These Instant Pot Cheesy Potatoes are a crowd-pleasing side dish. Also known as funeral potatoes, this cheesy potato casserole is a classic comfort food.
Funeral potatoes are one of the most popular potato recipes for potlucks and family dinners because everything about them (other than the gloomy name) is delicious — delicious potatoes, sharp and tangy cheddar cheese, tart and creamy sour cream, and the crispy crunch of the bread crumb or cornflake topping.
They’re more flavorful than mashed potatoes and easier to make than scalloped potatoes or au gratin potatoes. Trust me, these Instant Pot Cheesy Potatoes are going to be one of your favorite side dishes if they aren’t already.
How to Make Instant Pot Cheesy Potatoes
Since this is such a basic and classic recipe, chances are you probably already have all the ingredients in your kitchen. Here’s what you’ll need:
- 2 tablespoons butter
- ¾ cup chopped red onion
- 3-4 garlic cloves, minced
- 1 cup chicken broth (you can also use beef or vegetable broth if you prefer)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 8 cups shredded potatoes (fresh or frozen)
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1/2 cup breadcrumbs (you can also use Corn Flakes instead)
If I’m punishing the children for something (like not doing their chores or forgetting to turn in a homework assignment), I use fresh potatoes and recruit them to help me shred them.
If you go the fresh route, fill a bowl with water and add some citric acid
In a hurry? Or just don’t want to work that hard? Use the frozen shredded hash brown potatoes instead.
Step 1 – Saute the Onions and Garlic
First, we need to . Set your Instant Pot to Sauté and wait until the display reads “Hot” before adding the butter.
After the pot is hot, add the butter to the pot, followed by the chopped onion and minced garlic. Cook for one or two minutes to release the flavors.
Step 2 – Add Broth and Seasonings
Sprinkle the onions with salt and pepper. Then, pour in the broth.
Step 3 – Add Potatoes
You can either use freshly shredded potatoes or frozen shredded hash browns. Add them to a steamer basket before setting them in the Instant Pot, otherwise you risk a burn error.
Step 4 – Pressure Cook
Secure the lid and make sure the valve is set to sealing.
Press the “Manual” or “Pressure Cook” button (depending on your model) and set to cook on high pressure for 1 minute. Any longer, and you’ll end up with mushy potatoes.
When the cook time ends, quick release the pressure by moving the valve to “venting”
When the pressure is fully released, carefully remove the lid.
Step 5 – Add Sour Cream and Cheese
Lift out the steamer basket and pour the potatoes into the Instant Pot. Add the sour cream and cheese to the pot too.
Stir to combine the ingredients. The sour cream should be fully incorporated and the cheese should be melted.
Step 6 – Top and Brown
Spoon the potato mixture into a casserole dish and top with bread crumbs. You can also use Corn Flakes if you prefer.
Place under the broiler in the oven for a couple of minutes to brown the topping. Remove and serve immediately. Top with extra cheese.
Instant Pot Cheesy Potatoes (Funeral Potatoes) Recipe
One word for this recipe: cheesy.
- 2 tablespoons butter unsalted
- ¾ cup red onion chopped
- 3 garlic cloves minced
- 1 cup chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 8 cups shredded potatoes
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- ½ cup breadcrumbs or Corn Flakes
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Turn Instant Pot on to saute mode, wait for display to read "Hot" then add butter, onions, and garlic. Saute for 1-2 minutes, stirring frequently.
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Add salt, pepper, and broth.
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Add shredded potatoes to steamer basket and set basket in Instant Pot on top of the onions and broth.
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Secure the lid and turn pressure valve to seal. Cook on manual high pressure for 1 minute.
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When cook time ends, quick release the pressure. Pour potatoes into pot and set steamer basket aside. Add the sour cream and cheese. Stir to combine.
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Transfer to a small baking dish (8 inch square or similar) and top with bread crumbs or cereal.
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Broil in oven for 2-3 minutes to brown the topping.
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Remove from oven and serve. Top with additional cheese, if desired.
To keep the potatoes fresh while shredding, keep them in a bowl of water with a small amount (1-2 teaspoons) of citric acid or lemon juice.
Common Questions
Every time I publish a recipe, I get several of the same questions so here are the answers to some of the things you might be wondering about after you read this recipe.
Can I freeze this to serve later?
Yes! Make the potatoes as instructed above but don’t add the topping or broil, just transfer to a freezer-safe container until you’re ready to reheat. See these tips for reheating food in your Instant Pot.
After you’ve warmed them through, add the topping and broil for a few minutes to brown the topping.
And if you’re a fan of freezer cooking, download this free mini-menu of five of my Instant Pot recipes converted to freezer meals you can batch prepare.
Can I make this in a slow cooker?
Absolutely! Add everything except the broth and the bread crumbs to your slow cooker at once. Cook on high for 3-4 hours or on low for 7-8 hours. Transfer to a casserole dish, top with bread crumbs or Corn Flakes and broil for 2-3 minutes before serving.
My pressure cooker is a different brand. Will this recipe work in it?
It should. I only own the Instant Pot brand but several members of my Facebook group have different brands and are able to make all of my recipes in them. The buttons may be labeled differently, but the overall functions are very similar.
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Sandy Knapp says
On the above chart the cook time for dried beans is missing?
Corinne Schmitt says
It’s on the actual download. It was an oversight when I first created the image for the sign up form. 🙂