Add "bake a casserole" to the list of feats the Instant Pot can pull off. The trick is to layer the ingredients in a deep, 8-inch round soufflé or casserole dish, cover it tightly with aluminum foil and cook it on high pressure on the steam rack with water below. The possibilities are endless; in this recipe, Quessenberry and Merker layer slices of cabbage, tart Granny Smith apple, and sweet Italian sausage. The finished dish is a hybrid of sweet and savory, made even better with a dollop of mustard, a sprinkle of dill—and perhaps a cold glass of beer on the side.
Get the recipe: Beer Garden Casserole
