Instant Pot mashed potatoes deliver fluffy, creamy results every time. This simple, no-drain method uses unpeeled potatoes so you spend less time prepping and more time enjoying a reliable side dish for holidays or weeknight dinners.
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Instant Pot Mashed Potatoes Video Tutorial
Why We Love This Recipe
- Fluffy and creamy, these no-drain mashed potatoes pair with everything from roasted chicken to grilled steaks and more.
- They deliver that comforting, satisfying scoop on the plate every time.
- The Instant Pot removes the guesswork: this foolproof method produces consistent results even with unpeeled potatoes and requires no draining.
- Just add the ingredients, set the pressure, mash, stir, and serve.
Pressure cooking steams the potatoes in broth, which keeps them flavorful while using less added fat than some stovetop methods.
🎯 TFN Pro Tip
Read your Instant Pot owner’s manual before cooking. Brands differ slightly, though pressure cooking times are generally consistent.
If you’re new to pressure cooking, check out an Instant Pot basics guide and tips to get comfortable with the device.
Ingredient Notes and Substitutions
Only a few simple, wholesome ingredients are needed:
- Potatoes – Yukon Gold or russets work well; use your favorite mashing potato.
- Broth – Chicken broth is used here; vegetable or beef broth will also work.
- Heavy cream – Adds richness and yields silky texture; see notes for substitutions.
- Butter – For richness; ghee, margarine, or olive oil can be substituted.
- Chives – Optional garnish for freshness.
For a vegetarian version, use vegetable broth and vegan butter. If you prefer not to use heavy cream, substitute with oat milk or another non-dairy creamer and adjust consistency with reserved cooking liquid.
How to Make the Best Mashed Potatoes in Instant Pot
Peeling the potatoes is optional; leaving the skins on adds texture and saves time. Follow these straightforward steps:
- Prep: Scrub the potatoes and cut into large chunks so they cook evenly.
- Cook: Place potatoes and chicken broth in the Instant Pot (no trivet). Seal the lid and cook at high pressure for 7 minutes. When the cycle ends, allow a 10-minute natural release, then perform a quick release to release any remaining pressure.
- Mash and finish: Skip draining—mash right in the pot. Stir in heavy cream and butter, season with salt and pepper, and top with chopped chives if desired.
🎯 TFN Pro Tip
After pressure cooking there will be some broth in the pot; when you mash the potatoes it will be absorbed and help create a smooth, creamy texture.
Serve immediately while warm. Store leftovers in an airtight container in the refrigerator for up to three days.
Serving Suggestions
These no-drain mashed potatoes are a classic side for pan-seared chicken breasts with gravy or juicy pork chops. They also pair beautifully with a lemony chicken piccata and a simple green salad. For holiday meals like Christmas or Thanksgiving, top with sour cream, fresh herbs such as rosemary, or crispy bacon for extra appeal.
Recipe FAQs
Yes. After the first step, cool the potatoes, then refrigerate in a sealed bag for 1–3 days or freeze for up to 3 months. Thaw in the refrigerator before reheating, mashing, and finishing with cream and butter.
No. Add potatoes and broth directly to the bottom of the pot for even, fluffy cooking.
Yes. After pressure cooking, reserve or drain excess broth and add about 1/2 cup milk in place of cream. Use reserved broth as needed to reach your preferred consistency.
Sizes vary, but six medium potatoes typically weigh roughly 1 to 1 1/2 pounds (16–24 ounces).
Yes. Add garlic powder or fresh minced garlic to taste before mashing.
Love potatoes? Here are more ideas:
- Instant Pot Fried Potatoes
- Boneless Skinless Chicken Thighs and Mashed Potatoes
- Garlic Mashed Potatoes in Instant Pot
- Twice Baked Mashed Potatoes
If you try this Instant Pot mashed potatoes recipe, please leave a star rating and a comment to share how it turned out. Thanks for visiting!
Instant Pot Mashed Potatoes (No Drain)
Renae Gerhardstein
Equipment
- Instant Pot (or any electric pressure cooker)
Ingredients
- 6 medium potatoes, scrubbed and cut in quarters (for large potatoes, cut into eighths)
- 1 1/4 cup chicken broth
- 1/4 cup heavy cream*
- 2 tablespoons butter
- Fresh chives, chopped (optional)
Instructions
- Add the potatoes and broth to the bottom of the Instant Pot (do not use the trivet). Add the lid, close the sealing lever, and cook at high pressure for 7 minutes.
- After the pressure cycle is complete, allow the pressure to naturally release for 10 minutes, then perform a quick release by turning the sealing lever.
- There will be broth visible in the bottom of the pot. Once you mash the potatoes it will be absorbed and make the potatoes creamy.
- Mash potatoes with a potato masher in the pot. Stir in cream and butter. Top with fresh chives and ground pepper if desired.
Video
Notes
- Read your Instant Pot manual before use; brands vary slightly.
- After pressure cooking, some broth will remain; it will be absorbed when mashing and help create a smooth texture.
Storing Instructions:
- Cool leftovers to room temperature, refrigerate in an airtight container for up to three days. Reheat, mash, and mix with cream and butter when serving.
Make Ahead Instructions:
- This can be made ahead. After step one, cool the potatoes and store them in a sealed bag for 1–3 days in the refrigerator or freeze up to 3 months. Thaw in the refrigerator, reheat, mash, and finish with cream and butter.
Nutrition
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Calories: 235kcal