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No Drain Instant Pot Mashed Potatoes

These Instant Pot Mashed Potatoes are incredibly simple to prepare. Offering three distinct flavor variations—Basic Butter, Sour Cream & Chive, and Garlic Rosemary—this recipe makes it easy to elevate any meal. Skip the stovetop on busy nights or during your next holiday gathering by using the Instant Pot for a quicker, fuss-free mashed potato experience.
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Servings: 6 People
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • For Basic Butter
  • 3 lbs of russet potatoes peeled and cut into 2-inch cubes
  • 1 ¼ cups of chicken broth vegetable broth may be used for a vegetarian version
  • 2 tablespoons of butter 28 grams
  • ½ teaspoon of sea salt additional to taste after cooking
  • ¼ cup of whole milk or cream warmed (or enough to achieve the desired consistency)
  • Add-ins for Sour Cream & Chive
  • ½ cup of finely chopped chives lightly packed
  • ½ cup of sour cream or plain Greek yogurt
  • Add-ins for Garlic Rosemary
  • 8 whole peeled garlic cloves (to be pressure cooked with the potatoes)
  • ½ teaspoon of freshly minced rosemary

Method
 

  1. Begin by placing the diced potatoes, broth, butter, and ½ teaspoon of sea salt into the Instant Pot. If preparing the Garlic Rosemary variation, include the garlic cloves at this stage.
  2. Secure the lid and set the vent to the sealing position. Select Manual High Pressure and cook for 10 minutes. Please note that it will take roughly 10 minutes for the Instant Pot to come to pressure before the cooking time begins.
  3. Once the cooking cycle ends, allow the pressure to release naturally for 5 minutes. Afterward, quickly release any remaining pressure. Add the warmed milk or cream along with your chosen flavorings, then mash the potatoes until smooth. Taste and adjust the seasoning as needed before serving immediately.

Notes

To double the recipe, increase all ingredients, except for the broth. The cooking time remains the same.
The nutrition estimate is based on the Basic Butter version prepared with whole milk.
The "Inactive Time" refers to the time required for the Instant Pot to come to pressure and for the pressure to release after cooking.
This recipe has been tested using both 6-quart and 8-quart Instant Pot models.