Step 1

Select Saute and add butter to the pressure cooker pot. When butter is melted, add the onion and cook, stirring occasionally until the onion is tender, about 3 minutes. Add garlic and cook for 1 minute more. Add chicken broth, parsley, salt and pepper to the pot.

Step 2

Put the steamer basket in the pressure cooking pot. Add the hash brown potatoes to the steamer basket. Lock lid in place, select High Pressure and 3 minutes cook time and start. Preheat oven to 350°.

Step 3

Prepare topping: Mix panko crumbs, potato chips and melted butter in a Ziploc bag until well combined.

Step 4

When the cook time ends, turn off the pressure cooker. Use a quick pressure release. When the valve drops, carefully remove the lid. Carefully remove steamer basket and potatoes from the pressure cooking pot. Set aside.

Step 5

Stir sour cream and cheese into cooking liquid in pressure cooking pot. When cheese is melted, add potatoes and stir gently to combine. Pour potatoes into a large casserole dish. Top with panko topping and bake for 5 minutes or until topping is golden brown.