Description
Instant Pot or Crockpot Easter Potatoes are a perfect side dish for your turkey, ham or chicken Easter dinner. With only 5 main ingredients these potatoes are prepped in just a few minutes. Everyone loves these potatoes!
Ingredients
Scale
- 1 (32 oz) package frozen southern style hashbrown diced potatoes
- 1 (1.34 oz) package onion dip mix (not onion soup mix)
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1 Tbsp flour
- 1 cup shredded cheddar cheese
Instructions
Instant Pot or Crockpot Instructions
- In a small bowl stir together the sour cream and flour (this will help stabilize the sour cream).
- In your Instant Pot or Crockpot add the potatoes, onion dip mix, cream of chicken soup and sour cream mixture. Stir well until potatoes are coated.
- Cover Instant Pot or Crockpot. Set Instant Pot to slow cooker setting on high for 4 hours (or your Crockpot to low for 4 hours).
- Sprinkle the cheese on top and let it melt (I used an air fryer lid to speed up this process).
- Serve and enjoy!
Notes
This recipe can easily be doubled for a crowd.
You can also bake this in the oven. Stir the mixture together in a mixing bowl and then scrape into a 9×13 inch baking dish. Bake at 350 for 45 minutes. Add cheese and bake for 5 more minutes.
- Category: Side
- Method: Instant Pot or Slow Cooker