Instant Pot Mashed Potatoes (No Drain)

5 from 23 votes

Ditch the boiling and peeling! This hands-off Instant Pot recipe makes creamy, flavorful mashed potatoes in minutes. No more soggy spuds!

Prep Time5

Cook Time27

Total Time32

Course: Side Dish, Dinner

Cuisine: American

Keyword: Vegetables, Side Dish, Make Ahead, Easy Dinner, gluten-free, 30 minute meals, Instant Pot, pressure cooker, instant pot mashed potatoes

Servings: servings

Calories: 235kcal

6 medium potatoes, scrubbed and cut in quarters (for large potatoes, cut into eighths)
1 ¼ cup chicken broth
¼ cup heavy cream*
2 tablespoons butter
fresh chives, chopped (optional)

Add the potatoes and broth to the bottom of the Instant Pot (don't use the trivet). Add lid, close sealing lever, and cook at high pressure for 7 minutes.
After the pressure cycle is complete, allow pressure to naturally release for 10 minutes, then initiate a quick release by turning the sealing lever.
There will be broth visible in the bottom of the pot, but once you mash the potatoes, it will be completely absorbed.
Mash potatoes with a potato masher in the pot. Stir in cream and butter. Top with fresh chives and ground pepper, if desired.

*To substitute milk for cream, see Frequently Asked Questions above.

Be sure to read your owner's manual before you start using your Instant Pot. Each brand is slightly different to operate, although cooking times are pretty universal.
If you are new to pressure cooking, we highly recommend that you first check out How to Use the Instant Pot 101. Our Tips & Hacks for the Instant Pot is terrific for new owners and seasoned IP-ers alike!
After pressure cooking, a bit of broth will be visible. After mashing, it will absorb the extra broth, becoming smooth and creamy!

Storing Instruction:

Serve them right away while warm. You can keep leftovers cooled to room temperature in an airtight container for up to three days. Then reheat, mash, and mix with heavy cream and butter per the remainder of the recipe.

Make Ahead Instruction:

This dish can be made ahead. After step one, allow the potatoes to cool. Place them into a gallon-sized freezer bag and refrigerate for 1-3 days or freeze for up to 3 months. To serve, thaw the frozen potatoes in the refrigerator. Then reheat, mash, and mix with heavy cream and butter per the remainder of the recipe.