Instant Pot Mashed Potatoes Recipe

This Instant Pot Mashed Potatoes Recipe is an easy side dish that comes together quickly with minimal effort and delivers smooth, buttery results every time. Made right in the pressure cooker, these potatoes skip the hassle of boiling and draining while still turning out as a family favorite for weeknights or holidays.

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases at no extra cost to you. Click HERE to read my policies.

This post was originally posted on 07/6/2020, updated on 03/29/2021 and again on 4/14/2026.

After decades of cooking for my family and working in both restaurant kitchens and my own home kitchen, I know what it takes to make reliable, crowd-pleasing comfort food. Recipes like this are tested in my kitchen and served to my family, where simple methods and consistent results matter most. Living in the Midwest, I’ve made my fair share of hearty, from-scratch meals, and mashed potatoes are always at the center of them. When a recipe is this easy and turns out right every time, it’s one I’m confident sharing and coming back to again and again.

Instant Pot Mashed Potatoes Recipe Ingredients

• Russet Potatoes
• Water
• Salt
• Salted Butter
• Milk
• Black Pepper

Mashed Potato Variations:

• Sour Cream and Chive: Add 1 cup of sour cream, 2 tablespoons of dried chives or ¼ cup of fresh, then add just enough milk or cream for desired consistency.
• Cheesy Garlic Potatoes: Add 3 cloves of minced garlic before cooking potatoes. Add 8 oz softened cream cheese, ½ cup shredded cheddar, and enough milk or cream to reach desired consistency.
• Bacon Ranch: Stir in 2 tsp dried parsley, 1 tsp dried dill, 1 tsp onion powder, 1 tsp garlic powder (or 1 envelope of ranch seasoning) and cooked crumbled bacon pieces. Make it cheesy and add some shredded cheddar cheese too.

How to Make Mashed Potatoes in Instant Pot

1. First, peel the potatoes and rinse. If desired, you can place the potatoes into a bowl of cold water.
2. Cut the potatoes into 1 inch or so sized cubes and add to the instant pot.
3. Next, add the water to the pot of the instant pot.
4. Then sprinkle salt over top of potatoes.
5. Now, place lid on instant pot and set the valve to sealing.
6. Set it to manual high pressure for 10 minutes.
7. Once the time is up, carefully turn the valve to do a quick pressure release.

9. After the pin has dropped, remove the lid.
10. If there is any residual water left you can leave it or drain it.
11. Add the butter to the potatoes and mash together with a hand masher or hand beaters.
12. Now pour in milk and stir it up good.
13. Finally, season with salt and black pepper.

What if there is extra water in the pressure cooker?

There have been a few times where I have had a little too much water still in the cooker, I just carefully drain it using oven mitts. Just like you would drain potatoes from boiling water except without the steam facial. 9 out of 10 times there is very little water and I leave it.

Serving Mashed Potatoes in Instant Pot

Mashed Potatoes pair so well with just about any main entree. Here are some of our family favorites:

• Chicken and Gravy
• Crock Pot Busy Day Steak
• Oven Fried Chicken Legs
• Instant Pot Beef Tips and Gravy
• Herb Roasted Spatchcock Chicken
• Grandma's Meatloaf

Love mashed potatoes? Take them up a notch and try these Loaded Mashed Potatoes next time for an extra satisfying, flavor packed side everyone will be asking for again.

Storing Instant Pot Mashed Potatoes

Storing: Store any leftover mashed potatoes in an airtight container in fridge for up to 5 days.

Reheating: Reheat in microwave or on top of stove over low heat until warmed through. Can also reheat in an oven safe dish covered with foil at 350°F until warmed through. You may need stir in a little extra milk to make them creamy again.

Tips for Easy Instant Pot Mashed Potatoes

• Use a good peeler. I absolutely hate peeling potatoes. It's so tedious and just drives my brain bonkers. The family will normally peel for me. However, on occasion I have to peel potatoes and I have discovered just how picky I am about the peeler I use. You need a good peeler or it will take forever to peel potatoes. I like a good stainless steel peeler with a swivel blade. The swivel blade will help move smoothly across the odd shape of some of the potatoes along with the bumpy ones.
• Leave the peeled potatoes soaking in a large bowl of cold water while you cut them up. Soaking them helps prevent them from turning brown and rinses off some of the access starch that can also cause the potatoes to turn brown while cooking.
• Use a sharp knife when cutting the potatoes. Using a dull knife can result in the knife sliding and possibly cutting you. A like using a santuko knife when cutting potatoes.
• Cut the potatoes all the same size. This will make sure they all cook evenly.
• Be careful not to over mix or beat the potatoes. It can make them turn out gummy.
• For extra fluffy, non lumpy potatoes use a potato ricer or food mill to mash the potatoes then add in the other ingredients.
• Keep the potatoes warm with the keep warm setting on the instant pot. Stir them often and if needed add a little extra milk to keep them creamy.

If you love using your Instant Pot, don’t miss some of my other easy favorites like Instant Pot Rice, Honey Garlic Chicken, Ground Beef Stroganoff, Teriyaki Chicken, and Cheeseburger Macaroni. These simple, family friendly recipes make getting dinner on the table quick and stress free.

More Easy Potato Side Dish Recipes:

• Oven Roasted Potatoes
• Instant Pot Baked Potatoes
• Party Potatoes
• Roasted Parmesan Potatoes
• Air Fryer Potatoes
• Roasted Ranch Potatoes
• Lemon Thyme Potatoes
• Crispy Oven Fries
• Smashed Potatoes