Cast Away Casserole

Cast Away Casserole–a small-ish batch of cheesy hashbrown potatoes made from scratch with the help of your Instant Pot.

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Cast Away Casserole

Today’s recipe is a completely homemade version of cheesy hashbrown potatoes (aka funeral potatoes) that you can make with your Instant Pot. The potatoes are cooked and shredded, the creamy chicken sauce is simmered in your Instant Pot and of course cheese is added to complete the dish. This is a smaller batch recipe that serves 4 people. You can easily double the recipe if you want to serve a crowd. Greg, Sky and I all loved this version of cheesy potatoes. When I am asked to bring potatoes to a meal in the future I’ll be making this version! These potatoes are homemade and heavenly.

Recipe adapted from Cast Away Hashbrown Casserole

Ingredients/Substitution Ideas

• Potatoes–I used a combination of red potatoes and russet potatoes
• Butter
• Onion–yellow, white or shallot
• Flour
• Water
• Better than Bouillon chicken base
• Milk
• Poultry seasoning
• Kosher salt
• Black pepper
• Garlic powder
• Smoked paprika
• Sour cream
• Cooked chopped chicken–I used rotisserie chicken that I chopped up
• Sharp cheddar cheese

Steps

Pour 1 ½ cups water into bottom of Instant Pot. Place a trivet in the pot. Place the potatoes on top of the trivet*. 

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes for small potatoes, 15 minutes for medium potatoes or 20 minutes for large potatoes. When time is up move valve to venting and remove the lid.

Move potatoes out of the pot and let them cool. Shred the potatoes after they are cool.

Discard water in Instant Pot and dry out the pot. Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onion and saute for 5 minutes. 

Slowly whisk in the flour, a tablespoon at a time.

Then slowly whisk in the water, Better than Bouillon and milk. Let cook and bubble until thickened. 

Turn off Instant Pot. Stir in the poultry seasoning, salt, pepper, garlic powder, paprika, sour cream, chicken and a half cup of the cheese.

Fold in the potatoes. 

If you have an air fryer lid: Cover Instant Pot with air fryer lid and bake at 300 degrees for 10 minutes. Sprinkle the cheese on top and air fry at 400 degrees for 3-5 more minutes, until cheese starts to brown. If you don’t have an air fryer lid: Scrape the mixture into a greased 9×9 inch baking dish, sprinkle the remaining cheese on top and bake at 375 degrees for 25 minutes. 

Serve and enjoy! 

Notes/Tips

• Serve these cheesy potatoes with ham, turkey, chicken or steak. These potatoes are a great side dish to so many dinners. If you’d like you can double the amount of chicken in the recipe to make it more of a main dish. Try stirring in chopped cooked broccoli as well to make it a one dish meal.
• I used my Duo Crisp 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
• I used my silicone sling/trivet*.
• Store leftovers in an airtight container* in the refrigerator for up to 5 days.
• Want to use frozen hashbrowns instead or potatoes? Just thaw 1 ½ pounds of hashbrowns and then start with step 4.
• Other recipes you can make with sour cream are Holy Moly Soup and Illinois Casserole.

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.