Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easter Potatoes (Instant Pot or Crockpot)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 6-8 servings 1x

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

  1. In a small bowl stir together the sour cream and flour (this will help stabilize the sour cream). 
  2. 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.
  3. 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). 
  4. Sprinkle the cheese on top and let it melt (I used an air fryer lid to speed up this process). 
  5. 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