Creamy and silky mashed potatoes made in no time. These Instant Pot Mashed Potatoes are quick and easy to make. They are super creamy and perfect to make for a busy weeknight dinner.
Rinse and peel russet potatoes then chop them into fourths. Place trivet in Instant Pot and pour chicken or vegetable broth in it. Gently place potatoes in instant pot making sure the bottom chunks stay over the trivet.
Place lid on Instant Pot and close placing steam release valve on sealing position. Manually set IP to pressure cook on high for 10 minutes. It will take some time for the preassure to build up and for timer to start counting down from 10.
Once timer goes off, allow for IP to NRP (naturally release pressure) for 5 minutes then manually release the rest of the pressure.
Remove lid and carefully remove trivet tossing potatoes into the pot. Use potato masher and gently mash potatoes a bit into broth. Toss in butter, sprinkle salt, and pour milk. Continue to mash until potatoes are completely mashed and smooth.
Mashed potatoes are better served immediately. However, if you have some leftover place in a Tupperware dish and keep refrigerated for up to 2-3 days.