Instant Pot Funeral Potatoes
Equipment
- Stacker pans
Ingredients
- 10 cups shredded hash browns frozen (30 oz. package)
- 4 Tbsp butter melted
- 1 can Cream of Chicken Soup 10 oz can
- 12 oz Sour Cream
- ½ cup milk or half n half
- ½ cup green onion sliced
- ½ tsp Grandma Behrendt Seasoned Salt or salt and pepper to taste
- 2 cups cheddar cheese grated (8 oz by weight)
Topping:
- 1 cup corn flakes crushed
- 2 Tbsp butter melted
Instructions
- This recipe is going to be a Pot in Pot recipe, so have your trivet with handles, 1 cup of water, and your 7x3 inch metal pan ready to go. I use one of my stacker pans.
- Melt butter and pour into the bottom of a 7x3 inch metal cake pan or one of your stacker pans.
- In separate bowl add ingredients. Mix potatoes, soup, sour cream, milk, green onions, and seasoned salt or salt and pepper to taste.
- Pour half of this this mixture on top of the butter in your 7x3 inch pan. Add half of the shredded cheese. Add the rest of the mixture and top with remaining cheddar cheese. Put the lid on the pan or cover loosely with foil.
- Cook in your pressure cooker on the trivet with 1 cup of water in the bottom for 25 minutes and do a 10-15 min NPR.
- When the cooking process is done, carefully remove the pan. Toss corn flakes and melted butter together. Top casserole with corn flake mixture and place under broiler or use your CrispLid, Ninja, or Duo Crisp to brown the top.
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I don’t know who the original creator of Funeral Potatoes are, probably some church lady long ago. They are in practically every church cookbook I have ever seen. Sometimes called Company Potatoes, Hash Brown Casserole, and probably some I haven’t even heard of.
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Instant Pot Funeral Potatoes
Servings: 8 servings
Equipment
- Stacker pans
Ingredients
- 10 cups shredded hash browns frozen (30 oz. package)
- 4 Tbsp butter melted
- 1 can Cream of Chicken Soup 10 oz can
- 12 oz Sour Cream
- ½ cup milk or half n half
- ½ cup green onion sliced
- ½ tsp Grandma Behrendt Seasoned Salt or salt and pepper to taste
- 2 cups cheddar cheese grated (8 oz by weight)
Topping:
- 1 cup corn flakes crushed
- 2 Tbsp butter melted
Instructions
- This recipe is going to be a Pot in Pot recipe, so have your trivet with handles, 1 cup of water, and your 7x3 inch metal pan ready to go. I use one of my stacker pans.
- Melt butter and pour into the bottom of a 7x3 inch metal cake pan or one of your stacker pans.
- In separate bowl add ingredients. Mix potatoes, soup, sour cream, milk, green onions, and seasoned salt or salt and pepper to taste.
- Pour half of this this mixture on top of the butter in your 7x3 inch pan. Add half of the shredded cheese. Add the rest of the mixture and top with remaining cheddar cheese. Put the lid on the pan or cover loosely with foil.
- Cook in your pressure cooker on the trivet with 1 cup of water in the bottom for 25 minutes and do a 10-15 min NPR.
- When the cooking process is done, carefully remove the pan. Toss corn flakes and melted butter together. Top casserole with corn flake mixture and place under broiler or use your CrispLid, Ninja, or Duo Crisp to brown the top.
