To make mashed potatoes in an Instant Pot, peel three russet potatoes and cut each into about six pieces (if the potatoes are on the smaller side, just quarter them). Place the potatoes into the Instant Pot with 1½ cups cold water and a teaspoon of salt. The cold water helps the potatoes cook evenly from outside to inside. Turn on the Instant Pot to the Pressure Cooker setting and set the timer for 8 minutes. While the potatoes are cooking, warm some milk (and/or cream) and butter on the stove. Once the spuds are done cooking, strain any excess liquid and press the potatoes through a ricer. Gently fold in dairy, salt, and pepper (work gently, overmixing your potatoes at this point can make them gummy). If you’re not serving your potatoes right away, select the Keep Warm setting to keep your taters hot.
