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January 25, 2020

Instant Pot Funeral Potatoes

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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.

Pin this recipe for later!

Related: SLOW COOKER funeral potatoes recipe

potatoes with a cornflake crust in a pan

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 Potato Salad

Instant Pot Mashed Ranch Potatoes

Instant Pot Ranch Potatoes

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cheesy potatoes in a pan with a spoon
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Instant Pot Funeral Potatoes


★★★★★

4.8 from 9 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 4 minutes
  • Total Time: 35 minutes
  • Yield: 10–12 servings 1x
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Description

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

Scale
  • 2 1/4 pounds (36 oz) peeled and cubed russet potatoes
  • 3 Tbsp butter
  • 1 cup finely diced onion
  • 1/4 cup flour
  • 1 1/2 cups chicken broth
  • 1 cup milk
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp dried thyme
  • 1 tsp garlic powder
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup sour cream

Optional topping:

  • 3 cups cornflakes, crushed
  • 2 Tbsp melted butter

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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59 Comments Filed Under: All Recipes, Gluten Free, Instant Pot, Potatoes, Side Dish Tagged With: states

Recommendations

Comments

  1. Jean Smith says

    May 16, 2023 at 1:35 pm

    I have made this casserole for many years. It’s always a hit! I haven’t tried this version yet, but like ALL of Karen’s recipes, I look forward to making it and I expect it to be wonderful. I’m giving it 5 stars simply because it doesn’t use the typical “cream of salt” soup..
    Thank you, Karen!

    Reply
    • Karen says

      May 17, 2023 at 10:19 am

      You’re welcome, Jean! I hope you enjoy it!

      Reply
  2. Kelly Miller says

    November 24, 2021 at 5:36 pm

    If you have the air fryer lid, do you think you can use that for the topping, instead of transferring to the oven?

    Reply
    • Karen says

      November 27, 2021 at 7:09 pm

      Yes for sure!

      Reply
  3. Amanda Gotts says

    December 15, 2020 at 10:32 am

    Could frozen potatoes be used instead? Would cooking times need to be adjusted?

    Reply
    • Karen says

      December 15, 2020 at 1:32 pm

      Yes I think that would work. I’d only do a 1 minute pressure cook time in the steamer basket.

      Reply
  4. Sharon says

    November 9, 2020 at 8:10 am

    Had good flavor, but mine turned out very liquidy. Will cut down on the broth and milk next time. The potatoes were not cooked at 3 minutes. Will use the Vidalia food chopper next time to get them smaller.

    ★★★★

    Reply
    • Karen says

      November 9, 2020 at 12:17 pm

      I’ll have to look up that chopper! Sounds cool.

      Reply
      • Sharon says

        November 9, 2020 at 12:29 pm

        Bed, Bath and Beyond sells it. It’s an extremely handy tool to use. It both chops or dices onions, carrots, celery and many other things. You’ll love it!

        Reply
        • Karen says

          November 9, 2020 at 1:02 pm

          Ok! I will check!

          Reply
    • Melanie says

      October 26, 2022 at 10:44 am

      As I was reading the recipe, I thought 3 minutes would not be enough, either…

      Reply
  5. Randy says

    November 1, 2020 at 4:57 pm

    This will be number 2 on my cooking list. I just did the Instant Pot Cabbage Roll Soup Awesome. Next is the Instant Pot Lasagna Soup. Then it’s on to this . I know when people ask can they make a change? All I say is yes. It’s you or families tastes. I’m looking forward to making this. Next weekend for sure.

    Reply
    • Karen says

      November 2, 2020 at 5:12 pm

      Good for you! I hope you like my recipes. Thanks for being here.

      Reply
  6. Betty says

    October 18, 2020 at 8:12 am

    This is an awesome way to make these. For mine I fry up some bacon, crumble and add it to the mix nust before sreading in the pan. I use crmbled potatoe chips for the topping. Yum!

    ★★★★★

    Reply
    • Karen says

      October 19, 2020 at 6:51 pm

      Wow your version sounds fantastic Betty!

      Reply
  7. richv says

    September 4, 2020 at 11:49 am

    Added ham cubes and green bell pepper. We love it. Thanks for the recipe. A recently acquainted southern lady recently mentioned “funeral potatoes”. Now I know what she meant.

    Reply
    • Karen says

      September 7, 2020 at 11:53 am

      Love those additions!

      Reply
  8. Tom says

    March 23, 2020 at 12:20 pm

    Could Italian bread crumbs be substituted for the corn flakes?

    Reply
    • Karen says

      March 23, 2020 at 1:28 pm

      Sure!

      Reply
  9. Shari says

    February 20, 2020 at 4:10 pm

    Do you use an 8 oz size can of crushed pineapple?

    Reply
  10. Leslie Allan says

    February 19, 2020 at 10:40 pm

    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.

    ★★★★

    Reply
    • Karen says

      February 20, 2020 at 1:18 pm

      Love this idea Leslie!

