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Instant Pot Easy Cheesy Potatoes - Ready to Eat

This easy cheesy hashbrown potatoes recipe traditionally served at holidays and luncheons make a tasty side dish anytime of the year. Cook in your Instant Pot, freeze, and simply heat and eat when you’re ready to serve!
4 Servings Recipe By

Ingredients

  • 21 1/3 ounces Hashed Brown Potatoes, Diced, Frozen
  • 1 1/3 cups Sour Cream
  • 7 ounces Cream of Chicken Soup
  • 1 1/3 cups Cheddar Cheese, Shredded
  • 1/8 teaspoons Salt
  • 1/8 teaspoons Black Pepper
  • 1/3 cups crush Corn Flakes Cereal

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1.5 cups
  • 513 Calories
  • 31g Total Fat
  • 17g Sat Fat
  • 0g Trans Fat
  • 98mg Cholesterol
  • 743mg Sodium
  • 42g Total Carb
  • 4g Fiber
  • 5g Total Sugars (Includes 0g Added Sugars)
  • 16g Protein
  • 19 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Combine all ingredients besides cornflakes in a large bowl.
  3. Spoon into a greased oven safe pan that fits in your Instant Pot. Cover with foil.
  4. Add 1 cup of water and trivet to Instant Pot.
  5. Create a foil sling to lower the pan on the trivet. Lock lid and seal steam nozzle.
  6. Cook on high pressure for 10 minutes.
  7. Quick release pressure.
  8. Top with crushed cereal and bake in the oven for 5-10 minutes to crisp cereal.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Combine all ingredients besides cornflakes in a large bowl.
  3. Spoon into a greased oven safe pan that fits in your Instant Pot. Cover with foil.
  4. Add 1 cup of water and trivet to Instant Pot.
  5. Create a foil sling to lower the pan on the trivet. Lock lid and seal steam nozzle.
  6. Cook on high pressure for 10 minutes.
  7. Quick release pressure.
  8. Top with crushed cereal and bake in the oven for 5-10 minutes to crisp cereal.
  9. Let cool.
  10. Divide among indicated number of bags. Seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave until heated through.

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