How to Make Mashed Potatoes with the Instant Pot

How to Make Mashed Potatoes in an Instant Pot

Here's ANOTHER reason to use your Instant Pot! Speed up your cooking time when making mashed potatoes. Watch the video to see how I pressure cooked big chunks of potatoes in only takes 3 minutes. Yep, 3 minutes.

If quick cooking wasn't enough to spark your interest, these mashed potatoes are dairy free and oil free.

Thank you for LIKING & SHARING this video with all your Instant Pot friends.

mashed-potatoes-from-ipot-recipe

How to Make Mashed Potatoes in an Instant Pot

How to Make Mashed Potatoes with the Instant Pot

By Published: February 2, 2015

  • Yield: 8 Servings
  • Prep: 10 mins
  • Cook: 5 mins
  • Ready In: 25 mins

Here's ANOTHER reason to use your Instant Pot! Speed up your cooking time when making mashed potatoes. Watch the video to see how …

Ingredients

  • 5 large russet potatoes
  • 1 cup plain unsweet soymilk hot
  • 1 teaspoon salt

Instructions

  1. Peel and cut potatoes into 1-inch chunks. Place into Instant Pot liner and cover with 1 1/2 cups water.
  2. Cover and lock lid. Make sure regulator valve on lid is turned to pressure.
  3. Push Manual button. Use minus button to set cooking time to 5 minutes.
  4. After cooking time is complete, cancel the Keep Warm function, and allow pressure to go down on it own for 10 minutes. Then, turn regulator valve to steaming to release remaining pressure in pot. Once the pressure is gone, remove lid.
  5. Using oven mitts, carefully remove stainless steel liner to drain potatoes in a colander.
  6. Mashed potatoes to your desired consistency. Stir in enough hot milk to get your desired texture. Season with salt. Serve hot.
  • slt

    The video says 3 minutes and quick release, but the printed instructions say 5 minutes and allow the pressure to go down naturally for 10 minutes. Which is correct? Thanks.

    • slt

      The video also says 1 cup of water and the printed instructions say 1 1/2 cups. Thanks.

      • When it comes to pressure cooking potatoes there is leeway in the cooking time and water ratio. The pressure cooking rule of thumb is when pressure cooking time is four minutes or less one cup of water is sufficient for cooking vegetables tender. Pressure cooking times five minutes or more can call for 1 1/2 up to 2 1/2 cups of water. This is regarding vegetables only not rice or beans. Most than likely, when I recommended three minutes I had cut the potatoes into small chunks, therefore they did not take long to cook tender. When I cut potatoes in half or quarter them, I will cook them for five minutes to ensure they are tender all the way through. Either way gives the same results.

        • slt

          Thanks for the quick response. Should I use the quick release method?

  • These were a little too mushy for us, and it took as long to get up to pressure, cook, and naturally release pressure as to just cook on the stove. I think I’m going back to conventional cooking for mashed potatoes. đŸ™‚