      Reply
  11. Cathy says

    February 9, 2020 at 1:24 pm

    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.

    Reply
    • Karen says

      February 11, 2020 at 1:04 pm

      Thank you Cathy! I’m glad you are enjoying your IP. It really is so fun!

      Reply
  12. AmyJo says

    February 4, 2020 at 1:20 pm

    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. 🙂

    ★★★★★

    Reply
  13. BRANDI says

    February 2, 2020 at 2:49 pm

    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.

    Reply
    • Karen says

      February 4, 2020 at 1:00 pm

      You’re welcome Brandi! Hope you like them.

      Reply
  14. Cara says

    January 28, 2020 at 9:17 am

    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!

    Reply
    • Karen says

      January 28, 2020 at 12:31 pm

      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!

      Reply
      • Cara Childs says

        January 28, 2020 at 3:28 pm

        Perfect! Thank you!

        Reply
        • Melissa Hayford says

          October 4, 2020 at 1:46 pm

          I’m so glad you asked because I prefer the grated potatoes and was wondering if it would work. I’m anxious to try this. Funeral potatoes is one of my favorites.

          Reply
  15. Cindy says

    January 27, 2020 at 6:02 am

    Sub potato chips for the corn flakes. Mmm.

    Reply
    • Karen says

      January 29, 2020 at 12:07 pm

      Yes! I love them this way too 🙂

      Reply
  16. Cammy says

    January 27, 2020 at 12:33 am

    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.

    Reply
    • Karen says

      January 29, 2020 at 12:07 pm

      Great idea! Next time I make these I will try out the chilies.

      Reply
  17. Larry Johnson says

    January 26, 2020 at 4:02 pm

    Two possible ideas for Illinois. Chicago style Italian beef sandwiches, or the Springfield horseshoe.

    Reply
    • Ingrid says

      January 27, 2020 at 12:19 am

      Please post these. Sound good.

      Reply
    • Karen says

      January 29, 2020 at 12:08 pm

      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.

      Reply
  18. Barb Tippetts says

    January 26, 2020 at 3:58 pm

    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.

    Reply
    • Karen Mullins says

      January 26, 2020 at 6:50 pm

      Sounds DELICIOUS!!😉👍🏻

      ★★★★★

      Reply
    • Karen says

      January 29, 2020 at 12:08 pm

      Yum yum! Do you drain the pineapple?

      Reply
    • BRANDI says

      February 2, 2020 at 2:47 pm

      This is one of my favorite ways to eat Jello.

      Reply
  19. see mary stamp says

    January 26, 2020 at 2:50 pm

    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.

    Reply
    • Valerie Davis says

      January 27, 2020 at 7:21 am

      We call these Texas Potatoes. My mom has been making them for years! Definitely prefer our name to Funeral potatoes…….

      ★★★★★

      Reply
    • Karen says

      January 29, 2020 at 12:08 pm

      You’re welcome Mary!

      Reply
  20. Jan Armstrong says

    January 26, 2020 at 2:16 pm

    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)?

    Reply
    • Karen says

      January 29, 2020 at 12:09 pm

      Yes I think that would work! Make a slurry so it doesn’t get lumpy.

      Reply
  21. Bonnie says

    January 26, 2020 at 12:27 pm

    Thanks Karen, I’ve been looking for a way to make this in an instant pot. I can’t wait to try it!

    Reply
    • Karen says

      January 29, 2020 at 12:09 pm

      Thanks Bonnie!

      Reply
  22. Jon says

    January 26, 2020 at 12:13 pm

    Four sheets of paper to print this recipe? Really. Is Utah a big paper producer?

    ★★★★★

    Reply
    • Karen Petersen says

      January 26, 2020 at 12:17 pm

      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/

      Reply
  23. PamG says

    January 26, 2020 at 11:33 am

    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!

    Reply
    • PamG says

      January 26, 2020 at 11:35 am

      Also, if you visit Cracker Barrel restaurant you’ll find they call it what it should be called: potato casserole!

      Reply
      • Valerie Davis says

        January 27, 2020 at 7:23 am

        Completely different take on potato casserole. We call them Texas potatoes.

        Reply
    • Bonnie says

      January 26, 2020 at 12:22 pm

      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!

      Reply
      • Julie says

        January 26, 2020 at 4:20 pm

        Amen to that! I don’t care what it’s called. This recipe sounds amazing and I will be making it soon!!

        ★★★★★

        Reply
        • Joyce says

          March 22, 2020 at 12:18 pm

          Be nice to the beloved potato dish and enjoy it, no matter the name. And remember that there are always reasons for names.

          ★★★★★

          Reply
  24. Colleen says

    January 26, 2020 at 11:19 am

    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!!

    Reply
    • Karen says

      January 29, 2020 at 12:10 pm

      I really think you’ll like it Colleen 🙂

      Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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