Instructions

• First, get your pressure cooker ready. Melt that butter and chop the onion while you wait.
• In a big bowl, toss frozen hash browns, melted butter, cream of chicken soup, chopped onion, shredded cheddar cheese, salt, pepper, and sour cream. Mix ‘em up real good so it’s all blended.
• Spread out enough oil or butter inside your cooker pot so things don’t stick. Then scoop your mixture right in and smooth the top with a spatula.
• Lock the lid on and seal the valve. Set your cooker for high pressure cooking and start timing for about 15 minutes. You’ll hear that reassuring valve hiss pretty quick signaling the pressure build.
• When time’s up, let your cooker slow release for about 10 minutes. This natural release helps everything settle and meld flavors without making the cheese tough.
• After the slow release, carefully open the valve fully to release any left steam before removing the lid.
• For that golden brown finish you crave, you can move the casserole to an oven-safe dish. Pop it under the broiler real quick or bake at 350°F for 10-15 minutes till bubbly and browned on top.