Pressure Cooker Hash Brown Casserole That Hits The Spot
Experience a deliciously creamy and cheesy hash brown casserole made effortlessly in your pressure cooker. Perfect for a quick and comforting meal that pleases everyone.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 30 ounces frozen shredded hash browns thawed, I used Ore Ida
- 0.5 cup diced yellow onion
- 10.5 ounce Campbell’s Cream of Chicken Soup
- 1.5 cups sour cream
- 0.5 cup butter melted and divided
- 0.5 teaspoon salt
- freshly ground black pepper to taste
- 2.5 cups shredded sharp cheddar cheese
- 2 cups corn flakes crushed
Instructions
Instructions
- Thaw the hash browns so they aren’t icy cold and clumped.
- Pop diced onion, cream of chicken soup, sour cream, half the melted butter, salt, and pepper into a big bowl. Mix it all up with the thawed hash browns until blended smooth.
- Grease the bottom of the inner pot with butter or oil.
- Spoon the hash brown mixture into the pot, spreading it evenly.
- Sprinkle the shredded cheddar cheese across the top.
- Lock the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
- Let it sit for a slow release for 5 minutes, then do a quick release. Open the lid carefully, sprinkle crushed corn flakes mixed with the rest of the melted butter on top, and toast for a few minutes.
Notes
Serve warm with your favorite meal. This casserole stores well in the fridge for 3 to 4 days.