Prep Time::10 mins
Cook Time::25 mins
Additional Time::10 mins
Total Time::45 mins
Servings::4
Ingredients
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1 ¼ pounds Yukon Gold potatoes
1 ½ cups water
2 cubes chicken bouillon
½ cup sour cream
½ cup unsalted butter, cubed
2 tablespoons milk
Directions
Peel potatoes if desired, then cut into 1-inch cubes. Place into a multi-functional pressure cooker (such as Instant Pot) with water and bouillon cubes. Select Sauté function and cook for 4 minutes.
Stir potatoes and water and break up bouillon cubes. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method. Remove the pot and carefully drain off most of the liquid.
Add sour cream, butter, and milk. Gently mash with a potato masher to reach your desired consistency.
Cook’s Note
If you choose to use chicken broth instead of the bouillon, you'll need to add 1 teaspoon salt.