Hey! Hey! Hey! 6 days from now is my Birthday! Have you gotten me anything yet?! Just Kidding 🙂 Not…really…
We’re back for round two of the Instant Pot Video Recipe Sharing. I hope you’re not sick of seeing my face yet! 😉
Today I am going to share an Instant Pot recipe with you! For those of you who don’t know, the Instant Pot is a 7 in 1 multicooker that is a: pressure cooker, slow cooker, rice cooker, saute-er, yogurt maker, steamer and warmer. I bought an Instant Pot last spring when my crockpot bit the dust. I had never used a pressure cooker before, but am amazed at how much I use it now. There is rarely a meal that is cooked in my house where the Instant Pot isn’t involved.
One of my greatest resources for learning how to cook in the Instant Pot has been Jill Nussinow’s book – The New Fast Food. Jill, also known as “The Veggie Queen”, has written an extensive book detailing how to use a pressure cooker. She includes cooking chart, trouble shooting, and many other amazing resources…and that’s all before you get to the recipes. Jill’s recipes are all healthy, plant based meals that are spot on, and they make you a pressure cooking pro. I highly recommend her book! The best part is you can get it in e-book form – which means you can download it right away! Click here to visit The Veggie Queen.
Jill has been gracious enough to allow me to share a few recipes from her cookbook with you guys, so today I am sharing her Garlic Mashed Potatoes. Potatoes are something that I highly enjoy. And once you add garlic and parsley to them, it’s basically not even a challenge to get me to love them. I think what is SO impressive about this recipe, then, is how FAST they cook. In no time at all you have super healthy, utlra creamy, absolutely delicious potatoes. And, of course, I recorded a video on how to make them! Enjoy! 🙂 (By the way…are you guys liking the video thing?!…I’d love to know!)
Alright – mashed potato pros – Let’s get cooking!
- 4 medium russet, yellow finn or yukon gold potatoes
- 1 cup vegetable broth
- 6 cloves garlic, peeled and cut in half
- 1/2 cup non-dairy milk
- 1/4 cup chopped parsley
- Cut each potato into 8–12 chunks.
- Put into the cooker with the broth and the garlic.
- Close the lid and turn the steam valve to "sealed"
- Click "Manual" and reduce the time to 4 minutes.
- When the instant pot completes the 4 minute cooking cycle, move the pressure valve to "venting" and allow the pressure valve to come down.
- Carefully open.
- Mash the potatoes with a masher or a hand blender.
- Depending upon the consistency you want, add all the soy milk or not.
- Add salt to taste and parsley and stir to combine.
- Serve hot.
- I also added black pepper to my potatoes!
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