Instant Pot Cracker Barrel Hashbrown Casserole

Name: Instant Pot Cracker Barrel Hashbrown Casserole
Prep time: 15 min
Total time: 15 min
Ingredients: 1 (30 oz) package frozen hashbrowns; ½ cup butter; 1 cup chopped onion; 1 (10.5 oz) can Campbells’s Cream of Chicken Soup; 1 cup sour cream; 1 tsp kosher salt; ½ tsp pepper; 8 ounces shredded cheddar cheese

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www.365daysofcrockpot.com

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Prep Time: 15 minutes

Total: 15 minutes

Servings: 8

Cost: $3.67 /serving

Author : 365 Days of Slow and Pressure Cooking

Instant Pot Cracker Barrel Hashbrown Casserole

Ingredients

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Instructions

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Step 1

Pop the hashbrowns into the microwave for 3 minutes.

Step 2

Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onions and saute for about 4 minutes, or until soft. Stir in the cream of chicken soup, sour cream, salt and pepper. Turn off saute setting.

Step 3

Stir in the hashbrowns and coat well. Stir in half of the cheese. Spread the mixture evenly.

Step 4

Cover Instant Pot with air fryer lid. Use the BAKE setting at 350° F for 13 minutes. Then add the rest of the cheese on top. Bake for another 2 minutes.

Step 5

Serve and enjoy or turn Instant Pot to KEEP WARM setting until ready to eat.