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…Print
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.
- 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
- 3 cups cornflakes, crushed
- 2 Tbsp melted butter
- 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.
- 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.