Instant Pot  Mashed Potatoes



10 minutes

6 servings


– 3 lb russet potatoes peeled and cut into 4 pieces – 1 cup chicken broth or water – 1 cup milk warm – 1/2 cup butter sliced, more for garnish – salt & pepper to taste – chives for garnish

Step 1

Peel and cut the potatoes. They don’t need to be uniform in size, chunking them up into four pieces should be fine. Rinse them off in cold water and add them to the Instant Pot.

Step 2

Pour broth (or water) over potatoes, season with salt and pepper, and give it a good stir.

Step 3

Close the lid to the pressure cooker and set the valve to the Sealing position. Pressure cook on high pressure for 10 minutes.

Step 4

Once the timer is up, and it beeps, do a quick release by carefully moving the valve to the venting position. Use a wooden spoon to do this, not your hands, and keep away from the steam.

Step 5

When the pressure has released, the pin will drop, letting you know it’s safe to open the lid. No need to drain anything!

Step 6

Add the warm milk and butter to the potatoes and mash. First with a potato masher to start the process and then with a hand mixer to make them light, fluffy, and smooth!

Keep any leftovers stored in the fridge in an airtight container for up to 3 days. 

Super Fluffy Instant Pot Mashed Potatoes - cooking mashed potatoes in the instant pot is the quickest and easiest way to make mashed potatoes. 



Happy Cooking!