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
- Salt
- 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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Thanks for doing some videos on Jills recipes…fun to watch and makes the recipes come to life.
I am so glad you’re enjoying them! It’s been so fun to make them! 🙂
These videos are wonderful! Very professional yet accessible. I too love the “Magic Pot,” as my friend and I call it. It’s good to see how things are done in a video. I made soy yogurt following your instructions and it came it perfectly. Thanks for taking the time to produce these videos. Much appreciated.
Thank you for the kind compliments, Margarite! 🙂 I am so glad you are enjoying the videos!
Keep up the good work. I am new to the Instant Pot and I enjoy the videos. I followed your yogurt instructions and the yogurt turned out great.
So glad you are enjoying them! Yogurt is the best! 🙂
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Great video Chelsea!! Please make more videos from Jill’s cookbook ! I own it and would love to make more recipes from it. I am making these spuds today!!! Now to look for that potato soup recipe you mentioned! 🙂
Hi Sheri! I am so glad you’re enjoying the videos!!! Thank you so much for letting me know!
If you haven’t found it already…here’s the soup recipe! 🙂 http://makerealfood.com/2014/09/16/mexican-baked-potato-soup-vegangluten-free/
I have an older version of the instant pot that Chef AJ suggested. and the cookbook that came with it says that you cook the cubed potatoes 7 to 9 minutes. Is the new version of the instant pot a quicker cooker and maybe that’s why it’s only four minutes in your recipe or, have people found that the time in the instant pot recipe book is too long? Thanks
You can certainly increase the time if you’d like! I think they’re perfect after 4 minutes!
Thanks for the response – I cooked the cubed potatoes at 5 mins and the still tasted uncooked but was a little mushy – weird.
Missy – The great thing about the Instant Pot is that you can always bring it back to pressure and cook again if it’s not done! 🙂
My instant pot pressure cooking recipe book says that cubed potatoes takes 7-9 minutes. Why is yours only 4?
Hi Missy!
I did not write this recipe (It came from The New Fast Food book). I can insure you that they are definitely done after 4 minutes! I have found that the Instant Pot recipe book tends to overcook things a bit!
Just made these for my lunch and its amazing! I saw all of the comments regarding 4-5 mins vs 7-8 minutes and I think I have an answer. I cut up my potatoes really small then was lazy and had some bigger chunks. I did 5 mins with quick release and my small cubes were perfect while my lazy chunks were not cooked through. Hope this helps someone 🙂
I am so glad you enjoyed them, Corrie!
That’s a great point about the size of the potatoes! 🙂 I get lazy when I cut them sometimes as well!!
Thank you for stopping by!
Well since I don’t really know how to cook I tried to cut them perfect and small knowing this would decrease cook time. Like 1/2 x 1/2 “. They still need like 7 mins. Weird – I dobt have the new IP too mine is two years old.
Missy recently posted…Thinking Out Loud Thursday : 2/12/2015
Interesting, Missy! I think there are a lot of things that can effect the cooking! Luckily you now know the perfect time for you!
Chelsea @ Make Real Food recently posted…Thinking Out Loud Thursday : 2/12/2015
Chelsea, THANK YOU THANK YOU! Finally, someone took the time to EXPLAIN and SHOW every step! Even AJ (she’s wonderful),but still did not show or explain in such detail as you did on the InstantPot. You see, when you’re new at this, it’s quite frightening. Even the manual didn’t explain step-by-step as you did. And that’s what a newbie needs! WELL DONE CHELSEA!
Just got my InstantPot last week.
I wanted to ask you, if you wanted to make DOUBLE or TRIPLE the amount, would you double and triple the liquids? And would you double and triple the time? I’m trying to figure out if the IP is like a microwave or not? In other words, does it work on volume like the microwave does? For instance, if you were to microwave one potato, then it might be 4 minutes and if two potatoes, then it’s like 7 minutes. Is the IP the same?
Thanks SO MUCH Chelsea,.. job well done!
Eek I’m so glad you enjoyed the video!! I love helping others understand the instant pot, so I’m always so happy to hear that the videos were helpful!!
