The pot lid rattles and you know dinner is almost ready. That sound of the valve hiss means the pressure cooker is doing its thing real good. You might be in your kitchen busy with other stuff, but that little rattle tells you it won’t be long before y’all eatin’.
You remember times when casseroles took forever in the oven. But with the pressure cooker, it’s kinda like time folding in on itself. The pressure makes sure the beef gets that tender pull while your biscuit topping puffs just right.
You notice the smell starts creeping through your place — savory beef with a kick of taco seasoning, creamy sour cream layering in there, and that cheese melting all over. It’s a perfect smell that makes you wanna check the timer but then you remind yourself about the slow release so you don’t mess up the texture.
The Real Reasons You Will Love This Method
- The pressure cooker locks in flavors so every bite bursts with that beef and biscuit combo goodness.
- It cuts down cook time way more than baking alone, so dinner’s on the table faster.
- You get a tender pull on that ground beef without drying it out.
- The biscuit crust cooks up fluffy and golden without needing extra watchin’.
- It seals moisture with the sealing ring helping that broth depth stay just right and no dryness.
What Goes Into the Pot Today
- 2 pounds ground beef
- 1 ounce taco seasoning mix (1 package)
- ¾ cup water
- ½ cup sour cream
- ½ cup light mayonnaise
- 1 cup shredded cheddar cheese, divided
- 1 onion, diced and divided
- 2 cups Bisquick biscuit mix
- 1 cup water for dough
- 1 green bell pepper, diced
- 2 roma tomatoes, diced
- 4 ounces diced green chilies, canned
This mix comes together into layers that give you creamy, spicy, and cheesy all at once. The taco seasoning adds that southwest zing which works crazy good with the sour cream and mayo blend you mix with half the cheese and onion. Then that biscuit dough presses into your base before the beef and veggies get all layered up. Don’t forget those chilies because they add a nice little pop of flavor too.
The Full Pressure Cooker Journey
First things first, you gotta brown that beef. Use a skillet on medium heat and cook until it’s nice and browned. Drain that grease, nobody wants a swamp in their casserole.
Next, mix in that taco seasoning and the ¾ cup water. Let it simmer for about 5 minutes. This gets the flavors to hang out real good.
While that simmers, grab a bowl and mix your sour cream, mayo, half the cheese, and half the diced onion. Set it aside, you’ll wanna top your beef with this creamy goodness later.
In another bowl, stir together 2 cups Bisquick biscuit mix with 1 cup water until it turns into a soft dough. This dough is what’s gonna give you that biscuit base, so don’t overwork it.
Now grease your pressure cooker’s pot. Press that biscuit dough into the bottom, making an even crust layer. Then spread your cooked beef mixture over the biscuit crust evenly.
Layer on the sour cream mix you made earlier. Top that with the remaining diced onion and green bell pepper. Sprinkle the last of the cheddar cheese to cover the very top.
Seal up your cooker, make sure that sealing ring is in place right so the pressure builds. Cook it at pressure for about 10 minutes. When the timer goes off, do a slow release — be patient, you don’t wanna lose any broth depth.
Valve Hacks You Need to Know
- Listen for the valve hiss before you start timing your cooking. That’s your sign it hit full pressure.
- If you hurry the slow release, you risk biscuit dough not being fluffy and beef kinda tough.
- Keep an eye on the sealing ring condition, it’s what keeps all that pressure tight and flavors locked.
- When layering veggies like bell peppers, put them on last to keep a little crunch.
- If broth depth looks low after cooking, add a splash of water before sealing next time for juicier results.
Your First Taste After the Wait
When you lift the lid after the slow release, you get that warm steamy hit right away. The smell will pull you in close, a mix of beef, cheese, and that faint green chili scent mingled with fresh tomatoes.
Biting into the casserole you notice the juicy beef mingled with creamy sour cream layers. The biscuit base is soft but with a slight golden crust, perfect for soaking up all the flavors.
Each forkful has this cozy feeling, kinda like a warm hug from the cowboy himself. You get spices, creamy texture, and a little crunch from the bell peppers all doing a dance on your tongue.
How to Store This for Later
If you wanna keep leftovers, spoon what’s left into an airtight container. It keeps well in the fridge for up to 4 days, and you can warm it back up in the microwave or oven.
For longer storage, freezing works pretty good. Wrap portions tightly with plastic wrap then foil before putting in the freezer. It stays tasty for up to 3 months.
When reheating from frozen, let thaw overnight in the fridge first. Warm it gently so that biscuit dough doesn’t get rubbery.
Also, you can reheat single servings in the pressure cooker on the steam setting if you’re short on time. Just make sure you have enough broth depth to avoid drying out your casserole.
What People Always Ask Me
- Can I use other meats besides ground beef? Sure thing. Ground turkey or chicken works fine, but the cook time might be a bit quicker so watch your timer.
- What if I don’t have Bisquick biscuit mix? You can make a simple biscuit dough with flour, baking powder, salt, and butter. It won’t affect the pressure cooker timing much.
- Is it okay to add more veggies? Absolutely. Just dice them small so they cook through while the casserole is pressurizing.
- How do I know when the pressure cooker is done? When that valve hiss quiets and the timer goes off, you’re good. Then do a slow release to keep textures perfect.
- Can I skip the slow release? You don’t wanna skip it here. Quick release can mess with biscuit fluff and beef tenderness.
- What if my casserole looks watery? Those liquids kinda settle, but if it’s too much broth depth for you, you can spoon some off before serving.
Looking for more pressure cooker inspiration? Check out these wonderful recipes: Easy Taco Soup, Insanely Good Chicken Breast Recipes Perfect For Your Sunday Dinners, and Marshmallow Crispy Cookies. Each packed with flavor and perfect for your pressure cooker adventures.
John Wayne Casserole (Beef and Biscuit Casserole)
Equipment
- 1 Mixing bowl Medium
- 1 Pressure cooker
Ingredients
Main Ingredients
- 2 pounds ground beef
- 1 ounce taco seasoning mix 1 package
- ¾ cup water
- ½ cup sour cream
- ½ cup light mayonnaise
- 1 cup shredded cheddar cheese divided
- 1 onion diced and divided
- 2 cups Bisquick biscuit mix
- 1 cup water for dough
- 1 green bell pepper diced
- 2 roma tomatoes diced
- 4 ounces diced green chilies canned
Instructions
Instructions
- Brown ground beef until cooked through and drain the grease.
- Add taco seasoning and ¾ cup water. Simmer for 5 minutes.
- In a bowl, mix sour cream, light mayo, half the cheddar cheese, and half the diced onion. Set aside.
- Mix together Bisquick and 1 cup water to make soft dough.
- Grease the pressure cooker pot. Press dough into the bottom to form crust.
- Spread beef mixture over biscuit crust evenly.
- Layer on sour cream mixture.
- Top with remaining onion and diced bell pepper.
- Add diced tomatoes and green chilies.
- Sprinkle remaining cheddar cheese on top.
- Seal pressure cooker and cook under pressure for 10 minutes.
- Do a slow release before opening lid. Serve warm.
