Instant Pot Instructions:

1. Pour 1 ½ cups water into the Instant Pot. Add hashbrowns into a large steamer basket and lower the steamer basket into the Instant Pot.
2. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. Place the package of cream cheese on top of the Instant Pot lid and it will soften as the pot heats up. When time is up move valve to venting and remove the lid.
3. Remove the steamer basket and set aside. Dump out the water and dry the Instant Pot liner. 
4. Dump the hashbrowns into the Instant Pot. Dump softened cream cheese into Instant Pot. Add in the ricotta (or sour cream), ranch dressing mix and cheese. Stir. The hashbrowns will be more like mashed potatoes at this point. 
5. Sprinkle the Ritz crackers on top and drizzle with the melted butter. Place air fryer lid (see note) on top and cook for 3 minutes at 400 F. Serve topped with green onions.

Slow Cooker Instructions:

1. Add hashbrowns, softened cream cheese, ricotta (or sour cream), ranch dressing mix and cheese into slow cooker. Stir well.
2. Cover and cook on HIGH for 2-4 hours. Remove the lid and stir well.
3. Sprinkle the Ritz crackers on a baking sheet and drizzle with the melted butter. Put under oven’s broiler for 3-4 minutes, until browned. Sprinkle on top of the potato mixture. 
4. Serve topped with green onions. 

Oven Instructions:

1. Add hashbrowns to a large mixing bowl. Microwave the hashbrowns for 2 minutes.
2. Add in the softened cream cheese, ricotta (or sour cream), ranch dressing mix and cheese. Stir well to coat the hashbrowns. 
3. Scrape into a 9×13 inch baking dish.
4. Bake at 350° F for 45 minutes.  
5. Sprinkle the Ritz crackers on top and drizzle with the melted butter. Bake for another 15 minutes.
6. Serve topped with green onions.