Vegan Instant Pot Mashed Potatoes, Oil-Free & WFPB
Are you sick of spending hours peeling, boiling and mashing potatoes? I present you with the easiest Vegan Mashed Potatoes in the world. I swear you will never make them the old fashioned way again.
Perfect for Thanksgiving
Every year, I volunteer to bring the mashed potatoes to our family Thanksgiving and Christmas celebrations (to my fiance’s dismay haha). With over 20 family members in attendance, that’s a lot of potatoes to peel.
We would always spend hours peeling potatoes, then boiling until they are ‘just right’. To get them to taste creamy and delicious, we’d add heaps of vegan milk and butter.
When we discovered you could actually make these in the pressure cooker, with the risk of sounding dramatic, OUR LIVES WERE FOREVER CHANGED.
This year, I made mashed potatoes the day of our Canadian Thanksgiving. It took me 25 minutes and the clean up was effortless. I’ll never peel another potato again in my life.
Looking for more Fall themed recipes? Try out these famous Vegan Pumpkin Muffins!
Skins On & No Oil Or Butter
You might be skeptical, but I absolutely promise these vegan pressure cooker mashed potatoes are fabulous with the skins on and without oil or butter!
Because the pressure cooker cooks the potatoes so immensely, the skins just become part of the mash (plus they are the healthiest part). Cooking the potatoes in vegetable broth also means you get a rich, diverse and creamy flavor without the oil and butter. You’ll have to try to believe it!
Meal Plan Program
This recipe in the stovetop form first appeared in my plant-based meal prep program, Plant Ahead! Members receive a new whole-foods, plant-based meal prep plan in their inbox every single week for just $7.99/month.
This program is meant for busy people, and the recipes could not be more simple, nourishing and delicious. Every single recipe is whole-foods, plant-based, vegan and contains no added oil or refined sugar. You can join and get immediate access to every single one of our past meal plans today by clicking the sign up button in the top left corner of our page.COUNT ME IN
Vegan Instant Pot Mashed Potatoes
- 5 pounds Yukon Gold Potatoes Skin On
- 2 cups Vegetable Broth
- 1 cup Soy Milk Or other vegan milk
- Wash your potatoes but keep the skins on. Quarter your potatoes. Add both the potatoes and the vegetable broth to your instant pot.
- Close the lid and press manual. Set your timer to 8 minutes.
- When the 8 minutes is up, carefully release the pressure manually.
- Mash your potatoes and slowly add in your soy milk until a desired consistency is reached. Add salt and pepper to taste.