No holiday meal is complete without a side of buttery potatoes!

Instant Pot Mashed Potatoes are so quick and easy, perfect for those last few minutes of a hectic holiday meal since they’re done in one pot and off to the side!

These mashed potatoes turn out light, fluffy, and naturally flavorful (in just over 20 minutes).

cooked Instant Pot Mashed Potatoes

The Ultimate Comfort Food

This instant pot mashed potatoes recipe makes quick work of a classic mashed potatoes recipe.

They’re just as fluffy and creamy, making them the perfect side dish for Thanksgiving, Easter, or even a Sunday supper.

  • These are made in an instant pot which frees up time and space on the stove — especially for those larger meals like Thanksgiving.
  • Cooking potatoes in an Instant Pot or electric pressure cooker keeps things easy and fast.
  • These are creamy and fluffy with only one pot and no draining required. Mash them right in the Instant Pot!

If you’re not familiar with the Instant Pot, it’s an easy-to-use electric pressure cooker. Learn more about the Instant Pot here (and see why it’s one of my favorite appliances).


POTATOES: Russet potatoes or baking potatoes are the best potatoes mashing because of their starchy consistency. Once cooked tender and mashed, they have a fluffy texture. If you don’t have russets, try Yukon Gold, they’ll have a less starchy and more creamy texture but are still delicious.

Use chicken broth as the liquid in the bottom for a little it of extra flavor.

DAIRY: Use real butter and don’t be shy, it really makes these potatoes taste so amazing. Use milk as well (heat it first for best results), or feel free to sub half and half for even creamier potatoes.

ingredients to make Instant Pot Mashed Potatoes


If you’d like to add extras to your mashed potatoes, go right ahead! The joy of mashed potatoes is that because they have such a simple flavor, there are so many options to perk them up a bit.

Try sprinkling with chives, cheese, sour cream, cream cheese, garlic salt, or homemade ranch seasoning.

How to Make Instant Pot Mashed Potatoes

The method is similar to slow cooker mashed potatoes but, of course, these are quicker to cook.

  1. Peel and chop potatoes.
  2. Add to the Instant Pot with 1″ water or broth.
  3. Seal and pressure cook on high pressure (as per recipe below).
  4. Do not drain, add milk and butter and mash.

adding potatoes to pot to make Instant Pot Mashed Potatoes

Tips for Great IP Potatoes

  • This has been made in a 6qt Instant Pot, cooking time in other models may vary.
  • Ensure you add just 1-inch of liquid to the bottom.
  • A few cloves garlic can be added to the potatoes before cooking if desired.
  • Potatoes can be mashed by hand or with a potato ricer or electric hand mixer. Do not overmix or they can become gummy.
  • Stir in fresh herbs like parsley or thyme if desired and a pinch of black pepper.

Serving and Leftover Mashed Potatoes

If they’re ready ahead of time, keep the Instant Pot on warm, serve them right out of the instant pot (one less bowl to wash)!

Mashed potatoes are great with a little drizzling (or dousing) in brown gravy Make them as a side with roast turkey or pot roast. For a simpler dinner make them with our favorite meatloaf recipe,  island style pork, or marinated steak.

We always hope for leftovers! Use them as a topping on Shepherd’s pie. Or turn them into twice baked potato casserole, or even mashed potato salad.

Try Loaded Mashed Potato Cakes any time of day!

top view of cooked Instant Pot Mashed Potatoes

More Mashed Potato Favorites

Did your family love these Instant Pot Mashed Potatoes? Be sure to leave a comment and a rating below!

cooked Instant Pot Mashed Potatoes
4.95 from 36 votes↑ Click stars to rate now!
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Instant Pot Mashed Potatoes

Simple Instant Pot Mashed Potatoes, are the easiest, fastest, fluffiest mashed potatoes you will ever make.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 10 servings
Author Rachael


  • 1-1½ cups water or broth maximum 1 ½ cups, you need about an inch in the bottom of your pressure cooker, so amount may vary depending on the size of pressure cooker you use.
  • 5 pounds russet potatoes
  • 1 teaspoon salt
  • ½ cup milk warmed
  • ¼ cup butter softened
  • 1 teaspoon salt & pepper or to taste


  • Fill Instant Pot with 1 inch of water in the bottom, maximum 1 ½ cups water.
  • Peel and chop the russet potatoes.
  • Place potatoes in Instant Pot.
  • Add salt, put the lid on top of the Instant Pot, and turn to close the lid.
  • Set the valve to “sealing”.
  • Press the MANUAL button. Press the +/- button to set to 12 minutes.
  • Let the IP do it’s job. It will take a little while for the Instant Pot to come to pressure, at which time it will start counting down.
  • When it counts to zero, it should beep. At this time, turn the valve/ vent to "venting" position. Immediately turn the steam release handle back to the "sealing" position at the first sign of spattering. Quick release should ALWAYS be closely attended.
  • Once the pressure cooker has vented, open it, and add the milk, butter, salt and pepper to taste.
  • Use a potato masher to mash the potatoes right in the pot.



