Instant Pot Paula Deen’s Hash Brown Casserole–a from scratch version (fresh potatoes instead of frozen hashbrowns and no cream of soups) of Paula Deen’s casserole. With a little help of the Instant Pot you can make this casserole fairly quickly.
Instant Pot Paula Deen’s Hash Brown Casserole
When I think of Paula Deen I think of good, old-fashioned comfort food. She is famous for using butter in her recipes and saying quotes like, “I don’t want to spend my life not having good food going into my pie hole. That hole was made for pies.” 🤣 I do have to agree with Paula on a lot of things!
I found a recipe by Paula for hashbrown casserole with potato chip topping that I wanted to tweak to my liking. She uses frozen hashbrown potatoes and a can of cream of celery soup in her recipe. I used fresh potatoes and cubed them up small (you can also grate them). And I made my own version of a condensed “cream of” soup in just a couple minutes. Her version would probably take less time overall but if you’re looking for a casserole recipe that’s from scratch then I think you’ll really love my version.
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A from scratch version (fresh potatoes instead of frozen hashbrowns and no cream of soups) of Paula Deen’s casserole. With a little help of the Instant Pot you can make this casserole fairly quickly.
Equipment needed: steamer basket
- 2 pounds potatoes (Yukon gold or Russets)
- 3 Tbsp butter
- 1 cup diced onions
- 6 Tbsp flour
- 1 cup milk
- 1 cup chicken broth
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1 tsp salt
- 1/2 tsp dried parsley
- 1 tsp poultry seasoning
- 1 cup sour cream
- 1 cup shredded monterey jack cheese
- 1 cup crushed potato chips
- Wash, peel and cut the potatoes into small cubes (like the size for potato salad) or you can grate them (for more of a hashbrown taste). Add the potatoes to a steamer basket*.
- Pour 1 cup water (for 6 quart pot) or 1.5 cups water (for 8 quart pot) into Instant Pot. Place the steamer basket into the Instant Pot.
- Cover Instant Pot and lock lid into place. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute for grated potatoes or 2 minutes for small cubes. When time is up perform a quick release by moving the valve to venting. Remove the lid. Taste potatoes and make sure they are done. They should be tender but not falling apart.
- Remove steamer basket and set aside. Discard water and dry out Instant Pot liner.
- Turn Instant Pot to sauté setting. When the displays says HOT add in the butter and let melt. Add in the onions and sauté for about 3-4 minutes. Then slowly add in flour a tablespoon at a time. Whisk well. If it starts to get clumpy add in some of the milk a few tablespoons at a time. Continue adding all the flour and all the milk. Add in the broth and keep whisking. Add in the onion powder, garlic powder, pepper, salt, parsley and poultry seasoning. When mixture has thickened turn off Instant Pot.
- Stir in the potatoes, sour cream and cheese. Taste test. Add salt and pepper to taste.
- Pour the mixture into a 9×13 inch baking dish.
- Sprinkle crushed potato chips on top.
- Bake in 350° F oven for 20 minutes.
- Serve and enjoy!
- Category: Side
- Method: Instant Pot/Oven
*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.