Go Back

Easy Instant Pot Cheesy Potatoes

Shadi Hasanzadeh
Instant pot cheesy potatoes are creamy and easy to make. It takes just a few minutes to make this easy potato side dish.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Cuisine American
Servings 6 servings
Calories 300 kcal


  • 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.   
Keyword cheesy potatoes in instant pot, cheesy potatoes instant pot, instant pot cheesy potatoes