Instant Pot Mashed Potatoes
If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Instant Pot Mashed Potatoes might be a recipe you should try. One serving contains 146 calories, 4g of protein, and 4g of fat. This recipe serves 6. For 44 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. It is brought to you by The Recipe Rebel. 62 people were impressed by this recipe. A mixture of red potatoes, butter, italian seasoning, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 15 minutes. It can be enjoyed any time, but it is especially good for Thanksgiving. A couple people really liked this side dish. Overall, this recipe earns a not so great spoonacular score of 37%. If you like this recipe, take a look at these similar recipes: Instant Pot Mashed Potatoes, Instant Pot Mashed Potatoes, and Instant Pot Mashed Potatoes.
Servings: 6
Preparation duration: 5 minutes
Cooking duration: 10 minutes
Ingredients:
1 pinch black pepper
2 tablespoons butter
1/4 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1 cup low sodium chicken broth
2 lbs red potatoes cut into 1.5" pieces
1/2 teaspoon salt
salt and pepper to taste
Equipment:
pressure cooker
instant pot
Cooking instruction summary:
Instructions Add potatoes to your Instant Pot (mine is a 6 quart) or electric pressure cooker (no need for a trivet!) Add the chicken broth, salt, Italian seasoning, garlic powder and pepper and stir until combined. Put the lid on, turn the valve to sealing, and set to Manual, high pressure, for 10 minutes. It will take about 5-10 minutes to come to pressure When the cook time is over, turn the Instant Pot off and let the pressure release naturally for 5 minutes (optional -- you can do a quick release if you're in a rush!) and then open the valve to release remaining pressure. Add butter and mash until smooth. Season to taste. Serve.
Step by step:
1. Add potatoes to your Instant Pot (mine is a 6 quart) or electric pressure cooker (no need for a trivet!)
2. Add the chicken broth, salt, Italian seasoning, garlic powder and pepper and stir until combined.
3. Put the lid on, turn the valve to sealing, and set to Manual, high pressure, for 10 minutes. It will take about 5-10 minutes to come to pressure
4. When the cook time is over, turn the Instant Pot off and let the pressure release naturally for 5 minutes (optional -- you can do a quick release if you're in a rush!) and then open the valve to release remaining pressure.
5. Add butter and mash until smooth. Season to taste.
6. Serve.
Nutrition Information:
covered percent of daily need
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