Instant Pot Instructions:

1. In a medium bowl whisk together the cream cheese and cream of chicken soup and garlic salt until smooth and creamy.
2. Dump the hashbrowns into a large bowl. Stir the cream cheese mixture into the hashbrowns. Coat the hashbrowns with the mixture. 
3. 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. 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. 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!

Slow Cooker Instructions:

1. In a medium bowl whisk together the cream cheese and cream of chicken soup and garlic salt until smooth and creamy.
2. Dump the hashbrowns into a large bowl. Stir the cream cheese mixture into the hashbrowns. Coat the hashbrowns with the mixture. 
3. Scrape the mixture into a greased slow cooker.
4. Cover and cook on low for 4-6 hours or on high for 2-3 hours. 
5. Remove the lid. Sprinkle cheese on top of hashbrowns. Place lid on top and cook on high for 10 minutes.
6. Serve and enjoy!

Oven Instructions:

1. In a medium bowl whisk together the cream cheese and cream of chicken soup and garlic salt until smooth and creamy.
2. Dump the hashbrowns into a large bowl. Stir the cream cheese mixture into the hashbrowns. Coat the hashbrowns with the mixture. 
3. Scrape the mixture into a greased 9×13 inch pan. Bake at 350 uncovered for 35-40 minutes. Sprinkle the cheese on top of hashbrowns. Bake for 3-5 minutes until cheese is melted.
4. Serve and enjoy!