Peel and chop the potatoes into even-sized chunks.
Place the potatoes in the instant pot.
Add the chicken or vegetable broth.
Secure the lid and ensure the valve is set to sealing.
Set the instant pot to manual high pressure for 12 minutes.
Once cooking is complete, perform a quick release of the pressure.
Carefully remove the lid and drain any excess liquid.
Add butter and milk to the potatoes.
Mash the potatoes until smooth and creamy.
Season with salt, pepper, and any additional spices to taste.