Fast and easy, Instant Pot Mashed Potatoes are surprising simple to make with just THREE ingredients…..and one of them is potatoes! Ready in under 30 minutes and that includes the time for your pressure cooker to pressurize.

Mashed potatoes in a bowl with an instant pot in the background.


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Instant Pot Mashed Potatoes

I have been using my Instant Pot a bit more for more basic things that I would rather not have to babysit….or want more instantly than my slow cooker can offer. Things like my beloved roasted beets and these artichokes are made easier with my Instant Pot. 

So, I decided to give my simple mashed potato recipe a try to see if this was something I could love for an easy weeknight side and WOW….did they turn out amazing. These Instant Pot Mashed Potatoes are fluffy and buttery….the way mashed potatoes should be.

And the prep work is so simple, I didn’t even peel my potatoes. Just cut them up into gigantic, yet equally sized, chunks and tossed into the Instant Pot with a bit of salt and water. 

This mashed potato recipe cooked up so quickly and the potatoes were perfectly fluffy. All I used to mash them up was an old school potato masher….you know that thing that gets all hung up in your utensil drawer making it impossible to open? Yeah, you’re using that for your homemade mashed potatoes here.

Instant Pot Mashed Potatoes in a bowl.

What are Instant Pot Mashed Potatoes

Easy Pressure Cooker Mashed Potatoes are simply potatoes that are steamed in an Instant Pot or pressure cooker until tender. Then, using a potato masher, they’re smashed up until fluffy with butter, a little milk, salt and pepper. That’s it.

So simple and perfect when you’re cooking for a crowd and run out of oven space. Pulling out the Instant Pot for easy dishes that would, otherwise, take up much needed cooking space is like my new favorite thing.

Potatoes in an Instant Pot.

How To Make Instant Pot Mashed Potatoes

This quick mashed potato recipe is super simple to make. Here’s how you do it:

  1. Cut the potatoes into quarters approximately the same size. This will ensure even cooking.
  2. Place the potatoes in the Instant Pot or pressure cooker and add the water. Season with salt.
  3. Lock the lid in place and cook on high pressure for 10 minutes. Allow the pressure to release naturally….do not release it manually.
  4. Add the butter, milk, salt and pepper to the pot and mash using a potato masher.
  5. Transfer the mashed potatoes to a serving bowl and serve immediately.

I didn’t peel my potatoes for this recipe but you can peel your potatoes if want to give yourself extra work. I like to keep the peel on because of the added nutrients in that part of the potato.

If you don’t have a potato masher and don’t want to buy one, you can mix your potatoes with an electric hand mixer for 2 minutes or until light and fluffy. Do not over mix your potatoes or they can become gummy.

You can cook up to 3 pounds of potatoes in your Instant Pot safely. Don’t over fill.

I love the versatility of this Instant Pot because it’s a multi cooker with an easy to use pressure cook function. Cost effective and cuts cooking time down for so many things like soups, stews and roasts.

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Potatoes being mashed with a potato masher in a glass bowl

Tips for the Best Mashed Potatoes

  • Potatoes – I like to use a starchy potato like a Russet or Yukon Gold for my mashed potatoes. Waxy potatoes, like red potatoes, do not do well in the Instant Pot for mashed potatoes because they tend to get pasty when mixed.
  • Mixing – I prefer a hand masher because it helps me gauge when I’ve mashed enough. A hand mixer can get away from you leading to over mixing. 
  • Keep Warm – One of my favorite things about Instant Pot Potatoes is that you can keep them warm in the Instant Pot until you’re ready to eat! Such a fantastic multi-tasker!
Mashed potatoes in a glass bowl with a potato masher.

Variations for Mashed Potatoes

You can mix things up a bit to add more flavor!

  • Horseradish Cheddar Cheese – Shredded is best for the cheese and you can never add too much horseradish.
  • Cream Cheese and Chive – Fresh snipped chives and cream cheese make these mashed potatoes seriously so dreamy.
  • Roasted Garlic – This roasted garlic recipe is stashed in my fridge for mashed potato emergencies.
  • Bacon Ranch – Bacon…..and ranch seasoning.…BEST MASHED POTATOES EVER.

If you’re looking for even more easy mashed potato recipes we are LOVING this KILLER Mashed Potato recipe. This Pimento Cheese Mashed Potato recipe is totally amazing, as is, this Brown Butter Mashed Sweet Potato recipe!

Mashed potatoes in a bowl with an Instant Pot in the background.

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Instant Pot Mashed Potatoes in a bowl.

Get the Recipe: Instant Pot Mashed Potatoes Recipe

Yield: 8
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
The easiest Mashed Potatoes are ready in less than 30 minutes with the help of your Instant Pot!
5 from 2 votes
Print Recipe Rate Recipe Pin Recipe

Ingredients

  • 3 lbs Yukon Gold Potatoes, Cut into quarters
  • 1/2 cup water
  • 1 1/2 tsp kosher salt
  • 1/4 cup milk
  • 1/4 cup salted butter
  • 1/2 tsp pepper
  • fresh snipped chives , optional

Equipment

  • Pressure Cooker
  • Instant Pot
  • 1 potato masher

Instructions 

  • Cut the potatoes into quarters approximately the same size. This will ensure even cooking.
  • Place the potatoes in the Instant Pot or pressure cooker and add the water. Season with salt.
  • Lock the lid in place and cook on high pressure for 10 minutes. Allow the pressure to release naturally….do not release it manually.
  • Add the butter, milk, salt and pepper to the pot and mash using a potato masher.
  • Transfer the mashed potatoes to a serving bowl and serve immediately.

Notes

Mashed Potatoes can be made up to 2 days in advance and stored in an airtight container in the refrigerator.
To reheat, warm over low heat in a saucepan or return to the Instant Pot and heat on the warming function.
Calories: 154kcal, Carbohydrates: 22g, Protein: 5g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 16mg, Sodium: 508mg, Potassium: 713mg, Fiber: 4g, Sugar: 1g, Vitamin A: 190IU, Vitamin C: 19mg, Calcium: 61mg, Iron: 6mg
Author: Kellie
Course: Dinner, lunch, Side Dish
Cuisine: American