Description
This super easy, 20-minute recipe for Instant Pot Vegan Mashed Potatoes calls for only 3 ingredients (not including pantry staples). These gluten-free vegan instant pot mashed potatoes are light and healthy, too.
Ingredients
Scale
- 5 medium (6 ounces each) potatoes, peeled, halved
- Water, as needed
- 1 1/2 tablespoons vegan butter or margarine (i.e., Earth Balance, Miyoko’s Creamery)
- 1/2 -2/3 cup plant-based milk, plain, unsweetened (i.e., soymilk)
- Salt, as desired (optional)
- Black pepper, as desired
Instructions
- Place peeled, halved potatoes in the Instant Pot and add enough water just to cover.
- Secure Instant Pot lid and select the Manual/Pressure Cook setting button to cook for 10 minutes, according to manufacturer’s directions.
- Use the quick release button and check for doneness. The potatoes should be tender enough to pierce with a fork.
- Drain water from pot and mash the potatoes using a potato masher or electric mixer for just a few seconds to begin to mash the potatoes. Add vegan margarine or butter, and enough plant-based milk to make a smooth, creamy mashed potato, according to your texture preference. Season with and salt and pepper as desired.
- Makes 6 servings (1/2 cup each).
Notes
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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- 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