Creamy Vegan Instant Pot Mashed Potatoes (No Drain!)
Say goodbye to draining and hello to the easiest, creamiest vegan mashed potatoes. Instant Pot magic in just 20 minutes. Pass the gravy, please!
Servings: 6
Calories: 128kcal
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
Keep your Instant Pot on "Keep Warm" during your meal, and you'll never have cold potatoes!
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.
Leftover mashed potatoes will last refrigerated in an airtight container for up to 3 days.
Nutrition
Calories: 128kcal | Carbohydrates: 28g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 19mg | Potassium: 664mg | Fiber: 4g | Sugar: 2g | Vitamin A: 80IU | Vitamin C: 31mg | Calcium: 46mg | Iron: 1mg
