Description
A homemade cheesy potato casserole that is a perfect side dish to your holiday meals. The recipe is perfect for Thanksgiving because the entirety of it is made in your Instant Pot…so it doesn’t take up any precious oven space. Plus it stays perfectly warm until you’re ready to feast.
Ingredients
Scale
- 5 Tbsp butter
- 3 Tbsp flour
- 1 1/2 cups milk
- 1 1/2 tsp kosher salt
- 1 tsp poultry seasoning
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 (32 oz) package southern style cubed frozen hashbrowns
- 1 (15 oz) can corn, drained
- 2 cups sour cream
- 1 cup shredded cheddar
- 2 cups cornflakes
- 3 Tbsp melted butter
Instructions
- Turn Instant Pot to saute (normal) setting. When display says HOT add in the 5 Tbsp of butter and whisk it around until it melts. Whisk in the flour, a tablespoon at a time until smooth. Then pour in the milk very slowly, whisking as you go.
- Whisk in the salt, poultry seasoning, pepper, onion powder and garlic powder. When the sauce has thickened turn off the Instant Pot.
- Fold in the hashbrowns, corn, sour cream and cheddar until well coated in the sauce.
- Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the slow cooker setting on “more” to 3 hours. Once 3 hours is up keep the pot on the keep warm setting until 10 minutes before you are ready to eat.
- Crush the cornflakes until they are crumbs. Sprinkle over the top of the potatoes. Then drizzle the 3 Tbsp of melted butter over the top.
- Place the air fryer lid on top of the Instant Pot and air fry for 3 minutes at 300 degrees and then 3 minutes at 400 degrees.
- Serve and enjoy!
Notes
If you don’t have an air fryer lid you’ll need to do the cornflake topping on the stove top. Melt the 3 Tbsp of butter and toss the crushed cornflakes in it until crisped up. Then add on top of the hashbrowns.
- Category: Side
- Method: Instant Pot/Air fryer lid