Instant Pot Sweet Potatoes

Instant Pot Sweet Potatoes are a quick and easy way to make “baked” sweet potatoes in the instant pot in just 30 minutes!

These Instant Pot Sweet Potatoes are perfect for a holiday side dish, or to get sweet potato puree to make another dish like my Slow Cooker Sweet Potato Soup, Easy Sweet Potato Casserole, or Gluten Free Sweet Potato Breakfast Bars!

Instant Pot Sweet Potatoes (Pressure Cooker Sweet Potatoes)

Instant Pot Sweet Potatoes are the best way to make sure you get perfect sweet potatoes every time! My favorite part about this cooking method is that you don’t have to worry about the liquid from the potatoes dripping onto the bottom of your oven. Plus, it clears up oven space for more important things!

How do you make sweet potatoes in the instant pot?

Instant pot sweet potatoes are the EASIEST way to make “baked” sweet potatoes, in my opinion. All you have to do is place your steamer rack (trivet) into the instant pot, place the potatoes on top, and pour in about a cup of water. Then you set the instant pot on high for 20 minutes, natural release, and that’s it! Your instant pot sweet potatoes are done!

How long do sweet potatoes last?

Cooked sweet potatoes will last 2-3 days in the refrigerator, tightly sealed in an airtight container.

Can you freeze instant pot sweet potatoes?

You can definitely freeze instant pot sweet potatoes! After they’re done cooking, seal them in an airtight container and place them in the freezer for 2-3 months. Defrost in the refrigerator the night before. You can also freeze them if you decide to make sweet potato puree.

What do you eat sweet potatoes with?

Sweet potatoes are the perfect addition to a Thanksgiving table, or just a healthy side dish any time of the year! If you need some ideas on what else to serve to make a complete table, here are my recommendations.

• Instant Pot Cranberry Sauce
• Instant Pot Mashed Potatoes
• Grilled Chicken Drumsticks
• Turkey Meatloaf Muffins
• Oven Baked Pork Chops w/Apricot Glaze

Tips for Making Instant Pot Sweet Potatoes

• Make sure you fully wash your potatoes to get any residual dirt off of them before placing them into the instant pot.
• It’s important to remember to put water in the bottom of the pot. This is to steam the potatoes and prevent any scorching. But make sure there’s not too much, we don’t want the potatoes touching the water and getting soggy.
• You can also use this recipe to make “baked” instant pot russet potatoes! Just decrease the time by 5 minutes for russet potatoes.
• Serve your sweet potatoes with a sprinkle of cinnamon and butter. Or cut the potatoes open and add mini marshmallows on top while they’re still warm and let them melt.
• The sweet potatoes will be really hot when you remove the lid, I recommend using an oven mitt and a solid set of tongs to lift them out to cool.
• Increase the time by 3 minutes if you have really big sweet potatoes, or decrease by 3 minutes if your potatoes are on the smaller side.
• If you’re going to make sweet potato puree, I recommend adding the inside of the potatoes to the food processor (discard the skin). Add a few tablespoons of water if you have to. This will break up any “strings” that naturally occur in the potatoes, so your pies will be creamier.
• Add as many or as little potatoes as you want to the pot, with the same cooking time. The key factor is the actual size of the potato, not how many potatoes you’re cooking.

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