clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A bowl of Instant Pot mashed potatoes on a wood table

Instant Pot Mashed Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Mike Vrobel
  • Total Time: 35 minutes
  • Yield: 4 servings 1x


Instant Pot Mashed Potatoes are an easy side dish.


  • 1 cup water
  • 2- to 2½  pounds medium Yukon gold potatoes, unpeeled, each about 6 ounces (6-8 potatoes)
  • 8 ounces (1 stick) butter, cut into 8 pieces
  • ¼ cup French onion dip (or sour cream, or milk)
  • ½ cup whole milk (plus more if the potatoes are still too thick)
  • 1 teaspoon fine sea salt
  • ½ teaspoon fresh ground black pepper, optional


  1. Clean the potatoes: Remove any eyes from the potatoes, then rinse the potatoes, scrubbing them if necessary to remove any dirt.
  2. Pressure cook for 15 minutes with a Natural Release: Pour 1 cup of water into an Instant Pot or other pressure cooker. Add the steaming rack, then set the (whole, unpeeled) potatoes on the rack. Lock the lid and pressure cook on high pressure for 15 minutes in an Instant Pot or other electric PC, or for 16 minutes in a stovetop PC. (Use Manual, Pressure Cook, or Pressure Cook - Custom mode in an Instant Pot.) Let the pressure come down naturally, about 15 more minutes. (You can quick release any remaining pressure after 10 minutes if you are in a hurry.)
  3. Rice the potatoes: Move the cooked potatoes to a bowl, remove the rack from the Instant Pot, and dump out the water in the pot liner. Return the pot liner to the Instant Pot and set the pot for Sauté mode adjusted to low. Add the butter to the pot so it starts to melt. Rice the potatoes one at a time into the pot. (The ricer will peel the potato for you, pushing the potato flesh through and leaving the skin behind. Remove the skin from the ricer after each potato.)
  4. Stir everything into the potatoes: Sprinkle the potatoes with the salt, then stir the salt and butter into the potatoes. (If the butter is not fully melted yet, keep stirring until it melts and completely combined with the potatoes.) Add the french onion dip (or sour cream, or milk) and mix completely into the potatoes. Add the milk and mix completely into the potatoes. (If the potatoes are too thick for your liking, stir in more milk, a little bit at a time, until they are the consistency you want.) Stir in the fresh ground black pepper. Transfer to a serving bowl, serve, and enjoy!
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Pressure Cooker
  • Cuisine: American