Instant Pot Brunch Casserole—hashbrowns in a creamy sauce with sausage, cheese and crispy french fried onions.
Note: the SLOW COOKER instructions are listed in the recipe card below
Instant Pot Brunch Casserole
This savory breakfast casserole is hearty and so tasty! I had to stop myself from eating more than was put on my plate (I’m trying to practice portion control). This casserole comes together quickly because it uses convenient items like frozen hashbrowns, cream of mushroom soup and pre-cooked sausage.
This is a great recipe to make and serve at a brunch alongside some fresh fruit and scrambled eggs. It serves a crowd. And you can make this casserole in the Instant Pot, slow cooker or the oven.
If you’d like to make this in the Instant Pot you’ll use the pot-in-pot method to make this casserole. The Instant Pot pot-in-pot (PIP) cooking method is cooking food in a separate dish that’s placed on a trivet inside your Instant Pot liner. Steam is created from water below the trivet and builds pressure to cook the food. I’ve found that the 3 quart Instant Pot liner* fits perfectly inside the 6 or 8 quart Instant Pot liner for pot in pot cooking. I also love using the OXO sling* to be able to get the pot in and out easily.
Try making Instant Pot Brunch Casserole for dinner or brunch sometime soon. It will be gobbled up in no time!
More Instant Pot Breakfast Recipes…
3-Ingredient Ryan Seacrest’s Sausage Balls
Instant Pot Everything Bagel Breakfast Casserole
Instant Pot Sheepherder’s Breakfast
Instant Pot Lumberjack Breakfast
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Instant Pot Brunch Casserole
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
Description
Hashbrowns in a creamy sauce with sausage, cheese and crispy french fried onions.
Ingredients
Equipment needed: deep pot in pot dish and sling/trivet
- 1 (20 oz) package frozen hashbrowns
- 1 (10.75 oz) can cream of mushroom or cream of chicken soup
- 1 cup shredded medium or sharp cheddar
- 1 cup sour cream
- 4 fully cooked sausage patties, cut into 4 pieces each
- 1 cup french fried onions
- 1/4 cup bacon crumbles
- 1/4 cup diced green onions
Instructions
Instant Pot Instructions:
- In a large bowl add the hashbrowns. Sprinkle lightly with salt and pepper. Then add in the cream of mushroom soup, cheddar, sour cream and sausage. Toss well so that hashbrowns are coated.
- Spray a deep pot-in-pot dish with non-stick cooking spray. (I used this 3 quart liner* inside my 6 quart liner). Add the hashbrown mixture into the dish.
- Pour 1 cup water into bottom of Instant Pot. Place the hashbrown dish on top of a sling/trivet*. Lower it into the Instant Pot.
- Cover Instant Pot and lock lid into place. Make sure valve is set to sealing. Set the manual/pressure cook button to 40 minutes. When time is up move valve to venting. Remove lid.
- Sprinkle french fried onions, bacon and green onions on top. Scoop onto plates and enjoy.
Slow Cooker Instructions:
- In a large bowl add the hashbrowns. Sprinkle lightly with salt and pepper. Add in the cream of mushroom soup, cheddar, sour cream and sausage. Toss well so that hashbrowns are coated.
- Spray slow cooker with non-stick cooking spray. Add hashbrown mixture into slow cooker.
- Cover and cook on high for 3 hours.
- Sprinkle french fried onions, bacon and green onions on top. Scoop onto plates and enjoy.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*. Make in your 8 quart pot with no changes except add 1.5 cups water in bottom of Instant Pot instead of 1 cup.
You can also bake this in the oven in a 9×13 inch dish for 55 minutes at 350° F.
- Category: Breakfast
- Method: Instant Pot or Slow Cooker
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
I love your recipes! But you have so many that use canned cream soups, which are loaded with sodium. This one calls for a can of cream of mushroom soup. There are 870 mg x 5 servings = 4,350 mg of sodium in a can of Campbells cream of mushroom soup. Even with their lower sodium version, it works out to 3,250 mg of sodium in a can. Do you have any suggestions for a lower sodium substitution for the canned cream soups? This recipe sounds delicious, but… too much sodium.
Substitute the canned cream soup with beef broth and sour cream. I use the yogurt I make in my IP in place of sour cream. Or you can make your own cream of mushroom soup from scratch and it will have only the sodium you add. I avoid the canned cream soups because of the MSG. My daughter makes her own cream of mushroom soup and it is much better than the commercial soup.
Thank you!
Hi Patti, you can make your own cream of mushroom or cream of chicken soup from scratch which will allow you to leave out salt if you’d prefer. This is a recipe I sometimes use: https://pinchofyum.com/homemade-cream-of-chicken-soup
Thank you, Karen. The homemade cream of chicken soup sounds easy enough, and customizable, I’ll try it.
Can you add eggs and how long to cook
Like scrambled eggs? I am sure you could scramble some eggs and stir it in with the hashbrowns mixture. Not sure how it will turn out. I would cook same amount of time. Do let me know how it goes!
My question too. 40 minutes does seem like too long to pressure already cooked food.
Did it turn out mushy?
The hashbrowns are cold and frozen and the dish is very deep and pretty full so it took a long time to cook. Not mushy at all. Pot it pot takes much longer than pressure cooking directly in the liner.
That makes sense, Karen. with the pot in pot being near full and containing cold and frozen ingredients.
Thank you for your answer.
If the sausage is already cooked and thehash browns shredded, why is the pressure cooking time 40 minutes? Seems like an awfully long time for and IP recipe not containing raw ingridients. Just asking, no criticism.
The hashbrowns are cold and frozen and the dish is very deep and pretty full so it took a long time to cook. Not mushy at all. Pot it pot takes much longer than pressure cooking directly in the liner.
Thanks, that helps too for other recipes. I had forgotten that PIP takes longer.