Prep time: 10 minutes
Active cook time: 8 minutes (+ time to come to pressure and 10 minutes natural release)
Serves: 4-6
Ingredients
2 lbs. red potatoes, washed and cubed
3-4 cloves garlic, peeled and chopped
1 c. chicken or vegetable broth
Sea salt and black pepper, to taste
4 oz. cream cheese, cut into chunks
Directions
- Place potatoes, garlic, and broth in Instant Pot®. Season with salt and black pepper, to taste.
- Add the lid and flip pressure valve to “Sealing” position. Select the “Manual” option and adjust setting to “high.” Set cook time to 8 minutes. When finished, allow pressure to release naturally for 10 minutes, then do a quick release for any remaining pressure.
- Carefully open lid and add cream cheese.
- Mash potato mixture with a potato masher or an immersion blender until blended, but not completely smooth.
- Season with additional salt and black pepper, to taste, and serve immediately. Enjoy!
