Instant Pot Irish Champ Potatoes

5 from 1 vote

Irish Champ Potatoes made easy using an Instant Pot. These creamy mashed potatoes are mixed with onion, milk, butter, and fresh parsley.

Prep Time10

Cook Time8

Pressure Release15

Total Time33

Course: Side Dish

Cuisine: Irish

Keyword: mashed potatoes, onion, parsley

Servings: Servings

Calories: 217kcal

Pour chicken stock into the liner of your pressure cooker, then add the finely chopped onion. Next, add the cubed potatoes.
Secure the lid and check to make sure the knob is in the "Sealing" position. Select "Manual/Pressure Cook" and adjust the timer to 8 minutes.
When the pot beeps, release the pressure by carefully pulling the knob toward you, or pressing the button down.
Add the melted butter to the pressure cooker and smash the potatoes with a potato masher. Add the chopped parsley and stir to combine.
Stir in the milk adding as much as needed to reach desired consistency.
Season with sea salt and black pepper. Serve warm topped with a knob of butter in the center.

Cut the potatoes into uniform cubes so they cook in the same amount of time.
I peeled mine, but unpeeled "rustic style" is delicious as well.
These mashed potatoes are Whole30 and Paleo compliant if you use non-dairy milk and ghee.
The 8 minutes cooking time does not include the time it takes for the pressure to build before it starts cooking, about 10 additional minutes.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, or on the stove with additional chicken stock or milk to thin as needed.