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:

Quickview
146k Calories
3g Protein
4g Total Fat
24g Carbs
2% Health Score
Limit These
Calories
146k
7%

Fat
4g
7%

  Saturated Fat
2g
16%

Carbohydrates
24g
8%

  Sugar
2g
2%

Cholesterol
10mg
3%

Sodium
460mg
20%

Get Enough Of These
Protein
3g
7%

Potassium
726mg
21%

Vitamin C
13mg
16%

Vitamin B6
0.27mg
13%

Vitamin B3
2mg
11%

Manganese
0.23mg
11%

Copper
0.22mg
11%

Fiber
2g
11%

Phosphorus
105mg
11%

Magnesium
34mg
9%

Vitamin B1
0.12mg
8%

Iron
1mg
7%

Folate
27µg
7%

Vitamin K
5µg
6%

Vitamin B5
0.43mg
4%

Zinc
0.55mg
4%

Vitamin B2
0.06mg
4%

Vitamin A
130IU
3%

Calcium
20mg
2%

Selenium
0.84µg
1%

Vitamin E
0.15mg
1%

covered percent of daily need
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Related Videos:

How to make Instant Pot Meatballs and Mashed Potatoes | The Recipe Rebel

 

How to Make Perfect Instant Mashed Potatoes

 

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