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Vegan Instant Pot Mashed Potatoes (No Drain)

Vegan Instant Pot Mashed Potatoes (No-Drain)

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This recipe for Vegan Instant Pot Mashed Potatoes is so easy it’s shocking.

That’s right—creamy, glorious mashed potatoes, made in your Instant Pot. If you are making a bunch of other food, you can set your Instant Pot up and make these out of the way of the feast-making action.

Here’s why they are so easy

Bonus nutrients?

As a bonus, since you don’t drain the potatoes they keep more of their nutrients. I know—they are starchy potatoes, how many nutrients are there to keep? I don’t know, but Penn Jillette & Kevin Smith have both lived on nothing but potatoes for a whole fortnight.

Additionally, leaving the peels on the potatoes will provide more nutrients.

Have it your way

  • Don’t peel them, peel them, or peel some but not all of them
  • Use russet, gold, or a mix of the two. You want high-starch potatoes, not waxy potatoes like red or fingerling
  • Serve with Amazing No-Chicken Vegan Gravy, extra Earth Balance, salt & pepper, or whatever you want
  • Mash with a potato masher or the electric mixer

You can over-mash

It’s not just something they made up on the Gilmore Girls so that Lorelai could have that line about mashed potato elbow, you actually can over-mash.

When potatoes are mashed, starch is released. The more you work the potatoes, the more starch gets released. When too much starch gets released, the potatoes become gummy, gluey, and unappetizing.

I use the electric mixer on low to medium speed and not very long. Before I turn the mixer on I mash the potatoes manually with the beaters by moving the mixer up and down. Mash while they are hot and it will be quicker and you will have better mashed potatoes.

Vegan no-chicken broth options

I use these often, in many recipes. I recommend using a no-chicken or vegan-chicken-flavored broth for these potatoes. I’ve used regular veggie broth in things and disliked the flavor. The low sodium broth is good to use on its own or to mix with other broths—especially if you are watching your sodium intake.

broth options for Vegan Instant Pot Mashed Potatoes (No-Drain)
Orrington Farms All Natural Vegan Broth Base & Seasoning, Chicken FlavorImagine Vegetarian No-Chicken Broth, and Better Than Bouillon Vegetarian No-Chicken Base.

Extra Credit

When Earth Balance and plant milk are added straight from the fridge, not only do they cool everything down, they also don’t get absorbed into the potatoes as well.

To keep the potatoes warm, super-mashable, and ready to absorb goodness, try using soft or melted Earth Balance and room temp or warm plant milk for the best possible mashed potatoes.

You can nuke them in the microwave or heat them together in a small pot on the stove while the potatoes are cooking in the Instant Pot

Creamy or less creamy?

These mashed potatoes are creamy. They get their moisture from the broth, plant milk and Earth Balance. If you would like less creamy, drier mashed potatoes, skip the plant milk or add it a little at a time, stopping when you’ve hit your desired consistency. Potatoes will thicken after being mashed and absorbing the moisture. 

Let’s make Vegan Instant Pot Mashed Potatoes

Ingredients for Vegan Instant Pot Mashed Potatoes
Ingredients for Vegan Instant Pot Mashed Potatoes

Measure the Earth Balance and plant milk and set out so that they will warm up. You can heat the plant milk & melt the Earth Balance before mashing if you want (recommended).

Ready For The Instant Pot

Place the potatoes in the bottom on the Instant Pot, then pour the broth over the top. Close and seal the lid, making sure the valve is set to Sealing.

Set to Manual, High Pressure, 10 minutes. The Instant Pot will take 5 – 10 minutes get up to temp/pressure. It will read On while this is happening. When the Instant Pot is at pressure it will display the remaining minutes. When finished cooking, the Instant Pot will beep.

Manually release the pressure. I wear a silicone oven mitt to avoid burning myself on the steam. It will take 4 -5 minutes for the steam to release. If you are busy with other foods and the potatoes sit in the Instant Pot and do a natural steam release, that works too.

Remove the lid from the Instant Pot and poke a few of the potato pieces with a fork. If the fork goes in easily, they are fully cooked and ready to mash. If they are firm, close the lid and let them sit on the keep warm setting for a few minutes until they pass the fork test.

Mash

Add Earth Balance, oat milk, and salt & pepper. Mash with a potato masher or mash and blend with an electric hand mixer until they are your desired texture. Do not over mash. Serve and enjoy or store.

Mash with a potato masher or mash and blend with an electric hand mixer until they are your desired texture. Do not over mash.

