Instant Pot Mashed Potatoes

The Instant Pot has once again delivered in the quest for the easiest mashed potato. Hello to the fastest and easiest way to make mashed potato ever! All of this happens in just three ingredients and twenty minutes! We’ll show you exactly how to do it.

Instant Pot Mashed Potatoes

This mashed potato recipe is incredibly easy to prepare. Chop the potatoes, place them in your Instant Pot, and pressure cook for five minutes. Then, mash them with vegan butter to taste. It’s not necessary to drain the potatoes so that more nutrients will be preserved.

You can peel the potatoes, leave them unpeeled, or only partially peel them, depending on how you like your mashed potatoes. Peeling creates creamy mashed potatoes. Unpeeled gives a rustic texture and removes one step.

We recommend adding a bit of salt and Pepper to your dish. For even more flavor, you can (optionally add) fresh or roasted parsley and fresh garlic.

If they aren’t creamy enough (they should! ), you can add a little dairy-free milk to help them along. You can also add some milk-free if they aren’t creamy enough. Make sure the milk is plain and unsweetened.



  • 1 lb of baby red, yellow, or gold potatoes (we prefer the gold), unpeeled or peeled. Cut into uniform pieces of 1 inch (1 lb yields about 3 cups chopped).
  • If you want to add more flavor, substitute vegetable broth with chicken broth (if not vegan or vegetarian).


  • Use organic cultured milk butter or MiMiyoko’segan butter.
  • 1 or 2 cloves of garlic, minced. ( optional and more to taste).
  • Add more pepper and sea salt to taste.
  • 2-4 Tbsp milk (plain and unsweetened // optional only when needed)

GARNISH optional

  • Fresh parsley
  • Vegan butter (we prefer MiMiyoko’s or substitute organic cultured milk butter)
  • Black pepper and sea salt


  • Peel potatoes first. You can peel them all or just some for a smoother texture. Cut potatoes into uniform chunks of 1 inch and add them to an Instant pot with water or broth ( Do not use the trivet).
  • Cover with a lid, select “P” ESSURE Cook,” “and then set the timer to 5 minutes on high. The pressure will build up for 5 minutes before the countdown begins. NOTE: For larger batches, you can increase the proportions of potatoes and water. You can also add seasonings.
  • After the timer has gone off, release the pressure quickly, being careful not to let steam escape from the valve. You can also let it release naturally if you are unable to get to it immediately.
  • If not, put the lid back on and “k” ep warm” “or 5-10 minutes more or until all potatoes are tender enough to allow easy mashing. If not, place the lid on again and “k” ep warm” “until they are.
  • There is no need to drain the water as it will help to mash potatoes. It also helps to retain more nutrients in the potatoes. Mash the potatoes with a potato masher or large fork. Add butter, optional garlic salt, and Pepper.
  • If you want a creamier consistency, mash more. Mash more for creamier potatoes and less for chunkier potatoes.
  • Add more butter to enhance the buttery flavor or richness of your mash, or dairy-free liquid milk to thin it out if needed.
  • Garnish with more butter and salt or parsley, if desired. Leftovers can be stored in the fridge for up to three days or frozen for up to one month. Reheat the soup in the microwave or on the stovetop. Add more butter or milk as necessary.

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