Cheesy Hashbrown Casserole
This Instant Pot Cheesy Hashbrown Potato Casserole is made with hash browns and plenty of cheese, has a golden, crispy crust on top, and is quick and easy to make for Easter or any day.
❤️ Why You’ll Love This Recipe: This hashbrown casserole is so easy to make, since it starts with a bag of fresh shredded hash browns that cook up quick in your pressure cooker.
This Instant Pot side dish is similar to au gratin or scalloped potatoes, with a creamy comfort-food cheese sauce, but it always uses hash brown potatoes and always has an extra crispy topping.
🐇 This is a super fast and easy Easter side dish that doesn’t compete for oven space! We serve it with Instant Pot Ham, Perfect Instant Pot Hard Boiled Eggs, and more of our favorite Instant Pot Easter recipes.
⚠️ This recipe starts with a bag of refrigerated pre-cut hashbrown potatoes. If you’re looking for a cheesy potato casserole you can make with fresh potatoes, try our Cheesy Potatoes Au Gratin.
What are funeral potatoes?
Here in Utah, this hashbrown casserole is also called funeral potatoes.
Since this dish is the perfect comfort food, you’ll often find a casserole like this served at funeral luncheons.
However, regardless of what you call it, since it’s inexpensive and complements most any meat, it’s just as popular at holidays, special occasions, and dinners when you want to feed a crowd.
The ingredients for this casserole are all easy to find, here’s what you need:
- Shredded hash browns: This recipe is written for fresh, bagged hashbrowns. We use Simply Potatoes Shredded Hash Browns. In our local stores, they’re in the refrigerated section near the cheese and eggs.
- Butter: To infuse the funeral potatoes with rich, creamy flavor.
- Onion and garlic: These make a nice flavor base for the casserole.
- Chicken broth: You can use homemade or store-bought broth.
- Sour cream: For a nice tangy flavor.
- Cheddar cheese: If you prefer a more mild cheese, Swiss would work.
- Panko bread crumbs: These crisp up nicely for a golden topping. You could certainly use gluten-free bread crumbs if necessary.
- Crushed potato chips: We love the crunchy, salty topping from extra potatoes on top of the casserole.
How to Make This Cheesy Hashbrown Casserole in an Instant Pot
✅ This easy recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.
This recipe for Instant Pot funeral potatoes is quick, easy, and mostly hands off.
Start with Saute
Start by sautéing the onion and garlic in a bit of butter in the pressure cooking pot. Then add the broth, parsley, and seasonings.
Use the Steamer Basket & Make the Topping
Next, to cook the potatoes, set a steamer basket in the pot. Add the hash browns, then lock the lid in place and pressure cook for just 3 minutes.
Meanwhile, make the crunchy topping by mashing panko crumbs, potato chips and melted butter in a Ziploc bag.
Add the Cheese
When the pressure cooking is done, remove the steamer basket with the potatoes from the pot. Add the sour cream and cheese into the liquid in the pot. When the cheese is fully melted, add the cooked hash browns and stir gently.
Brown the Topping
Finally, transfer the potatoes to a baking dish, add the chip topping, and bake at 350°F for 5 minutes, or until the topping is golden brown.
Important Tips for Making Cheesy Hashbrown Casserole
This recipe is adapted from my oven recipe for Funeral Potatoes / Cheesy Hash Brown Casserole. To make it pressure cooker friendly, I eliminated the cream of mushroom soup, and you won’t miss it at all. Removing the cream of mushroom soup helps you avoid the burn notice when making it in the pressure cooker. Plus, I prefer the lighter flavor.
However, if you want to add the creamy soup, simply stir in half a can of condensed cream of mushroom soup or cream of chicken soup after pressure cooking.
I use a steamer basket to steam the potatoes which helps them maintain their shape better than boiling them in the liquid. We like the avokado basket because it’s deep and easy to remove..
Also, this is one recipe I take extra time to finely chop the onions—I dice them extra small so they disappear into the casserole better.
What’s the Best Topping for Funeral Potatoes?
There’s a big debate in Utah kitchens about what to use to top your funeral potatoes. Usually cornflakes, breadcrumbs, or potato chips. Clearly, we’re Team Potato Chip!
If you haven’t ever made it with potato chips, I highly recommend giving it a try! It adds a delicious salty crunch to the top that really sets it apart.
However, you can use your preferred topping in similar ratios to this recipe without making any changes to the cooking time.
Frequently Asked Questions about Making a Cheesy Hashbrown Casserole
Store leftovers in an airtight container in the fridge for 2-3 days. I prefer to reheat leftovers in my toaster oven with a little extra crushed potato chips on top to add a little crunch back in.
You can also warm it in the microwave or in the Instant Pot if you’re not concerned about keeping a little crunch in the topping.
If you’re out of sour cream, you can use full-fat plain Greek yogurt with no changes to the recipe.
Certainly! If you don’t want to turn on the oven, you have a couple of options!
