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Pressure Cooker Instant Pot Mashed Potatoes
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| Prep Time 15 mins Cook Time 7 mins Total Time 22 mins These smooth, fluffy, yet creamy Pressure Cooker Instant Pot Mashed Potatoes, are steamed to perfection and ready to eat in under 30 minutes. Servings: 6 servings Ingredients | |
| 2 lbs/908g | Idaho Russet Potatoes peeled and quartered |
| 1.5 cups | Water |
| 2 tsp/10g | Sea Salt or to taste |
| 1 cup/240ml | Milk or Cream |
| 1/4 cup/56g | Butter |
| Add INS | |
| 2 cloves | Garlic peeled |
| Cauliflower, (to sneak in veggies) | |
| Fresh or Dried Chives for garnish | |
Instructions
1. Place Water and Trivet into Pressure Cooker cooking pot. Place basket of quartered potatoes on top of Trivet.
2. Lock on Lid and close Pressure Valve. Cook on High Pressure for 7 minutes. When Beep sounds, allow a 10 minute Natural Pressure Release.
3. Remove Potatoes from cooking pot and place into Mixing Bowl. Mash Potatoes and add milk, mashing/whipping as you go. Add Salt and mix. Add Butter and combine. Taste and adjust as needed. Top with Chives, if desired.
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