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.
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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
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!
📋 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.
- When the 4 minutes is up, carefully release the pressure manually.
- Add the non-dairy milk and mash until you reach the desired consistency.
- Add salt and pepper, to taste.
Notes
Nutrition
Nutritional information is an estimation only.
Julie Schonfeld says
These were by far the best (and easiest to make) non dairy mashed potatoes I've made to date! Very creamy tasting!! Even the dairy eaters in the family loved this one. Thanks!!
Amy Katz says
That's fantastic to hear, Julie! Thank you!
S says
Perfect! I looove mashed potatoes and recently found out that I can't eat dairy. I thought the years ahead would be filled with dry, boring mashed potatoes. But no! These are delicious, thank you so much! I did add 5 cloves of garlic, just set them on top of the potatoes and the cooked and mashed in perfectly.
Tracy says
I have organic russets - can I use them in this recipe? Does it change the cooking time? Thank you.
Amy Katz says
Hi Tracy, the cooking time should be the same, but the texture of russets isn't as creamy. I usually use russets for baking instead. If you try them in this recipe, please let me know how it turns out.
Aimee B. says
These are amazing! I did a half batch because I had about a pound of the mini creamer potatoes to use up. I cooked them whole for 8 minutes. They're great as they are, but may add some garlic next time at the end. Definitely going to be doing this from now on, but especially for Thanksgiving.
Amy Katz says
That's fantastic! Thank you, Aimee!
RW says
Do I really have to quarter the potatoes? Would it work to just put small creamer potatoes in (2" max) and increase the pressurized time a minute or so? Thanks.
Amy says
I haven't tried that myself, but if I imagine that should work.
SF says
Would almond milk work or is soy the better option?
Amy says
You can use unsweetened almond milk.
Julianne says
I made the mashed potatoes in the instant pot following the recipe exactly and it's delicious! My husband loved them too.It's amazing there isn't butter in them!!!
Amy says
That's fantastic to hear! Thanks so much, Julianne!
Terri says
This looks wonderful! Have you tripled it with success? I need lots of potatoes lol!
Amy says
Thanks Terri, I personally haven't tried making a triple batch, but as long as you have a large enough IP, it will work. Just keep in mind it will take longer to come up to pressure. But the cooking time will be the same. Enjoy!
Maria Flores says
Can I make this in a slow cooker?
Amy says
Hi Maria, this recipe was designed to be made quickly in an electric pressure cooker.
Jess says
Oh my gosh, thank you!!! These are SO easy and SO good! Who knew that mashed potatoes could still be awesome without mounds of butter and milk? Even better, our toddler loves them. I add some nutritional yeast to make them a little "cheeszy." Love, love, love!!
Amy says
I'm so happy everyone enjoyed them, Jess! Nutritional yeast is so good on potatoes. What a great idea! Thanks again for your feedback!
aryana says
Delicious! I've been making mashed potatoes in the pot (which takes FOREVER it seems!) when I make vegan Shepherds Pie and thought I have a new Instant Pot, it has to help me with this somehow! Came across your recipe and was a bit skeptical I could have mashed potatoes in just 10 mins.. But you were right! Now making mashed potatoes doesn't seem like a hassle anymore. Thank you for sharing!
Amy says
I'm so happy you enjoyed the recipe, Aryana! This is the only way I make mashed potatoes now. In fact, I used this recipe last night! Thanks again for your feedback!
susan says
delicious - i added nootch but otherwise stuck to the recipe.
Amy says
Thank you, Susan!
Liz says
Perfect mashed potatoes and so easy. I’ll be making these, again, for Easter!
Amy says
Thanks Liz! I'm so happy you enjoyed the recipe!
Gwen says
Amy, I made these mashed potatoes last night and they were perfect. I love that I didn't have to drain them and everything was done in the Instant Pot. I will never make mashed potatoes on the stove again 🙂
Amy says
I'm so glad you enjoyed this recipe, Gwen! It's definitely the easiest way I've found to make mashed potatoes. And I love that they stay warm throughout the meal.
Erin says
can I double the recipe and still cook the doubled recipe in one batch in the instant pot?
Amy says
Yes, you can double the recipe. The cooking time will remain the same, but it will take longer for the Instant Pot to come up to pressure.