Looking for an easier way to make delicious mashed potatoes? Try these Instant Pot Mashed Potatoes. They turn out light and fluffy, yet rich and creamy, and are topped with cheese, bacon, and green onions. Best of all, they’re quick and simple to prepare—once you try them, you may never make mashed potatoes on the stove again.
These loaded mashed potatoes pair well with weeknight favorites or holiday meals and make an excellent side for roasted or air-fried proteins.
Why You’ll Love These Instant Pot Mashed Potatoes
- Quick and Easy. Potatoes are pressure-cooked and ready in minutes.
- Consistently Perfect. The Instant Pot prevents undercooked or overcooked results so you get even, tender potatoes every time.
- Stress-Free Holidays. Make a big batch for Thanksgiving or Christmas without standing over the stove.
- Versatile. The base recipe is easy to customize—leave out or swap ingredients to suit your family’s tastes.
Ingredients
- Potatoes: Yukon Gold are ideal for their buttery flavor and creamy texture; Russets can be used instead.
- Broth or Water: Chicken broth adds flavor, but water works in a pinch.
- Cream Cheese: Adds extra creaminess and depth.
- Butter: For richness and flavor.
- Milk: A splash of whole milk helps achieve the desired consistency.
- Bacon: Crisply cooked and crumbled for texture and savory flavor.
- Cheese: Cheddar and pepper jack are used here, but use your favorites.
- Green Onions: Sliced thin for freshness and a mild bite.
- Seasonings: Onion powder, garlic powder, salt, and pepper to taste.
How to Make Mashed Potatoes in the Instant Pot
- Prep: Cut potatoes into 1-inch cubes. Peeling is optional.
- Cook: Place the potatoes in the Instant Pot, add 1 cup chicken broth or water, close the lid and set the vent to Sealing. Pressure cook (Manual) for 4 minutes.
- Prepare Topping Mixture: While potatoes cook, combine softened cream cheese, sour cream, butter, milk, crumbled bacon, shredded cheeses, and sliced green onions in a bowl. Add onion powder and garlic powder and mix until smooth.
- Release Pressure & Drain: Perform a quick release by switching the vent to Venting. Drain any remaining liquid and return potatoes to the pot.
- Mash & Combine: Mash potatoes with a masher, then stir in the cream cheese mixture until the butter and cheese melt and the potatoes are creamy. Season with salt and pepper to taste and serve hot.
Tips & Variations
- Customize. Omit or swap cheese, bacon, or onions to suit preferences.
- Plain Version. Keep it simple with butter, salt, and pepper for classic mashed potatoes.
- Even Cuts. Cut potatoes into uniform pieces so they cook evenly.
- Quick Release. Use a quick release so the potatoes don’t overcook inside the pot.
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What to Serve with Loaded Mashed Potatoes
Appetizers. Simple dips and finger foods work great as starters.
Drinks. Serve family-friendly punches or warm beverages to complement the meal.
Main Course. These potatoes pair well with roasted turkey or chicken, ribs, pot roast, and steak.
Sides. Green beans, baked beans, roasted Brussels sprouts, and glazed carrots all make good companions.
Dessert. Finish the meal with a simple cake or fruit-based pie for a satisfying end.
Leftovers & Storing
- Store: Keep leftovers in an airtight container in the refrigerator for up to four days, or freeze for up to three months.
- Reheat: Warm gently in a skillet on the stove or in the microwave in short intervals; add a splash of milk or broth if needed to restore creaminess.
- Make Ahead: Keep the potatoes warm in the Instant Pot on “Keep Warm” and fluff before serving.
Tools Needed
- Instant Pot: A 6-quart works well for most families; an 8-quart is helpful for larger gatherings.
- Potato Masher: For a rustic, creamy texture—use a ricer if you prefer ultra-smooth potatoes.
- Mixing Bowl: For combining the cream cheese, sour cream, butter, and other mix-ins.
More Side Dish Recipes
- BBQ Baked Beans
- Blanched Green Beans
- Stove Top Stuffing
- Air Fryer Brussels Sprouts
Classic 7 Layer Salad
Creamy Grape Salad
Easy Cucumber Tomato Salad
Air Fryer Zucchini
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5 from 17 ratings
Servings: 10 servings
Instant Pot Mashed Potatoes
Prep Time: 5 mins
Cook Time: 7 mins
Total Time: 12 mins
Instant Pot Mashed Potatoes come together quickly and deliver fluffy, creamy results topped with cheese, bacon, and green onions.
Ingredients
- 3 lbs. potatoes
- 1 cup chicken broth or water
- 8 ounces cream cheese, softened
- 1 cup sour cream
- ½ cup butter, cubed (1 stick)
- ¼ cup milk
- ½ cup crumbled bacon pieces
- 1 cup shredded cheddar cheese
- 1 cup shredded pepper jack cheese
- 4 green onions, thinly sliced
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cut potatoes into 1-inch cubes. Peeling is optional.
- Place potatoes into the Instant Pot and add the chicken broth or water.
- Cover and set the vent to Sealing.
- Pressure Cook (Manual) for 4 minutes.
- Meanwhile, mix cream cheese, sour cream, butter, milk, bacon, cheddar, pepper jack, green onions, onion powder, and garlic powder in a bowl until combined.
- When cooking finishes, quick release the pressure and drain the potatoes.
- Return potatoes to the pot and mash with a potato masher.
- Stir in the cream cheese mixture until melted and combined. Season with salt and pepper, then serve.
Notes
- Best potatoes: Yukon Gold delivers a buttery, creamy texture; Russets also work nicely.
- Mix and match: Omit or change mix-ins as desired.
- Even sizes: Cut potatoes uniformly for even cooking.
- Quick release: Use quick release to avoid overcooking the potatoes.
Calories: 427 kcal
Cuisine: American
Course: Side Dish
Author: Jennifer
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