PRESSURE COOKER CHEESY HASH BROWN CASSEROLE

INGREDIENTS:

• 2 tablespoons butter
• 1/2 cup chopped onion
• 1 clove garlic, minced or pressed
• 2 tablespoons dried parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (14.5 ounces) chicken broth
• 1 package (20 ounce) fresh shredded hash brown potatoes
• 1 cup sour cream
• 1 cup cheddar cheese, grated
• TOPPING
• 1/2 cup panko bread crumbs
• 1/3 cup crushed potato chips
• 1 tablespoon butter, melted

DIRECTIONS:

1. Select Saute and add butter to the pressure cooker pot. When butter is melted, add the onion and cook, stirring occasionally until the onion is tender, about 3 minutes. Add garlic and cook for 1 minute more. Add chicken broth, parsley, salt and pepper to the pot.
2. Put the steamer basket in the pressure cooking pot. Add the hash brown potatoes to the steamer basket. Lock lid in place, select High Pressure and 3 minutes cook time and start. Preheat oven to 350°.
3. Prepare topping: Mix panko crumbs, potato chips and melted butter in a Ziploc bag until well combined.
4. When the cook time ends, turn off the pressure cooker. Use a quick pressure release. When the valve drops, carefully remove the lid. Carefully remove steamer basket and potatoes from the pressure cooking pot. Set aside.
5. Stir sour cream and cheese into cooking liquid in pressure cooking pot. When cheese is melted, add potatoes and stir gently to combine. Pour potatoes into a large casserole dish. Top with panko topping and bake for 5 minutes or until topping is golden brown.