Step 1

Peel each potato and immediately submerge them in a large bowl of water to prevent them from turning brown.

Step 2

Place a wire rack inside the Instant Pot.

Step 3

Place the potatoes on the rack and pour in 1 ½ cups of water.

Step 4

Make sure that the release valve is in the "Sealing" position. Place the lid on the Instant Pot, turn and lock.

Step 5

Press the "Manual" button on the Instant Pot on high pressure, and then set the timer to 20 minutes using the "+" or "-" buttons. It will take about 10 to 15 minutes for the pot to heat and build up pressure. You will see some steam release from the lid, and then the time will start on the display.

Step 6

Once cook time is complete, allow the Instant Pot to naturally release the pressure for about 15 minutes.

Step 7

Use an oven mitt or towel to slowly and carefully twist the steam release handle on the lid to the "Venting" position. The initial release will spray some moisture around so be careful.

Step 8

Remove the lid, opening the top away from you as steam will be released.

Step 9

Transfer potatoes to a plate and discard the excess water in the pot.

Step 10

Transfer cooked potatoes to the pot and use a potato masher to gently break them down, but not completely mashed.

Step 11

Use a spoon or spatula to gently fold the butter into the potatoes.

Step 12

If desired, lightly mash the potatoes further for a smoother consistency.

Step 13

In a microwave-safe bowl, whisk together the milk and salt.

Step 14

Microwave the milk and salt for 45 seconds until warmed, about 120ºF (49ºC).

Step 15

Gradually fold milk into potatoes in three additions, until the milk is absorbed.

Step 16

Taste and season with salt and pepper as desired

Step 17

Garnish with black pepper and chives.