Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Instant Pot Funeral Potatoes


  • 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

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