisturbed for 5 minutes before carefully turning the valve to venting to release the remaining pressure. Remove the lid.
Stir and Serve: Gently stir the casserole to mix all ingredients thoroughly. Scoop onto plates and serve warm.
Slow Cooker Option – Brown the Meat: Heat a pan over medium-high heat and add the ground beef, breaking it up as it cooks. Add the diced onions and cook for 5 minutes until browned. Drain excess grease and stir in the salt, pepper, and garlic powder. Transfer the browned mixture to the slow cooker.
Mix Vegetables and Soup in Slow Cooker: Add the beef broth, carrots, and potatoes to the slow cooker. Season potatoes lightly with salt and pepper. Stir in the corn, green beans, and cream of mushroom soup until well combined.
Slow Cook: Cover and cook on low for 3 to 4 hours or until the potatoes are tender.
Final Stir and Serve: Gently stir the casserole before scooping onto plates and serving warm.

Notes

You can substitute ground turkey or chicken for a leaner protein option.
For a vegetarian version, replace ground beef with a plant-based meat substitute and use vegetable broth.
Adjust seasoning to taste, especially the salt levels depending on the broth and soup used.
Ensure the vegetables are cut uniformly to promote even cooking.
Leftovers keep well refrigerated for up to 3 days and reheat nicely in the microwave or stovetop.

Prep Time: 10 minutes
Cook Time: 13 minutes Instant Pot (including pressure release), 3-4 hours Slow Cooker
Category: Casserole
Method: Instant Pot
Cuisine: American