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.