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Learn how to make Instant Pot Sweet Potatoes with all my best tips! This simple guide will teach you how EASY it is to make perfect sweet potatoes that are ready in just 20 minutes to enjoy in a variety of ways!
Instant Pot Sweet Potatoes are quick, easy and delicious! Using your instant pot or pressure cooker to cook sweet potatoes will reduce the cook time in half compared to baking and they turn out perfectly every time with little effort.
Since sharing my guide for making Instant Pot Baked Potatoes, I figured that we should also explore sweet potatoes in the instant pot. Turns out, the whole process is exactly the same….just with a different potato!
Why you will love this recipe
- So simple: All you need to do for instant pot sweet potatoes is toss the potatoes in the pressure cooker and cook them to perfection! There are only few key ingredients needed and not many steps to follow, which makes this perfect for even beginner cooks.
- Wonderful taste and texture: Sweet potatoes cooked in the instant pot turn out deliciously soft, sweet, and fluffy.
- Versatile: Baked potatoes are the perfect vehicle for all of your favorite toppings! Add any seasonings and toppings that you’re craving. They taste great paired with a variety of meals or enjoy them as the main dish, stuffed with chili.
What you’ll need
There are many ways to dress up a sweet potato, but there’s really only one essential ingredient for this recipe: whole sweet potatoes!
- Sweet potatoes: It’s best to use 4 medium or large sweet potatoes that look to be the same size. This way they will cook evenly. The outside should be somewhat smooth and evenly shaped without cuts, cracks, or blemishes. Small sweet potatoes also work well but you will need to shorten the cook time.
- Water: 1 cup of water is needed to create the steam that will build up and pressurize the cooker.
- Flaky salt & pepper: Optional, to flavor the sweet potatoes once cooked. Feel free to also add dried or fresh herbs for more flavor. You can also sprinkle on your favorite seasoning and/or spice blends.
- For serving: my favorite way to enjoy a sweet potato is simply with a little butter and cinnamon! A drizzle of honey or maple syrup also goes a long way. Yum! I also have a delicious recipe for black beans stuffed sweet potatoes that you need to try (it’s perfect loaded up with sour cream, chives or green onions and a little bit of cheese).
How to make this recipe
This is more of a how-to than an actual recipe. Once you’ve learned how to use your Instant Pot to cook sweet potatoes, it will be your go-to cooking method. Here are the simple steps:
- Prep: To make sweet potatoes in the instant pot, we’re going to start by scrubbing the potatoes clean and then poking each one about 6 times with a fork to help them vent while cooking.
- Add the water and seal: Place the trivet into your instant pot (the one that came with it) and pour in the 1 cup of water. Place the potatoes on top of the trivet. It’s okay to stack them if needed. Put the top on and seal the instant pot.
- Cook: Cook on manual HIGH pressure for 16 minutes (if your potatoes are sightly smaller, go for 14 minutes and if your potatoes are extra large, go for 18 minutes). When the instant pot is done cooking, let the pressure naturally release which will take about 8-10 minutes. You’ll know it’s done when the metal pin has dropped.
Helpful tips
- Serving option: When I’m in the mood for a simple sweet potato with brown sugar, I like to place the cooked potatoes on a baking sheet and spray them with cooking spray. Then, I broil the potatoes for about 3-4 minutes (making sure to watch carefully) to lightly crisp up the skins.
- Size of sweet potatoes: Cook time can vary depending on the size of your potatoes. If they end up underdone, you can cook the potatoes for an additional few minutes.
- Use the trivet: Be sure to use the trivet, so the potatoes are not sitting in the water and becoming soggy.
Frequently asked questions
If you only want to cook 2 (or even just 1) sweet potato(es) in the instant pot, this recipe and cooking time all still work but with just a smaller number of potatoes!
The sweet potato peel is edible and whether or not it’s good is a matter of personal preference. I actually really enjoy eating the peel and it’s loaded with fiber and other essential nutrients.
This recipe is for a 6 ounce instant pot, if you are using an 8 ounce instant pot, add 1/2 cup of water. The cook time will remain the same.
Storage and make ahead
These instant pot sweet potatoes are great for meal prep! Cook a batch at the beginning of the week, so you have sweet potatoes to heat up for lunch or use in various recipes!
- Storing in the refrigerator: Place the cooked sweet potatoes in an airtight container and store in the fridge for 5-7 days.
- Freezing: Place in a freezer-safe container or bag and freeze for up to 6 months. Thaw overnight in the fridge before reheating.
- Reheating: Easily reheat in the instant pot by adding water under your trivet and cooking for 3 minutes. You can also reheat the sweet potatoes in the oven for 10 minutes at 400 degrees F and in the microwave with 30-second intervals. Be careful with the microwave method because they can become overly dry.
Sweet potato recipes
I’m a huge fan of sweet potatoes and I have so many delicious recipes to try! Just type “sweet potato” into the search bar of my blog and it’ll pull up all of my sweet potato recipes! Here are some of my favs:
Here are some more basic instant pot recipes that you might like:
Instant Pot Sweet Potatoes
Ingredients
- 4 medium sweet potatoes
- 1 cup of water
Instructions
- Using a fork, poke each potato about 6 times.4 medium sweet potatoes
- Place the trivet into your instant pot (the one that came with it) and pour in the 1 cup of water. Place the potatoes on top of the trivet. It’s okay to stack them if needed. Put the top on and seal the instant pot.1 cup of water
- Cook on manual HIGH pressure for 16 minutes (if your potatoes are sightly smaller, go for 14 minutes and if your potatoes are extra large, go for 18 minutes).** When the instant pot is done cooking, let the pressure naturally release which will take about 8-10 minutes. You’ll know it’s done when the metal pin has dropped.
- Optional step: put the cooked potatoes on a baking sheet, spray with cooking spray. Broil the potatoes for about 3-4 minutes (make sure to watch carefully!) to lightly crispy up the skins. I only do this if I’m eating a simple sweet potato with brown sugar etc. Totally not a necessary step!
- ENJOY!!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What if I only have 2 potatoes?
Great question! the recipe works just the same with only 2 potatoes!
These turned out perfect!!! Thank you! I had tried a few other sweet potato IP recipes and they all weren’t quite right, but this one was!
YAY! So glad that it worked out for you. Thanks for coming back to let me know, Bailey! We’ll have to take an instant pot to gatlinburg again :D
This recipe worked great, thanks!