Instant Pot Caramelized Onion Mashed Potatoes

So everyone already knows my love for the Instant Pot, right? Today’s recipe is another in my Instant Pot Mashed Potato collection.

These heavenly (yes, heavenly) caramelized onion mashed potatoes are inspired by the comfort meals I had as a kid. Did you ever have salisbury steak and mashed potatoes and love mixing the onion gravy with the potatoes?

Me too.

So I decided to take the steak out of the equation and create this recipe with my two loves: potatoes and onions.

And once I made mashed potatoes in the Instant Pot for the first time, I realized I can never go back. They’re just so easy.  I can throw my potatoes in the pot totally unpeeled, and the result? Smooth as buttah.

Now, I really like having some skins in my mashed potatoes. It gives it that nice homemade taste and added nutrients are never a bad thing! However, if you don’t like that, just make a thin, shallow cut around the center of the potato before placing them in the pot. They will peel easily after cooking. (I’ve never peeled them before cooking. If you have, I’d love to know how that turned out for you)

This recipe just screams comfort food to me. If you like this recipe, you may also like my other mashed potato recipes: Classic and Jalapeno Popper – both made in the Instant Pot!

Until next time. x

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Instant Pot French Onion Mashed Potatoes

Instant Pot Caramelized Onion Mashed Potatoes

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Print Recipe

These delicious caramelized onion mashed potatoes are made in an Instant Pot – super easy and super flavorful!

• Total Time: 55 minutes
• Yield: 12 servings 1x

Ingredients

Scale 1x2x3x

• 5 lbs Russet Potatoes, washed and eyes removed
• 1 cup water
• 1 cup heavy cream
• 3/4 cup (12 Tbsp) unsalted butter
• 1 1/2 tsp salt
• 2 yellow onions, sliced into rings
• 2 Tbsp sugar
• 4 Tbsp unsalted butter
• 4 Tbsp All Purpose flour
• 1 3/4 cup beef broth

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Instructions

1. Place the trivet in the bottom of the Instant Pot liner and pour in the 1 cup water.
2. Prick each side of each potato with a fork so the steam can escape during cooking, then place the potatoes, whole, inside the Instant Pot.
3. Close the lid and turn the knob to sealing.
4. Cook on High Pressure for 15 minutes, then do a 10 minute quick release (carefully turn the knob to venting after sitting for 10 minutes after cooking).
5. Remove the potatoes to a large mixing bowl and begin mashing with a large fork or potato masher. Take out and discard any excess skin you don’t want in the potatoes.
6. Stir in the 3/4 cup butter until it is melted, then add the heavy cream and salt and combine.
7. In a large skillet set to medium low heat, place the onions, sugar and 4 Tbsp butter and sauté for 15 minutes, or until soft and slightly browned.
8. Whisk in the flour, then slowly whisk in the beef broth until thick and smooth. Turn heat to low and simmer 10 minutes.
9. Gently fold half the onion mixture in with the prepared mashed potatoes and reserve the other half for topping as desired. Serve warm.

Notes

tools

• Instant Pot pressure cooker
• large mixing bowl
• potato masher
• large skillet
• whisk

No, the onions aren’t fully caramelized in this recipe. If you want fully caramelized onions, cook the onions longer, about 45 minutes to 1 hour, or check out my recipe for quick caramelized onions.

• Author: Sarah | AwayFromTheBox
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Side Dish
• Method: Pressure Cooker, Stove
• Cuisine: American