This Pressure Cooker Cheesy Hash Brown Potato Casserole is pure comfort food. It’s a hot, creamy, cheesy, delicious, hash brown casserole with a crispy topping, and it’s quick and easy to make in the pressure cooker / Instant Pot.
If you grew up in Utah, you probably grew up eating what we affectionately refer to as funeral potatoes. They’re similar to au gratin or scalloped potatoes, but they’re made with hash browns and always have a crispy topping.
They are served at funeral luncheons when people are in need of comfort foods. But they also make an appearance on holidays, special occasions, and dinners when you want to feed a crowd.
This is a pressure cooker version of my Funeral Potatoes / Cheesy Hash Brown Casserole. I eliminated the cream of mushroom soup in my pressure cooker version, and didn’t miss it at all. But if you want to add it, stir in half a can of condensed cream of mushroom soup or cream of chicken soup after pressure cooking.
I used Simply Potatoes pre-shredded hash browns so this potato casserole is super easy to make. You could also shred your own potatoes if you prefer. I’ll try that soon and update the post with the cook time, but it should be the same time.
I used the OXO steamer basket to steam the potatoes which helps them maintain their shape better than boiling them in the liquid.
The original recipe bakes for an hour in oven, but this pressure cooker version only takes about 15 minutes from start to finish.
If you’re looking for a great addition to your Easter meal, give this Pressure Cooker Cheesy Hash Brown Casserole a try.
Pressure Cooker Cheesy Hash Brown Casserole
- 2 tablespoons butter
- 1/2 cup chopped onion
- 1 clove garlic, minced or pressed
- 2 tablespoons dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (14.5 ounces) chicken broth
- 1 package (20 ounce) fresh shredded hash brown potatoes
- 1 cup sour cream
- 1 cup cheddar cheese, grated
- 1/2 cup panko bread crumbs
- 1/3 cup crushed potato chips
- 1 tablespoon butter, melted
- Select Saute and add butter to the pressure cooker pot. When butter is melted, add the onion and cook, stirring occasionally until the onion is tender, about 3 minutes. Add garlic and cook for 1 minute more. Add chicken broth, parsley, salt and pepper to the pot.
- Put the steamer basket in the pressure cooking pot. Add the hash brown potatoes to the steamer basket. Lock lid in place, select High Pressure and 3 minutes cook time and start. Preheat oven to 350°.
- Prepare topping: Mix panko crumbs, potato chips and melted butter in a Ziploc bag until well combined.
- When the cook time ends, turn off the pressure cooker. Use a quick pressure release. When the valve drops, carefully remove the lid. Carefully remove steamer basket and potatoes from the pressure cooking pot. Set aside.
- Stir sour cream and cheese into cooking liquid in pressure cooking pot. When cheese is melted, add potatoes and stir gently to combine. Pour potatoes into a large casserole dish. Top with panko topping and bake for 5 minutes or until topping is golden brown.
Instant Pot Easter Recipes Blog Hop
I’ve teamed up with a talented group of food bloggers to give you more great Instant Pot Easter recipes:
Instant Pot White Chocolate Lemon Bar Cheesecake – Tidbits-Marci
Instant Pot Cheesy Hash Brown Casserole –Pressure Cooking Today
Instant Pot French Toast Casserole – Happy Healthy Mama
Instant Pot Bluberry French Toast Bake – Oh, Sweet Basil
Instant Pot Corn Casserole Recipe – The Typical Mom
Instant Pot Baked Potatoes – Self Proclaimed Foodie
Instant Pot Cheddar Bacon Mashed Potatoes 365 Days of Slow Cooking and Pressure Cooking
Instant Pot Scalloped Potatoes – Crunchy Creamy Sweet
Instant Pot Carrot Cake – Instant Pot Eats
Instant Pot Scalloped Potatoes – Your Homebased Mom
Instant Pot Ham with Homemade Glaze – Oh So Delicioso
Instant Pot Potatoes Au Gratin – Bite of Delight
Instant Pot Creamy Chicken and Pasta – The Butter Half
Instant Pot Lamb Biryani – Paint the Kitchen Red