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Instant Pot Pierogi Casserole

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This Instant Pot Pierogi Casserole is a hearty one-pot dish to serve up to your family. Whip up this Pierogi casserole in under 15 minutes, which is a perfect meal for any day of the week. You have chunks of ham, kielbasa, Pierogi (I used potato) in a creamy sauce that is so flavorful.

While this dish isn’t fit for a diet, it is a dish to serve up on occasion as a reward and treat for yourself. One pot meals are great for a no-fuss dinner, minimal cleanup, and a happy family. Try this Pierogi casserole today.


Instant Pot Perogi Casserole

Instant Pot Pierogi Casserole

I know we are in spring right now, but I love making this one-pot casserole after the holidays. When we have an abundance of leftover ham, I just cut it up into cubes and create this dish. Sometimes I think my husband looks forward to this dish more than he does the actual ham we serve up for a holiday.

Which I can’t blame him, I am a sucker for a tasty comfort dish like this. Just a warning grab a pair of pants with elastic the day you eat this casserole! You will eat so much that your pants will fit a bit tighter, and having elastic you don’t feel like you are going to pop your button on your jeans. It is one magical casserole that is hard to stop eating.


Instant Pot Perogi Casserole

How To Make Instant Pot Pierogi Casserole 

I love taking ready-made foods and transform it into a tasty dinner for my family. For this recipe, it is Pierogi’s which are frozen potato and cheese Pierogi. I use this as the base of my casserole and pair with meats, cream sauce and it creates something magical. 

What Do You Make With Perogies

This Pierogi casserole is my go-to recipe. I generally reach for potato Perogies we enjoy them the best. Then with the heavy cream sauce, cheese and variety of meats, it is one incredible weeknight dinner.

What Sauce Goes With Perogies

Instant Pot Perogi Casserole

I prefer a creamy white sauce with cheese when I eat Perogies. I used heavy cream and sour cream, with cheese. Then the onions and ham and kielbasa really help add flavor to the dish.

How To Make Pierogi Casserole

To make this delicious casserole, just place onions, ham, and Kielbasa in the instant pot on the saute setting. Then layer in your Pierogi’s, and then repeat layers until you meet the desired amount you want. Then add in a cup of water, and turn the instant pot to high pressure for seven minutes. 

Quick release and then turn your pot on saute and mix in your sour cream and heavy cream. Bring it to a soft boil, add in cheese, and you are complete. If you want to turn the broiler on and place underneath for a few minutes to give that golden brown top. 

Just like that, you have a family-friendly meal that the whole family can enjoy. I love simple dinners like this that give you that wow factor with each bite. Savory, flavorful and wholesome goodness in every single bite.


 Instant Pot Pierogi Casserole

What Is A Good Side Dish For Perogies

This is somewhat of a heavy and hearty dish, so I recommend reaching for a lighter side. Crisp green salad, vegetable side, or if you want go for fresh dinner rolls or a slice of bread to lather up the sauce.

How Long Does Pierogi Casserole Last In Fridge

You can store this casserole in the fridge for up to three days. After that you run the risk of the casserole spoiling. This is great for meal prepping for a few days for the week.

Best Way to Reheat Pierogi Casserole

You can warm this up in the oven or even the microwave if you would like. Just reheat until they are warmed through. Then serve and enjoy. This recipe for potato pierogi’s reheats nicely.


 Instant Pot Pierogi Casserole

Can You Freeze Pierogi Casserole

No. Because of all the dairy used in this recipe you can’t. It will curdle once it thaws from being frozen leaving you with an off-texture. So I recommend only making what you feel you can eat. Even if you need to halve the recipe, you for sure can. 

If you are a fan of pierogi’s I recommend giving this comforting casserole a try. I love making this in the fall and winter months especially cause it will warm you up from the inside out. But, I will on occasion make this is the spring and summer as well on a cooler day! 

Have you ever made Instant Pot Pierogi Casserole? 




 Instant Pot Pierogi Casserole

More Instant Pot Casserole Recipes You may Love Like My Instant Pot Pierogi Casserole is:

Chicken Cordon Bleu Casserole, Tuna Casserole, Or Chicken Pot Pie Casserole.

Instant Pot Pierogi Casserole

Instant Pot Perogie Casserole

Yield: 1
Prep Time: 2 minutes
Cook Time: 4 minutes
Additional Time: 3 minutes
Total Time: 9 minutes

This Instant Pot Pierogi Casserole is a hearty one-pot dish to serve up to your family. Whip up this Pierogi casserole in under 15 minutes


  • 1 onion sliced
  • 24 frozen perogies, I used potato
  • 1 cup chopped ham (Optional)
  • 1 Kiełbasa sliced
  • 1/2 cup heavy cream
  • 1 cup sour cream
  • 1 cup water
  • 16 oz shredded cheddar cheese


  1. Place pot on saute.
  2. Place a layer of onions, ham, and Kiełbasa.
  3. Next, a layer of perogies.
  4. Continue to layer until you have the desired amount.
  5. Add one cup of water and place on manual high pressure for 4 minutes.
  6. Do a quick release.
  7. Place pot on saute
  8. whisk together heavy cream and sour cream.
  9. Pour Mixture in the instant pot
  10. Add Cheese
  11. Allow to come to a low boil
  12. Stir and add to a casserole dish and broil for 2-3 minutes.

