Vegan Garlic Mashed Potato - Instant Pot

Instant Pot Vegan Garlic Mashed Potato recipe:


4 large russet potatoes, peeled and cut into chunks

4 cloves of garlic, minced

1 cup vegetable broth

1/2 cup unsweetened almond milk (or any unsweetened plant-based milk)

2 tablespoons vegan butter - Salt and black pepper to taste - Chopped fresh chives or parsley for garnish (optional) Instructions:

1. Place the peeled and chopped potatoes and minced garlic in the Instant Pot.

2. Pour in the vegetable broth, and season with a pinch of salt and some black pepper.

3. Lock the lid of the Instant Pot in place, set the valve to "Sealing," and select the "Manual" or "Pressure Cook" setting. Cook on high pressure for 8-10 minutes, depending on the size of your potato chunks.

4. After the cooking cycle is complete, allow the Instant Pot to release pressure naturally for about 10 minutes. Then, carefully release any remaining pressure manually.

5. Open the lid, and drain any excess liquid from the pot, but keep a little for mashing to your desired consistency.

6. Mash the potatoes and garlic right in the Instant Pot using a potato masher.

7. Add vegan butter and almond milk to the mashed potatoes, and continue to mash and mix until you achieve a smooth and creamy consistency. Adjust the amount of almond milk and butter to your preference.

8. Taste and adjust the salt and pepper as needed.

9. Serve the vegan garlic mashed potatoes hot, garnished with chopped chives or parsley if desired. Enjoy your creamy and flavorful Instant Pot vegan garlic mashed potatoes as a side dish with your favorite main courses.

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