Name: Cheesy Ham and PotatoCasserole
Prep time: 2 min
Cook time: 15 min
Yield: 4 servings
Cuisine: Modern
Ingredients: 1 cup chicken or beef broth; 2 lbs frozen unseasoned hash brown cubes; 2 frozen thin boneless ham steaks (8‑ounces each); 1 1/2 tsp stemmed and minced sage leaves (or 1/2 tsp dried sage); 1 tsp stemmed thyme leaves (or 1/2 tsp dried thyme); 1 tsp onion powder; 1/4 tsp cayenne (optional); 2 cups Shredded Swiss (or Cheddar cheese (8 ounces))

Cheesy Ham and PotatoCasserole

By :From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

This recipe is sort of like a hash converted into a dinner casserole. The frozen, boneless ham steaks are fairly easy to break into pieces. However, if you can’t get them into pieces, just lay them on top of the potato cubes in the pot. Some cured meats (like the ham here) can contain glutens in their preservatives and can be subject to cross-contamination at processing facilities, particularly if they’ve been processed at a facility that also makes sausages with a wheat additive or filler. Use only certified gluten-free ham, if that is a concern.

Course

Breakfast, Dinner, Main Course

Cuisine

Modern

Difficulty

Easy

Browse Category

Meat

Duration

15-30 min

Cooking Technique

Multicooker, Pressure Cook, Sauté

Main Ingredient

Ham Steaks, Hashbrowns

Prep Time

2 minutes

Cook Time

15 minutes

Passive Time

5 minutes

Servings

4 servings

Ingredients

1 cup chicken or beef broth
2 lbs frozen unseasoned hash brown cubes
2 frozen thin boneless ham steaks 8‑ounces each
1 1/2 tsp stemmed and minced sage leaves or 1/2 tsp dried sage
1 tsp stemmed thyme leaves or 1/2 tsp dried thyme
1 tsp onion powder
1/4 tsp cayenne optional
2 cups Shredded Swiss or Cheddar cheese (8 ounces)

Course

Breakfast, Dinner, Main Course

Cuisine

Modern

Difficulty

Easy

Browse Category

Meat

Duration

15-30 min

Cooking Technique

Multicooker, Pressure Cook, Sauté

Main Ingredient

Ham Steaks, Hashbrowns

Prep Time

2 minutes

Cook Time

15 minutes

Passive Time

5 minutes

Servings

4 servings

Ingredients

1 cup chicken or beef broth
2 lbs frozen unseasoned hash brown cubes
2 frozen thin boneless ham steaks 8‑ounces each
1 1/2 tsp stemmed and minced sage leaves or 1/2 tsp dried sage
1 tsp stemmed thyme leaves or 1/2 tsp dried thyme
1 tsp onion powder
1/4 tsp cayenne optional
2 cups Shredded Swiss or Cheddar cheese (8 ounces)

Instructions

Press the button SAUTÉ. Set it for MEDIUM, NORMAL, or CUSTOM 300°F and set the time for 5 minutes.
Pour the broth into an Instant Pot and heat it until wisps of steam rise off the liquid. (It can even come to a very low simmer— but not too much because you’ll lose the liquid necessary for the pressure.)
Make an even layer of half the hash brown cubes in the pot. Turn off the SAUTÉ function. Break the ham steaks into thirds and set them on top of the potatoes. Make an even layer of the remaining potato cubes on the ham. Sprinkle the sage, thyme, onion powder, and cayenne (if using) evenly over the potatoes. Lock the lid onto the pot.
Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 3 minutes with the Keep Warm setting off.
Option 2 All Pressure Cookers
Press Meat/Stew or Pressure cook (Manual) on High pressure for 4 minutes with the Keep Warm setting off. The vent must be closed.
Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Sprinkle the cheese evenly over the top of the dish. Set the lid askew over the pot and set aside for 5 minutes to let the cheese melt before serving by the big spoonful.

Recipe Notes

Beyond
• For an 8-quart Instant Pot, you must increase all the ingredients by 50 percent.
• The casserole is a great breakfast, too! Top each serving with a poached egg.
• While we like this one when it’s straightforward with Swiss or Cheddar on top, you can use any shredded cheese— or a blend— that you like.
• If you want more heat in the dish, pass hot red pepper sauce at the table.

From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

The ultimate INSTANT POT convenience cookbook, with 75 recipes for delicious meals straight from your freezer to the table in minutes, no thawing required. Have you ever come home at the end of a long day, pulled an ice-coated lump of meat out of the freezer, and thought, "Can I eat this tonight?" With this book and your Instant Pot, the answer is a resounding "Yes." Here, you'll find 75 recipes and tons of strategies for cooking quick, flavorful one-pot meals with frozen ingredients, all with zero thaw time and no advance prep necessary. Each recipe gives timings and ingredients for every 6- and 8-quart model of Instant Pot, including the new Instant Pot Max. Just open your freezer, lock on the lid, and cook! You'll be eating dinner in no time. The Instant Pot transformed the way you feed your family. Now you can get even more out of your Instant Pot with these delicious, straight-from-the-freezer, one-and-done meals for every occasion. These satisfying meals include hearty stews and casseroles, savory roasts, healthy sides, and everything in between. You'll enjoy: • Butternut Squash Bisque • Ground Beef Lo Mein • Ziti with Sausage and Peppers • Italian-Style Braised Pork Chops • French Dip Sandwiches • Chicken Fajitas • Sweet and Sour Shrimp • And much more! About the authors: Bruce Weinstein and Mark Scarbrough are the bestselling authors of the Instant Pot Bible, among more than 30 other cookbooks. They are the owners of mediaeats, a culinary production company, were nominees for 2011 and 2015 James Beard Awards, won the 2015 IACP Award, and are the longest-serving columnists on WeightWatchers.com, as well as regular contributors to the Washington Post, Fine Cooking, and Cooking Light.