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Instant Pot Cracker Barrel Hashbrown Casserole


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4.3 from 4 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 8 servings 1x

Description

Cheesy hashbrown potatoes that are quick and tasty.


Ingredients

Scale
  • 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

  1. Pop the hashbrowns into the microwave for 3 minutes.
  2. 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.
  3. Stir in the hashbrowns and coat well. Stir in half of the cheese. Spread the mixture evenly.
  4. 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. 
  5. 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