Instapot Funeral Potatoes-Cajun Style

GUYS!!! I upgraded my pressure cooker! My old one was falling apart, and I had definitely used it to it’s fullest potential. So this last Christmas, I decided to ask for a new Instapot with wi-fi potential. Several years ago, I received a wi-fi slow cooker and it changed the game of slow cooking! So when I knew I would be in need of a new pressure cooker, I decided to see if there was one with wi-fi…

AND…there is! I have the Chef iQ pressure cooker and I don’t think I could love any appliance more. This baby not only does what my old pressure cooker did: steam, saute, slow cook…it also has a built-in scale, automatic pressure release, detects when the food is on the path to burning and makes suggestions to keep it from doing so, and along with the app it goes with has hundreds of recipes that are already programmed into the pressure cooker’s software.

Still…while this is sort of the Cadillac of pressure cookers, it is definitely not necessary to recreate this recipe. Funeral potatoes are the food of my people. Okay, it’s not, but if you Google where it came from, you will find that a certain religion invented it and decided it was a must-have staple for serving after funeral services. There are many ways to make this delicious dish, do you add onions? Do you not? Do you use sour cream as part of the sauce? Do you use shredded hashbrowns or cubed? Do you garnish the top with corn flakes or leave it blank with just added cheese? So many questions to consider when making funeral potatoes. Either way, if you have the basics…cheese and potatoes, you are golden.

Instapot Funeral Potatoes-Cajun Style

Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 539 kcal


  • 1 lb andoille sausage sliced
  • lb Southern Style O'Brien Hashbrowns with Peppers and Onions
  • 10.5 oz cream of chicken soup
  • cup sour cream
  • 16 oz low sodium chicken stock
  • 4 oz velveeta Cheese cubed
  • cups cheddar cheese shredded
  • ¼ cup unsalted butter


  • On the saute setting, begin heating up the chopped andoille sausage in the bottom of the pressure cooker. Do this for about 5 minutes.
  • When the sausage begins to brown, turn off the saute setting and add in the frozen Souther Style hashbrowns. Stir to combine with the sausage.
  • Add in the sour cream, cream of chicken soup, and butter. Stir to combine.
  • Add in the chicken stock and stir again to combine. Set on high for 5 minutes and then when finished cooking, let sit for another 4-5 minutes before releasing the pressure.
  • Sprinkle in 1 cup of the shredded cheddar cheese and the Velveeta Cheese. Stir until the cheeses are thoroughly melted and combined with the rest of the ingredients.
  • Serve immediately, top with the leftover shredded cheese, corn flakes, or chopped green onions.


Serving: 1servingCalories: 539kcalCarbohydrates: 21gProtein: 24gFat: 40gSaturated Fat: 19gCholesterol: 113mgSodium: 1194mgPotassium: 579mgFiber: 2gSugar: 3gVitamin A: 844IUVitamin C: 1mgCalcium: 290mgIron: 1mg
Keyword casserole, cheese, Instapot, potatoes, pressure cooker
Tried this recipe?Let us know how it was!

Have you ever had funeral potatoes? What was in it? Did it have onions? Corn flakes on top? Did it have bits of ham or was it just the cheese and potatoes?

Hope y’all are having an amazing week. Stay safe, be kind, and hug your loved ones.

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