If you need a fast, hands-off way to make a large batch of rich, creamy mashed potatoes for a busy weeknight or a hectic weekend, this Instant Pot No Boil Mashed Potatoes recipe is perfect. It’s simple, comforting, and ready quickly—yum!
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Aunt Lou here.
I adore creamy mashed potatoes. I’ve adapted this base to make no‑boil mashed potatoes in the crock pot and on the stovetop, and now that I use my Instant Pot regularly I tested a pressure‑cooker version. The result is incredibly easy and reliably delicious—creamy, well seasoned, and ready in minutes.
Instant Pot No Boil Mashed Potatoes
Note: Scroll to the bottom for the printable recipe.
How to Make No Boil Mashed Potatoes in an Instant Pot
Peel and cut potatoes into small, even cubes so they cook uniformly. Place the cubed potatoes in the Instant Pot and pour in the chicken broth. Secure the lid and cook on Manual (High) pressure for 8 minutes. While the potatoes cook, combine the remaining ingredients (cream cheese, sour cream, butter, garlic, salt and pepper). When the cook time is up, perform a quick release; if the pressure release sputters, close the valve briefly and wait a minute before releasing again. Once it’s safe to open the lid, either stir the cream cheese mixture directly into the potatoes and mash with a potato masher, or transfer the potatoes and mixture to a mixing bowl and beat on low with a mixer until you reach the texture you prefer. Taste and adjust seasoning as needed. That’s it—smooth, flavorful mashed potatoes with minimal effort.
Instant Pot No Boil Mashed Potatoes Notes:
- I’ve quick released mine several times without sputtering, but if you get splatter, close the valve and wait a few minutes before trying again—safety first.
- These are no‑boil and no‑drain: the chicken broth cooks into the potatoes, boosting flavor and keeping them moist.
- Use a potato masher for a more rustic texture or an electric mixer for ultra‑smooth results. Both work—choose your preference.
- Cooking times are guidelines; each electric pressure cooker varies slightly. Test once in your own Instant Pot and adjust times as needed.
- Nutritional values depend on the exact brands and amounts you use.
Printable Recipe for Instant Pot No Boil Mashed Potatoes
Instant Pot No Boil Mashed Potatoes
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Ingredients
- 5 lbs russet potatoes
- 1.5 cups chicken broth
- 3 cloves garlic minced
- 1 cup sour cream
- 8 oz cream cheese
- 1/2 cup butter softened and sliced
- salt and pepper to taste
Instructions
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Peel and cut potatoes into small cubes.
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Place potatoes in the Instant Pot and pour in the chicken broth.
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Seal the lid and cook on Manual (High) for 8 minutes.
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While the potatoes cook, mix the cream cheese, sour cream, minced garlic, butter, salt and pepper.
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When cooking finishes, quick release the pressure. If you notice sputtering, close the valve and wait a moment before releasing again.
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When safe to open, stir in the cream cheese mixture and mash with a potato masher, or transfer to a bowl and beat on low with a mixer until you reach the desired consistency. Adjust salt and pepper to taste.
Notes
- If you get sputtering during quick release, close the valve immediately and wait a few minutes before trying again for safety.
- These are no‑drain mashed potatoes: the broth cooks into the potatoes, adding flavor and moisture.
- Use a masher for a chunkier texture or a mixer for silky smooth potatoes—both are traditional methods; use whichever you prefer.
- All electric pressure cookers vary; treat the cook time as a guideline and test in your appliance first.
- Nutritional values vary by ingredients and brands used.