Make Real Food

On a Journey to Love Myself and (the food in) the World Around Me.

Garlic Mashed Potatoes in the Instant Pot – From the New Fast Food

by Chelsea @ Make Real Food on January 13, 2015, 52 comments

Hey! Hey! Hey! 6 days from now is my Birthday! Have you gotten me anything yet?! Just Kidding πŸ™‚ 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! πŸ˜‰ 

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 β€œThe 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.  Garlic Mashed Potatoes in the Instant Pot - From the New Fast FoodPotatoes 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.    Garlic Mashed Potatoes in the Instant Pot - From the New Fast FoodAnd, of course, I recorded a video on how to make them! Enjoy! πŸ™‚ (By the way…are you guys liking the video thing?!…I’d love to know!) 

 

 

Alright – mashed potato pros – Let’s get cooking!

Garlic Mashed Potatoes in the Instant Pot
Serves 4
This recipe can be found on page 112 of Jill's book - The New Fast Food. It is shared with her permission.
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Ingredients
  1. 4 medium russet, yellow finn or yukon gold potatoes
  2. 1 cup vegetable broth
  3. 6 cloves garlic, peeled and cut in half
  4. 1/2 cup non-dairy milk
  5. Salt
  6. 1/4 cup chopped parsley
Instructions
  1. Cut each potato into 8–12 chunks.
  2. Put into the cooker with the broth and the garlic.
  3. Close the lid and turn the steam valve to "sealed"
  4. Click "Manual" and reduce the time to 4 minutes.
  5. When the instant pot completes the 4 minute cooking cycle, move the pressure valve to "venting" and allow the pressure valve to come down.
  6. Carefully open.
  7. Mash the potatoes with a masher or a hand blender.
  8. Depending upon the consistency you want, add all the soy milk or not.
  9. Add salt to taste and parsley and stir to combine.
  10. Serve hot.
Notes
  1. I also added black pepper to my potatoes!
Make Real Food http://makerealfood.com/
 If you are interested in more Instant Pot recipes you can get to my index by clicking here. I also highly recommend Jill (The Veggie Queen)’s book, The New Fast Food. Click here to visit The Veggie Queen.

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52 thoughts on “Garlic Mashed Potatoes in the Instant Pot – From the New Fast Food

  1. 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.

  2. 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.

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  4. 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! πŸ™‚

  5. 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

  6. 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 πŸ™‚

  7. 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! πŸ™‚

  8. Just made these for the first time . . . fabulous! Thanks Chelsea for the great video and thanks Jill for the delicious recipe.

  9. 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?

    • 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! πŸ™‚

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  11. 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.

  12. 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! πŸ™‚

  13. 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?

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  15. 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.

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  18. 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.

  19. 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!!

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