Instapot Funeral Potatoes-Cajun Style
Ingredients
- 1 lb andoille sausage sliced
- 1½ lb Southern Style O'Brien Hashbrowns with Peppers and Onions
- 10.5 oz cream of chicken soup
- 1¼ cup sour cream
- 16 oz low sodium chicken stock
- 4 oz velveeta Cheese cubed
- 1½ cups cheddar cheese shredded
- ¼ cup unsalted butter
Instructions
- 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.
Nutrition
Serving: 1servingCalories: 539kcalCarbohydrates: 21gProtein: 24gFat: 40gSaturated Fat: 19gCholesterol: 113mgSodium: 1194mgPotassium: 579mgFiber: 2gSugar: 3gVitamin A: 844IUVitamin C: 1mgCalcium: 290mgIron: 1mg
Tried this recipe?Let us know how it was!