Cheesy Hashbrown Casserole – Pressure Cooking Today™

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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.

Overhead shot of a casserole dish with Instant Pot hash brown casserole served with browned topping with a serving spoon.

⚠️ 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.

An ingredient shot for Instant Pot hash brown casserole including, hash brown, onion, Panko, spices, potato chips, shredded cheese, sour cream, and chicken broth.

INGREDIENTS

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.
A steamer basket with hash brown in an Instant Pot for making hash brown casserole.

How to Make This Cheesy Hashbrown Casserole in an Instant Pot

This easy recipe will work in any brand of electric pressure cookerincluding 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.

Adding cheese to the hash brown casserole inside an Instant Pot.

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 hash browns and stir cooked 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.

Overhead shot showing the hash brown casserole cooked and mixed inside an Instant Pot.

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.

Instant Pot hash brown casserole served in a white dish with a fork with fresh parsley and roasted Brussel sprouts in the background.

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.

Overhead shot of Instant Pot hash brown casserole being scooped from a serving dish.

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.

Pressure cooker hash brown casserole being scooped from a white serving dish, placed in front of an Instant Pot.

Frequently Asked Questions about Making a Cheesy Hashbrown Casserole

How should I store leftover Potato 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.

Can I replace sour cream in the recipe?

If you’re out of sour cream, you can use full-fat plain Greek yogurt with no changes to the recipe.

Can I make the crunchy topping without using the oven?

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:

🐇 See our full list of 25+ Amazing Easter Recipes,
Including main dishes, sides, eggs, and desserts. 🐇


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Ingredients

  • 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

TOPPING

  • 1/2 cup panko bread crumbs

  • 1/3 cup crushed potato chips *

  • 1 tablespoon butter, melted

Instructions

  1. 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.
  2. 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°.
  3. Prepare topping: Mix panko crumbs, potato chips and melted butter in a Ziploc bag until well combined.
  4. 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.
  5. 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.**

Notes

* 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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published on March 26, 2022

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