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Instant Pot Easter Bunny Potatoes


  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Total Time: 23 minutes
  • Yield: 6 servings 1x

Description

Creamy mashed yellow potatoes and carrots with sour cream, butter, salt and pepper made fast in the Instant Pot. The carrots add a bit of sweetness and color. 


Ingredients

Scale
  • 2 pounds Yukon gold potatoes, washed and cut into cubes (peeled or unpeeled)
  • 5 medium carrots, peeled and sliced in half lengthwise
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ⅓ cup sour cream
  • ¼ cup melted butter

Instructions

Instant Pot Instructions:

  1. Place potatoes and carrots in a steamer basket*.
  2. Pour 1 ½ cups water into bottom of Instant Pot.
  3. Lower steamer basket into Instant Pot.
  4. Cover and lock lid into place. Make sure valve is set to sealing. Set the manual/pressure cook button to 8 minutes.
  5. When time is up move valve to venting to release pressure. Remove the lid.
  6. Remove steamer basket and set aside. Dump water out of Instant Pot. Dump the potatoes and carrots into the liner of the Instant Pot and set on the counter. 
  7. Use a potato masher to mash the potatoes. Stir in the salt, pepper, sour cream and butter until creamy and smooth.
  8. Scoop onto plates and serve. 

Slow Cooker Instructions:

  1. Place potatoes and carrots into slow cooker. Pour 1 ½ cups water into slow cooker. 
  2. Cover and cook on low for 6 hours, or until potatoes and carrots are soft.
  3. Drain the water. Use a potato masher to mash the potatoes. Stir in the salt, pepper, sour cream and butter until creamy and smooth.
  4. Scoop onto plates and serve. 

Notes

Equipment needed: Steamer Basket*

  • Category: Side
  • Method: Instant Pot or Slow Cooker