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Instant Pot Loaded Mashed Potatoes

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Do you ever find yourself in a rut? You make the same old side dish over and over again because it is easy and familiar. There is nothing wrong with familiar, and definitely nothing wrong with easy, but sometimes you need to change things up!! Take these Instant Pot Loaded Mashed Potatoes for example.

For even more delicious pressure cooker recipes, check out the Instant Pot Recipes page.

Instant Pot Loaded Mashed Potatoes are an easy to make side dish that the whole family will love! cookingwithcurls.com

They are easy to prepare, loaded with flavor, and are much more exciting that basic mashed potatoes!! You have the creamy, richness from the Greek yogurt and butter, and the salty bite of the bacon pieces and blended together with…wait for it…vegetable stock!

That’s right, I opted to use vegetable stock to give these Instant Pot Loaded Mashed Potatoes another layer of flavor without adding any extra fat, lol

How to make Instant Pot Loaded Mashed Potatoes:

Place the peeled, chopped potatoes into the liner of the Instant Pot. Pour the vegetable stock over the potatoes…..

Place the chopped potatoes and vegetable stock in the liner of a pressure cooker cookingwithcurls.com

Place the lid on the pressure cooker and twist to lock into place. Make sure the venting knob is in the “Sealing” position.

Press the “Manual” or “Pressure Cook” button and adjust the time to 10 minutes using the + and – buttons…..

Cook on Manual High Pressure for 10 minutes cookingwithcurls.com

When the pot beeps VERY CAREFULLY twist the venting knob to release the pressure. Remove the lid…..

Quick release the pressure when the potatoes are finished cooking cookingwithcurls.com

and mash the potatoes with the vegetable stock…..

Mash the cooked potatoes with the vegetable stock cookingwithcurls.com

Mix in the butter, milk, and yogurt…..

Mix in the butter, milk, and yogurt cookingwithcurls.com

Add the cheese, bacon, and green onions, and season to taste with sea salt and ground pepper. Stir to combine…..

Stir in the cheese, bacon, and green onions cookingwithcurls.com

Garnish with additional cheese, bacon, and green onions if desired and serve…..

Skip the boring potatoes and surprise your family with Instant Pot Loaded Mashed Potatoes instead! cookingwithcurls.com

Did  you notice that you did not have to drain the potatoes? See, I told you they are easy to make!!

Recipe Notes:

  • I kept my version lactose-free by using unsweetened CashewMilk, Greek yogurt, and of course unsalted butter.
  • For creamier potatoes, substitute heavy cream for the milk, and sour cream can be substituted for the yogurt.
  • For even richer flavor cook the potatoes with chicken stock.
  • I used Yukon Gold potatoes but russet potatoes would work as well.

Tools used to create this recipe:

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Additional Instant Pot side dishes for you to try:

Enjoy!!

Instant Pot Loaded Mashed Potatoes are an easy to make side dish that the whole family will love! cookingwithcurls.com

Instant Pot Loaded Mashed Potatoes

These creamy Instant Pot Loaded Mashed Potatoes are loaded with flavor and easy to prepare for a quick side dish that the whole family will love!!
5 from 1 vote
Print Rate
Course: Side Dish
Cuisine: American
Keyword: mashed potatoes, pressure cooker, side dish
Prep Time: 10 minutes
Cook Time: 10 minutes
Time to build pressure: 10 minutes
Total Time: 20 minutes
Servings: 6 Servings
Calories: 364kcal
Author: Lisa Johnson

Ingredients

  • 3 pounds potatoes (peeled and cut into chunks)
  • 1 cup vegetable stock
  • 3 Tablespoons unsalted butter
  • ¼ cup whole milk
  • cup Greek yogurt (or sour cream)
  • 1 cup sharp cheddar cheese (grated)
  • 6 slices bacon (cooked and crumbled)
  • 2 Tablespoons sliced green onions

Instructions

  • Place the peeled, chopped potatoes into the liner of the Instant Pot. Pour the vegetable stock over the potatoes.
  • Place the lid on the pressure cooker and twist to lock into place. Make sure the venting knob is in the “Sealing” position.
  • Press the “Manual” or “Pressure Cook” button and adjust the time to 10 minutes using the + and – buttons.
  • When the pot beeps VERY CAREFULLY twist the venting knob to release the pressure. 
  • Remove the lid and mash the potatoes with the vegetable stock.
  • Mix in the butter, milk, and yogurt.
  • Add the cheese, bacon, and green onions, and season to taste with sea salt and ground pepper. Stir to combine.
  • Garnish with additional cheese, bacon, and green onions if desired and serve

Notes

  • I kept my version lactose-free by using unsweetened CashewMilk, Greek yogurt, and of course unsalted butter.
  • For creamier potatoes, substitute heavy cream for the milk, and sour cream can be substituted for the yogurt.
  • For even richer flavor cook the potatoes with chicken stock.
  • I used Yukon Gold potatoes but russet potatoes would work as well.

Nutrition

Calories: 364kcal | Carbohydrates: 30g | Protein: 14g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 50mg | Sodium: 451mg | Potassium: 1027mg | Fiber: 5g | Sugar: 1g | Vitamin A: 465IU | Vitamin C: 25.8mg | Calcium: 229mg | Iron: 7.6mg

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