Instant Pot Steamed Mashed Potatoes
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I love my multi-cooker but I’ll admit, I don’t use it as often as I could. I’m always on the hunt for new ways to put it to work, especially when I’m cooking a big meal and need to free up stovetop space. These Instant Pot® Steamed Mashed Potatoes are the perfect solution.
They cook in half the time, use minimal water and turn out light and fluffy, never waterlogged, thanks to the gentle steaming method. Since the potatoes don’t boil directly in water, they keep more of their natural flavor and texture. It’s one of those little kitchen wins that makes dinner prep so much easier.
Prep Your Ingredients
Use the 7" Santoku to cube the potatoes into roughly one-inch pieces. You can leave the skin on if you like. It adds a rustic touch and saves time. Plus potato skins are actually rich in vitamins and minerals. For a visual guide, check out Cutco’s How To Dice Potatoes tutorial.
Next, slice the chives into quarter-inch pieces using the 5" Petite Santoku. These will add a fresh pop of flavor to the potatoes at the end.
Let the Instant Pot Do the Work
Pour one cup of water into the basin of your Instant Pot, then place the trivet inside. Add the cubed potatoes to a steamer basket and insert into the pot. Depending on your basket, you may not need the trivet, just make sure the water does not touch the potatoes. We’re steaming here, not boiling.
Secure the lid and set to high pressure for seven minutes. Once the timer goes off, allow a natural pressure release for eight to 10 minutes then release any remaining pressure manually.
Bringing It All Together
While the pressure is releasing, gently heat the butter and the half-and-half in a small saucepan over low heat. Warming the mixture helps it blend smoothly into the potatoes and was actually recommended by my brother. But if you’re short on time, you can skip this step. The heat from the freshly cooked potatoes will warm everything just fine.
Transfer the steamed potatoes to a large mixing bowl and mash with a Potato Masher, slowly adding the butter and half-and-half mixture as you go.
I recommend starting with a quarter-cup at a time until you reach your preferred consistency. Once mashed, stir in your chopped chives and a pinch of salt to taste. Some people like their mashed potatoes smooth and creamy, others like a bit more texture. It’s totally up to you. Be careful not to overmix, which can make the texture a little too whipped.
These Instant Pot Steamed Mashed Potatoes are rich, flavorful and incredibly easy to make. Serve them alongside your favorite protein or dress them up with toppings like chopped bacon or shredded cheese.
They’re always a hit with our family and guests. Don’t be surprised if someone asks for the recipe.
Ingredients
- 1 cup water
- 1 1/2 pounds red potatoes, unpeeled and cut into 2-inch chunks
- 4 tablespoons unsalted butter
- 1/2 cup half-and-half, plus more if needed
- 1/4 teaspoon salt
- 3 tablespoons chopped chives
Directions
- Pour water into the bowl of the Instant Pot.
- Add the trivet that came with the Instant Pot.
- Place potatoes in a steamer basket and put it over the trivet.
- Secure top and set on high. Cook for 7 minutes.
- Allow it to release pressure for 8-10 minutes then release remaining pressure.
- Meanwhile in a small saucepan combine the butter with half-and-half. Heat over low heat until butter is melted and mixture is warm.
- Transfer steamed potatoes to a large mixing bowl and mash. Pour in the butter mixture and add salt to taste.
- Add more half-and-half to reach desired texture. Stir in chives.
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