Instant Pot Paula Deen's Hash Brown Casserole

Step 1

Wash, peel and cut the potatoes into small cubes (like the size for potato salad) or you can grate them (for more of a hashbrown taste). Add the potatoes to a steamer basket*.

Step 2

Pour 1 cup water (for 6 quart pot) or 1.5 cups water (for 8 quart pot) into Instant Pot. Place the steamer basket into the Instant Pot.

Step 3

Cover Instant Pot and lock lid into place. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute for grated potatoes or 2 minutes for small cubes. When time is up perform a quick release by moving the valve to venting. Remove the lid. Taste potatoes and make sure they are done. They should be tender but not falling apart.

Step 4

Remove steamer basket and set aside. Discard water and dry out Instant Pot liner.

Step 5

Turn Instant Pot to sauté setting. When the displays says HOT add in the butter and let melt. Add in the onions and sauté for about 3-4 minutes. Then slowly add in flour a tablespoon at a time. Whisk well. If it starts to get clumpy add in some of the milk a few tablespoons at a time. Continue adding all the flour and all the milk. Add in the broth and keep whisking. Add in the onion powder, garlic powder, pepper, salt, parsley and poultry seasoning. When mixture has thickened turn off Instant Pot.

Step 6

Stir in the potatoes, sour cream and cheese. Taste test. Add salt and pepper to taste.

Step 7

Pour the mixture into a 9×13 inch baking dish.

Step 8

Sprinkle crushed potato chips on top.

Step 9

Bake in 350° F oven for 20 minutes.

Step 10

Serve and enjoy!