Step 1

In a medium mixing bowl stir together the hashbrowns, sour cream, garlic powder, onion powder, half of the cheese, kosher salt, pepper and cream of chicken soup. Scrape the mixture into a pot-in-pot dish (I used a Fat Daddios 7 inch by 3 inch cake pan).

Step 2

Pour 1 cup water into bottom of Instant Pot. Place the pot-in-pot dish on top of a sling/trivet and lower into the bottom of the Instant Pot.

Step 3

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 20 minutes (if using homemade cream of chicken) or 25 minutes (if using canned cream of chicken).

Step 4

When time is up move valve to venting and remove the lid after the pressure is released. Remove the pot-in-pot dish and set aside. Dump the water out of the bottom of the Instant Pot and dry it out.

Step 5

Sprinkle the rest of the cheese on top of the hashbrown mixture. Then sprinkle the cornflakes on top. Drizzle with the melted butter. Lower the pot-in-pot dish back into the bottom of the Instant Pot. Cover with the air fryer lid. Set the air fryer function to 400 degrees for 3-5 minutes. (If you don’t have an air fryer lid then place the pan in the oven under the broiler for 3-5 minutes).

Step 6

Once cornflakes are browned up serve the potatoes and enjoy!

Step 7

In a saucepan melt butter over medium heat. Sprinkle in the flour and whisk well. Stir in the broth and the milk. Whisk often until thickened.

Step 8

Stir in a pinch of salt and pepper.