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Instant Pot Pierogi Casserole made with frozen pierogi, kielbasa and peas is a quick and easy dinner that’s creamy, cheesy and delicious comfort food!

creamy instant pot pierogi casserole with kielbasa and peas on a plate

Everyone needs a few super quick and easy meals to fall back on, and this easy pierogi casserole with kielbasa is definitely a keeper! Now that school is back in session, I’m all about fast dinners with easy clean-up, so I’m loving Instant Pot recipes right now!

It’s easy to make pierogi casserole in the oven — actually, the kids love Baked Pierogi and Kielbasa. But I used my pressure cooker since it’s about 150 degrees out now, and I didn’t want to heat up the house.

Use Frozen Pierogi

As much as I love my homemade pierogi recipe, I used frozen pierogies in this casserole for convenience. Nothing wrong with a short cut now and then.

I had to play around with the cook time because pressure cooker pierogi cook super fast. Let’s just say that my family ate a lot of these little potato dumplings, but they definitely didn’t complain!

This cheesy casserole is quick and easy comfort food, and even my picky eaters loved it. It’s also super easy to reheat the leftovers, which really comes in handy when you have after school sports and other activities going on!

How to Make Pressure Cooker Pierogi and Kielbasa Casserole

You could make this a dump and start recipe, but I like to add a little more flavor by cooking onions and the Polish sausage in butter first. Just cook them until the onions are slightly soft.

cook onions and sliced kielbasa in pressure cooker

Next, add the frozen pierogi over the kielbasa. Then, pour the water around the sides of the pressure cooker.

Top with a little bit of butter, and pressure cook the perogies. Since the pierogi are frozen, the pot will take a few minutes to reach pressure, so don’t worry!

frozen pierogi with butter in the Instant Pot

Gently Stir the Pierogi

After pressure cooking, switch to saute mode, and throw in some frozen peas, along with heavy cream and shredded cheese. You do need to be very gentle when you stir the pierogies and kielbasa so that they don’t fall apart.

I usually just carefully lift the pierogi up and around a little while I add the cheese. After the cheese is melted, turn the pot off, and serve the casserole right away.

instant pot pierogi casserole with kielbasa, peas and shredded cheddar cheese in the pressure cooker

Or, dump everything into a large casserole dish to allow the casserole to cool down slightly for easier serving. It might seem like there’s too much liquid, but the cheese sauce will thicken as it cools down.

It’ll be creamy, cheesy and perfect!

plate of pierogi and kielbasa and peas in cheddar cheese sauce on a white plate with casserole dish in background

Baked Pierogi Kielbasa Casserole

To make the ultimate comfort food, add the pierogi and smoked sausage to a greased casserole dish after pressure cooking, and top with even more cheese. Then, broil for about 5 minutes or until the top is nice and crispy and the casserole is bubbling.

You guys, this cheesy smoked sausage and pierogi really is the ultimate comfort food. It’s so dang good!

potato pierogi in a creamy cheese sauce with peas and smoked sausage  on a fork
instant pot pierogi casserole with kielbasa in a cheese sauce on plate

Instant Pot Pierogi Casserole Recipe

5 from 12 votes

Instant Pot Pierogi Casserole

By: Dee
Instant Pot Pierogi Casserole made with frozen pierogi, kielbasa and peas is a quick and easy dinner that's creamy, cheesy and delicious comfort food!
Prep Time: 5 minutes
Cook Time: 5 minutes
Pressure Time: 10 minutes
Total Time: 20 minutes
Servings: 10


  • 2 tablespoons butter (divided)
  • ½ cup onion chopped
  • 2 ropes kielbasa sliced
  • 24 pierogi frozen
  • ½ cup water
  • ¼ cup heavy cream
  • ½ cup frozen peas
  • 2 ½ cups cheddar cheese shredded
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  • Hit SAUTE on the Instant Pot, and when it reads Hot, add 1 tablespoon butter, chopped onions and kielbasa
  • Cook until onions are slightly soft, then hit CANCEL
  • Add frozen pierogi over kielbasa, then pour in water, and add remaining butter on top
  • Place lid on pressure cooker, make sure vent is set to Sealing position, and hit PRESSURE COOK for 1 minute
  • Pot will take a few minutes to reach pressure, then cook for 1 minute. Do a quick release, and when pin drops, remove lid, and hit CANCEL
  • Pour in the frozen peas and heavy cream, then hit SAUTE and add cheese, 1 cup at a time, stirring VERY gently
  • When liquid starts bubbling, hit CANCEL to turn pot off, and serve. Optional — To help cool down, using hot mitts, carefully lift the inner pot out and pour contents into lightly greased casserole dish.
  • Liquid will thicken as casserole cools. To make a baked casserole, layer more cheddar cheese with the pierogi and kielbasa, top with additional cheese, and broil in oven until top is crispy


