Servings: serves 6

32 oz bag frozen diced hash brown potatoes 32 oz bag frozen diced hash brown potatoes
1 large onion, pureed or diced 1 large onion, pureed or diced
1 cup shredded carrots 1 cup shredded carrots
4 cups vegetable or chicken broth 4 cups vegetable or chicken broth
3 tsp minced garlic 3 tsp minced garlic
1/4 cup butter, cut into slices ¼ cup butter, cut into slices
2 tsp salt 2 tsp salt
1/2 tsp pepper ½ tsp pepper
1 tsp celery salt 1 tsp celery salt
8 oz package diced or cubed ham (optional) 8 oz package diced or cubed ham (optional)
 
On serving day: subheading: On serving day:
1-1/2 cups heavy cream 1-½ cups heavy cream
shredded cheddar cheese (optional) shredded cheddar cheese (optional)

Add hash browns, onion, carrots, broth, garlic, butter, salt, pepper, celery salt, and ham (optional) to a gallon-sized freezer bag or container for instant pot.
MAKE IT NOW: Add to either the instant pot or crockpot and cook as directed below.

MAKE IT A FREEZER MEAL: Seal bag or container, removing as much air as possible, and freeze.  MAKE IT A FREEZER MEAL: Seal bag or container, removing as much air as possible, and freeze.
COOK IN INSTANT POT  COOK IN INSTANT POT
From frozen, add contents into an instant pot. Saute for 5 minutes or until you have about 1/4 cup of liquids. Cook for 10 minutes at high pressure then allow 10 minutes for natural release.  From frozen, add contents into an instant pot. Saute for 5 minutes or until you have about ¼ cup of liquids. Cook for 10 minutes at high pressure then allow 10 minutes for natural release.
From thawed or freshly made, transfer into an instant pot. Cook for 9 minutes at high pressure, then allow 10 minutes for natural release.  From thawed or freshly made, transfer into an instant pot. Cook for 9 minutes at high pressure, then allow 10 minutes for natural release.
COOK IN CROCKPOT  COOK IN CROCKPOT
From frozen, transfer to slow cooker. Cook on high for 5 hours or low for 7-8 hours.  From frozen, transfer to slow cooker. Cook on high for 5 hours or low for 7 to 8 hours.
From thawed or freshly made, transfer into slow cooker. Cook on high for 3-4 hours or low 6 hours.  From thawed or freshly made, transfer into slow cooker. Cook on high for 3 to 4 hours or low 6 hours.
TO COOK IN ROASTER: From frozen, transfer to roaster. Cook at 225° for 4-5 hours or 180° for 7-8 hours.  TO COOK IN ROASTER: From frozen, transfer to roaster. Cook at 225° for 4 to 5 hours or 180° for 7 to 8 hours.
From thawed or freshly made, transfer into roaster. Cook at 225° for 2.5-3.5 hours or 180° for 6 hours.  From thawed or freshly made, transfer into roaster. Cook at 225° for 2.5 to 3.5 hours or 180° for 6 hours.
TO SERVE: After cooking in Instant Pot or Crockpot, add in heavy cream and stir until well combined. Serve topped with cheddar cheese, bacon bits, or sour cream if desired.  TO SERVE: After cooking in Instant Pot or Crockpot, add in heavy cream and stir until well combined. Serve topped with cheddar cheese, bacon bits, or sour cream if desired.