Best Instant Pot Mashed Potatoes with Mushroom Gravy (vegan, gluten-free)
Sometimes you just need some good ol’ comfort food. This is seriously the best instant pot mashed potatoes with mushroom gravy you’ll ever eat. The mashed potatoes is super easy and convenient to make thanks to the instant pot. You don’t need to boil or drain the potatoes and you get some of the most creamy mashed potatoes.
Now lets not forget about the dreamiest mushroom gravy. It is incredibly delicious and bursting with umami flavor. This mushroom gravy takes these mashed potatoes to a whole new level. It’s savory, flavorful, and so dang good, I could eat it by the spoonful and put it on anything.
I can guarantee you your non-vegan friends will totally love these mashed potatoes with mushroom gravy. They won’t even miss their typical gravy made from meat after tasting this amazing mushroom gravy. You definitely need to make these mashed potatoes and gravy ASAP because it is simply irresistible!
Best Instant Pot Mashed Potatoes (vegan, gluten-free)
Ingredients
- 2 lbs potatoes, weighed after being peeled or unpeeled and cut into 1 inch chunks
- 1 cup water
- 3 tbsp vegan butter (I like Miyokos brand)
- 2 cloves garlic, minced
- 1/2-3/4 tsp sea salt
- 1/3-1/2 cup unsweetened plain almond milk (or any non-dairy milk)
- cracked black pepper, to taste
Instructions
- Place potatoes and water into the Instant Pot (do NOT use the trivet). Cover with the lid and secure the valve to the sealing position. Cook on high pressure for 5 minutes. Once the timer goes off, let it sit for 5 minutes, then do a quick release.
- Don’t drain the water. Mash the potatoes and add the vegan butter, garlic, salt, pepper, and almond milk (start with 1/3 cup). Continue mashing and stirring until nice and smooth, or your desired consistency. Taste and adjust seasonings. Serve with mushroom gravy! Enjoy!
Best Mushroom Gravy (vegan, gluten-free friendly)
Ingredients
- 2 tbsp extra-virgin olive oil
- 1/2 small onion, chopped
- 16 ounces cremini or bella mushrooms, sliced
- 2 tbsp soy sauce (or tamari if GF)
- 3 garlic cloves, minced
- 2 tsp dried thyme
- 1 tsp crushed dried rosemary
- 1/4 all-purpose flour (see notes if GF)
- 3 cups vegetable broth
- Sea salt and freshly ground black pepper
Instructions
- In a large skillet, heat olive oil over medium high heat. Add the onions and saute until it starts to brown, about 5 minutes. Add the mushrooms and saute for another 6-8 minutes until softened.
- Add the soy sauce, garlic, thyme, and rosemary. Saute for 1 minute. Sprinkle flour all over the mushrooms and stir for 1 minute. Add the vegetable broth and stir until well combined. Simmer for 20 minutes (until thickened) stirring frequently. Taste and add salt and pepper to taste. Enjoy!
- Note: If gluten-free, omit flour and add 2 Tbsp of cornstarch in small bowl with some liquid from the pan AFTER it has simmered for 20 minutes. Stir until it forms a smooth slurry. Add cornstarch mixture back into the pan and stir until gravy thickens.
