Instant pot cheesy potatoes are creamy and easy to make. It takes just a few minutes to make this easy potato side dish.
If you love potatoes as much as we do, you’ll find any excuse to bring them to the table. Whether as a main dish such as potato curry or a side dish like our favorite air fryer potato wedges, there is always a way to enjoy potatoes. These cheesy potatoes made in instant pot are another favorite that’s pretty popular around the holidays since it’s easy and calls for some basic ingredients.
Why this recipe works
Potatoes are so comforting to begin with and once mixed with sour cream and cheese, and then baked to perfection with a crispy topping, they’re absolutely irresistible. This recipe for instant pot cheesy potatoes is a favorite for a few reasons:
- The recipe calls for just a few ingredients that you probably already have at home.
- It takes less than 30 minutes to make this dish.
- This dish is cheesy, gooey and so comforting, making it the perfect side dish.
Easy, creamy and cheesy, this is a simple side dish that kids and adults love. You can make this dish for large gatherings or a small family meal.
Any kind of hash browns would work with this recipe. If using dehydrated hash browns, follow the instructions on the packaging and hydrate them in water. If using regular hash browns, then simply proceed with the recipe.
Onion and garlic
To add more flavor to this dish and have a tasty base for it, I sauté some onion and garlic in olive oil before adding the potatoes.
Salt, pepper and dried herbs such as rosemary or thyme are all you need to season your potatoes.
To cook the potatoes, you need some liquid. You can use vegetable or chicken broth or simply water to cook this dish.
Sour cream and cheese
This is a super creamy potato dish thanks to sour cream and cheese. I used a combination of mozzarella and cheddar, but you can use any kind of melting cheese.
A layer of seasoned breadcrumbs on top gives a nice crispiness to each bite.
How to make cheesy potatoes in instant pot
- Set the instant pot on sauté and cook onion and garlic in some olive oil for about 5 minutes.
- Add the spices and hash browns and broth. Seal the lid and press “pressure cook”. Cook for 3 minutes on high.
- Do quick release and open the lid. Add sour cream and cheese. Stir well to combine.
- Transfer to a baking dish and top with bread crumbs.
- Broil in the oven for about 3 minutes until the top is crispy and golden.
This easy instant pot cheesy potatoes make a delicious side dish to classic dishes such as meatloaf or meatballs. It’s perfect for any time of the year, but I find this creamy cheesy potato dish extra comforting during the cold season.
How long does this keep?
It’s best to serve cheesy potatoes right away when they’re melty and creamy. However, if you have leftovers, store them in an airtight container and refrigerate for up to 4 days. To reheat, place the potatoes in an oven safe dish and heat at 325°F for 20 minutes until heated through.
Notes to make instant pot cheesy potatoes
- Got no hash browns? No problem! Simply shred russet potatoes and squeeze out the excess liquid. Then proceed with the recipe and cook with onion and garlic.
- Can I make this dairy free? I have not tried this recipe with dairy free products so unfortunately I cannot guarantee if it works. My guess is that melting dairy free cheese would still work.
- You can use any kind of melting cheese such as cheddar, pepper jack or mozzarella for this recipe.
- Cooking for a larger crowd? You can double the recipe. Keep the cooking time the same.
Looking for more potato recipes?
Easy Instant Pot Cheesy Potatoes
- 1 tbsp olive oil
- 1 tbsp butter
- 1 large onion diced
- 3 cloves garlic minced
- 6 cups hash browns see notes
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried rosemary
- 1 1/3 cup vegetable broth see notes
- 1/2 cup sour cream
- 1 cup shredded cheese A combination of mozzarella and cheddar
- 1/2 cup Italian seasoned breadcrumbs
- Press the saute button on your instant pot and pour in the olive oil.
- Add the butter. Saute onion and garlic until soft and translucent.
- Add in the hash browns, salt, pepper and dried rosemary.
- Add in the vegetable broth, close the lid and press the cancel button.
- Press the pressure cook button and set the time to 3 minutes. Make sure the valve is on seal.
- Once the timer is off, do a quick release by turning the valve to vent.
- Open the lid and add sour cream and shredded cheese. Stir well to combine.
- Transfer the potatoes to a baking dish and top with breadcrumbs.
- Broil in the oven for 3-5 minutes until the top is crispy.
- If your hash browns are dehydrated, use the packaging instructions to hydrate them before adding the to the onion and garlic.
- You can use 6 cups of shredded russet potatoes instead of hash browns.
- As for the cheese, you can use any melting cheese including cheddar, gouda, pepper jack and mozzarella.
- Store the leftovers in an airtight container and refrigerate for up to 4 days. Reheat by placing the potatoes in an oven safe dish and heat at 325F for 20 minutes until heated through.