Instant Pot Mashed Potatoes in Minutes

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Gather 2 lbs of potatoes (russet or Yukon gold), 1 cup of water or chicken broth, ½ cup of milk, ¼ cup of unsalted butter, salt, and pepper.


Peel and quarter the potatoes. Place them in the Instant Pot with water or broth. Close the lid, set the valve to sealing, and cook on high pressure for 8 minutes.

Quick Release

Once done, perform a quick pressure release. Open the lid carefully and drain the potatoes.


Return the potatoes to the Instant Pot. Add butter, milk, salt, and pepper.

Creamy Texture

Use a potato masher or hand mixer to mash the potatoes until smooth and creamy. Adjust consistency with more milk if needed.


Taste and adjust seasoning as desired. Add more butter or salt if preferred.

Garnish Options

Garnish with chopped chives, parsley, or a dollop of sour cream for extra flavor.

Serve Hot

Transfer to a serving bowl and serve hot as a delicious side dish.

Storage Tips

 Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove.


Enjoy these creamy Instant Pot mashed potatoes as a quick and easy addition to any meal, perfect for busy days.