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
- 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