Cut each potato into 8–12 chunks.

Put into the cooker with the broth and the garlic.

Close the lid and turn the steam valve to "sealed"

Click "Manual" and reduce the time to 4 minutes.

When the instant pot completes the 4 minute cooking cycle, move the pressure valve to "venting" and allow the pressure valve to come down.

Carefully open.

Mash the potatoes with a masher or a hand blender.

Depending upon the consistency you want, add all the soy milk or not.

Add salt to taste and parsley and stir to combine.

Serve hot.