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Instant Pot Mashed Potatoes- these pressure cooker potatoes are SO EASY to make. They’re the fluffiest and creamiest side dish to go with any meal!
I’ve been on a kick lately with the Instant Pot basic recipes and I’m not sorry about it at all. For the first 2 years that I had my instant pot, basically all I cooked in it was rice. This was before the instant pot got super popular. But now that it’s ALL THE RAGE, I make instant pot recipes for clients on a *weekly* basis.
We’re talking chilis, pastas, eggs, whole chickens, and corned beef dinners. If you can make it in the instant pot, chances are that I’ve tried it at this point. But what I don’t see a ton is simple, basic recipes. So, I’ve got you covered there.
At the bottom of this post (right above the recipe card) I have linked some of my other instant pot basic recipes including instant pot rice, instant pot sweet potatoes, and more!
I figured that since I have an instant pot baked potatoes recipe, I should take it a step further and also do instant pot MASHED potatoes. There was a couple weeks last month where we ate a LOT of mashed potatoes while this recipe was being tested and no one was sad about it :)
How to make this Instant Pot Mashed Potato Recipe:
We’re using a similarly easy method to what we did in my instant pot baked potatoes recipe.
The potatoes are peeled and placed on top of the metal trivet that came with your instant pot. A couple cups of water are poured in and then the pot is sealed up and set to cook on high pressure for 15 minutes.
As stated in the recipe card below, the cook time depends on the size of your potatoes. For regular-ish sized potatoes, I found 15 minutes to be perfect. If they’re on the smaller size then go with 13 minutes. If they’re slightly undercooked when done then you can simply cook them on high pressure for a couple more minutes (no need to natural release the pressure the 2nd time).
Once the potatoes are done cooking, you can let the pressure in your instant pot naturally release which for me takes about 8-10 minutes.
After that, it’s simply a matter of mashing the potatoes (take out the trivet and drain the water first) and mixing in all of the remaining ingredients. I like to add the softened butter into the pot while I mash the potatoes and then mix everything else in afterwards.
Typically I do all of this directly in the pot of the pressure cooker so that I don’t dirty another dish but you can do whatever is easiest for you!
Here are some more basic instant pot recipes that you might like:
Instant Pot Mashed Potatoes
Ingredients
- 2 ½ pounds russet potatoes peeled
- 2 cups water
- ¼ cup softened butter
- 1 cup milk of choice
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon of garlic powder
- ¼ cup mayo, this is optional but I love the little bit of extra flavor that it adds. You can use a vegan mayo if desired
Instructions
- Place the trivet into your instant pot (the one that came with it) and pour in the water. Place the peeled potatoes on top of the trivet. It’s okay to stack them if needed. Put the top on and seal the instant pot.
- Cook on manual HIGH pressure for 15 minutes (if your potatoes are sightly smaller, go for 13 minutes and if your potatoes are extra large, go for 17 minutes).** When the instant pot is done cooking, let the pressure naturally release which will take about 8-10 minutes. You’ll know it’s done when the metal pin has dropped.
- Carefully take out the trivet and drain out the water. Mash the potatoes until little to no chunks remain.
- Stir in the butter (the residual heat from the potatoes will melt the butter), milk, salt, pepper, garlic powder, and mayo. Mix until combined and creamy and enjoy immediately!
