No Drain Instant Pot Mashed Potatoes (3 ways!)

Butter melting on mashed potatoes in a white bowl

5 from 2 votes

No Drain Instant Pot Mashed Potatoes (3 ways!)

These Instant Pot Mashed Potatoes are SO easy. With 3 flavour variations (Basic Butter, Sour Cream & Chive and Garlic Rosemary), you'll want to add mashed potatoes to every meal. Save stovetop space at your next holiday meal and make mashed potatoes in the Instant Pot!

Prep Time5 mins

Cook Time10 mins

Inactive time15 mins

Total Time30 mins

Course: Side Dish

Cuisine: American

Keyword: Garlic Rosemary Mashed Potatoes, Instant Pot Mashed Potatoes, No Drain Instant Pot Mashed Potatoes, Pressure Cooker Mashed Potatoes, Sour Cream and Chive Mashed Potatoes

Servings:

Calories: 174kcal

Author: Laura Lawless, BASc

Equipment

6-qt Instant Pot
Peeler
Liquid Measure
Potato Masher

Ingredients

For all variations

3 lbs yellow or russet potatoes, 1.5-inch dice peeled or not – up to you!
1 ¼ cups chicken broth or vegetable broth for vegetarian
2 tablespoons butter 28 grams
½ teaspoon sea salt

For Basic Butter

¼ cup whole milk or cream, warmed or enough to reach desired consistency
Sea salt to taste

For Sour Cream and Chive

½ cup finely chopped chives lightly packed
½ cup sour cream or plain Greek yogurt
milk or cream, warmed optional, to reach desired consistency
sea salt to taste

For Garlic Rosemary

8 cloves garlic, whole & peeled pressure cook with the potatoes!
¼ cup whole milk or cream, warmed or enough to reach desired consistency
½ teaspoon finely minced fresh rosemary
sea salt to taste

Instructions

Add the potatoes, broth, butter, and ½ teaspoon of sea salt to the Instant Pot (no trivet needed). If you're making the Garlic Rosemary flavour, add the garlic cloves.
Close the lid, set the vent to sealing and cook on Manual High pressure for 10 minutes (your Instant Pot model may have a "Pressure Cook" button rather than a "Manual" button). It will take about 10 minutes to come to pressure.
Add the end of cooking time, let the the pressure release naturally for 5 to 10 minutes (you can quick release immediately if short on time). Quick release the remaining pressure, add the remaining ingredients for your chosen variation and mash until smooth. Adjust the seasoning to taste and serve immediately.

Video

Notes

To double: double all ingredients except the broth. Cook time stays the same.
Nutrition estimate reflects the Basic Butter variation made with whole milk.
Inactive time indicates the time it takes to come to pressure + the time to release pressure after cooking.
This recipe was tested in both 6-quart and 8-quart Instant Pot models.
This recipe works with both peeled and unpeeled potatoes (just be sure to scrub 'em clean if you're keeping the peel). I like a creamier texture, so I peeled mine!

Nutrition