Instant Pot Vegan Mashed Potatoes

Everyone loves fresh, home-style mashed potatoes, right? This recipe for Instant Pot Vegan Mashed Potatoes is the perfect easy, plant-based, comfort food side to everything from lentil patties to home-made vegan meatballs. Plus, this recipe is a little lighter and nutritious, with just a touch of vegan butter and plant-based milk. You can season these instant pot mashed potatoes with salt and pepper to your liking.

These vegan mashed potatoes can be a healthy addition to your day! 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 healthy 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 20 minutes with only 3 ingredients (not including pantry staples)! While these potatoes 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 these 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 in the recipe. Enjoy!

I love to use my Instant Pot for plant-based cooking.


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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.

  • 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)
  • 1/22/3 cup plant-based milk, plain, unsweetened (i.e., soymilk)
  • Salt, as desired (optional)
  • Black pepper, 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 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.
  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.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Side Dish
  • Cuisine: American


  • 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, can you freeze mashed potatoes, leftover mashed potatoes, dairy free mashed potatoes, how to thicken mashed potatoes, how to reheat mashed potatoes, instant pot potatoes

Check out some of my other favorite potatoes recipes:

Rustic Vegan Corn Potato Sausage Hash
German Potato Beet Salad
Vegan Confetti Potato Salad
Vegan Jansson’s Temptation (Swedish Potato Casserole)
Masala-Spiced Potatoes

You’ll find some of my favorite 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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