Instant Pot Funeral Potatoes

By gbvampy1

Ingredients

• 2 Tablespoons Unsalted Butter
• 1 Small White Onion (chopped)
• 4 Cloves Garlic (minced)
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Black Pepper
• 1/8 Teaspoon Crushed Red Pepper
• 2 C Chicken Broth
• 26 Ounces Hash Browns (1 large bag, shredded, frozen)
• 8 Ounces Cheddar Cheese (shredded)
• 3/4 Cup Sour Cream
• Topping
• 2 Tablespoons Unsalted Butter (melted)
• 1 Cup Bread Crumbs (panko)

Details

Servings 8
Preparation time 10mins
Cooking time 20mins

Preparation

Step 1

Funeral Potatoes: First, set your instant pot to sauté and add the unsalted butter. Next, add the onions and cook them until they are soft (about 2-3 minutes) and then add the garlic and let everything sauté for another 30 seconds. Now, turn off the instant pot and add your seasonings, the salt, pepper, and red pepper flakes. Then, pour in the chicken broth and give the bottom of the pot a quick scrape de-glaze the pan. After that, place the steamer basket into the instant pot and pour in the frozen hash browns. Put the lid on, seal the cooker and set it on Manual/Pressure cook for one minute. Once the dish is done do a quick release. Afterwards, pour the hash browns into the instant pot with onions, garlic, and chicken stock. Add the sour cream and cheese to the hash brown mixture and stir everything together. Last, transfer the funeral potatoes to an 8-inch baking or casserole dish and set it aside.



Topping and Serve: First, preheat your oven to the Broil setting. Next, melt the butter and mix it with bread crumbs. Last, sprinkle the bread crumbs over the funeral potatoes and bake them in the oven for 2-3 minutes or until the topping is golden brown. Serve as a side dish or just eat them as a meal.