⭕ To finish with an air fryer lid: Sprinkle about half of the topping on top of the hashbrowns in the pressure cooking up. Set the temperature on the air fryer lid to 350°F and bake for 2 to 4 minutes, until browned. (We like to save the remaining topping for when everyone goes back for seconds. Simply add the remaining topping to the hashbrowns and bake for another 2 to 4 minutes.)
⭕ To finish on the stovetop: can crisp up the topping in a large skillet on the stove. Keep a close eye on it and stir constantly to prevent burning, then transfer the crispy topping right onto your casserole before serving.
MORE Easy Instant Pot Easter Recipes
If you’re planning an Easter menu with your Instant Pot, give these recipes a try next:
- Quick Instant Pot Potato Salad cooks the eggs and potatoes at the same time for a super fast dish.
- Amish Macaroni Salad is a classic creamy side dish you can make ahead.
- Instant Pot Robin Eggs Mini Cheesecakes are adorable desserts topped with your favorite holiday chocolates.
🐇 See our full list of 25+ Amazing Easter Recipes,
including main dishes, sides, eggs, and desserts. 🐇
Do you LOVE this recipe?
Leave us a review below to tell us why!
Cheesy Hashbrown Casserole in the Instant Pot
Cheesy Hashbrown Casserole in the Instant Pot is quick, easy and topped with a crunchy topping of crushed potato chips and panko bread crumbs.
- 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.**
* We treat the topping ratios more like guidelines in that we often use double the amounts to ensure that everyone has lots of crispy topping on each bite.
** You can also finish this using an air fryer lid: After topping the casserole, set the temperature on the air fryer lid to 350°F and bake for 2 to 4 minutes, until browned.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 182Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 35mgSodium: 329mgCarbohydrates: 10gFiber: 1gSugar: 2gProtein: 5g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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Seeing since there isn’t a product like “Simply Potatoes” here in Canada at lest not I’m my province, I was wondering if I use frozen shredded potatoes & let them thaw then pat dry with paper towel if this would eliminate the need to add a cornstarch slurry to thicken it?
Hi Suzanne – that should work. Let me know if you give it a try.
I really really hate sour cream and yogurt. (Most dairy products, in fact). So do you think I could use a can of cream of mushroom (or chicken or celery) soup instead to thicken?
Hi Dee – I haven’t tried it, but it should work well. Let me know how it goes.
Can this be made the night before and then put in the oven the next morning? What would you recommend on cooking time to heat it up?
Hi Julie – this comes together so quickly that I don’t think you’d save any time making it the night before.
I was going to ask the same question. Looks like an awesome recipe. IF you were going to make it the night before anyway, cook it all and reheat or prep the mix and then add the toppings and bake? Thanks.
Hi John – yes, I could cook it through step 5, pour it into the casserole dish, and refrigerate it. Then the next day, add the topping and bake until the temperature in the center on an instant-read thermometer is 165 degrees F.
Could you possibly put the topping on once mixed together in the pot and then do the crisper for a few to “brown” the topping??
Hi Tara – I would wait to put the topping on after pressure cooking and then use the crisper to brown the topping – you don’t have to remove the pan just sprinkle the topping on top.
Made your recipe this morning as an alteration/test drive. I love hash browns & tried for years using fresh, grated potatoes. Always ended up with an ooey-gooey grey hot mess as well as throwing out pounds of potatoes from my unsuccessful science experiments. Until I found this recipe: http://lakelurecottagekitchen.com/2012/08/13/grated-potato-galettes-happy-birthday-julia/ Perfect! I steam a large russet without peeling in my Instant Pot Ultra 3-qt mini for 25 minutes, peeling & shredding the next day when cold. Only problem is I very seldom remember to do so the night before so the potato is cold for grating.
Sooo, thought, I wonder if this recipe would work? Science project #5,062. 😂 Followed your recipe Barbara, but used a huge, fresh, peeled/shredded russet instead of frozen. Thought I’d share the results. I halved the pressure cooked shreds: 1/2 for hash browns, 1/2 for hash brown casserole.
I used the gallette recipe to fry pressure cooked hash browns in cast iron. Pretty darned close & delicious! Yay! I had too much ‘sauce’ for 1/2 potato casserole, so froze a portion without cheese for next time & eye balled the cheese, etc. I mixed it all up in a large ramekin in an air fryer to brown, also delicious!
Thanks so much for the recipe Barbara! Now I can have fresh hash browns AND casserole spur of the moment (with a few tweaks) in IP! two dishes at once, how cool is that?
Next time I’ll use more than 1 potato. Although shreds perfectly cooked using your cook times, they were a tad starchy/sticky. next time will try rinsing with cold water after pressure cooking & reduce cook time a bit to just al dente. or try the frozen shreds or the ones your recipe calls for. (Which I didn’t have on hand). Had to use a light hand so the shreds didn’t moosh altogether, but it worked great for both dishes! Thanks again for sweet success & any suggestions you might have are greatly appreciated!
