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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

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

  • 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.   
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