No Drain Vegan Instant Pot Mashed Potatoes are the easiest and the creamiest. And you only need 3 ingredients and 20 minutes to make them. They're delicious on their own or topped with mushroom gravy.
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Instant Pots and other electric pressure cookers are wonderful for making everything from coconut rice to vegan pasta puttanesca with minimal time and effort.
Imagine being able to throw some potatoes in a pot, walk away, then come back to perfectly cooked tubers that are easy to mash, creamy, and delicious.
And you don't even need to drain them. Plus since you can keep them warm throughout your meal, I recommend saving room for seconds.
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Why you'll love this recipe
- You can make it with 3 ingredients (plus salt and pepper) in 20 minutes.
- You don't need to drain the potatoes.
- It's omnivore approved and sure to become a favorite.
Ingredients
- Gold potatoes: Also sold as yellow potatoes or Yukon gold. They are buttery with a thin skin you don't even need to peel.
- Vegetable broth
- Unsweetened non-dairy milk: I prefer organic soy, but other varieties such as oat, almond, or macadamia will work, as long as they do not contain sugar or other sweeteners.
- Salt and pepper
Variations
If you want to give your potatoes a boost of flavor or serve something a little different, try one or more of these optional add-ins:
- Add garlic cloves, sliced shallots, or any variety of chopped onion (add to the pressure cooker at the same time as the potatoes.)
- Season with fresh herbs such as chives, rosemary, thyme, or parsley (add at the end along with the salt and pepper.)
- Instead of non-dairy milk, add some good quality extra virgin olive oil while you mash the potatoes to make olive oil mashed potatoes.
- Top the finished potatoes with caramelized onions.
- Give your dish a Mediterranean flair by stirring in a swirl of pesto sauce. Try classic vegan basil pesto or the sun-dried tomato pesto from my pesto Brussels sprouts recipe.
Instructions
- Quarter the potatoes (I leave the skin on for added nutrition, but feel free to peel them if you prefer a smoother texture.)
- Add them to the Instant Pot with some vegetable broth.
- Set the timer for 4 minutes on high pressure.
- Quick release the pressure as soon as the 4 minutes is up.
- Add a little plant-based milk and mash the potatoes until the potatoes are your preferred texture.
- Give them a taste and add salt and pepper as needed.
- Keep the Instant Pot on the warm function so they remain hot throughout your meal.
Amy's tip
One of the questions I'm asked the most about this recipe is if it's okay to double or triple the recipe to serve more people. And the answer is yes!
The thing to keep in mind with pressure cooking is if you increase the quantity of the ingredients, the cooking time will remain the same. For example, if you make 4 pounds of potatoes instead of 2, you'll use 2 cups of vegetable broth instead of 1, but the cooking time will remain 4 minutes.
However, the time it takes the Instant Pot to come up to pressure before the 4 minutes starts counting down on the display will take longer.
Serving suggestions
Enjoy these vegan Instant Pot mashed potatoes on their own or smothered with vegan mushroom gravy or onion gravy.
They're a favorite with comforting main dishes like vegan meatloaf muffins, seasoned tofu meatballs, and garlicky pan fried chickpeas.
Or serve them topped with mushroom stroganoff or stewed zucchini and chickpeas for a cozy and filling meal.
Storing
Keep your Instant Pot on "Keep Warm" during your meal, and you'll never have cold potatoes when you go back for seconds.
Leftovers will last refrigerated in an airtight container for up to 3 days. Since these potatoes are made with vegetable broth and non-dairy milk instead of butter and cream, they do not freeze well.
Enjoy them reheated or turn them into mashed potato pancakes or air fryer samosa.
Recipe FAQs
A good rule of thumb is to allow half a pound of potatoes per person.
Reheat in the oven in a covered baking dish at 350°F until heated through. Or cover and reheat in the microwave.
Yes, gold potatoes such as Yukon gold are a type of yellow potato. If they are unavailable, any thin skinned variety such as white or red will work for making mashed potatoes.
More vegan potato recipes
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for community, inspiration & fun!
Love and Veggies,
Amy
📋 Recipe
No Drain Vegan Instant Pot Mashed Potatoes
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Ingredients
- 2 pounds gold potatoes, (skin on), quartered
- 1 cup vegetable broth
- ½ cup unsweetened non-dairy milk, (I prefer organic soy)
- salt and pepper, to taste
Instructions
- Add the potatoes and vegetable broth to the Instant Pot. Close the lid. Press Manual (Pressure Cook - High) and set the timer for 4 minutes.2 pounds gold potatoes, 1 cup vegetable broth
- When the 4 minutes is up, carefully release the pressure manually.
- Add the non-dairy milk and mash until you reach the desired consistency.½ cup unsweetened non-dairy milk
- Add salt and pepper, to taste.salt and pepper
Notes
Nutrition
Nutritional information is an estimation only.
Vicki says
I've made these and they are the best mashpos ever! Creamy, delicious, and sooooo easy. I have a bad habit of loading my stovetop mashed potatoes with butter, and yes, admittedly, half and half. So this recipe probably cut the calories by 3/4. Mine weren't watery. I wonder if that could be affected by the freshness of the potatoes. Maybe fresher ones have more liquid content in them?
Amy Katz says
Thank you, Vicki! I'm so happy to hear this!
Shanna says
Second time I'm trying this recipe. First time I used exactly 2 lbs. of peeled yellow potatoes and 1 cup broth for 4 mins. Second time 2 1/4 lb. potatoes and 1 cup broth for 4 mins. Both times they're way too watery. Adding the milk would turn it into soup. Any idea what I'm doing wrong? Thanks!
Amy Katz says
I'm sorry the recipe isn't working out for you Shanna. Perhaps you can try 1/2 cup broth next time. Do you live at elevation?
Shanna says
No elevation. Don't you need a minimum of 1 cup of liquid in the Instant Pot. I have 3 lbs. of peeled russets in there now with 1 cup of broth and 5 cloves of garlic. No yellow left. Fingers crossed. 🙂
Amy Katz says
I hope that works better. Please let me know. 🙂
Shanna says
Success. Delicious! I was able to add the 1/2 cup soy milk. My husband used the word 'perfect'. 🙂
Amy Katz says
I am so happy to hear this, Shanna! I'm so glad you found the winning formula. 🙂