Instant Pot Funeral Potatoes—potatoes with a homemade cheesy cream sauce and then topped with a crunchy cornflake topping. The perfect side dish to go with ham or turkey dinner.
Related: SLOW COOKER funeral potatoes recipe
Instant Pot Funeral Potatoes
At the beginning of 2020 I announced that each week I will post an Instant Pot recipe inspired by a state. That way by the end of the year all 50 states will be covered and have a recipe to go with them. So far Alabama Camp Stew, Minnesota Wild Rice and Chicken Casserole and Louisiana Jambalaya have been covered. If you have a recipe idea for your state please let me know!
Today’s state is Utah! I have lived in Utah for almost 22 years now. One thing we do really well is funerals–meaning we provide a luncheon for the grieving family after the grave service. A popular menu for one of these funerals is ham, rolls, “funeral potatoes,” jello and green salads and brownies for dessert.
Funeral potatoes usually consist of hashbrown potatoes, sour cream, cream of chicken soup and cheddar cheese. They are baked in a 9×13 inch pan with a crunchy cornflake topping. They have no real nutritional value but boy do they taste amazing.
My version of funeral potatoes are made from scratch, no cream of soups. And the potatoes I used weren’t a package of hashbrowns but actual russet potatoes. If you don’t care about the crunchy cornflake topping you can eat them straight out of the Instant Pot. If you do want the cornflake topping you can pour the potatoes into a pan and bake for a few minutes in the oven.
If you’ve never experienced the Utah favorite of funeral potatoes give my Instant Pot version a try for Sunday dinner. They are a perfect side dish to serve with grilled meat, turkey or ham. Enjoy!
Try these other Instant Pot potatoes…
Instant Pot Cheesy Potatoes and Sausage
Instant Pot Mashed Ranch Potatoes
Instant Pot Funeral Potatoes
- Prep Time: 20 minutes
- Cook Time: 4 minutes
- Total Time: 35 minutes
- Yield: 10–12 servings 1x
Print Recipe
Pin RecipeDescription
Potatoes with a homemade cheesy cream sauce and then topped with a crunchy cornflake topping. The perfect side dish to go with ham or turkey dinner.
Ingredients
- 2 ¼ pounds (36 oz) peeled and cubed russet potatoes
- 3 Tbsp butter
- 1 cup finely diced onion
- ¼ cup flour
- 1 ½ cups chicken broth
- 1 cup milk
- 1 ½ tsp salt
- ½ tsp pepper
- ¼ tsp dried thyme
- 1 tsp garlic powder
- 2 cups shredded sharp cheddar cheese
- ½ cup sour cream
Optional topping:
- 3 cups cornflakes, crushed
- 2 Tbsp melted butter
Instructions
- Pour 1 ½ cups of water into the bottom of the Instant Pot. Add the cubed potatoes into a steamer basket.* Lower the steamer basket into the bottom of the pot. Cover the Instant Pot and secure the lid. Set the manual/pressure cook button to 3 minutes. When the time is up move the valve to venting. Remove the lid.
- Remove the steamer basket and set aside. Dump out the water in the Instant Pot liner and wipe out the liner. Place the liner into the Instant Pot. Turn the Instant Pot to the saute setting. Use the adjust button to set it to normal (the middle saute setting). When the display says HOT add in the butter and swirl around until melted. Add in the onion and saute until soft, about 5 minutes. Slowly stir in the flour and cook for 1 minute. Slowly whisk in the broth and milk. Stir in the salt, pepper, thyme and garlic powder. Bring the mixture to a boil and stir frequently until the mixture is slightly thickened.
- Turn off the Instant Pot. Stir in the cheese and sour cream until smooth and creamy. Then fold in the potatoes. Serve as is or continue on to do the optional cornflake topping.
- In a medium bowl toss the crushed cornflakes with the butter. Pour the potato mixture into a 9×13 inch pan and then top with the cornflakes. Bake at 350 degrees F for 20-30 minutes.
Notes
I used this steamer basket for my potatoes*.
I used my 6 quart Instant Pot Duo 60 7 in 1*. For the 8 quart make recipe as stated. For the 3 quart pot halve the recipe.
Recipe adapted from Mel’s Kitchen Cafe
- Category: Side Dish
- Method: Instant Pot
- Cuisine: American
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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.
Do you use an 8 oz size can of crushed pineapple?
