No Drain Vegan Instant Pot Mashed Potatoes are the easiest and the creamiest. And you only need three ingredients and 20 minutes to make them. They're delicious on their own or topped with mushroom gravy.
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.
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.
- 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
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 the sun-dried tomato pesto from my Pesto Brussels Sprouts recipe or the classic vegan basil pesto from my Tofu and Veggie Scramble with Pesto .
- 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.
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.
Try these potatoes with all your Thanksgiving and holiday favorites. They go particularly well with the following dishes:
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 covered and refrigerated 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.
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 Instant Pot recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.
If you love this recipe, please give it 5 stars! ★★★★★
No Drain Vegan Instant Pot Mashed Potatoes
- 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
- 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.
- When the 4 minutes is up, carefully release the pressure manually.
- Add salt and pepper, to taste.
Nutritional information is an estimation only.