The instant pot will need to be filled with 1" of water. The amount of water may vary based on the size of your IP.
If using russet potatoes, be sure to peel them first. Peeling is optional with Yukon gold potatoes.
If desired, add a few cloves of garlic to the potatoes before cooking and mash it all together.
Potatoes do not need to be drained.
4.95 from 36 votes

Nutrition Information

Calories: 225 | Carbohydrates: 42g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 524mg | Potassium: 965mg | Fiber: 3g | Sugar: 2g | Vitamin A: 167IU | Vitamin C: 13mg | Calcium: 47mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American

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ingredients to make Instant Pot Mashed Potatoes with cooked dish and writing
ingredients to make Instant Pot Mashed Potatoes with cooked dish and writing
cooked Instant Pot Mashed Potatoes in the pot with writing
Instant Pot Mashed Potatoes with butter and writing


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. PERFECT every single time – this is my favorite and only go-to recipe for the BEST and EASIEST mashed potatoes – you must follow the instructions and not add extra water I love it – thank you so very very very much 5 stars

  2. I’ve had my IP for a a while now but I just made mashed potatoes in it for the first time. I will ALWAYS do it this way now! Wow!5 stars

    1. Hi Linda, after the instant pot has been vented in step 9 but before you add the milk and butter, you are going to take a couple pieces of cooked potatoes and place them in the ricer and push the ricer until the potatoes come through. Continue until all potatoes have been through the ricer and then add milk, butter, and seasonings. I hope this helps!

  3. Thank you for this recipe. I just made it in my 3 qt. IP. One cup of water and 4 russet potatoes. Turned out great. when my kids were young, I can”t tell you how many times the potato water boiled over on the stove, distracted by family life.

  4. This recipe makes 10 servings. If I want to make only 4 servings, should I reduce the water accordingly (about 1/4 cup)? My Instant Pot just arrived and this may be my first time using it!

    1. I haven’t tried reducing the servings in this recipe so I can’t say for sure how it would work. Let us know how it goes.

    2. Instant Pot says you should always use at least 1 cup water (or other liquid), so there will be enough steam to cook your vegetables at the correct pressure.

      Using small to medium russet potatoes, I cut them into quarters after peeling, and I tried to make all pieces similar in size for the bigger potatoes. Then I set them on top of the trivet that comes with the IP, added 1 cup water, and then waited 5 or 10 minutes after they finished cooking before releasing the pressure. (In a 6 quart IP, the water level was just below the trivet, which is about one inch high.)

      I have made these quite a few times, and they were very good, with a good consistency. My family wants me to make the mashed potatoes for Thanksgiving every year, ever since the first time I made these, which was about three years ago.5 stars

  5. Seriously? You’re going to do all that, if you could have used a pot & a potato masher in the first place? People have been making delicious mashed potatoes since like forever, without an instant pot. Personally, many times I find my instant pot more trouble than it’s worth.

    1. For sure people have been making potatoes with or without a pressure cooker forever (I use this mashed potatoes recipe to make them on the stove). There are many ways to make mashed potatoes, these are great for the times when the stove is full of turkey dinner or even when you don’t have access to a stove (eg camping etc).

  6. Hi Rachael,
    Your recipes are always awesome and would like to try them but I
    don’t see the serving amount in any of your recipes. It comes in handy when trying to meal prep.
    How much is 1 serving?

    Thank you.

  7. I just got my IP barely a week ago, so this is only the 2nd time I’ve used it. Wasn’t sure how this recipe would turn out.

    I have an 8-quart IP. I used 2 cups of water, a smidge more milk, and a smidge more salt than called for and they turned out beautifully.4 stars

    1. I am glad you liked the recipe Amber. I hope you stop by and let us know what you are cooking in your IP in the future!

  8. Hmm. I drained half the water and the consensus at our dinner table was that these were watery and a little mealy. I guess our electric pressure cooker is pretty big, because it took a lot more than 1.5 cups of water to get an inch in the bottom. I might try again, but these did not turn out well for us.

    1. If you added more than 1 1/2 cups of water, this would definitely make the potatoes watery. I’m sorry they didn’t turn out well for you. We’ve made this recipe many times and we haven’t had this issue.

    2. I agree, my potatoes are more like soup and I scooped out at least half the water I put in, and didn’t add any milk, so my instapot must be a larger one as well.
      My question is, if that is the case, will it still work with only 1.5 cups of water if it doesn’t measure 1″ in the bottom?

      1. Kelley, thank you for your question and I’m sorry that they didn’t work for you. That’s disappointing. We’ve updated the recipe to be more clear that it is maximum 1 1/2 cup water.

  9. You mention to put a towel over the valve when releasing steam. The instant pot company specifically says this is a no-no. Don’t know if you’re aware. 

      1. Lori, we updated the recipe to remind everyone that Quick Release should ALWAYS be closely attended. Thank you!

    1. Lori, thank you for the information. We’ve checked the Instant Pot manuals and website and haven’t seen that. We have emailed them to ask about this.

      1. I always drain the water, save it, and then add a bit of it at the very end….after mashing and adding the milk, etc…. IF I think the potatoes need it. Works out well doing it this way. And I actually DO usually add some.