The pressure builds and you start counting down minutes until you eat. You hear the valve hiss and youre like yes, its working. That slow release at the end makes you wanna just stare at it, waiting for the tender pull that tells you its done.
Theres something about waiting for the pressure build that gets you excited. The smell starts creeping out and you catch the hints of butter, onion, and that cabbage softening up. You spot the steam and you remember feeling hungry earlier. Now youre almost there.
When you finally do the quick release and lift the lid, the steam hits you like a warm hug. Now you gotta dig in but wait, that crust on top? You can't just jump straight in. You let it cool a bit, catch the scents of cheesy potatoes and bacon. Then you dive in, fork in hand, ready for that hearty, homey goodness.
What Makes Pressure Cooking Win Every Round
- You save serious time from the usual slow baking or simmering.
- Flavors get all melded together real good, like theyve been hanging out all day.
- It locks in moisture so your potatoes come out tender, not dry or mushy.
- The valve hiss is like a little signal that tasty stuff is happening inside.
- You do a quick release or slow release based on what you need, gives you control.
- Cleanups easier because you cook in one pot mostly.
- You can get cozy with dinner faster on busy days and still wow your taste buds.
For other quick and delicious meals, check out our pressure cooker recipes collection and our tips in pressure cooker safety tips to cook confidently.
Your Simple Ingredient Checklist
- Cooking spray to keep things from sticking cuz nobody likes scrubbing burnt bits.
- 2 pounds baby Yukon Gold potatoes, sliced thin for that tender pull you love.
- Salt, gotta season it good so every bite's right.
- 8 slices bacon, cooked and crumbled for crispy bits that add crunch.
- 4 tablespoons butter, split for cooking and topping, cause butter makes everything better.
- 1 medium onion, chopped to add sweetness and depth as it cooks down.
- Half a head green cabbage, thinly sliced, the star veggie that softens up just right.
- 2 tablespoons all-purpose flour to help thicken that creamy sauce youll make.
- 2 cups whole milk or a mix of 2% milk and half-and-half for richness thats smooth and cheesy.
- 2 cups shredded Cheddar cheese, mild or sharp, whatever you like pulling off the top.
- 1 cup sour cream to make the casserole creamy and tangy.
- 1 teaspoon dry mustard for a little kick.
- Freshly ground black pepper, because a little spice goes a long way.
- Half cup crumbled french-fried onions for topping that crispy, savory crunch.
- Chopped fresh chives, a fresh garnish to brighten the rich dish.
The Full Pressure Cooker Journey
- Start by spraying your 9x13-inch dish with cooking spray so nothing sticks later.
- Layer half your sliced potatoes on the bottom and sprinkle with salt. That keeps them tasty.
- Melt 2 tablespoons butter in a skillet over medium heat, then add your chopped onion. Cook till theyre translucent and smelling sweet.
- Toss in your sliced cabbage and let it cook till it's soft and wilted, about 7 minutes, stirring so its all even.
- Sprinkle your flour over the veggies, stir it in, and cook for a couple minutes. Its the drill for a good sauce.
- Slowly whisk in the milk while stirring. Keep it moving till it thickens, about 3-5 minutes, like a creamy dream.
- Remove from heat and mix in half the cheese and crumbled bacon. Spread this mixture evenly over the potatoes.
- Top with the rest of the potatoes, sprinkle salt again, dot with the remaining butter, and finish with the rest of the cheese. Cover with foil and pop it in a 375F oven for 30 minutes. Then take off the foil and bake 15 more till the tops golden and the potatoes have that tender pull you want.
Smart Shortcuts for Busy Days
When youre crunched for time, you gotta keep things simple. You can pre-slice your potatoes the night before and keep 'em submerged in water in the fridge so they dont brown.
Cook the bacon ahead too and stash it in the fridge, kinda like a little treasure for dinner.
Grab pre-shredded cabbage at the store to save chopping time, just give it a quick rinse. Trust me, it still cooks up just fine and saves you some hassle.
What It Tastes Like Fresh From the Pot
You catch the first bite and the potatoes come out creamy and tender, almost buttery. They kinda melt in your mouth and soak up all that cheesy, buttery goodness.