Recipe was made in a 6 quart Instant Pot electric pressure cooker. More liquid is needed if using an 8 quart.
Nutrition information is approximate and will vary with ingredients.


Calories: 164kcal, Carbohydrates: 48g, Protein: 8g, Fat: 18g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 44mg, Sodium: 201mg, Potassium: 63mg, Fiber: 1g, Sugar: 8g, Vitamin A: 496IU, Vitamin C: 4mg, Calcium: 212mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main
Cuisine: American
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I hope you enjoy this easy pierogi casserole as much as we do!

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Recipe Rating


  1. jennifer hoffard says:

    Quick question. Has anyone tried it and added sauerkraut?

    1. D Schattenkirk says:

      Why not add it at the end?😁5 stars

  2. LoriAn says:

    household favorite. so easy to make and there’s never any leftovers.5 stars

  3. Karen says:

    Just made this for lunch. Yummy and quick. It’s a keeper.5 stars

    1. Dee says:

      I’m super glad that you liked it, Karen. Thanks so much!

  4. Linde says:

    What would you do to cut the recipe in 1/2? There are just 2 of us. Thank you.

    1. Dee says:

      I haven’t tried doing this, but you can cut the ingredients in half. If you have a 6 quart, I’d still use 1/2 cup water so that there is enough liquid for it to reach pressure. The cook time will remain the same.

    2. Linde says:

      Thank you so much!

    3. Linde says:

      This was delicious! I added 1 tbsp garlic and 4 oz cream cheese that one reviewer recommended. Didn’t have pierogis so substituted ravioli. They held up nicely while stirring. Oh, and I did cut recipe in half and it worked perfectly. Thank you so much for a great recipe!5 stars

    4. Dee says:

      I’m super happy to hear this! Thank you so much, Linde!

  5. Aprill says:

    Your notes say an 8qt pot will need more liquid. Do you know how much more liquid? Would love to try this one out in my 8qt IP.

    1. Dee says:

      I haven’t tried this in my 8 quart, but I’m guessing 1 cup. I’ll have to try it to see for sure, though.

  6. Earl says:

    Would like to try but don’t have a instant pot, do you have a crockpot or oven recipes for this love pierogies

    1. Dee says:

      I have never made this in the Crock Pot, so I can’t say for sure. You may want to try adding everything to the Crock-Pot except the cheese and peas and cooking on low for 4 hours or until done. Add the cheese and peas in the last half hour or so. I have baked this before in the oven at 350 for about 30 minutes or until done.

  7. Vickie Emms says:

    I was skeptical about adding the peas, but I did and wow! This was the best perogie recipe I have ever used. It passed the grandkid test as “so good Nana”. If I could give it 10 *’s I would.5 stars

    1. Dee says:

      Thank you so much, Vickie! I’m so happy your family liked it!

  8. Heather Ganshorn says:

    This recipe really lives up to what a lot of people think the Instant Pot is meant to be – a delicious, satisfying meal in under half an hour. Usually I make grilled sausage and perogies with caramelized onions. This took way less time, didn’t require me to grill outside in the winter, and my kids loved it.5 stars

    1. Dee says:

      I’m so happy to hear this, Heather. Thank you!

  9. Nicole says:

    Made this tonight and it was a little too mushy. Threw it under the broiler for a few minutes and Bam! came out perfect. Thanks for a great recipe!

    1. Dee says:

      It does firm up as it cools, but we like it broiled, too! 🙂

  10. Kelly says:

    Looks really good. Can’t wait to try it. Could this recipe work with mini pierogies?

    1. Dee says:

      I haven’t tried it, but it should. Let me know how it goes.