Instant Pot mashed potato bowls with mushroom gravy
Buttery mashed potatoes from the pressure cooker under a rich mushroom gravy with sweet corn and melted cheddar, pure comfort in a bowl.
- 45 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $3.04 a serving
- 560 calories
- Good the next day
- Vegetarian
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 2½ lb Yukon Gold potatoes
- ⅓ cup butter, divided
- 8 oz baby bella mushrooms, sliced
- 2 cloves garlic, minced
- 1½ cups vegetable broth
- 1½ cups frozen corn
- ½ cup milk
- 1 cup shredded cheddar
- 2 green onions, sliced (optional)
From your pantry
- 1 cup water
- 1½ tsp salt, divided
- ½ tsp dried thyme
- 2 tbsp all-purpose flour
- 1 tbsp soy sauce
- ½ tsp black pepper
Each serving has about 560 calories, 17 g protein, 69 g carbs and 25 g fat, and costs about $3.04 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No Yukon Gold potatoes? Russet potatoes or red potatoes work.
- No butter? Ghee works.
- No baby bella mushrooms? White mushrooms work.
- No frozen corn? Canned corn works.
- No milk? Half-and-half works.
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
the potatoes and cut them into 2-inch chunks. Put them in the Instant Pot with the water and 1 teaspoon salt.
Peel. Peeling means removing the skin with a vegetable peeler or a small knife. It takes off tough or bitter skins, though potato and carrot skins are fine to leave on unless the recipe insists.
How you’ll know: The color underneath is even all over, with no patches of skin left behind.
Lock the lid, turn the valve to Sealing and pressure cook on High for 8 minutes. It takes about 10 minutes to come up to pressure first.
Timer: 8 min
Meanwhile, 2 tablespoons butter in a large over medium-high heat. Add the mushrooms and of salt and cook, stirring only now and then, until , 6 to 8 minutes.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium-high heatTimer: 7 min
Dolly’s tip: Mushrooms give off water first. Keep going and they’ll brown once it cooks away.Turn the heat to medium, add the garlic and thyme for 30 seconds, then sprinkle in the flour and stir for 1 minute until no dry flour shows.
Medium heat
Slowly pour in the broth while stirring, then add the soy sauce, pepper and corn. until the gravy coats a spoon, 5 to 6 minutes.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heatTimer: 5 min
Dolly’s tip: Pouring slowly and stirring the whole time is what keeps the gravy smooth, with no lumps.When the Instant Pot beeps, turn the valve to Venting, keeping your hand away from the steam. off any water left in the pot.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Add the remaining 3 tablespoons butter, the milk and ½ teaspoon salt to the potatoes and mash until creamy.
Spoon the potatoes into bowls, ladle the mushroom gravy over and top with cheddar and green onions.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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