1. In a medium mixing bowl stir together the hashbrowns, sour cream, garlic powder, onion powder, half of the cheese, kosher salt, pepper and cream of chicken soup. Scrape the mixture into a pot-in-pot dish (I used a Fat Daddios 7 inch by 3 inch cake pan). 
2. Pour 1 cup water into bottom of Instant Pot. Place the pot-in-pot dish on top of a sling/trivet and lower into the bottom of the Instant Pot. 
3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 20 minutes (if using homemade cream of chicken) or 25 minutes (if using canned cream of chicken).
4. When time is up move valve to venting and remove the lid after the pressure is released. Remove the pot-in-pot dish and set aside. Dump the water out of the bottom of the Instant Pot and dry it out.
5. Sprinkle the rest of the cheese on top of the hashbrown mixture. Then sprinkle the cornflakes on top. Drizzle with the melted butter. Lower the pot-in-pot dish back into the bottom of the Instant Pot. Cover with the air fryer lid. Set the air fryer function to 400 degrees for 3-5 minutes. (If you don’t have an air fryer lid then place the pan in the oven under the broiler for 3-5 minutes). 
6. Once cornflakes are browned up serve the potatoes and enjoy!

How to make homemade cream of chicken:

1. In a saucepan melt butter over medium heat. Sprinkle in the flour and whisk well. Stir in the broth and the milk. Whisk often until thickened.
2. Stir in a pinch of salt and pepper.