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Instant Pot Vegan Mashed Potatoes (Gluten-Free)

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(2 votes, average: 5.00 out of 5)

  • 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