Instant Pot Mashed Potatoes (with Chicken Broth)

These Instant Pot Mashed Potatoes are made with chicken broth for extra flavor! These are the most delicious mashed potatoes you will ever have. They’re light, creamy, buttery & quick to make with the help of your pressure cooker.

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I love making potatoes in the Instant Pot – it makes things so much easier and frees up your stove. That’s why these Instant Pot Sweet Potatoes and Instant Pot Baked Potatoes are on constant rotation in our house.

Thanksgiving is quickly approaching and I’m already putting together menu possibilities in my head – should I serve glazed ham this year? Or stick to turkey?

We all know that come Thanksgiving, stove and oven space is always limited. That’s when the Instant Pot comes to the rescue. Just plug it in, pop it in the corner, and you can basically set these potatoes to cook and forget about them until that timer beeps.

Mashed potatoes in instant pot topped with butter.

Why you’ll love them

This recipe for Instant Pot Mashed Potatoes is a variation of my Easy Mashed Potatoes with Sour Cream. I pile on the flavor starting right from the beginning by pressure cooking the potatoes in salted chicken broth.

You know how you salt your pasta water? This is kind of the same idea.

The broth will impart a flavor to the potatoes from the outset and give you that extra flavor that mashed potatoes can sometimes lack. Then, when the potatoes are cooked, they get a good dose of butter & sour cream (for a bit of tang). It’s totally worth splurging for these beauties.

In less than 30 minutes, you’ll have the most perfect bowl of golden, creamy, delicious mashed potatoes. Perfection.

What potatoes are best for mashed potatoes?

  • I prefer to use Yukon Gold potatoes for my mashed potatoes. I find them buttery and delicious. However, Russet potatoes are another great variety that produces fluffy mashed potatoes.

I prefer smooth mashed potatoes, so I peel them. However, if you like your potatoes with a bit more texture, you can definitely leave on the potato skins.

Hand holding bowl of potatoes before peeling.

Ingredients needed

How to make them

  • Peel & slice potatoes into thick rounds and add them to the Instant Pot.
  • Add chicken broth and salt.
  • Place lid on Instant Pot and set valve to seal.
  • Cook 8 minutes.
  • Heat milk & butter.
  • Release pressure & remove lid.
  • Drain potatoes, then combine with milk-butter mixture and sour cream.
  • Mash & season.

Want to add even more flavor? Try adding in some roasted garlic before mashing the potatoes.

Stovetop directions

How to mash potatoes

  • After the potatoes are cooked, I like to use my stand mixer to get them really smooth. Starting first with the paddle mixer attachment and then moving to the whip.
  • You can also use a handheld electric mixer or an immersion blender.
  • Or, you can go old fashioned, and use a good old potato masher if you don’t have an electronic one.
  • A potato ricer also works well.

Recipe variations

  • Cream Cheese: Try swapping in cream cheese for the sour cream to make the potatoes less tangy, and more rich + creamy.
  • Fresh Herbs: Add in your favorite fresh herbs like parsley, basil or fresh chives.

How to make ahead, store & reheat

Mashed potatoes will keep in the refrigerator for up to 5 days. Store them tightly wrapped in a serving dish. To reheat, pop in the microwave for about 3 minutes, stirring every minute, until warmed through.

What to serve with them

Instant Pot Mashed Potatoes with Sour Cream are the most delicious mashed potatoes you will ever have. They’re light, creamy, buttery & quick to make with the help of your pressure cooker.

More potato recipes

More instant pot side dishes

Looking for a gravy recipe for your mashed potatoes? Try this quick & easy chicken gravy!

Did you try these instant pot mashed potatoes with sour cream?

If you loved these instant pot mashed potatoes with chicken broth, I would appreciate it so much if you would give this recipe a ⭐️star review⭐️! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

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If you don’t have an Instant Pot, and want to make this recipe on the stove, be sure to check out my recipe for Easy Mashed Potatoes with Sour Cream.

Instant Pot Mashed Potatoes with Sour Cream are the most delicious mashed potatoes you will ever have. They’re light, creamy, buttery & quick to make with the help of your pressure cooker.

Instant Pot Mashed Potatoes

These Instant Pot Mashed Potatoes with chicken broth are the most delicious mashed potatoes you will ever have. They’re light, creamy, buttery & quick to make with the help of your pressure cooker.
4.92 from 12 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 8 minutes
Time for pressure to build: 15 minutes
Total Time: 30 minutes
Servings: 6 people

Ingredients

Instructions

  • Place peeled and sliced potatoes in Instant Pot.
  • Add chicken broth and salt.
  • Place lid on Instant Pot and set valve to seal.
  • Cook on MANUAL high pressure for 8 minutes. It will take about 15 minutes for the pressure to build, then a countdown timer will begin.
  • Meanwhile, heat the milk and butter in a small saucepan, until the butter is melted. Keep warm.
  • Once the cook time is up, quick release the pressure and remove the lid.
  • Drain potatoes and return them to the pot.
  • Add the milk-butter mixture and sour cream and use a potato masher to mash the potatoes to your desired consistency. Season with salt and pepper, to taste.
  • Alternatively, you can transfer the potatoes to a stand mixer bowl. Beat on low for about 30 seconds, or until milk is absorbed. Gradually turn up speed and mix for 1 minute longer. Switch to whipping attachment and beat for about 1 minute, or until fluffy.
  • Serve warm topped with extra butter (if desired) and chopped chives.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Equipment

Pressure cooker

Nutrition

Calories: 310kcal | Carbohydrates: 32g | Protein: 9g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 46mg | Sodium: 740mg | Potassium: 1107mg | Fiber: 6g | Sugar: 4g | Vitamin A: 568IU | Vitamin C: 32mg | Calcium: 166mg | Iron: 8mg

This recipe was originally published in 2020. It was updated in 2022 to add new information. The recipe remains the same. Enjoy!

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4 thoughts on “Instant Pot Mashed Potatoes (with Chicken Broth)”

  1. 4 stars
    The potatoes were tender, totally mash ready, but too much milk. I halved the milk the second time I tried and still too much. Someone cooking a meal and expecting this to come out just so would end up disappointed. Perhaps start with a very low amount in instructions and add more to taste and consistency

    Reply
4.92 from 12 votes (9 ratings without comment)

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