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Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 489Total Fat: 31gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 83mgSodium: 895mgCarbohydrates: 35gFiber: 2gSugar: 4gProtein: 19g

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  1. This perogies casserole looks so creamy and delicious. I pinned and stumbled so I can make it later! Thanks!!

  2. A little confused as to why you put the instapot on saute and put the onion, sausage on etc. and layer it right away, and turn off and put on high pressure? Should I be sauteing the onion/sausage for a few minutes first all together before layering it? What is the purpose of having it on saute for just a few minutes wile assembling it in the instapot it it’s not really browning or cooking it per se. Does that make sense? Haven’t eaten yet, but I’m sure it will be great regardless. I just didn’t understand that part.

    1. Supposedly it will help reduce time to bring your IP up to pressure if you turn on saute first. I worry I’d forget and wonder off for a bit.

  3. I made this tonight exactly as written and it was very good. The sauce was very delicious and creamy, but almost too rich for my liking. Also, the amount of sauce was a bit too much. If I make this again, I would like replace the heavy cream with 1/3 cup of milk and reduce the amount of sour cream to 1/2 cup. I would also consider using chicken broth in the pot rather than plain water. Using one full pound of cheese was a bit too much for us, so I will probably reduce the amount of cheese next time and am going to consider adding a couple tbsp of nutritional yeast to help boost the lovely cheesy, tangy flavour – which would help bring the calories down to something a bit less artery clogging. I want to restate that the recipe is fine as it is, these changes are to my own personal tastes and health requirements; I only mention it for those who may also have similar tastes.

    1. @Felicity, I agree. I make one similar to this but with less cheese and sour cream and I do use chicken broth not water gives it much better flavor. I like to use the low sodium both.

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  18. OMG…this was soooo good. Very rich, creamy and a lot of sauce. I would only change the amount of sauce it makes by cutting back to half the amount of sour cream and heavy cream. But then again that may not be enough sauce so I will have to experiment. Husband love loved it. Enough for leftovers for lunch for work tomorrow.

  19. I used chicken boullion instead of water and less cheese than was called for. I won’t be using boullion again… just a bit too salty, thankful I stopped grating when I was sick of it. I used about half a cup of extra sour Greek yogurt instead of the sour cream to reduce the volume of sauce… thus, I concentrated the salt factor. Kind of wish I measured the ingredients I dumped in for sauce because it was GOOD! Oh well, where’s the adventure in measuring stuff?

    I will be making this again and bet it will be even better with perogies that are not freezer burned.

  20. I made it this afternoon. I had already started before I realized that I was out of pierogies! Subbed frozen tortellini and the fam loved it! Can’t wait to try again with pierogies. 🙂 Thank you!

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  22. I made this for dinner tonight and it was awesome.

    I halved the recipe. Used lactaid fat free milk, light sour cream, probably about half the cheese the recipe called for (mostly cheddar and a little bit of pre shredded moz I wanted to use up). I also dumped in some baby spinach I wanted to finish. So dang good. I had to stop myself from going for thirds.

  23. I want to make this but dairy is an issue in my family. Is there a version that I can do that has no dairy? I am new to using a pressure cooker and I am slowly adding things to cook in it.

    1. IF Lactose is the issue se Lactose Free Milk or Cream, use LF plain Greek Yogurt to sub for sour cream

      hard cheeses like aged cheddar, parmesan are lower in lactose. Swiss Cheese has no lactose

      otherwise try coconut milk full fat, it gives a nice rich taste & no coconut flavour when cooked with other things,

    2. I made this but veganised it 🙂 I used these ingredients for sauce. 1/2 cup soaked cashews, 2 cups broth, 1 teaspoon white miso paste, 1 garlic clove, a splash of lemon juice and 1/8 teaspoon salt in a blender. Blend until smooth and creamy. It came out great but there was a lot of sauce. I also blended in a half cup roasted rosemary potatoes I had to use up. The sauce was so yummy. We had them with carrot, mushroom and zucchini, and the onion. Served over mixed greens and green onions on top. The pierogies were perfectly cooked (Thanks Carla!)

  24. hello..made this but used low fat milk combined with low fat sour cream and half the cheese.
    Now I had quite a bit left over…refrigerated it. Two days later we ate it with cooked chicken. WOW..so much better..the perogies soaked up the sauce and boy it was sooo good. Sort of like leftover lasagna which is always better like that. Also had cauliflower which sent well with the sauce. Try this…you wont regret it.

  25. Amazing! I substituted the water for beer though, added garlic, kraut, and a little deli mustard. Thank you for the amazing meal!

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