InstantPot Vegan Mashed Potatoes

With the recent addition of egg, wheat, cow milk and corn allergies (no one panic, it isn’t EpiPen level allergies just allergies we have to be mindful of on a daily basis.), we’ve tried to find ways to change up our favorite dishes to accommodate these changes. For Christmas dinner this year, we decided to make mashed potatoes in the InstantPot we got earlier in the day.

InstantPot Vegan Mashed Potatoes

Course Side Dish
Cuisine American
Servings 12 servings


  • 2 pounds Yukon Gold Potatoes you can use more or less, we used our InstaPot inner pot as the measurement and a two pound bag fit well for us.
  • 5 cups water you may need more or less
  • salt and pepper to taste
  • Vegan Butter to taste
  • starch water or broth If you accidentally drained all the starch water you can use broth.


  • Peel and cube the potatoes (this does not have to be perfect).; Add potatoes to Instant Pot and add enough water to slightly cover the potatoes. (For us, this was about 5 cups of water).; Secure the InstantPot lid and set the pressure release to Sealing. Select the Steam setting. Set the cooking time for 4 minutes at high pressure (we did normal pressure and it was also fine). Of note, the pot will take between 10 and 15 minutes to come to pressure before the cooking program begins. ; When the cooking program ends, perform a quick pressure release by moving the Pressure Release to Venting. Open the lid.; THIS IS IMPORTANT: Reserve at least 2-3 cups of the cooking liquid (starch water). Drain the rest. ; Return the potatoes to the pot, add 1 cup at a time of the water and mash until you reach your desired consistency. For us, this was about 2 cups.; Add your favorite vegan butter spread and mash a bit more. ; Season with salt and pepper.; ; - If not serving immediately, close the lid. If you'd like to Air Fry some shallots (julienne the shallots, toss in olive oil and cook at 300 degrees for 20 minutes, checking and shaking occasionally) those add an extra burst of flavor.
  • You can also add garlic at steps 3, 6 or 7
Tried this recipe?Let us know how it was!

Easiest Chicken Pot Pie Ever

J’s grandmother is known for her chicken pot pie. He’s spent years trying to recreate the recipe. He finally got one that is just about right with this one from Big Oven.

1 2/3 cup frozen mixed vegetables (we used the ones with pearl onions, carrots. celery and potatoes)
2 chicken breasts; cooked and diced
1 10.75-oz can condensed cream of chicken soup
1 cup Original Bisquick mix
1/2 cup milk (we used skim)

Heat oven to 400 F. Mix vegetables, chicken and soup in ungreased glass pie plate. Stir together remaining ingredients (Bisquick and milk) with fork until blended. Pour over chicken mixture. Bake 30 minutes or until golden brown.

Makes 6 servings

My Opinion:
This was the easiest recipe and came out perfectly crisp on top. For a quick meal on a cold winter’s night, this is perfect!

Beef Stew

For the first time since getting our crockpot several years ago, we decided to make a stew. Unfortunately, our two-person crockpot was too small even for a halved version of this recipe! We got the recipe from Schnucks. I was skeptical, but am so glad we were willing to try it. Wonderful!

Note: this recipe serves at least 6 people.
1 Tbsp. butter
1 lb. chuck or bottom round, cut into 1-inch cubes
2 c. vegetable juice cocktail
1 (14 1/2 oz.) can beef broth
2 medium (1 c.) carrots, peeled, sliced 1-inch
2 medium (1 c.) potatoes, peeled, cubed
1 medium (1/2 c.) onion, cut into 1-inch pieces
1 Tbsp. Worcestershire sauce
1/2 tsp. garlic salt
1/2 tsp. dried thyme leaves
1/4 tsp. dried marjoram leaves
1 bay leaf
1 1/2 c. frozen peas
1/2 c. water
3 Tbsp. all-purpose flour (TIP: Add more flour if a thicker stew is desired)
2 Tbsp. red wine or beef broth

Melt butter in 10-inch skillet until sizzling; add meat. Cook over medium-high heat, stirring occasionally, until browned (5 to 7 min.). Place meat in slow cooker. Stir in all remaining ingredients except peas, water, flour and wine. Cover; cook on Low heat setting for 8 to 9 hrs., or High heat setting for 5 to 6 hrs. or until beef is tender. Uncover; remove bay leaf. Stir in peas. Stir together water, flour and wine in small bowl until smooth. Slowly stir flour mixture into beef mixture, stirring constantly. Cook on High heat setting, stirring occasionally, until thickened (8 to 10 min.).

My opinion:
We didn’t have enough room for the peas or the full amount of beef broth. I also think I might have added a bit too much wine, but overall it was delicious. The next time in order to get it all into the crock pot, I will have to third the recipe in order to get it to fit.