Instant Pot Cheesy Potato Casserole is easy, delicious and comforting hash browns with a cheesy sauce and crunchy topping.
Instant Pot Cheesy Potatoes are the perfect side dish for any gathering.
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Growing up as the daughter of a preacher, our Sundays were full not only with church services but also delicious dinners!
Our family was also often invited to church members’ homes, or the congregation would gather for a meal on Sunday afternoons (known as “dinner on the grounds”), where there were tables full of casserole dishes and crock pots containing the most decadent foods.
Everyone has their favorite potluck dishes and mine include Instant Pot potato soup, homemade dinner rolls and funeral potatoes.
Inn fact, this cheesy potato casserole recipe was given to me by my husband’s aunt at one of my bridal showers, and I decided to make a pressure cooker version!
The combination of the tender potatoes with the cheesy sauce, the tang of the sour cream and the buttery crunch of the topping is just so satisfying and comforting.
This Instant Pot cheesy potato casserole is so easy to make it’s no wonder this tried and true recipe has been a favorite for generations.
And you don’t need a funeral as a reason to make them. Instant pot cheesy potatoes are the perfect simple side dish for just about any meal!
More Easy Instant Pot Side Dishes
- Cheesy Instant Pot Ground Beef and Potatoes
- Easy Instant Pot Au Gratin Potatoes (from a Box!)
- Instant Pot Southern Style Green Beans
- Instant Pot Potatoes and Carrots
What Are Instant Pot Funeral Potatoes?
Pressure cooker cheesy potatoes are a modern-day rendition of the popular casserole sometimes referred to as “funeral potatoes.”
This comforting dish got its name because it was commonly served at after-funeral meals across the south and midwest.
My Instant Pot cheesy potatoes recipe is made with frozen hash browns (because we need to keep things easy!).
Then they’re folded into a creamy, cheesy sauce and topped with a crunchy topping made from either Ritz crackers or corn flakes.
Don’t limit yourself to funerals when it comes to this dish! Instant Pot cheesy potatoes is a simple side dish that goes with just about anything.
This is the perfect side for serving with ham or turkey or serve alongside a big breakfast or brunch meal.
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How to Make Pressure Cooker Cheesy Potatoes
It’s really easy to make Instant Pot cheesy potatoes with frozen hash browns.
Ingredients You’ll Need:
- Unsalted Butter
- Onion
- Minced Garlic
- Chicken or Vegetable Broth
- Frozen Diced Hash Brown Potatoes
- Homemade cream of chicken soup (or condensed cream of chicken soup)
- Sour Cream
- Black Pepper
- Shredded Cheddar Cheese
- Ritz Cracker Crumbs
How to Make It:
(Full printable recipe is available below)
Saute the onions. First, you’ll set the instant pot to saute and melt 1/4 cup of butter. Sauté the onions until translucent. Turn off the heat and add the garlic, stirring until fragrant.
Deglaze the pan. Next, you’ll pour in the broth and use a wooden spoon to scrape the bottom and remove any cooked-on bits of food.
Cook the potatoes. Next, you’ll add in the frozen hash brown potatoes and close and seal the lid. Cook on high for two minutes followed by a quick release of pressure.
Add remaining ingredients. Next, you’ll whisk together the cream of chicken soup, sour cream, and black pepper. Add it to the cooked potatoes along with the cheddar cheese and combine well with a spoon.
Stir gently to avoid mashing the potatoes, and allow the cheese to melt.
Make the topping. Last, you’ll sprinkle on the Ritz crackers and then drizzle with a bit of melted butter. Transfer to an oven to crisp the topping or use your air fryer lid.
Once the cracker crumbs are toasted to a golden-brown color, the casserole is ready to serve!
Notes and Adaptations:
- You can also top your potatoes with bread crumbs or crushed Cornflakes instead of Ritz crackers, if preferred.
- I use medium cheddar cheese, but you can use whatever variety you prefer.
Recommended Equipment:
- Instant Pot or other electric pressure cooker
- Air fryer lid for your Instant Pot (optional): I have the Mealthy CrispLid, but the Ninja Foodi and Instant Pot Duo Crisp are pressure cooker models that come with air fryer lids
Instant Pot Cheesy Potatoes (Funeral Potatoes)
Instant Pot cheesy potatoes, or sometimes known as funeral potatoes, is a delicious casserole fit for a crowd!
Ingredients
- 1/4 cup + 3 TBSP unsalted butter, divided
- 1/2 medium onion, diced
- 2 tsp minced garlic
- 1 cup chicken or vegetable broth
- 32-oz frozen diced hash brown potatoes
- 1 1/4 cup homemade cream of chicken soup or 10-oz can condensed cream of chicken soup
- 3/4 cup sour cream
- 1/4 tsp black pepper
- 2 cups shredded cheddar cheese
- 1 cup Ritz cracker crumbs (from about 30 crackers)
Instructions
- Add 1/4 cup butter to the insert pot of the Instant Pot. Using the Saute button, melt the butter.
- Add diced onions to the butter, stirring occasionally as the onions begin to turn translucent.
- Press Cancel to turn off the heat, then stir in the garlic.
- Pour the broth in, scraping up any browned bits from the bottom of the pot.
- Add the frozen hash browns. Close the lid and set the vent to the sealed position.Select a cook time of 2 minutes at high pressure.
- While the potatoes are cooking, whisk together the cream of chicken soup, sour cream, and black pepper.
- Once the cook time is complete, press Cancel and perform a quick release of pressure. Ater the pressure has released and the valve has dropped, carefully remove the lid
- Add the sour cream mixture and shredded cheese to the potatoes, stirring as gently as possible to avoid mashing the potatoes. Allow the cheese to melt.
- At this point, you can transfer the potatoes to an oven safe baking dish and top with Ritz crackers and drizzle with 2 TBSP melted butter. Transfer to a 450F oven for about 3-5 minutes to brown the crackers. Or, if you have an air fryer lid for your Instant Pot, you can leave the potatoes in the insert pot, top with Ritz cracker crumbs and drizzle with melted butter. Then use your air fryer lid at 450F for 3-5 minutes to brown the crackers.
- Serve warm and enjoy!
Notes
- You can also top your potatoes with bread crumbs or crushed Cornflakes instead of Ritz crackers, if preferred.
- I use medium cheddar cheese, but you can use whatever variety you prefer.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 654Total Fat: 46gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 26gCholesterol: 74mgSodium: 1506mgCarbohydrates: 47gFiber: 3gSugar: 3gProtein: 17g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
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Could you modify this using fresh potatoes? After peeling and dicing them how much longer do you think they’d need to cook in the instant pot? Thanks
Hi Kate! I think fresh potatoes would be fine, but the cook time will depend on how big the chunks are. If you’re cutting smaller diced potatoes, you could probably stick with the 2 minute cook time. If you’re using larger chunks, like 1 or 2 inches, I’d probably increase the time to 3-4 minutes (I use a 4 minute cook time for 1-inch to 2-inch potatoes for potato salad). Enjoy! 🙂
I tried this recipe multiple times and only kept getting burn notices. The potatoes stuck to the bottom of the insert and kept burning. Tried putting more chicken broth into mixture but continued to give burn message.
Oh goodness, I’m so sorry to hear this! What model of Instant Pot do you have? Some models are particularly sensitive with burn errors. Also, sometimes frozen items can be tricky, as it takes the IP longer to come to pressure, which can cause a burn notice, but I haven’t had that issue with this particular recipe. You could try thawing the potatoes first, but then you’d need to decrease the cook time as well (maybe 1-2 minutes?).