These Instant Pot mashed potatoes are easy to make and let you focus on other things while they cook. Feel free to update this recipe with your own ingredients. After mashing the potatoes, you can return the insert back to the pot, reattach the lid, and use the Keep Warm function until you are ready to serve.
Ingredients
- ¼ pounds Yukon Gold potatoes: 1 piece
- ½ cups water: 1 piece
- cubes chicken bouillon: 2 piece
- sour cream: 0.5 cup
- unsalted butter: 0.5 cup (cubed)
- milk: 2 Tbsp
Metric Conversion
Stages of cooking
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Peel potatoes if desired, then cut into 1-inch cubes. Place into a multi-functional pressure cooker (such as Instant Pot) with water and bouillon cubes. Select Sauté function and cook for 4 minutes.
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Stir potatoes and water and break up bouillon cubes. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method. Remove the pot and carefully drain off most of the liquid.
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Add sour cream, butter, and milk. Gently mash with a potato masher to reach your desired consistency.
