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Instant Pot Chantilly Potatoes

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  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 4-6 servings 1x


Creamy mashed potatoes with a cheesy, golden brown top. Decadent and delicious!


  • 1 3/4 pounds russet potatoes, peeled and cut into 1 inch cubes (about 6 medium potatoes)
  • Salt and pepper
  • 1/2 cup heavy cream
  • 1/2 cup grated swiss, gruyere or parmesan cheese


  1. Pour 1 ½ cups of water into bottom of Instant Pot.
  2. Place the cubed potatoes into a steamer basket. Drop the steamer basket into Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes. When time is up move valve to venting and remove the lid.
  3. Remove the steamer basket. Discard water in Instant Pot and dry out the pot. Add potatoes into Instant Pot. Mash the potatoes until creamy. Stir in a large pinch of salt and pepper.
  4. In a mixing bowl beat cream, with the electric mixer on medium speed, to stiff peaks, about 2 minutes. Fold the parmesan cheese and a pinch of salt and pepper into the cream with a rubber spatula.
  5. Fold half of the cream mixture into the mashed potatoes and gently spread the potatoes on the bottom of the Instant Pot. Spread the remaining cream mixture over the potatoes.
  6. Place air fryer lid on top of pot and air fry at 400 degrees for 1-3 minutes, or until top is golden brown. Serve and enjoy!
  • Category: Side
  • Method: Instant Pot