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Instant Pot Million Dollar Potato Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 66 reviews
  • Author: Megane
  • Prep Time: 15 minutes
  • Cook Time: 1 minute (Instant Pot pressure cook) plus 3 minutes (air fry crisping)
  • Total Time: 20 minutes
  • Yield: 8 servings
  • Category: Side Dish
  • Method: Instant Pot
  • Cuisine: American

Description

This Instant Pot Million Dollar Potato Casserole is a creamy, cheesy hashbrown dish that combines the ease of pressure cooking with a crispy topping for a comforting side. It features softened cream cheese, ricotta or sour cream, ranch seasoning, shredded cheddar, and a crunchy Ritz cracker topping finished with melted butter and green onions. Versatile cooking options include the Instant Pot with an air fryer lid, slow cooker with broiled topping, or classic oven baking.

Ingredients

Units Scale

Potato Mixture

  • 1 (30 ounce) package frozen hashbrowns
  • 1 (8 oz) package cream cheese
  • 1 cup ricotta cheese or sour cream
  • 3 Tbsp dry ranch dressing mix
  • 1 cup shredded cheddar cheese

Topping

  • 1/2 of a sleeve of Ritz crackers (about 15-20 crackers), crushed
  • 2 Tbsp melted butter
  • 1/4 cup diced green onion

Instructions

  1. Prepare the Instant Pot: Pour 1 ½ cups water into the Instant Pot. Place hashbrowns into a large steamer basket and lower it into the Instant Pot.
  2. Pressure cook the potatoes: Secure the Instant Pot lid ensuring the valve is set to sealing. Select manual/pressure cook button and set time for 1 minute. While the pot heats, place cream cheese package on top of the Instant Pot lid to soften.
  3. Release pressure and remove potatoes: When the cooking cycle finishes, carefully move the valve to venting to release pressure and remove the lid. Lift out the steamer basket with hashbrowns and set aside.
  4. Prepare the potato mixture: Empty water from the Instant Pot and dry the liner. Return the hashbrowns to the Instant Pot. Add the softened cream cheese, ricotta (or sour cream), ranch dressing mix, and shredded cheddar cheese. Stir thoroughly until mixture becomes creamy and resembles mashed potatoes.
  5. Add the topping and crisp it: Sprinkle crushed Ritz crackers evenly over the potato mixture and drizzle melted butter on top. Place the Instant Pot air fryer lid on and cook for 3 minutes at 400°F to crisp the topping. If you don’t have an air fryer lid, broil the topping in your oven as noted.
  6. Garnish and serve: Remove from heat and sprinkle diced green onions over the casserole before serving.

Notes

  • If you don’t have an Instant Pot air fryer lid, you can transfer the potato mixture to a baking dish, top with the Ritz crackers and melted butter, then broil in the oven for 3-5 minutes until golden and crispy.
  • For slow cooker method: combine all ingredients except crackers and butter, cook on high for 2-4 hours, then top with buttered Ritz crackers broiled until crisp.
  • Oven method: microwave hashbrowns briefly, mix with cheeses and seasoning, bake covered, then top with crackers and butter and bake again to crisp the topping.
  • This dish serves approximately 8 people.
  • Use room temperature cream cheese for the best mixing consistency.

Nutrition

  • Serving Size: 1/8 of recipe (about 1 cup)
  • Calories: 280
  • Sugar: 1.5g
  • Sodium: 450mg
  • Fat: 18g
  • Saturated Fat: 9g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1.5g
  • Protein: 6g
  • Cholesterol: 40mg

Find it online: https://comfortplates.com/instant-pot-million-dollar-potato-casserole-recipe/