This is an easy instant pot mashed potatoes recipe that you can cook in any type of pressure cooker. The potatoes cook while you focus on other things. This is a basic but tasty recipe; feel free to update it with your own ingredients. You can peel the skins off the potatoes if you prefer. Once you mash them up, you can return them to the pot and reattach the lid, and place it on the Keep Warm function until you are ready to serve.
Instant Pot Mashed Potatoes Cooking Instructions
1. 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.
2. 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.
3. 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.
4. Add sour cream, butter, and milk. Gently mash with a potato masher to reach your desired consistency.
In conclusion, mashed potatoes are the quintessential comfort food. Making them from scratch is a lot of work, though. This easy recipe requires minimal hands-on time, so you can focus on other things, like making gravy or turkey stuffing. Just stick the potatoes in the pressure cooker, season them, then let them cook for a few minutes.
Instant Pot Mashed Potatoes
Ingredients
- 1 1/4 pounds Yukon Gold potatoes
- 1 1/2 cups water
- 2 cubes chicken bouillon
- 1/2 cup sour cream
- 1/2 cup unsalted butter cubed
- 2 tablespoons milk
Instructions
- 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.
