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Instant Pot Mashed Potatoes

The BEST Instant Pot Mashed Potatoes. Serve with ham, pot roast, turkey, or chicken. Once you try this pressure cooker recipe, you'll never make it any other way again!
Course Side Dish
Cuisine American
Keyword Instant Pot, Potatoes, Pressure Cooker, Side Dish, Vegetarian
Prep Time 5 minutes
Cook Time 12 minutes
Pressurize Time 15 minutes
Total Time 32 minutes
Servings 10 servings
Calories 210kcal


  • 4 pounds russet potatoes
  • 4 cups water
  • 6 tablespoons unsalted butter
  • 3 teaspoons Lawry's seasoning salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1/3 cup milk or half & half
  • 4 stalks green onions, diced - optional


  • Peel potatoes, rinse, cut into quarters.
    In an Instant Pot ( or pressure cooker ) insert, add quartered potatoes, and 4 cups water or enough water to mostly cover potatoes.,
    Turn device on. Secure lid. Set pressure valve to SEALING. Select MANUAL or PRESSURE COOK; cook on high-pressure 12 minutes. Pressure cooker will beep and indicate "ON" while it comes to pressure. It took mine about 15 minutes to come to pressure then it started to count down from 12 minutes.
    Once done, select CANCEL. Do a QR or QUICK-RELEASE by turning steam release handle to release steam immediately. Once pressure pin drops, open lid and turn off the device.
    Drain liquid or remove potatoes with a slotted spoon to a large bowl. Slightly mash potatoes with potato masher. 
    Add in 6 tablespoons butter, 3 teaspoons Lawry's seasoning salt, 1/2 teaspoon pepper, 1/4 teaspoon salt, and 1/3 cup milk or half & half.
    Continue to mash potatoes to desired consistency while fully incorporating added ingredients. Add diced green onions if desired. 


Calories: 210kcal | Carbohydrates: 33g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 775mg | Potassium: 780mg | Fiber: 2g | Sugar: 1g | Vitamin A: 270IU | Vitamin C: 11.2mg | Calcium: 41mg | Iron: 1.6mg