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Instant Pot Vegan Mashed Potatoes (Gluten-Free)

Sharon Palmer

Everyone loves fresh, home-style mashed potatoes, right? These Instant Pot Vegan Mashed Potatoes are the perfect plant-based, comfort food side to everything from lentil patties to home-made veggie balls. Plus, one medium potato is packed with nutrition power: fiber, potassium, and vitamins B6 and  C, as well as a serving of carbohydrates. No wonder potatoes have been such a satisfying accompaniment to a plant-based diet in many cultures over the eons. I especially love to top casseroles and stews, such as my recipe for Shepherd’s Pie and Guinness Stew, with mashed potatoes.

But let’s admit it—homemade mashers can take some time to get on the table when you have a busy night ahead of you. That’s why I created this recipe for Instant Pot Vegan Mashed Potatoes, which can be done in under 15 minutes with only 3 ingredients! While they are cooking, you can prepare the other elements of your dinner, including a nice crisp salad, a plant-protein, such as a bean patty, and a side of cooked veggies, such as Brussels Sprouts. And voila, just like that you have a complete, delicious, plant-powered meal that will satisfy the mind, body, and soul. If you don’t have an Instant Pot, simply cook the potatoes in a pot over the stove, and season as indicated below. Enjoy!

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Instant Pot Vegan Mashed Potatoes (Gluten-Free)

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  • Author: The Plant-Powered Dietitian
  • Yield: 6 servings 1x


  • 5 medium (6 ounces each) potatoes, peeled, halved
  • Water, as needed
  • 1 ½ tablespoons dairy-free margarine
  • ½2/3 cup plant-based milk, plain, unsweetened (i.e., soymilk)
  • Salt and pepper (optional, as desired)


  1. Place peeled, halved potatoes in the Instant Pot and add enough water just to cover.
  2. Secure Instant Pot lid and select the Manual/Pressure Cook setting button to cook for 10 minutes, according to manufacturer’s directions.
  3. Use the quick release button and check for doneness. The potatoes should be tender enough to pierce with a fork.
  4. Drain water from pot, and mash the potatoes using a potato masher or electric mixer (for just a few seconds). Add dairy-free margarine, and enough plant-based milk to make a smooth, creamy mashed potato, according to your texture preference. Season with and salt and pepper (if desired).
  5. Makes 6 servings (1/2 cup each)


To make this recipe without an Instant Pot, cook potatoes in steps 1-3 in a covered medium pot over the stove. Follow steps 4-5.


  • Serving Size: 1/2 cup
  • Calories: 165
  • Sugar: 2 g
  • Sodium: 21 mg
  • Fat: 3 g
  • Saturated Fat: 1 g
  • Carbohydrates: 32 g
  • Fiber: 2 g
  • Protein: 4 g

Keywords: vegan mashed potatoes, instant pot potatoes

Check out my other potato recipes here:

Rustic Corn Potato “Sausage” Hash
German Potato Beet Salad
Confetti Potato Salad
Jansson’s Temptation (Swedish Potato Casserole)
Indian-Style Potatoes

Check out my other Instant Pot recipes here:

Instant Pot Chickpea Curry
Instant Pot Banana Coconut Brown Rice Pudding
Instant Pot Black Eyed Peas and Greens
Instant Pot Vegetable Barley Soup

To learn more about how potatoes are grown, check out my potato farm tour here.

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