Prepare the Potatoes. Peel the potatoes and cut them into evenly sized chunks, about 1 to 2 inches in size. This ensures that they cook uniformly in the Instant Pot.
Pressure Cook. Place the potato chunks in the Instant Pot and add the chicken broth, and minced garlic. Close the lid and set the Instant Pot to cook on high pressure for 8 minutes. Make sure the steam release valve is in the sealing position.
Quick Release. Once the cooking cycle is complete, allow the pot to naturally release the pressure for 10 minutes, and then carefully perform a quick pressure release of any remaining pressure by turning the steam release valve to the venting position.
Drain and Mash. Using a slotted spoon, remove the cooked potatoes from the Instant Pot and place them in a large bowl, leaving the liquid in the pot. Add the butter and mash the potatoes using a potato masher or a hand mixer. Gradually add the heavy cream while mashing until you reach your desired level of creaminess. Season with salt and pepper to taste.
Serve and Garnish. Transfer the creamy mashed potatoes to a serving bowl, garnish with chopped fresh parsley or chives if desired, and serve hot. Enjoy your hassle-free Instant Pot Mashed Potatoes!