Name: Instant Pot hutspot
Prep time: 20 min
Cook time: 7 min
Total time: 35 min
Yield: 4
Ingredients: 910 g Russet potatoes (peeled); 450 g Carrots (peeled); 4 tbsp Butter; 1 Onion (diced); 1 cup Heavy cream

Pour the water into the Instant Pot. Add a vegetable steaming basket, then fill the basket with the potato chunks and carrot chunks. Lock the lid and pressure cook at High Pressure for 7 minutes. When the cooking time is over, perform a Quick Release of the pressure. Once the pressure is released, unlock the pot and open the lid away from you.

Tip Cooking the potatoes in a steamer basket produces a better texture than cooking them directly in water.

Carefully lift the steaming basket out of the pot and set it aside. Pour the water out of the pot liner and place the pot liner back into the pressure cooker base. Set the pot to Sauté mode—High, and add the butter and onions. Sauté, stirring occasionally, until the onions soften and just start to brown around the edges, about 8 minutes total.

Turn off the heat and add the cooked potatoes and carrots to the pot. Sprinkle with the salt, and give them a rough mash, stirring to coat with the butter and onions. Add the cream. Mash again, starting gently, and continue mashing and stirring until the cream is completely mixed in and the potatoes are smooth.

Tip Mash gently at first to avoid cream splattering.

Meal Prep

Storage

Store leftovers in an airtight container in the refrigerator for 3-4 days.

Freezing

Let cool completely before transferring to a freezer-safe container. Freeze for up to 3 months.

Reheating

Reheat in the microwave or on the stovetop; add a splash of milk or cream if needed to restore the consistency.

Instant Pot hutspot

Cooking timeline

Ingredients

Pantry2

Instructions

Notes

Meal Prep

Storage

Freezing

Reheating

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