Serve and enjoy or store.

Vegan Instant Pot Mashed Potatoes (No Drain)
Vegan Instant Pot Mashed Potatoes
Vegan Instant Pot Mashed Potatoes (No Drain)
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5 from 2 votes

Vegan Instant Pot Mashed Potatoes (No Drain)

This recipe for Vegan Instant Pot Mashed Potatoes is so easy it's shocking. That's right—creamy, glorious mashed potatoes, made in your Instant Pot. If you are making a bunch of other food, you can set your Instant Pot up and make these out of the way of the feast-making action.
Course Dinner, Holiday, Side Dish, Sides, starch
Cuisine American, California, French
Keyword Buttery, Comfort Food, creamy, dreamy, Earth Balance, Easy
Prep Time 5 minutes
Cook Time 10 minutes
Instant Pot to pressurize 10 minutes
Total Time 25 minutes
Servings 12 ~one cup servings
Calories 222kcal

Equipment

  • Instant Pot or pressure cooker
  • electric hand mixer or potato masher

Ingredients

  • 5 pounds potatoes cut into 2 – 4 inch pieces russet, gold or mix or both; not peeled, peeled or a mix of both
  • 2 cups of vegan no-chicken broth link goes to gluten-free option, other options in post
  • 1 cup oat milk (unflavored & unsweetened) or unflavored & unsweetened plant milk of your choice; ideally warm or room temp. see notes below
  • 1/2 cup Earth Balance ideally melted see notes below
  • teaspoons salt more to taste
  • ½ teaspoon fresh ground black pepper more to taste

Instructions

  • Measure Earth Balance and plant milk and set out so that they will warm up. You can heat the plant milk & melt the Earth Balance before mashing if you want (recommended). See notes below.
  • Place the potatoes in the bottom on the Instant Pot, then pour the broth over the top. Close and seal the lid, making sure the valve is set to Sealing.
  • Set to Manual, High Pressure, 10 minutes. The Instant Pot will take 5 – 10 minutes get up to temp/pressure. It will read On while this is happening. When the Instant Pot is at pressure it will display the remaining minutes. When finished cooking, the Instant Pot will beep.
  • Manually release the pressure. I wear a silicone oven mitt to avoid burning myself on the steam. It will take 4 -5 minutes for the steam to release. If you are busy with other foods and the potatoes sit in the Instant Pot and do a natural steam release, that works too.
  • Remove the lid from the Instant Pot and poke a few of the potato pieces with a fork. If the fork goes in easily, they are fully cooked and ready to mash. If they are firm, close the lid and let them sit on the keep warm setting for a few minutes until they pass the fork test.
  • Add Earth Balance, oat milk, and salt & pepper. Mash with a potato masher or mash and blend with an electric hand mixer until they are your desired texture. Do not over mash. Serve and enjoy or store.

Notes

Nutrition Information is approximate.

Warm it up

When Earth Balance and plant milk are added straight from the fridge, not only do they cool everything down, they also don’t get absorbed into the potatoes as well.
To keep the the potatoes warm, super-mashable, and ready to absorb goodness try using soft or melted Earth Balance and room temp or warm plant milk for the best possible mashed potatoes.
You can nuke them in the microwave or heat them together in a small pot on the stove while the potatoes are cooking in the Instant Pot

You can over-mash

When potatoes are mashed, starch is released. The more you work the potatoes, the more starch gets released. When too much starch gets released, the potatoes become gummy, gluey, and unappetizing.
I use the electric mixer, on low to medium speed and not very long. Before I turn the mixer on I mash the potatoes manually with the beaters by moving the off mixer up and down. Mash while they are hot and it will be quicker and you will have better mashed potatoes.

Creamy or less creamy?

These mashed potatoes are creamy. They get their moisture from the broth, plant milk and Earth Balance. If you would like drier mashed potatoes, skip the plant milk or add it a little at a time, stopping when you’ve hit your desired consistency. Potatoes will thicken after being mashed and absorbing the moisture. 
www.planttestkitchen.com

Nutrition

Serving: 1cup | Calories: 222kcal | Carbohydrates: 36g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 526mg | Potassium: 806mg | Fiber: 4g | Sugar: 3g | Vitamin A: 124IU | Vitamin C: 37mg | Calcium: 51mg | Iron: 2mg

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Recipe adapted from Karlynn Johnston at Fast & Slow Cooking.

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Did you make Vegan Instant Pot Mashed Potatoes?

How did it go? Any variations? What did you eat them with? Tell me about it in the comments section below.

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