The cabbage is soft but still has a little bit of bite so it doesnt get lost. The bacon bits sneak in with a crispy salty pop that makes every forkful exciting.
The top crust has this golden crispy edge with melted cheese thats just right, not too heavy but enough to satisfy that cheesy craving. Its cozy and homey, like a warm hug from your kitchen.
Keeping Leftovers Fresh and Ready
Got some leftovers? No worries, you can keep them tasting fresh easy. First, pop any leftover casserole in airtight containers because nobody wants dry potato bits.
Stick those containers in the fridge and theyll last about 3 to 4 days. Its always good to reheat them gently, less tough that way.
If you wanna stash for longer, freezing works great. Just portion into freezer-safe containers and wrap 'em tight. They keep well up to 2 months.
When reheating, a low temp oven or your microwave with a splash of water to steam helps bring back that softness. Always sprinkle fresh chives on top to brighten the flavors again.
Your Most Asked Questions Answered
- Can I swap out the bacon for something else? Totally, you can use ham, sausage, or skip meat for a veggie version. Just season well.
- What if I dont have Yukon Gold potatoes? Russet or red potatoes work too. Just slice thin and watch cooking times.
- Do I have to use milk or can I try plant-based? Whole milk or a mix of half-and-half gives best creaminess, but unsweetened plant milk like oat or almond works if you add a thickener.
- How do I know when its done in the pressure cooker? You look for that tender pull potatoes should be soft but firm enough hold shape. The valve hiss means pressures built, and quick release helps you stop cooking right on time.
- Can I prepare this dish all in the pressure cooker without baking? For sure, but you gotta use the sauté function for onions and cabbage first. Then layer potatoes and sauce inside the cooker pot and pressure cook. The top wont brown as nicely though so a quick broil after works.
- How to prevent the casserole from sticking? Cooking spray on the dish is a must. Also, dont rush the thickening sauce or it'll stick to the bottom. Stir well and scrape sides before layering.
For more hearty comfort food recipes, dont forget to browse our pressure cooker recipes blog and try dishes like the Insanely Good Chicken Breast Recipes for cozy dinners that come together fast.
Pressure Cooker Recipe for Potato Cabbage Casserole
Equipment
- 1 9x13-inch baking dish sprayed with cooking spray
- 1 skillet for sautéing onion and cabbage
Ingredients
Ingredients
- 2 pounds baby Yukon Gold potatoes scrubbed and sliced ¼-inch thick
- to taste Salt to season
- 8 slices bacon cooked and crumbled
- 4 tablespoons butter divided for cooking and topping
- 1 medium onion chopped
- ½ head green cabbage inner core removed and thinly sliced
- 2 tablespoons all-purpose flour to thicken sauce
- 2 cups whole milk or mix of 2% milk and half-and-half
- 2 cups shredded Cheddar cheese mild, medium or sharp
- 1 cup sour cream for creamy tanginess
- 1 teaspoon dry mustard for a little kick
- to taste Freshly ground black pepper
- ½ cup crumbled french-fried onions for topping
- Chopped fresh chives for garnish
Instructions
Instructions
- Start by spraying your 9x13-inch dish with cooking spray so nothing sticks later.
- Layer half your sliced potatoes on the bottom and sprinkle with salt. That keeps them tasty.
- Melt 2 tablespoons butter in a skillet over medium heat, then add your chopped onion. Cook till they’re translucent and smelling sweet.
- Toss in your sliced cabbage and let it cook till it's soft and wilted, about 7 minutes, stirring so it’s all even.
- Sprinkle your flour over the veggies, stir it in, and cook for a couple minutes. It’s the drill for a good sauce.
- Slowly whisk in the milk while stirring. Keep it moving till it thickens, about 3-5 minutes, like a creamy dream.
- Remove from heat and mix in half the cheese and crumbled bacon. Spread this mixture evenly over the potatoes.
- Top with the rest of the potatoes, sprinkle salt again, dot with the remaining butter, and finish with the rest of the cheese. Cover with foil and pop it in a 375F oven for 30 minutes. Then take off the foil and bake 15 more till the top’s golden and the potatoes have that tender pull you want.
