Ultimate Instant Pot® Mashed Potatoes

These potatoes are unlike any other!

The difference with these is that they are pressure-cooked with homemade chicken stock, which gives the potatoes so much flavor, and sometimes eliminates the need for milk or cream and salt!

I made this recipe just yesterday for someone who doesn’t like mashed potatoes, and they loved it!

Step: 1

Layer potatoes onto a steamer basket set inside a multi-functional electric pressure cooker (such as Instant Pot®). Add chicken stock and secure the lid. Select high pressure according to manufacturer’s instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.

Step: 2

Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.

Step: 3

Carefully remove sliced potatoes from the steamer basket; drain and reserve remaining stock.

Step: 4

Place butter and garlic in the empty pressure cooker; select Saute function. Cook and stir for 90 seconds. Return potatoes to the pot and mash with cream cheese.

Per Serving: 204 calories; protein 4.1g; carbohydrates 25.9g; fat 10g; cholesterol 27.6mg; sodium 424.3mg.

The most clear way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose something different. When you’re cooking pasta, go for a simple vegetable . Made steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a good idea to adjust with make a rice salad.

This also can apply to cooking process . You don’t want to push more often your oven by scheduling three dishes at once in there, or be juggling four pans on the cooking items . But often you can made a dish do double-duty .