Instant Pot Cracker Barrel Hashbrown Casserole–quick, easy and super tasty! Your favorite hash brown casserole is super simple to make. You can cook it in the Instant Pot with an air fryer lid, in the oven or in the slow cooker.
Instant Pot Cracker Barrel Hashbrown Casserole
Sometimes the easiest recipes are the tastiest! That certainly proved to be true in the case of this Instant Pot Cracker Barrel hashbrown casserole recipe. You’re going to love how this recipe has simple, basic ingredients that taste so good together. I know my family loved it! My son keeps asking if there are leftovers!
- I used my Instant Pot Duo Crisp* with air fryer lid. If you don’t have an air fryer lid try making this recipe in the oven or slow cooker. Look for instructions in the recipe card below.
- I haven’t tried making this with fresh potatoes and honestly I don’t think it would work very well. Frozen hashbrown potatoes are partially cooked and work well with the cooking times listed in the recipe card.
- If you want you can make your own cream of chicken soup. You can also use cream of mushroom soup for this recipe, if you prefer.
- Hashbrown casserole makes a perfect side dish to any dinner! Serve it with ham, chicken, pork chops, steaks, etc. It’s also a great dish to bring to church potlucks.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
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More Potato Side Dish Recipes…
- Instant Pot Cheesy Bacon Breakfast Potatoes
- Instant Pot Farmhouse Potatoes
- Instant Pot Million Dollar Potato Casserole
- Instant Pot Potato O’Brien 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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Instant Pot Cracker Barrel Hashbrown Casserole
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 8 servings 1x
Description
Cheesy hashbrown potatoes that are quick and tasty.
Ingredients
- 1 (30 oz) package frozen hashbrowns
- 1/2 cup butter
- 1 cup chopped onion
- 1 (10.5 oz) can Campbells’s Cream of Chicken Soup
- 1 cup sour cream
- 1 tsp kosher salt
- 1/2 tsp pepper
- 8 ounces shredded cheddar cheese
Instructions
- Pop the hashbrowns into the microwave for 3 minutes.
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onions and saute for about 4 minutes, or until soft. Stir in the cream of chicken soup, sour cream, salt and pepper. Turn off saute setting.
- Stir in the hashbrowns and coat well. Stir in half of the cheese. Spread the mixture evenly.
- Cover Instant Pot with air fryer lid. Use the BAKE setting at 350° F for 13 minutes. Then add the rest of the cheese on top. Bake for another 2 minutes.
- Serve and enjoy or turn Instant Pot to KEEP WARM setting until ready to eat.
Notes
You can also make these in the oven. Spread mixture into a 9×13 inch pan and sprinkle with cheese. Bake in 350° F oven for 45-60 minutes.
For the slow cooker spread the mixture into bottom of crockpot and cook on high for 2 hours. Sprinkle with remaining cheese and let melt. Then serve.
- Category: Side
- Method: Instant Pot with Air fryer lid
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*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.
Darlyne
Karen, I have vegetarians in the family, so cream of mushroom soup maybe as a substitute for the cream of chicken soup?
yes!
I saw the soup listed and thought “This is not meatless” glad you asked! I would also wonder if cream of celery soup would work….
yes cream of celery would work
What if I don’t have the air fryer lid? But have a separate air fryer? Also, can you buy just an air fryer lid for the IP if you already have an IP?
★★★★★
I would bake in the oven if I were you for now. You can buy an air fryer lid I believe separately but you’ll want to confirm model of you IP so that it will fit.
If you make these in the oven, do you prepare the recipe up to the point where you use the air fryer lid, then put them in the oven, or do you just mix everything together, frozen potatoes and all, and stick it all in the oven for 45-60 minutes?
I would go to step 3 on the recipe then instead of spreading in the IP spread in a baking dish and bake in the oven.
Can this also be made as a meal prep and refrigerated or freeze?.
Yes for sure!