Glorified Hashbrowns

A 5-ingredient Instant Pot, Crockpot or oven recipe for glorified hashbrowns. These are the yummiest hashbrowns with lots of flavor and cheese. Serve this hashbrown casserole as a side dish to any dinner or with eggs for breakfast.

Note: the SLOW COOKER instructions are listed in the recipe card below

Glorified Hashbrowns

This is a delicious cheesy hashbrown recipe that only has 5 ingredients! It is perfect to serve at a family dinner with ham, turkey or chicken or to bring to a church potluck meal. Everyone loves these potatoes and goes back for seconds. You can make glorified hashbrowns in your Instant Pot, slow cooker or the oven…you choose your favorite method!

Ingredients/Substitution Ideas

This recipe is so easy! It only has 5 ingredients:

• Hashbrowns–mine were frozen shredded. You can also use the hashbrowns that are in cubes.
• Spreadable chive and onion cream cheese–I found this next to the other cream cheese in the tubs. You can also use a carton of french onion dip that is sour cream based.
• Campbells Cream of Chicken Soup–or cream of mushroom or cream of celery. You can also make your own cream of chicken soup from scratch.
• Garlic salt–or salt and garlic powder in a 3 to 1 ratio
• Shredded cheddar cheese–or another type of cheese like colby

Steps

For the Instant Pot version of this recipe you will be using the pot-in-pot method. You’ll need a deep pot-in-pot dish. I like to use a 3 quart liner for a pot-in-pot dish*. It fits perfectly inside of a 6 or 8 quart liner.

1. Whisk together the sauce: In a medium bowl whisk together the cream cheese and cream of chicken soup and garlic salt until smooth and creamy.
2. Coat hashbrowns: Dump the hashbrowns into a large bowl. Stir the cream cheese mixture into the hashbrowns. Coat the hashbrowns with the mixture. 
3. Add to pan: Scrape the mixture into a deep pot-in-pot dish (I used a 3 quart liner* inside a 6 quart liner) that has been sprayed with non-stick cooking spray. 
4. Pressure cook: Pour 1 ½ cups water into the bottom of Instant Pot. Place the pot-in-pot dish on a trivet/sling* and lower into the pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 25 minutes (if hashbrowns were frozen) or 15 minutes (if hashbrowns were thawed). After time is up move valve to venting to release pressure.
5. Cheese it up: Remove the lid. Sprinkle cheese on top of hashbrowns. Place an air fryer lid on top of Instant Pot and set it for 3-4 minutes at 375 degrees to melt the cheese.
6. Serve and enjoy!

Notes/Tips

• Serve this hashbrown casserole as a side dish to any dinner, at a potluck, or with eggs for breakfast.
• I used my 6 quart Instant Pot Duo Crisp*.
• Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
• This recipe can be gluten-free if you make your own gluten-free cream of chicken soup from scratch.
• Other recipes you can make with a pot-in-pot dish are: Instant Pot Pumpkin French Toast Casserole and Instant Pot French Onion Broccoli Casserole.

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More Instant Pot Hashbrown Recipes…

• Instant Pot Paula Deen’s Hash Brown Casserole
• Instant Pot Cheesy Hamburger Hashbrown Soup
• Instant Pot Cracker Barrel Hashbrown 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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