These Instant Pot vegan mashed potatoes are creamy and buttery with a hint of garlic. They're easy to make, require no draining, and are ready in about 30 minutes.
The Instant Pot is one of my favorite kitchen appliances. I love pressure-cooking sloppy joes, soups, chili, and even mac and cheese.
This recipe easily comes together in the pressure cooker. And since the potatoes are steamed, there is no hot water to deal with or draining required.
Use the Instant Pot's "keep warm" mode to keep the potatoes warm while serving. This is a great feature for holiday dinners. It frees up the stove and the mashed potatoes can stay warm while serving at Thanksgiving and Christmas dinner.
Ingredients Notes and Substitutions
These five ingredients (plus water) are all you need to make the best vegan mashed potatoes.
- Potatoes - Use Yukon gold, russets, or red potatoes for the best mashed potatoes. I went with yukon gold.
- Vegan butter - Use your preferred brand. I like Miyoko's Plant Milk Butter and Earth Balance Buttery Sticks.
- Plant milk - Any unsweetened and unflavored non-dairy milk is best to keep the flavor neutral. I use unsweetened and unflavored almond milk.
- Fresh garlic - The garlic adds flavor to the potatoes. You can sauté it like below or add the fresh garlic with the potatoes to cook.
- Salt - I used Himilayan pink salt, but you can use any kind available.
How To Make Vegan Mashed Potatoes In The Instant Pot
This recipe comes together in a few simple steps and it's ready in about 30 minutes.
Sauté the garlic in the Instant Pot until it becomes fragrant.
Pour 1 cup of water into the pot and move the garlic around to ensure no pieces are stuck to the bottom. This will prevent the burn error from happening.
Add the potatoes to the pot and sprinkle them with 1 teaspoon of salt.
Seal the lid and set the Instant Pot cooking time to 8 minutes at high pressure.
Let the pressure naturally release for 5 minutes. Then, turn the venting knob to quick-release the remaining pressure and carefully open the lid.
Add 4 Tablespoons of vegan butter to the potatoes. Using a potato masher, mash the potatoes while slowly pouring in the plant milk (no need to drain the water). Mash until smooth.
Season with salt and pepper to taste.
Serve warm in the Instant Pot topped with chives and vegan onion gravy.
Helpful Tips
- Water - If you prefer to steam off the water before mashing, set the Instant Pot to sauté. Heat until the water has steamed off then cancel the sauté mode. This should take 2-3 minutes.
- Keep warm mode - Use this mode to keep the mashed potatoes warm while serving.
- For an easier prep - Skip sautéing the garlic and let it cook with the water and potatoes.
- Storage - Any leftover mashed potatoes can be stored in an airtight container in the refrigerator for 3-4 days or the freezer for up to 3 months.
Frequently Asked Questions
What makes Instant Pot vegan mashed potatoes so easy?
This recipe is easy because there is no water to drain, everything comes together in one pot, and they can be kept warm while serving.
Can I overcook the potatoes in the Instant Pot?
In this recipe, the potatoes are steamed in only 1 cup of water so they won't overcook.
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Recipe
Vegan Instant Pot Mashed Potatoes
Ingredients
- 3 pounds yukon gold potatoes, peeled and sliced (see notes)
- 3 garlic cloves, minced
- 1 cup water
- ½ cup unsweetened and unflavored plant milk, I use almond milk
- 4 Tablespoons vegan butter
- 1 teaspoon salt, or to taste
- pepper to taste
- oil for sautéing the garlic
Instructions
- Sauté the garlic in the Instant Pot using the sauté mode until it becomes fragrant.
- Press the cancel button and add 1 cup of water to the pot. Move around the garlic to ensure no pieces are stuck to the pot, then add the potatoes and 1 teaspoon salt.
- Seal the lid and use the "Manual" or "Pressure Cook" mode to set the Instant Pot to high pressure for 8 minutes. It will take about 10 minutes to come up to pressure.
- Once the cooking time is done, let it naturally release pressure for 5 minutes. Then turn the venting knob to quick-release the remaining pressure. Carefully open the lid.
- Add the butter to the pot (no need to drain the water), then mash the potatoes with a potato masher. While mashing, gradually pour in the plant milk. Continue mashing until smooth.
- Season with salt and pepper. Serve with fresh chives or parsley and vegan onion gravy.
Notes
- Storage - Store any leftovers in an airtight container in the refrigerator for 3-4 days. To freeze, use a freezer-safe airtight container or bag and store for up to 3 months.
- Potatoes - Cut smaller potatoes in half and larger ones into quarters. Make sure all pieces are roughly the same size to ensure even cooking. If some pieces are still undercooked, seal the lid and cook for an additional 4 minutes.
- Garlic - For an easier option, skip step 1 and add the garlic directly to the pot with the water in step 2. Then add the potatoes and salt, and continue with step 3.
- Plant milk - I usually use ½ cup of milk. You may need more or less, depending on your preference.
- Water - If you prefer to steam off the water before mashing, set the Instant Pot to sauté. Heat until the water has steamed off, then cancel the sauté mode.
- Pressure time - This is the approximate time it takes the Instant Pot to come to pressure.
Nutrition
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**
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