Instant Pot Instructions:

1. Wash potatoes, peel if you’d like (I keep the skins on). Pour 1 ½ cups of water into bottom of Instant Pot. Place a trivet or steamer basket in the pot. Add the potatoes into the pot. 
2. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 25 minutes. When time is up move valve to venting and remove the lid.
3. Remove the potatoes and trivet and discard the water. Place potatoes into Instant Pot liner and mash.
4. Stir in the ½ cup butter, salt, pepper, onion, cream of chicken, sour cream and cheddar cheese. Spread it evenly in the pot.
5. In a bowl, crush the Ritz crackers and stir together with the melted butter. Sprinkle the mixture over the potatoes. 
6. If you have an air fryer lid place it on top and air fry for 5 minutes at 400° F. If you don’t have an air fryer lid then bake in the oven at 400° F for 15 minutes. 
7. Serve and enjoy!

Slow Cooker Instructions:

1. Wash potatoes, peel if you’d like (I keep the skins on). Pour 1 ½ cups of water into bottom of slow cooker. Add the potatoes into slow cooker.
2. Cover and cook on high for 3 hours, or until potatoes are tender.
3. Remove the potatoes and discard the water. Place potatoes into slow cooker and mash.
4. Stir in the ½ cup butter, salt, pepper, onion, cream of chicken, sour cream and cheddar cheese. Spread it evenly in the pot. Cover and cook on high for 1 hour. 
5. In a bowl, crush the Ritz crackers and stir together with the melted butter. Sprinkle the mixture over the potatoes. 
6. Serve and enjoy!