Place 2 cups of water and your chopped potatoes into your Instant Pot and secure the lid. Turn the pressure to HIGH and cook for 6 minutes. When the cooking cycle is complete, perform a Quick Release
When the potatoes are tender, drain the water. Use a potato masher to mash the potatoes. Add the milk, garlic, salt and pepper. Use the masher to mash until the potatoes are smooth.
In your hand, use about 2 tbsp of mashed potatoes. Form them into your hand, in a bowl shape. Place a spoonful of picadillo in the center of the bowl. Fold the mashed potatoes over, closing the picadillo inside.
Whisk the egg in a separate bowl. Place the breadcrumbs in a shallow bowl.
Roll each mashed potato ball in the whisked egg. Then roll it in the breadcrumbs.
Heat the oil to about 375 degrees. Place each breaded mashed potato ball in the oil and allow to fry for about 2 minutes on each side until it turns golden brown. Enjoy