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.
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!
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.
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?
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
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.
Instant Pot Mashed Potatoes (Vegan)
- Total Time22 minutes
- Yield6 servings 1x
- DietVegan
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.
Ingredients
- 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
- 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.
- 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 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.
- Serve immediately!
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
- Prep Time: 10 mins.
- Cook Time: 12 mins.
- Category: Side Dish
- Method: Instant Pot
- Cuisine: Vegan
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Potatoes in the pressure cooker, whether mashed or not, are essential in my kitchen. I prep a batch once a week and they are so handy to grab from the fridge for a meal or even a quick snack! This recipe with all the creaminess of tofu sour cream and plant milk is perfect comfort food.
These were delicious! I added about 1/2 the liquid which was perfect for my potato ratio. Thanks, Shane!
Nice.
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!
What size instant pot do you use for this? I have the three quart
I believe we have two 6-quarts.
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!
Thank you, Crystal! I love onion in anything:) Thanks for reaching out.
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!