Step 1

In a medium bowl whisk together the cream cheese and cream of chicken soup and garlic salt until smooth and creamy.

Step 2

Dump the hashbrowns into a large bowl. Stir the cream cheese mixture into the hashbrowns. Coat the hashbrowns with the mixture.

Step 3

Scrape the mixture into a deep pot-in-pot dish (I used a 3 quart liner inside a 6 quart liner) that has been sprayed with non-stick cooking spray.

Step 4

Pour 1 ½ cups water into the bottom of Instant Pot. Place the pot in pot dish on a trivet/sling and lower into the pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 25 minutes (if hashbrowns were frozen) or 15 minutes (if hashbrowns were thawed). After time is up move valve to venting to release pressure.

Step 5

Remove the lid. Sprinkle cheese on top of hashbrowns. Place an air fryer lid on top of Instant Pot and set it for 3-4 minutes at 375 degrees to melt the cheese.

Step 6

Serve and enjoy!

Step 7

In a medium bowl whisk together the cream cheese and cream of chicken soup and garlic salt until smooth and creamy.

Step 8

Dump the hashbrowns into a large bowl. Stir the cream cheese mixture into the hashbrowns. Coat the hashbrowns with the mixture.

Step 9

Scrape the mixture into a greased slow cooker.

Step 10

Cover and cook on low for 4-6 hours or on high for 2-3 hours.

Step 11

Remove the lid. Sprinkle cheese on top of hashbrowns. Place lid on top and cook on high for 10 minutes.

Step 12

Serve and enjoy!

Step 13

In a medium bowl whisk together the cream cheese and cream of chicken soup and garlic salt until smooth and creamy.

Step 14

Dump the hashbrowns into a large bowl. Stir the cream cheese mixture into the hashbrowns. Coat the hashbrowns with the mixture.

Step 15

Scrape the mixture into a greased 9×13 inch pan. Bake uncovered for 35-40 minutes. Sprinkle the cheese on top of hashbrowns. Bake for 3-5 minutes until cheese is melted.

Step 16

Serve and enjoy!