In this beginner-friendly recipe, we are going to teach you how to make sour cream mashed potatoes in the Instant Pot pressure cooker. With detailed instructions, step-by-step photos and cooking tips, you will have perfectly cooked, creamy, flavorful mash in no time. It’s great as a side dish and is loved by kids and grownups alike. Please, leave a rating or comment at the bottom of this post if you’ve made this recipe or have any questions!
There are many reasons to love potatoes: they are nutritious, affordable and easily accessible in most parts of the world. While there are many ways to cook potatoes, a good creamy mash has got to be one of the most popular dishes.
Our Instant Pot mashed potatoes with sour cream is a super easy dish you can whip up in 20 minutes. Pressure cooking makes it fast and helps to lock in more nutrients. The final consistency is creamy and the flavor has a faint tang from the sour cream, which really complements the subtly sweet, starchy potatoes. It’s a great side dish you can serve with your favourite stew, roast chicken or BBQ Beef Short Ribs.
You will find an easy everyday recipe for mashed potatoes in the Instant Pot just below or you can jump to detailed step-by-step photo instructions under the recipe card. These are especially handy if you’re an Instant Pot beginner.
You might like more recipes from our Instant Pot For Beginners series:
- How To Cook Rice In Instant Pot
- Instant Pot Tuscan Chicken Pasta (Step-By-Step)
- Easy Instant Pot Pork Shoulder & Gravy (Step-By-Step)
- Instant Pot Settings & Buttons Explained (Not Just For Beginners!)
Sour Cream Mashed Potatoes (Instant Pot Step-By-Step Recipe)
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 1x
- Category: Side dish
- Method: Instant Pot
- Cuisine: British
- Diet: Gluten Free
Description
Learn how to make delicious yet super easy mashed potatoes with sour cream in the Instant Pot pressure cooker. They make for a perfect side dish that goes with most mains and is gluten-free and vegetarian-friendly. Please, leave a rating or comment at the bottom of this post if you’ve made this recipe or have any questions!
Ingredients
2 lb / 1 kg brushed Yukon Gold or Russet Potatoes (peeled and cut into large cubes)
1.5 teaspoons salt
2 oz / 60 g butter
1/2 cup light sour cream (125 g)
Extra butter and cracked pepper to serve (optional)
Instructions
1. Prep. Peel the potatoes and cut into large cubes.
2. Add ingredients. Add potatoes to the Instant Pot and cover with just enough cold water to submerge most of the potatoes. It’s fine if they are not completely underwater as they will still cook from the steam. Season with 1.5 teaspoons of salt (don’t worry, not all of that salt is absorbed during cooking!)
4. Set & cook. Secure and lock the lid; make sure the pressure handle is pointing to Sealing on Duo Classic. Select Manual/Pressure Cook and adjust the timer to 2 minutes on HIGH pressure. After a few beeps/seconds, the ON sign will come on indicating the pot is heating up and the pressure is building; pressurizing will take about 5-7 minutes and then the 2-minute timer will begin.
Once the timer is done, release the pressure manually after a couple of minutes. Press the steam knob down gradually (or point to Venting on older models).
5. Finish the mash. While the potatoes are cooking, prepare butter and sour cream.
Open the lid and remove the inner pot. Carefully, drain most of the liquid and return cooked potatoes to the pot. Add the butter and sour cream and use a masher to break down the potatoes while absorbing butter and sour cream. Mash it to a fairly smooth consistency and use a whisk to get it even fluffier and creamier. Taste for salt and add a little more if needed. You can also add a splash of milk or more sour cream if you like a thinner consistency.
6. Serve. Top with a little extra butter and cracked pepper if you wish.
Notes
Pressurizing time: 5-7 minutes | Cooking under pressure: 2 minutes (on HIGH) | Release: Quick Release (You can leave on natural release for a few minutes if you want) Total cooking time: 10 minutes
Sour Cream Mashed Potatoes Variations: You may like to add a little hot or medium mustard or minced garlic to add a little boost of sharp flavor; a little grated Parmesan or Cheddar cheese would make it a bit more decadent; freshly chopped dill, parsley or basil can give your mash a new twist.
Best potatoes to use for a mash: We used medium to large brushed potatoes (you know the ones that still have a little dirt on them) but you can use any kind that’s suitable for mashing, such as those with high starch content. Russets or Yukon Golds make the fluffiest, smoothest and most flavor-packed mash. Idaho potatoes and Maris Piper potatoes are also great for mashing.
Nutrition
- Serving Size: 1/2-1 cup
- Calories: 226
- Sugar: 1.1 g
- Sodium: 412.9 mg
- Fat: 9.8 g
- Saturated Fat: 6.1 g
- Carbohydrates: 31.5 g
- Fiber: 2.2 g
- Protein: 4.3 g
- Cholesterol: 27 mg
Keywords: Mash, Potatoes, Mashed Potatoes, Instant Pot, Pressure Cooker, Sour Cream, Vegetarian, Gluten-Free, Side Dish
HOW TO MAKE MASHED POTATOES IN THE INSTANT POT
Here are step-by-step instructions for making sour cream mashed potatoes. We used Instant Pot Duo Nova 6-quart pressure cooker for this recipe.
Step 1. Peel the potatoes and cut into large cubes. Add potatoes to the Instant Pot and cover with just enough cold water to submerge most of the potatoes. They don’t have to be completely covered as they will still cook from the steam. Season with 1-1.5 teaspoons of salt (don’t worry, not all of that salt is absorbed during cooking!). Secure and lock the lid.
Step 2. If using the Duo Classic models, check that the steam release handle is pointing to Sealing. Select Pressure Cook (Manual) button, then use the -/+ buttons to change the time to 2 minutes, at High pressure. After a few beeps/seconds, the ON sign will come on indicating the pot is heating up and the pressure is building; pressurizing will take about 5-7 minutes and then the 2-minute timer will begin.
Step 3. Once the timer is done, release the pressure manually after a couple of minutes. Press the quick release knob down gradually (or point the steam handle to Venting on older models).
Step 4. Open the lid and remove the inner pot. Carefully, drain most of the liquid and return cooked potatoes to the pot. Add the butter and sour cream and use a masher to break down the potatoes while absorbing butter and sour cream.
Step 5. Mash it to a fairly smooth consistency and use a whisk to get it even fluffier and creamier. Taste for salt and add a little more if needed. You can also add a splash of milk or more sour cream if you like a thinner consistency.
Top with a little extra butter and cracked pepper to serve (if you wish). Store leftovers in an airtight container in the fridge for up to 3 days.
MORE INSTANT POT POTATO RECIPES TO TRY
- Cream Cheese Instant Pot Mashed Potatoes
- Instant Pot Salt Potatoes With Herb Butter + VIDEO
- Instant pot Ground Turkey & Potato Stew (Whole30, Gluten-Free)
- Instant Pot Scalloped Potatoes & Leeks (Au Gratin)
- Instant Pot Baby Potatoes With Dill & Butter
I have not made this recipe, but I plan to! I have a question about what to do after the cooking time has ended. Do you press the Keep Warm/Cancel button and then release the pressure, or do you release the pressure then press the button?
After the cooking time has ended. Wait 2 minutes (on the screen some IP models will say L2:00) Then release the pressure. Press Cancel afterward. However, if you do this in reverse nothing bad will happen.
Got my IP on sale recently and this was the second recipe I cooked, so appreciate the detailed instructions and pics. Turned out very tasty and was easy to make, quick too. Fam asked for this to become a regular side.
★★★★★