No need for a steamer basket. I don't consider this to be a "recipe" since it is just a little side dish so this will not be recipe #3. I had a cup of chicken broth left from the previous recipe (Pot Roast) and many potatoes. (But I have seen people mess it up in the Instant Pot Community page. Don't know how you do that.)
Prep Time 5 min Cook Time: 8 min
Organic Russet Potatoes (2-3 lb)
4 Tbsp butter
1 cup chicken broth
salt and pepper to taste (optional)
parsley flakes (optional)
Wash/scrub potatoes. Quarter them. Mine were skin on but you can peel them if you like also.
Place the quartered potatoes in the Instant Pot. Pour chicken broth and throw in the butter.
Close the lid. Manual Setting for 8 minutes.
Open lid (after quick or natural pressure release). Mash the potatoes. Add salt (and pepper) to taste. Remember that there is salt in chicken broth already. Add any herbs you would like (example parsley).
I used water instead of chicken broth. When it was done, I added salt (1 tsp) and milk (1/2 cup), butter (4 Tbsp) while mashing. I actually mash with a fork since it is so soft.