Wash and peel the potatoes. Chop them into medium-sized chunks. Transfer them to a bowl with cold/ice water with no salt ( so that they don't turn black) till you add them to the Instant Pot. Doing this is also one way to get fluffy mashed potatoes. If you use hot or warm water, it will start cooking the potatoes and that would result in uneven cooking of the potatoes.
Place them in the Instant Pot and add 3/4 cup water. Add salt and turmeric powder.
Close the lid and cook in manual/pressure mode for 10 minutes. Release pressure naturally.
Meanwhile, add oil or vegan butter to a pan, and once it's hot, saute garlic and cilantro till it browns a bit.
Then add chopped onions, paprika, and salt. Continue to saute till the onions turn translucent.
Now add the vegan creamer. Mix and bring to a boil. Once it thickens, take it off the flame. Keep this mixture aside for now.
Open the Instant Pot lid and using a potato masher, mash the potatoes while they are still inside the pot.
Pour the prepared onion mixture over it and give it all a good mix.
Check the seasoning and add salt and pepper accordingly.
Keep it warm in the Instant Pot using the ‘warm’ setting until ready to serve.