Thanks Jan! So nice of you to share your tips.
My husband wanted this today, but we didn’t have any simply potatoes hashbrowns or frozen hashbrowns. I didn’t really feel like getting out the food processor to shred the potatoes, but we did have a carton of those dehydrated hashbrowns you can get at Costco. I knew from your No Slice Au Gratin potatoes recipe in your cookbook that it was possible to rehydrate and cook potatoes at the same time, so I decided to give it a try. I filled the carton to the fill line with water, but then, instead of letting the potatoes soak for 10 mins, I just dumped the whole carton in the IP bowl (no steamer basket in my case). I cooked for three minutes on high pressure, quick release. There was some sticking to the bottom, but not too bad really.
This recipe is definitely a keeper! I always get asked to make this dish by my husband but with our busy schedules, rarely have the time. I used a 30 oz bag of frozen hasbrowns but left them on the counter to dethaw a bit first then cooked it for 4 min with a quick release. After I finished the recipe and had everything mixed I kept in my PC on warm unti we were ready to eat instead of putting it in the stove. Turned out great and my husband loved them! Thanks for the great recipe!!
Thanks for sharing your changes Katie! Glad they were a hit.
I found your website while trying to find recipes to use in my new electric pressure cooker/canner (Carey/Chard). I appreciate the down to earth recipes that are for the “every day” family and not fancy things we wouldn’t touch! I was so happy with them that I HAD to buy your book! I read through almost all the recipes as soon as I got the book because it was so enticing! I can hardly wait to get started. Did I mention that I’m 70 years old and have hated cooking until now? haha Thank you for a great product!!
That’s awesome – thanks Barbara!! Have fun 🙂
Looks good, I will have to tell my daughter about his site, I just got her a instant pot. She is a college student in Ogden , this will be a great site for her to get ideas. Thanks for sharing.
Made this recipe yesterday as a “test drive” for an upcoming Easter potluck. I didn’t realize while shopping that “Simply Potatoes” are NOT FROZEN. I used 20 oz of frozen, shredded hash browns. The result was too “thin” for our taste. I suspect it was the extra water from the frozen potatoes. I really liked the small addition of the potato chips to the topping!!
I hope I can double the amount in my 6 qt Fagor Duo stovetop pc!!
Thanks again for all your expertise!
So fun that you gave it a test drive with frozen potatoes. If you still wanted to use the frozen potatoes, you could thicken up the sauce with a cornstarch slurry before adding the sour cream and cheese. I’d start with 1 tablespoon cornstarch in 1 tablespoon water. Although maybe if you double the potatoes and use the same sauce, it would be to your liking.
I’m really loving the cookbook! I went through the whole book (I really did look at every single recipe) and marked about 20 we want to try ASAP. I’m going to send my mom and my MIL a copy for Mother’s Day!!
That’s awesome – thanks Ashley!
Totally something my fam will love!
OMG, this looks delicious! Can’t wait to try this, yum! I cook for one, but for potlucks & what not, thanks for sharing your baked version too Barbara. Also love Mona S’ idea of using diced potatoes to change it up, thanks! I’m going to try shredding my own potatoes. As a newbie, really appreciate the recipes & tips/ideas from comments, thanks all! Here’s my contribution tip: Walmart twist tie bags, 100 ties & 1 gallon bags, Great Value brand, very inexpensive. Great for breading. Just put in your ingredients, add whatever you’re breading, quickly twist the top & it kinda inflates like a balloon. Then shake, shake, shake your bootie & voila! If you have left over breading, clean it up a bit by removing any wet or gooey stuff, close it up with a twist tie & store in fridge for next time. Off to the blog hop, thanks Barbara!
Thanks so much for the tip Jan!
This is a game changer! We typically make it with the frozen diced potatoes – any changes to the timing? Now, if only there were a way to brown the topping like in the slow cooker/Nesco and not need the oven. These are always a big hit at office pot lucks, which is why the slow cooker is great. I suppose you could brown the topping separately and then add it later? Can’t wait to try it!
Hi Mona – you could brown your topping in a skillet on the stove (or the oven), transfer the potatoes to your slow cooker, and sprinkle it over the potatoes in the slow cooker when you’re ready to serve them. My guess is the time will be the same for frozen hash browns, maybe a minute more for diced frozen potatoes, depending on the size.
Glad to see you’re using that UP Ultra!
Oops I certainly meant IP Ultra! lol
Love it 🙂
I am loving all the potato dishes we can make in the Instant Pot! Can’t wait to try this hash brown casserole next!
I just made these last week the regular way and was wondering in the back of my mind if they could somehow be done in the pressure cooker….now I know YES they can! Oh that makes me happy-this is one of our favorites. Nice to know I can save some time using the pressure cooker for it now.
Just pinned the recipe-now I’m off to check out all the other Easter ideas you’ve shared. 🙂
Thanks so much for this recipe. Gotta try this one and soon. Pinning.