Set the Instant Pot to Sauté, and add the butter. Once melted, add the onion and cook for 2 to 3 minutes until softened.

Add the garlic, and cook for 30 seconds. Turn off the Instant Pot, then stir in the salt, pepper, red pepper flakes, and chicken broth. Use a wooden spoon to scrape any browned bits from the bottom of the liner.

Place a steamer basket into the Instant Pot, making sure it sits above the liquid. Add the frozen hash browns to the steamer basket.

Place the lid on the Instant Pot, and set the valve to Sealing. Cook on Manual/Pressure Cook for 1 minute. When the cook time is up, carefully open the valve for a quick release.

After the pressure has fully released, remove the lid. Carefully transfer the hash browns from the steamer basket into the Instant Pot liner with the onion mixture.

Stir in the sour cream and shredded cheddar cheese until the mixture is creamy and well combined. Transfer the hash brown mixture to an 8x8-inch baking dish.

Preheat the oven broiler. In a small bowl, mix the melted butter and breadcrumbs until evenly combined.

Sprinkle the breadcrumb mixture over the potatoes. Place the baking dish under the broiler for 2 to 3 minutes, or until the topping is golden brown. Watch closely so the topping doesn’t burn.

Serve as a side dish or for breakfast.