Vegan Instant Pot Mashed Potatoes
These Instant Pot vegan mashed potatoes are creamy and buttery with a hint of garlic. They easily come together, require no draining, and are ready in about 30 minutes.
Servings: 8 servings
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
Serving: 6servings | Calories: 291kcal | Carbohydrates: 50g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Sodium: 203mg | Fiber: 5g | Sugar: 4g
