Instant Pot Mashed Potatoes - Print

Instant Pot Mashed Potatoes

5 from 3 reviews




  1. Place the potatoes and 1 teaspoon of the salt in the pot of an electric pressure cooker. Add the bone broth and secure the lid and set the valve to seal. Set the machine to high pressure for 6 minutes. Do a manual, quick release of the pressure by canceling the machine and turning the valve to vent.
  2. Mash the potatoes directly in the pot with a potato masher or handheld electric beaters. Set the machine to sauté on high. Stir in the cashew milk, coconut milk, and ghee and cook until heated through. Turn off the machine and season to taste with the remaining 1 teaspoon salt. Serve hot.


To reheat: Store the potatoes in an airtight container in the refrigerator for up to 7 days. Cover the container and set it in an oven set to 400℉ for 20 minutes, stirring occasionally. Alternatively, reheat in the pressure cooker on sauté mode for 5 minutes, stirring frequently.

Keywords: Whole30, danielle walker, against all grain, dinner, clean eating, healthy food, Instant Pot, pressure cooking