As far as doubling the recipe : I haven’t tried with this recipe in particular, but for most in the IP you double the ingredients and leave the cooking time the same. It’s going to take longer for the instant pot to come to pressure and to release pressure, because of the excess volume. Your one limit is the “max fill” line. You certainly don’t want to fill past this!
Thank you for taking the time to comment! 🙂
Thanks for answering so quickly! But, do you DOUBLE the amount of liquid if you have more ingredients? I would think you would but not sure…
Yep, I would double all of the ingredients! 🙂
Terrific! Thanks dear girl… :))
🙂 Certainly! 🙂
Chelsea @ Make Real Food recently posted…Thinking Out Loud Thursday : 3/12/2015
Just made these for the first time . . . fabulous! Thanks Chelsea for the great video and thanks Jill for the delicious recipe.
Fabulous, Catherine! I am so glad you enjoyed them!!! Thank you for taking the time to loop back and share your thoughts!!! I hope you have a fabulous rest of your weekend!
Loved your video! Just got my Instant Pot and don’t know how to use it yet. I eat a no oil vegan diet. Do you have a potato leek soup recipe?
Hey there! You’re going to love the Instant pot! It is so much fun! I don’t have a potato leek soup but I do have a spicy potato soup recipe, that you could modify to your liking! Here it is: http://makerealfood.com/2014/09/16/mexican-baked-potato-soup-vegangluten-free/
Can you double ir triple the recipie in one cooking session? If so how does that affect cooking time?
Hi Monica!
You can double or triple the recipe. The cooking time always remains the same when you do – it will just take longer to come to pressure and release from pressure. Be careful not to fill above the max line, though! 🙂
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Hi Chelsea! I am pretty new to the Instant Pot. I got mine on Prime Day. Searching for instant pot recipes while I waited for it to get here is how I found your blog. I love your blog and your videos on Youtube. You have such a calming way of explaining things that is easy to understand while still quite entertaining. (Love that sense of humor!) I look forward to exploring more of your posts and videos. Thanks for sharing your work with us. I’ll be making these Garlic Mashed Potatoes today. They look yummy. I wonder how many tablespoons of pre minced garlic would be equal to the amount in this recipe.
Awe! This made my day, April! Thank you so much for the kind words!! I can’t wait to hear how to potatoes turned out! Typically I substitute 1/2 teaspoon minced garlic per 1 clove – I hope that helps!
Hi Chelsea!
I’m so excited to have found your recipes and videos! We’ve had an Instant Pot hidden away in the cabinet, that I just decided to pull out and use to make meal time easier. Then finding your site gave me the confidence I need to follow through and try the recipes. I love that you include vegan and gluten free dishes as this is how my family and I eat! Thank you so much! I hope you keep the videos coming! 🙂
Yay!!!! I hope you cook a lot of awesome things!!! 🙂 🙂
I noticed that this recipe is similar to the baked potato one, but the cooking times are way different. Is there an advantage.to having small chunks with less time over larger chunks with more time other than the cooking time savings?
The small chunks definitely cook faster. It all depends on what you’re going to use the potatoes for! If you’re looking to enjoy a full baked potato, the small chunks just won’t cut it! Happy cooking!
So, just to double check myself, if I started out with your baked potato recipe at 10 min (bigger chunks) these would still work to make into mashed right?
Yep! They would!
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Thank you so much. I am gluten free and I have a hard time finding recipes for my instant pot that are not fattening and greasy.
Ah yes! I hope you can try out some of the ideas here 😀
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Wow. These potatoes were the bomb. My family loved them, and so did I. My new go to quick and easy side dish. Thank you!
Yay! I am so glad you liked them!
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I used five potatoes instead of four (and cooked them for 8 minutes). The mashed potatoes turned out really runny and liquidy — and I didn’t add any soymilk to them. Maybe I’ll use six or seven potatoes next time.
Interesting! Perhaps the potatoes were a bit smaller?
Just found this vid! Thank you. I am new to instant pot and love the way you thoroughly explained how to use it. Keep up the awesome work! Now to binge watch your other vids… hope there are lots. Hugs!!
So glad you enjoyed it! 😀 I do have a good number of videos out there 😀
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