Instant Pot Mashed Potatoes Recipe (2024)

FAQs

How long does it take for potatoes to soften in instant pot? ›

The Best Kind of Potatoes for Pressure Cooking

For this recipe, you can use any kind of potato, like Yukon Gold, red, or russet potatoes. Cut them into 1 1/2-inch chunks, and they're ready in under 15 minutes (about ten minutes for the pot to come up to pressure, then three minutes for the potatoes to steam.)

Then, prepare the potatoes: Bring 1¼ cups water to boil in a small saucepan. Once bubbling away, remove from heat, add 1 cup instant mashed potatoes (2 oz.), and gently fluff with a fork.

Milk: Milk adds to the richness of the potatoes. Use at least 2% milk, but preferably whole milk. Chicken broth: This adds a richer flavor than if you would just use water.

Generally potatoes that are small in size or cut into pieces take about 10-15 minutes to boil in a pressure cooker, when we allow it to boil with 2 whistles. However, if the size of the potatoes is too large it may even take about 20-25 minutes for them to boil and cool down.

Process the Potatoes

The potatoes need to be processed in a weighted pressure canner at 10 pounds pressure for 35 minutes for pint jars and 40 minutes of quart jars if you live at an altitude of 1,000 feet above sea level or less (Image 3).

Once boiling, reduce heat, adjusting as needed to maintain a simmer. Cook potatoes until they offer no resistance when pierced: 10–12 minutes for baby potatoes, 15–20 minutes for small potatoes, or 30–40 minutes for large cubed potatoes. Drain potatoes in a colander and let cool 10 minutes.

bottom line. It is not possible to create carcinogenic acrylamide when cooking potatoes at the high temperatures that can be achieved by household pressure cookers. Pressure cooking and cooling potatoes produces a nutritional insoluble starch which has a lower glycemic impact.

Prepare Instant Pot – place a trivet in the pot and add 1 cup cold water. Scrub Potatoes – thoroughly wash the potatoes. Pierce Potatoes – poke the potatoes all over with a fork. Pressure Cook – Cover with lid and set the valve to the 'sealing' position.

Add a Thickening Agent

This is the most common way to thicken mashed potatoes. You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well.

Using chicken broth instead of water will give your instant potatoes a richer, more complex flavor, and no, they won't taste like chicken. If you don't have chicken broth on hand, you can use another broth—such as vegetable broth—instead.

Can I use sour cream instead of milk in instant mashed potatoes? ›

Yes, you can substitute sour cream for all milk. But you won't get that “tang” associated with sour cream. Also, the milk quantity is really just a starting point. You can add more milk for thinner potatoes or less milk for thicker mashed potatoes.

Ingredients: 1 package of instant mashed potatoes. 2 cups of hot water.

The vegetables will defrost and heat while the pot is coming to pressure, though they will be slightly softer than using fresh. For cooking starchy vegetables, such as potatoes, parsnips, or winter squash, cut them into 1-inch pieces and steam for 4 minutes to become tender.

Cook until tender, on Low for 7 1/2 hours or on High for 4 1/2 to 5 hours.

In a pressure cooker, the pressure inside increases and hence the boiling point of water decreases thereby food cooks faster.

Cover and cook until the potatoes are very tender and soft, 4 to 5 hours on the HIGH setting. Melt the butter. When the potatoes are done, turn the slow cooker off or onto the warm setting.