Bowl on mashed potatoes in front of a dinner plate

Dairy-Free Instant Pot Mashed Potatoes (No Drain!)

Looking for the best, easiest, and creamiest mashed potatoes? These vegan dairy-free Instant Pot Mashed Potatoes (No Drain!) are for you!
5 from 7 votes
Print Pin
Course: Side Dish
Cuisine: American
Keyword: Instant Pot Mashed Potatoes No Drain
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6
Calories: 97kcal
Author: Amy Katz

Ingredients

  • 2 pounds gold potatoes, (skin on) quartered
  • 1 cup vegetable broth
  • 1/2 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 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 with a potato masher until you reach the desired consistency.
  • Add salt and pepper, to taste.

Notes

Keep your Instant Pot on "Keep Warm" during your meal, and you'll never have cold potatoes!
Leftover mashed potatoes 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.
If you want to double the recipe, the cooking time will remain 4 minutes on high pressure. However, it will take longer for the Instant Pot to come up to pressure.
 
 

Nutrition

Calories: 97kcal | Carbohydrates: 19g | Protein: 4g | Sodium: 181mg | Potassium: 649mg | Fiber: 3g | Vitamin A: 125IU | Vitamin C: 17.2mg | Calcium: 70mg | Iron: 5mg

Get your FREE eBook Vegan Mediterranean Diet Recipes