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Instant Pot Mashed Potatoes -- A recipe for pressure cooker mashed potatoes made in under 30 minutes! The perfect side dish for any meal or occasion. | @sinfulnutrition | #sinfulnutrition | #comfortfood | #mashedpotatoes | #instantpot | #pressurecooker | #veganmashedpotatoes | #veganrecipe

Instant Pot Vegan Mashed Potatoes


A recipe for pressure cooker mashed potatoes made in under 30 minutes! The perfect vegan and gluten-free side dish for any meal or occasion.


  • 8 cups (about 3 pounds) yukon gold potatoes, peeled and cubed
  • 1 1/2 cups low-sodium vegetable broth
  • 1/2 teaspoon salt
  • 2 tablespoons vegan buttery spread
  • 1/4 cup plant-based milk ( I used plain, unsweetened almond milk)
  • 1 teaspoon white vinegar
  • salt and pepper, to taste


  1. Add potatoes, broth, and salt to pressure cooker.
  2. Stir to combine, and lock-in lid, making sure nozzle is set to pressure.
  3. Set to “manual” on high pressure for 10 minutes.
  4. Once 10 minutes is up, quick-release pressure. Turn pressure cooker off.
  5. Drain potatoes, reserving 1/2 cup of liquid.
  6. Add potatoes back to bowl of pressure cooker.
  7. Mash in buttery spread, milk, and vinegar until smooth.
  8. Season with salt and pepper to taste.
  9. Use reserved broth if potatoes become dry.
  10. Keep warm, or serve immediately.


  • You can add 2 cloves of minced garlic when mashing for extra flavor.
  • Not strictly vegan? Replace the buttery spread with regular butter, and the plant milk and vinegar for buttermilk, or regular milk with 1 teaspoon vinegar.
  • These are best served immediately, but adding warm broth or milk will help keep them from getting too dry.
  • Mash potatoes as soon as they as done cooking to prevent lumps, and to make it easier to mash.
  • Prep Time: 15
  • Cook Time: 10
  • Category: side dish

Keywords: potatoes, instant pot, pressure cooker, comfort food, side dish, vegan, vegetarian