Kitchen notes · a little help before you start
Instant Pot Mashed Potatoes
Instant Pot Mashed Potatoes brings together vegetable broth, russet potatoes, and milk. Take a look at the chopping, slicing or shaving step before bringing the parts together. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Original yield
- Serves 4
- Ingredients
- 6 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Sides
- Cuisine
- American
- Cooking method
- Pressure cooker
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Budget (estimated)
- Low cost
- Dietary characteristics
- Vegetarian
A few quick notes
1. Match the preparation in the method
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
2. Set out the finishing ingredient
Keep the finishing ingredient within reach while the main preparation is going on. Add it at the step in the method so the last job is easy to complete.
Get to know the ingredients
Vegetable broth
Look at how this ingredient comes into the method: Fill Instant Pot with 1 inch of water in the bottom, maximum 1 ½ cups water.
Russet potatoes
Look at how this ingredient comes into the method: Peel the potatoes and chop them into 1 ½ inch pieces.
Milk
Look at how this ingredient comes into the method: Once the pressure cooker has vented, open it, and add the milk and butter. (Potatoes do not need to be drained.)
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for Instant Pot Mashed Potatoes
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Use a potato masher to mash the potatoes right in the pot, season with salt and pepper to taste. Set out what you need for that finish before the cooking gets busy.
A few questions you might have
What should I get ready before starting?
Set out the instant pot, pressure cooker, and pot. Read the first preparation step before you get going: Fill Instant Pot with 1 inch of water in the bottom, maximum 1 ½ cups water.
Which little step is worth remembering?
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
What happens at the end?
Keep this part of the method in view: Use a potato masher to mash the potatoes right in the pot, season with salt and pepper to taste.
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: Spend With Pennies. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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