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I can’t exaggerate enough how easy it is to make mashed potatoes in Instant Pott. My Vegan Mashed Potatoes (Instant Pot) version, turned out to be so moist and fluffy that I will be making them like this from now on. No need to boil a large pot of water. All it takes is 1 cup of vegetable broth to cook 2 pounds of potatoes in 4 minutes. You can use this method to prepare mashed potatoes for Lentil Shepherd’s Pie.
Only 5 Ingredients For Vegan Mashed Potatoes (Instant Pot)
- Potatoes
- Vegetable Broth
- Non-Dairy Butter
- Unsweetened Non-Dairy Milk
- Salt
How To Make Vegan Mashed Potatoes Instant Pot
I wanted that traditional buttery taste so I added Earth Balance Buttery Spread and a little-unsweetened soymilk and salt to taste for the yummiest mashed potatoes that taste just like traditional mashed potatoes.
To make Instant Pot Mashed Potatoes, peel potatoes and cut into quarters. Place potato chunks in Instant Pot and add vegetable broth. Cook on high pressure for 4 minutes, quick release carefully. Add non-dairy butter, non-dairy milk, and salt and mash potato with a potato masher. Delicious served with Vegan Gravy or Smothered Tofu Chicken and Collard Greens.
Mashed Potato Tips
- Don’t use a blender, immersion blender or food processor or your mashed potatoes will end up like paste.
- Make your mashed potatoes an hour or two before your company arrives and set on warm settings.
- Store leftover mashed potatoes in an airtight container and store in the refrigerator for up to 5 days.
Serve Your Instant Pot Mashed Potatoes With These Delicious Recipes
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Categories
- Categories: Gluten-Free, Vegan
- Course: Side Dish
- Cuisines: American, Soul Food
- Season: Thanksgiving
Nutrition
(Per portion)- Energy: 283 kcal / 1183 kJ
- Fat: 11 g
- Protein: 6 g
- Carbs: 37 g
Cook Time
- For: 6 Servings
Ingredients
- 2 pounds medium potatoes, peeled and cut into quarters
- 1 cup vegetable broth
- 1/4 cup non-dairy butter or 1/4 cup olive oil, (I used Earth Balance)
- 1/4 cup unsweetened non-dairy milk, (soy milk, almond, cashew or coconut)
- 1/2 teaspoon Salt to taste
Instructions
- Place potato chunks into Instant Pot with vegetable broth. Close pressure cooker lid and turn valve to sealing. Press manual and bring timing to 4 minutes.
- After 4 minutes, move the valve to vent. Allow for quick release of pressure. Carefully open the lid and add non-dairy butter, non-dairy milk and mash potatoes with a potato masher. Add salt to taste and serve immediately.
Notes
This was my first time making mashed potatoes in the Instant Pot and this recipe was so easy and delicious!! We also made your vegan gravy and that was a huge hit as well.. Thank you!!!
Jana,thank you for your feedback, I’m so happy you enjoyed it.
So easy and delicious. My favorite mashed potato recipe.
Kathy, I’m so happy you enjoyed it. Thank you for sharing your feedback.
This actually turned out well….. great
Philly, I’m so happy it did, thank you for your feedback, I really appreciate it.
I made this yesterday and it was FABULOUS! It was only my second time making mashed potatoes and I deleted the first recipe from my Pinterest because this one was better. I’m not an experienced cook and this was so easy and quick. This is a definite addition to my very small repertoire!
Shari, I’m so happy you enjoyed it. I appreciate your feedback and feel honored. Thank you.
How do you delete a recipe from Pinterest?
Carol you can only delete the recipes that you have saved to your own board. Click on the image on your board, in the top left-hand corner there is a pencil, click on it and a drop-down menu will appear with the title saying, Edit This Pin’ You then scroll down to the bottom left corner where it says delete.