Description
An easy ham, broccoli, hashbrown and cheese casserole that’s helped along with your Instant Pot.
Ingredients
Scale
- 1 Tbsp olive oil
- 1 medium onion, diced
- 2 cups cubed ham (or 12 ounces of smoked sausage, cut into cubes)
- 1 cup chicken broth
- 16 ounces broccoli florets
- 4 ounces cream cheese
- 16 ounces hashbrowns, thawed (I just stick them in the microwave for 1 minute)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp cajun seasoning
- 1 cup crispy fried onions (or 1/2 cup panko breadcrumbs)
- 1 cup shredded sharp cheddar cheese
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onion and ham and saute for about 4 minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking.
- Add in the broccoli and place the cream cheese on top of the broccoli.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When time is up move valve to venting and let pressure release. Remove the lid.
- Stir in the hashbrowns, mayonnaise, sour cream, pepper, garlic powder and cajun seasoning.
- Scrape the mixture into a 9×9 inch baking dish. Sprinkle the crispy fried onions and cheese on top. Bake at 350 for 25 minutes. Alternately if you have an air fryer lid you can cook in your Instant Pot instead of a baking dish (bake at 300 for 10 minutes without the cheese and fried onions, add the cheese and onions and bake for 2 more minutes).
- Method: Instant Pot and Oven