Vegan Mashed Potatoes (Instant Pot)


I can’t exaggerate enough how easy it is to make mashed potatoes in Instant Pot. 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)

  1. Potatoes: The main component, potatoes are chosen for their starchy quality and ability to become fluffy and creamy when mashed. Russet or Yukon Gold potatoes are ideal for their texture and flavor.
  2. Vegetable Broth: Adds a subtle depth of flavor to the potatoes as they cook, infusing them with a savory note that enhances the overall taste without overpowering.
  3. Non-Dairy Butter: Provides the richness and creaminess associated with traditional mashed potatoes but in a vegan form. It helps to create a smooth, buttery finish.
  4. Unsweetened Non-Dairy Milk: Adds moisture to achieve the perfect creamy consistency of mashed potatoes while keeping the recipe vegan. Its neutral flavor ensures the natural taste of the potatoes shines through.
  5. Salt: An essential seasoning that amplifies the flavors of the other ingredients and balances the dish, bringing out the natural sweetness of the potatoes.

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.

 Vegan Mashed Potatoes (Instant Pot)

Serve Your Instant Pot Mashed Potatoes With These Delicious Recipes

Vegan Mashed Potatoes (Instant Pot)

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Instant Pot Mashed Potatoes

Vegan Mashed Potatoes (Instant Pot)

This easy Vegan Mashed Potatoes (Instant Pot) version is creamy, fluffy and flavorful.  Rich and creamy  Instant Pot Mashed Potatoes are vegan, gluten-free, and delicious served with gravy.
5 from 5 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: Instant pot vegan mashed potatoes
Prep Time: 10 minutes
Cook Time: 4 minutes
Servings: 6 servings
Calories: 202kcal



  • 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


  • Place potato chunks in the Instant Pot with vegetable broth. Close the pressure cooker lid and turn the valve to sealing. Press the manual and set the timer to 4 minutes.
  • After 4 minutes, move the valve to the 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. Season with salt to taste


Calories: 202kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 365mg | Potassium: 651mg | Fiber: 3g | Sugar: 2g | Vitamin A: 125IU | Vitamin C: 30mg | Calcium: 32mg | Iron: 1mg