Instant Pot Mashed Potatoes

An easy, affordable, and kid-friendly Instant Pot recipe to add to your repertoire. Instant Pot mashed potatoes are also naturally gluten free.

Course Side Dish
Total Time 20 minutes
Servings 4
Author Rachel Singer


  • 1.5-2 lbs red potatoes (Yukon Gold also work well here)
  • 1 cup broth -- I used beef stock I had left over from another recipe, but chicken or vegetable would work as well
  • 2 tsp minced garlic
  • 2 Tbsp butter
  • 1/4 cup half & half
  • 2 Tbsp shredded Parmesan
  • 1 Tbsp bacon bits
  • 4 Tbsp chopped fresh parsley (also great with a little chopped green onion)
  • black pepper, to taste


  1. Cut potatoes into chunks and place them in the bottom of your Instant Pot.
  2. Pour broth over and add garlic.
  3. Close pot, turn it on, and close the valve.
  4. Hit the manual button and adjust cooking time down to six minutes.
  5. When done, do a quick release.
  6. Dump cooked potatoes into a colander to drain, then move to large bowl and mash with butter.
  7. Once butter is melted into the potatoes and they are at their desired texture, stir in half & half, Parmesan, parsley, bacon bits, and black pepper.
  8. Serve hot.

Recipe Notes

Cooking time includes time to come to pressure. This batch didn’t need added salt because they were already plenty salty from the broth and Parmesan, so be sure to taste at the end before adding any.