I take the corn flakes and butter and toast them in oven on some parchment paper. I then allow them to cool. They can be sprinkled on top of each scoop. I like this because I can get it done while the potatoes are cooking. They also can be kept out of the fridge over night if there are leftovers. Then served the next day still crispy.
★★★★
Love this idea Leslie!
Will be making this very soon.
Please continue to add recipes that avoid the canned soups.
Thank you for some great meal ideas that let me use my favorite kitchen tool.
Thank you Cathy! I’m glad you are enjoying your IP. It really is so fun!
I made this recipe last night. I cut the potatoes into approx 1″ cubes and didn’t bother with the corn flake topping. It was a hit with my whole family. They asked me to save the recipe so I could make this again. 🙂
★★★★★
Thank you so much for posting this. I’ve been looking for more ideas for my Instant Pot and totally forgot about funeral potatoes from when I lived in UT. Makes me feel like I’m back at home. And now I can introduce the husband to this deliciousness too.
You’re welcome Brandi! Hope you like them.
This is one of our favorite things to make! I love that you used real fresh ingredients. Have you tried it with shredding the potatoes instead of cubing them? I’m just wondering if the instant pot will make them to mushy if I shred them? Sometimes I also add a little green and red pepper for a flavor kick. We are a family who prefers to eat them without the cornflakes. Thanks for sharing this. Can’t wait to try this!
Hi Cara, when I was trying out this recipe I did try it two ways. The first way is listed in the recipe. The second way was to cook the potatoes whole for 20 minutes with a quick release. Then I grated the cooked potatoes and made the sauce as stated in the recipe. THey were so good! So that’s how I would make them if you want grated!
Perfect! Thank you!
Sub potato chips for the corn flakes. Mmm.
Yes! I love them this way too 🙂
I’ve made this for several years and we love them. I do add about 1/3 cup (small can) of well drained, diced chilies to the recipe. It gives it a very unique and delicious flavor.
Great idea! Next time I make these I will try out the chilies.
Two possible ideas for Illinois. Chicago style Italian beef sandwiches, or the Springfield horseshoe.
Please post these. Sound good.
Hi Larry, do you have a regular recipe of either of these 2 ideas that you love? I want to see a good recipe and then adapt it to the instant pot.
Another take on a Utah theme; Jello,
2 sm packages of instant pistachio pudding
1 can crushed pineapple
1 sm can mandarin oranges
16 oz of cottage cheese
Frozen whipped topping (regular sized)
1 sm Chopped apple, and banana
Mix it all together enjoy.
Sounds DELICIOUS!!😉👍🏻
★★★★★
Yum yum! Do you drain the pineapple?
This is one of my favorite ways to eat Jello.
I was only familiar with the hash brown version of this recipe and yes – I first had it at a church reception – but not a funeral. 😉 Looking forward to giving your version a try. I’m enjoying the state-themed recipes. Thanks for sharing your Instant Pot expertise.
We call these Texas Potatoes. My mom has been making them for years! Definitely prefer our name to Funeral potatoes…….
★★★★★
You’re welcome Mary!
Karen – if I were to substitute something for the 1/4 cup of flour, could I substitute corn starch to make the dish gluten free (and leave off the corn flakes unless they were GF too)?
Yes I think that would work! Make a slurry so it doesn’t get lumpy.
Thanks Karen, I’ve been looking for a way to make this in an instant pot. I can’t wait to try it!
Thanks Bonnie!
Four sheets of paper to print this recipe? Really. Is Utah a big paper producer?
★★★★★
Did you push the print recipe button? It should only take two sheets at most. Here is the link: https://www.365daysofcrockpot.com/instant-pot-funeral-potatoes/print/18812/
UTAH has RUINED this dish for us! We never called it funeral potatoes until we moved there and found out that’s what they call it!
Also, if you visit Cracker Barrel restaurant you’ll find they call it what it should be called: potato casserole!
Completely different take on potato casserole. We call them Texas potatoes.
Angsty aren’t we? I live in Pennsylvania and have never been to Utah This dish is called many things, including funeral potatoes. So what? Call it whatever you want and get over it, not a big deal. Sheesh. No need to slam an entire state!
Amen to that! I don’t care what it’s called. This recipe sounds amazing and I will be making it soon!!
★★★★★
Can’t wait to try this one! I think it would go great with a roast, meat loaf or ham!
I also love that you aren’t using any canned soups in it!
Definitely a must try!!
I really think you’ll like it Colleen 🙂