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Instant Pot Mashed Potatoes

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These instant pot mashed potatoes cook unbelievably fast, and turn out perfectly creamy and delicious!

These instant pot mashed potatoes cook unbelievably fast, and turn out perfectly creamy and delicious!

Do you own an Instant Pot? I first heard of them last November, when they were an awesome deal on Amazon for Black Friday. I dithered about buying one all day, and ended up not getting one. And then had horrible non-buyer’s remorse for months afterward. Suddenly everyone was posting recipes with them and talking about how life-changing they were, and I was the chump who had passed up the opportunity to buy one at an awesome price. And then… Prime Day happened! And all of a sudden, the Instant Pot was dirt cheap again! Of course I bought one, and couldn’t wait to use it… until it actually came, and I realized that I am still terrified of pressure cookers. My mom never owned one, and really my only experience with them was my husband’s stories about the exploding pressure cookers of his childhood.

Let me tell you, though, the Instant Pot is not scary at all. I finally got brave enough to pull it out of the box over the weekend, and it turns out it’s simple, easy, and safe as can be. I’ll confess to a little thrill of fear when I quick-released the pressure the first time, but after that it was smooth sailing. I made a few easy recipes with it over the weekend (which I’ll be sharing this week) and all in all, I was super impressed! It’s amazingly fast, and everything I’ve made so far has turned out great! These mashed potatoes were some of the best I’ve made, and they were ready in about 20 minutes. Seriously, it doesn’t get any better than that! They’re super flavorful, so creamy and delicious, and the perfect texture. I think this will definitely be our new default method for cooking potatoes!

Instant Pot Mashed Potatoes

Print Recipe


  • 3 pounds red potatoes scrubbed clean
  • 1 cup chicken broth
  • 2 tablespoons butter
  • 1/4 cup half and half
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper


  • Cut the potatoes into fourths. Place the rack in the bottom of the Instant Pot. Add the potatoes to the pot, and pour the chicken broth over the top. Place the lid on the Instant Pot and set to high pressure for 8 minutes. Quick release the pressure and drain the potatoes, preserving the liquid. Place the potatoes in a large bowl and mash with a potato masher. Add the butter, half and half, and salt and pepper, and stir to combine. Add the cooking liquid as needed to reach the desired consistency of potatoes. Serve hot.

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  1. My first attempt at anything in my new Instant Pot. I used yellow potatoes and added a bag of frozen cauliflower. Then just mashed with ghee and garlic salt. Excellent! And now am so excited to make more!

  2. I've been trying various IP mashed potato recipes. This one was our favorite. My only changes were peeling the potatoes and using milk instead of 1/2 and 1/2 since that's what I had on hand. It was so easy to add already heated broth to the potatoes until they were the desired consistency. Great flavor.

  3. You should be able to use the same amount of broth. It's mostly so the potatoes can steam without burning to the pot, and it adds a little flavor.

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