Best 9 Instant Pot Mashed Potatoes Recipes

SIMPLE INSTANT POT® MASHED POTATOES

Steps:

• Cut potatoes into 1-inch cubes. Add to a multi-functional pressure cooker (such as Instant Pot®) with water and bouillon cubes. Select Saute function; set timer for 4 minutes on High.
• Mix potatoes and water and break up the bouillon cubes. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method. Remove the pot and carefully drain off most of the liquid.
• Add sour cream, butter, and milk. Gently mash with a potato masher to reach your desired consistency.

INSTANT POT MASHED POTATOES

Steps:

• Set a rack in the bottom of a 6-quart Instant Pot® and add 3 cups water. Stack the potatoes on the rack. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 15 minutes.
• After the pressure-cook cycle is complete, turn off the heat and let the steam release naturally for 20 minutes. After 20 minutes, follow the manufacturer's guide for steam release and allow any residual steam to air out. Being careful of any remaining steam, unlock and remove the lid; transfer the potatoes to a large bowl. Add the half-and-half, butter, sour cream and a large pinch of salt and pepper. Mash with a potato masher until desired texture and smoothness. Season with additional salt and pepper if needed.

INSTANT POT® LEEK MASHED POTATOES

Steps:

• Combine potatoes, leek, and salt in a multi-functional pressure cooker (such as Instant Pot®). Add water to cover, about 2 cups. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow about 10 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Carefully release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Drain potatoes well and return them to the pot.
• Select Saute function. Toss potatoes until dried and starting to sizzle, about 3 minutes. Add butter; stir until melted. Add milk. Mash potatoes with the back of a wooden spoon for a rustic mash, or run them through a ricer for a smoother mash. Taste and adjust the salt.

INSTANT POT BUTTERMILK MASHED POTATOES

Steps:

• Place a steamer basket in the inner pot and pour in one cup of water.
• Place potatoes in the basket and sprinkle with ¼ teaspoon of salt.
• Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 9 minutes. When the cook time is done, quick release the pressure and turn off the heat (press cancel).
• Carefully drain the potatoes and return back to the pot. Add buttermilk, olive oil and remaining ¼ teaspoon of salt. Using a potato masher, mash until potatoes are smooth and creamy. Serve warm.
• Serves: 4; Calories: 125; Total Fat: 4 grams; Saturated Fat: 1 gram; Total Carbohydrate: 21 grams; Sugars: 2 grams; Protein: 3 grams; Sodium: 155 milligrams; Cholesterol: 1 milligrams; Fiber: 2 grams.

INSTANT POT® MASHED SWEET POTATOES WITH GOAT CHEESE

Steps:

• Pour water into a multi-functional pressure cooker (such as Instant Pot®). Place potatoes and whole garlic cloves into a steamer basket inside the pot. Close and lock the lid and set the venting knob to sealing. Select high pressure and set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove lid and trivet, leaving sweet potatoes and garlic in the pot. Add goat cheese, butter, salt, and black pepper and mash to desired consistency. Serve warm.

ULTIMATE INSTANT POT® MASHED POTATOES

Steps:

• Layer potatoes onto a steamer basket set inside a multi-functional electric pressure cooker (such as Instant Pot®). Add chicken stock and secure the lid. Select high pressure according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Carefully remove sliced potatoes from the steamer basket; drain and reserve remaining stock.
• Place butter and garlic in the empty pressure cooker; select Saute function. Cook and stir for 90 seconds. Return potatoes to the pot and mash with cream cheese.

INSTANT POT® MASHED POTATOES

Steps:

• Place a steamer inside a multi-functional pressure cooker (such as Instant Pot®). Add 1 cup water to the pot. Place potato chunks into the steamer. Close and lock the lid. Select Rice function and set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Add 1/4 cup plus 1 tablespoon cream cheese and milk to the pot and mash using an electric hand mixer or a potato masher. Season with salt and pepper.

INSTANT POT MASHED POTATOES

Steps:

• In the bowl of a multicooker, stir together potatoes, garlic, 1 tablespoon salt, and 1/2 cup water. Secure lid of multicooker. Cook on "Steam" setting for 20 minutes. Once time is complete, let pressure release naturally. Carefully remove lid. Drain potatoes and garlic; let stand 5 minutes, then return to multicooker.
• Heat milk and butter in a small saucepan over medium until butter is melted and mixture is warm to the touch. Meanwhile, mash potatoes with a potato masher until mostly smooth. Stir in milk mixture. Adjust seasoning as desired; serve with more butter and chives.

INSTANT POT MASHED POTATOES WITH SOUR CREAM AND CHIVES

Steps:

• Put 1 cup of warm water and the 1 tablespoon salt in the pressure cooker and stir until the salt dissolves. Insert the steamer basket and place the potatoes in the basket.
• Cover, and cook on high pressure for 8 minutes. Release the pressure manually.
• Transfer the potatoes to a bowl. Add the butter, sour cream, remaining 1 teaspoon salt, and the pepper and use a potato masher or fork to mash everything together. Add the chives and mix well. Adjust the seasoning to taste, if necessary. Sprinkle with the Parmesan cheese just before serving.