Mashed potatoes are a Thanksgiving staple. Learn how to make mashed potatoes in your Instant Pot with a special added ingredient– pumpkin! These Instant Pot Pumpkin Mashed Potatoes will be perfect for your Thanksgiving table.
It’s finally feeling chilly here in Fort Worth, after a weekend of temperatures in the 90’s. Yes, you read that right. It’s hard to get excited for Thanksgiving when you’re wearing shorts and a tank top around the house. Today though, we’re in a short “cool” front– with a high of 59 today! Heh, all you northerners are probably laughing in your cozy over sized sweaters.
Last week, I posted the first of my Instant Pot Thanksgiving series– Honey Herbed Carrots! Cooking vegetables in the IP is such a breeze. It takes minutes and they’re perfectly soft and flavorful. My favorite side dish to use my Instant Pot for are potatoes. It normally takes potatoes 20 minutes of boiling on the stove to reach fork-tender, however in the Instant Pot, it only takes 8 minutes. Talk about time saver!
Here’s a quick video to show you how easy it is:
For the next several weeks, I’ll be sharing a handful more easy Instant Pot recipes you can use for your Thanksgiving feast. Think green beans, cranberry sauce, and maybe a couple other staples you didn’t realize you could cook in the IP! Simplify your Thanksgiving this year by utilizing your Instant Pot and save time and energy.
Here’s the recipe for Instant Pot Pumpkin Mashed Potatoes:
Instant Pot Pumpkin Mashed Potatoes
Mashed potatoes are a Thanksgiving staple. Learn how to make mashed potatoes in your Instant Pot with a special added ingredient-- pumpkin! These Instant Pot Pumpkin Mashed Potatoes will be perfect for your Thanksgiving table.
- 8 Yukon gold potatoes, scrubbed, washed and diced
- 1 1/2 cups vegetable broth or stock
- splash of milk (or more for your preference)
- 4 Tbsp salted butter
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tsp garlic powder
- 2 tsp fresh thyme
- 1 15-oz can pumpkin puree
Place diced potatoes and broth in the Instant Pot. Lock the lid and close the pressure valve. Manual cook for 8 minutes Release the pressure immediately and take off the lid.
Mash the potatoes directly in the pot and add the milk, butter, salt, pepper, garlic powder, thyme and pumpkin puree. Stir to combine.
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!
Shay @ Living Chirpy says
We just acquired an instant pot and I’m collecting a long list of “must try” recipes haha! This looks so good!
Emily Weeks, RDN, LD says
I hope you try it! Thanks!