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.
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
- 1½ teaspoons salt more to taste; less if salt sensitive
- 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.comNutrition
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