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    Home » Recipes

    Instant Pot Mashed Potatoes (Vegan)

    Jump to Recipe·Print Recipe

    Vegan Instant Pot Mashed Potatoes are so easy to make and delicious! They’re rich, creamy, and ready to eat in as little as 20 minutes. Making mashed potatoes has never been simpler or quicker.

    instant pot mashed potatoes in black bowl.

    Two of my favorite things in life are mashed potatoes and my Instant Pot. And, when you can combine the two it’s sheer heaven. If you haven’t made mashed potatoes in a pressure cook I can tell you that your life is about to change

    We all know that mashed potatoes are one of the best comfort foods in the world. But, preparing them the old-fashioned way takes time. Well, not anymore. These Instant Pot Mashed Potatoes are rich, creamy, and delicious every time!

    Ready? Let’s do it!

    Potatoes.

    Table of Contents

    • How To Make Instant Pot Mashed Potatoes
    • More Awesome Vegan Recipes
    • More Vegan Instant Pot Recipes
    • Instant Pot Mashed Potatoes (Vegan)

    How To Make Instant Pot Mashed Potatoes

    You will not believe how easy it is to make mashed potatoes in the Instant Pot. And, you need very few ingredients.

    Start with 6-8 russet potatoes. Then, wash, peel, and cut them into medium-sized chunks. You can leave the skins on if you prefer. They cook just as well. I go back and forth with this. Sometimes I like the peels and sometimes I don’t.

    Put your steamer rack in the bottom of the Instant Pot, add 1 cup of water, and place all the potatoes into your pressure cooker. Now, place the lid on your instant pot, lock it, and set the valve to seal. Choose “Steam” and set the time for 12 minutes. Remember, it usually takes about 8-10 minutes for the IP to come to pressure.

    Uncooked potatoes in an Instant Pot.

    Once the timer goes off you simply do a “quick release” to remove the pressure from your Instant Pot. Unlock and remove the lid then transfer the potatoes to a large mixing bowl.

    Pour in the milk, add the garlic powder, and either my Cashew Sour Cream or Easy Vegan Tofu Sour Cream. You could just add a little salt, mashed the potatoes, and call it day. But, what’s the fun in that?

    Whipped potatoes in bowl.

    Finally, use a potato masher and mash until you get the consistency you desire.  But, my favorite method is to use my Kitchen-Aid Stand Mixer and whip them. It makes them so smooth and creamy.

    Finally, all that’s left to do is taste and check the seasoning. Remember, flavor ingredients are simply my preference and what worked when I made them. Feel the freedom to season to your own taste.

    That’s it! It’s time to serve and enjoy these incredible Instant Pot Mashed Potatoes! Your guest will be so impressed and have no clue these are actually healthy and VEGAN!

    More Awesome Vegan Recipes

    Serve these Instant Pot Mashed Potatoes along side of these other amazing vegan recipes for an incredible meal.

    • Chickpea Vegan Meatloaf
    • Homemade Vegan Creamed Corn
    • Roasted Brussels Sprouts
    • Vegan Pepper Steak With Onions
    • Oven Roasted Asparagus With Lemon Tahini Sauce

    More Vegan Instant Pot Recipes

    • Sweet Chili Garlic Instant Pot Noodles
    • Perfect Instant Pot Brown Rice
    • Instant Pot Vegan Chili
    • Instant Pot Vegan Potato Soup
    Mashed potatoes on green plate.

    Did you make this recipe? Please be sure to leave a comment and star rating below and let me know your thoughts. Your feedback is helpful.

    Print
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    Instant Pot Mashed Potatoes (Vegan)

    ★★★★★

    5 from 4 reviews

    Print Recipe

    Vegan Instant Pot Mashed Potatoes are so easy to make and delicious! They’re rich, creamy, and ready to eat in as little as 20 minutes. Making mashed potatoes has never been simpler or quicker.

    • Total Time: 22 minutes
    • Yield: 6 servings 1x

    Ingredients

    Scale
    • 6–8 russet potatoes – washed, peeled, and roughly chopped into medium-sized chunks
    • 1 cup of Easy Vegan Tofu Sour Cream or Cashew Sour Cream
    • ¾ cup unsweetened oat milk or almond milk
    • 1 Tbsp garlic powder
    • Salt to taste

    Instructions

    1. Put the steamer rack in the bottom of the Instant Pot, add 1 cup of water, and place all the potatoes into your pressure cooker. Place the lid on your instant pot, lock it, and set the valve to seal. Choose “Steam” and set the time for 12 minutes. Remember, it usually takes about 8-10 minutes for the IP to come to pressure.
    2. Once the timer goes off you simply do a “quick release” to remove the pressure from your Instant Pot. Unlock and remove the lid then transfer the potatoes to a large mixing bowl.
    3. Pour in the milk, add the garlic powder, and vegan sour cream. Then, use a potato masher and mash until everything is well combined and you get the consistency you want. My favorite method is to use my Kitchen-Aid Stand Mixer and whip them.
    4. Serve immediately!

    Equipment

    KitchenAid Stand Mixer

    Buy Now →

    Instant Pot

    Buy Now →
    • Author: Shane Martin
    • Prep Time: 10 mins.
    • Cook Time: 12 mins.
    • Category: Side Dish
    • Method: Instant Pot
    • Cuisine: Vegan
    • Diet: Vegan

    Nutrition

    • Serving Size:
    • Calories: 161
    • Sugar: 1.5 g
    • Sodium: 68.3 mg
    • Fat: 1.6 g
    • Carbohydrates: 29.6 g
    • Fiber: 2.1 g
    • Protein: 8 g
    • Cholesterol: 0 mg

    Keywords: instant pot mashed potatoes vegan, instant pot mashed potatoes, instant pot, vegan mashed potatoes

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    Reader Interactions

    Comments

    1. Alice

      September 24, 2022 at 6:16 pm

      Very tasty more-healthful version! I made these in a 6 qt. Instant Pot (6 large Russets). I made the cashew sour cream, and added ground black pepper. My only caveat is that I think the 3/4 cup almond milk is about twice as much as needed: my potatoes came out pretty soupy. I should have listened to my cook’s instinct and added it gradually. Thanks for this recipe!
      p.s. I’m making a second batch today, one day later!

      ★★★★★

      Reply
    2. Jamie

      September 04, 2022 at 4:49 pm

      What size instant pot do you use for this? I have the three quart

      Reply
      • Shane Martin

        September 04, 2022 at 10:25 pm

        I believe we have two 6-quarts.

        Reply
    3. Crystal

      December 16, 2021 at 10:07 pm

      I made these for our Thanksgiving dinner and they are simply amazing! They are SO much like my sister-in-law’s potatoes that have butter, sour cream, and cream cheese in them…those are delicious but SO unhealthy! I added some dried minced onions to make these more like hers, but otherwise just as written. Thank you for a great recipe!

      ★★★★★

      Reply
      • Shane Martin

        December 17, 2021 at 8:45 am

        Thank you, Crystal! I love onion in anything:) Thanks for reaching out.

        ★★★★★

        Reply
    4. Mart

      April 24, 2021 at 3:04 pm

      Hi Shane! I steamed the potatoes per your direction and I water sautéed some sweet onions and added almond milk and garlic powder to pan. I added some nooch but I don’t think I’ll do it again because it made the sauce a little bitter; maybe a little Dijon. Whipped it together and wow it’s delish. Thanks for all your recipes and will definitely try with vegan sour cream!

      ★★★★★

      Reply

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