POTATO SOUP MADE WITH HASHBROWNS RECIPES

CHEESY HAM AND POTATO CASSEROLE – INSTANT POT RECIPES

Cheesy Ham and Potato Casserole – Instant Pot Recipes image

This recipe is sort of like a hash converted into a dinner casserole. The frozen, boneless ham steaks are fairly easy to break into pieces. However, if you can’t get them into pieces, just lay them on top of the potato cubes in the pot. Some cured meats (like the ham here) can contain glutens in their preservatives and can be subject to cross-contamination at processing facilities, particularly if they’ve been processed at a facility that also makes sausages with a wheat additive or filler. Use only certified gluten-free ham, if that is a concern.

Provided by From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

Prep Time 2 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 cup chicken or beef broth
2 lbs frozen unseasoned hash brown cubes
2 frozen thin boneless ham steaks (8‑ounces each)
1 1/2 tsp stemmed and minced sage leaves (or 1/2 tsp dried sage)
1 tsp stemmed thyme leaves (or 1/2 tsp dried thyme)
1 tsp onion powder
1/4 tsp cayenne (optional)
2 cups Shredded Swiss (or Cheddar cheese (8 ounces))

Steps:

Press the button SAUTÉ. Set it for MEDIUM, NORMAL, or CUSTOM 300°F and set the time for 5 minutes.
Pour the broth into an Instant Pot and heat it until wisps of steam rise off the liquid. (It can even come to a very low simmer— but not too much because you’ll lose the liquid necessary for the pressure.)
Make an even layer of half the hash brown cubes in the pot. Turn off the SAUTÉ function. Break the ham steaks into thirds and set them on top of the potatoes. Make an even layer of the remaining potato cubes on the ham. Sprinkle the sage, thyme, onion powder, and cayenne (if using) evenly over the potatoes. Lock the lid onto the pot.
Option 1 Max Pressure Cooker Press Pressure cook on Max pressure for 3 minutes with the Keep Warm setting off.
Option 2 All Pressure Cookers Press Meat/Stew or Pressure cook (Manual) on High pressure for 4 minutes with the Keep Warm setting off. The vent must be closed.
Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Sprinkle the cheese evenly over the top of the dish. Set the lid askew over the pot and set aside for 5 minutes to let the cheese melt before serving by the big spoonful.

CHEESY HAM AND POTATO CASSEROLE – INSTANT POT RECIPES

Cheesy Ham and Potato Casserole – Instant Pot Recipes image

This recipe is sort of like a hash converted into a dinner casserole. The frozen, boneless ham steaks are fairly easy to break into pieces. However, if you can’t get them into pieces, just lay them on top of the potato cubes in the pot. Some cured meats (like the ham here) can contain glutens in their preservatives and can be subject to cross-contamination at processing facilities, particularly if they’ve been processed at a facility that also makes sausages with a wheat additive or filler. Use only certified gluten-free ham, if that is a concern.

Provided by From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

Prep Time 2 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 cup chicken or beef broth
2 lbs frozen unseasoned hash brown cubes
2 frozen thin boneless ham steaks (8‑ounces each)
1 1/2 tsp stemmed and minced sage leaves (or 1/2 tsp dried sage)
1 tsp stemmed thyme leaves (or 1/2 tsp dried thyme)
1 tsp onion powder
1/4 tsp cayenne (optional)
2 cups Shredded Swiss (or Cheddar cheese (8 ounces))

Steps:

Press the button SAUTÉ. Set it for MEDIUM, NORMAL, or CUSTOM 300°F and set the time for 5 minutes.
Pour the broth into an Instant Pot and heat it until wisps of steam rise off the liquid. (It can even come to a very low simmer— but not too much because you’ll lose the liquid necessary for the pressure.)
Make an even layer of half the hash brown cubes in the pot. Turn off the SAUTÉ function. Break the ham steaks into thirds and set them on top of the potatoes. Make an even layer of the remaining potato cubes on the ham. Sprinkle the sage, thyme, onion powder, and cayenne (if using) evenly over the potatoes. Lock the lid onto the pot.
Option 1 Max Pressure Cooker Press Pressure cook on Max pressure for 3 minutes with the Keep Warm setting off.
Option 2 All Pressure Cookers Press Meat/Stew or Pressure cook (Manual) on High pressure for 4 minutes with the Keep Warm setting off. The vent must be closed.
Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Sprinkle the cheese evenly over the top of the dish. Set the lid askew over the pot and set aside for 5 minutes to let the cheese melt before serving by the big spoonful.

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