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.
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.