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Instant Pot® Hash Browns

Prep Time10 mins
Cook Time5 mins
Servings: 4
Calories: 281kcal
Author: Amanda


  • Instant Pot
  • Measuring Spoon
  • Measuring Cup
  • Rubber Spatula
  • Grater
  • Casserole Dish
  • Strainer
  • Large Bowl


  • 2 Tbsp Butter
  • 1 White Onion, chopped
  • 2 cloves Garlic
  • 1 cup Chicken Broth
  • 0.5 tsp Salt
  • 0.25 tsp Ground BLack Pepper
  • 8 potatoes (will be about 8 cups grated) Red Bliss Potatoes
  • 1 cup Cheddar Cheese, shredded
  • 0.5 cup Sour Cream
  • 0.5 cup Bread Crumbs, toasted


  • Wash the potatoes and then use a cheese grater to shred them. Rinse the shredded potatoes and then let soak in a large bowl of water for one hour to remove some of the excess starch. Drain the water and squeeze you as much water as you can from the potatoes.
  • Add the butter to the Instant Pot® bowl and press the ‘saute’ button. Let the butter melt and then add the chopped onion. Saute for 5 minutes, stirring occasionally. Add the garlic and saute for another 2 minutes.
  • Turn off the Instant pot and add all of the remaining ingredients except for the sour cream and cheese. Stir well to combine.
  • Place the lid on the Instant Pot® and set the steamer valve to ‘seal’. Press the ‘manual’ button and set the cooking time to 2 minutes. Let the pressure naturally release (meaning wait another 10 minutes or so until you can open the lid of the pot).
  • Open the Instant Pot® and stir in the cheese and sour cream.
  • Transfer the potatoes to a casserole dish and sprinkle with the toasted bread crumbs. Serve while hot!