Right now I’m a little obsessed with Instant Pot sweet potatoes. I’ve always loved sweet potatoes, but the ease and speed of cooking them in a pressure cooker is amazing. If you want tender, flavorful sweet potatoes without standing over the oven, the Instant Pot is a game changer.
Most days I don’t bother peeling my sweet potatoes before cooking. I simply wash them well, place them in the Instant Pot, add 1/2 cup of water, close the lid, and cook. A good rule of thumb is about 5–8 minutes per sweet potato, depending on size—the larger the potato, the more time it may need. The result is evenly cooked potatoes that are soft and ready to mash, slice, or eat whole.
When the potatoes are done, they’re so tender that the skin often slips right off. If you prefer to skip peeling, that’s an easy option. For a hands-off method, you can also place the sweet potatoes in a steamer basket and set it over meat or another dish. We recently steamed sweet potatoes on top of a pork loin roasted with red onions and honeycrisp apples—such a simple, delicious combo.
Instant Pot Mashed Sweet Potatoes Recipe
Cooking sweet potatoes in a pressure cooker is an ideal Instant Pot recipe for beginners because it’s forgiving and hard to mess up. For a family favorite, I mash the cooked potatoes with a touch of butter, a splash of maple syrup, and a pinch of nutmeg. Kids love it, and the nutmeg plus maple gives the mash a warm, cozy flavor.
On special days we swap plain butter for cinnamon honey butter for a sweeter, more indulgent side. Below are straightforward ingredients, basic instructions, and helpful tips so you can make tender Instant Pot sweet potatoes every time.
Ingredients
- Sweet potatoes (any quantity—plan 1 medium potato per person)
- 1/2 cup water for the Instant Pot
- Butter, to taste
- Maple syrup, to taste
- A pinch of ground nutmeg (optional)
- Salt and pepper, to taste
Instructions
- Wash the sweet potatoes thoroughly. You may peel them first if you prefer, but it’s not necessary.
- Pour 1/2 cup of water into the Instant Pot and place the sweet potatoes on the trivet or in a steamer basket.
- Seal the lid and cook on high pressure. Use about 5–8 minutes per sweet potato; adjust time for larger potatoes.
- When cooking finishes, release pressure according to your Instant Pot’s instructions. Carefully remove the potatoes—use tongs or a towel if they are hot.
- For mashed sweet potatoes, scoop the flesh into a bowl and mash with butter, maple syrup, nutmeg, and salt and pepper to taste.
Tips and Variations
- If you’re short on time, smaller sweet potatoes or those cut into chunks will cook faster. Just reduce pressure time accordingly.
- Steaming sweet potatoes on top of meat in the Instant Pot saves time and infuses both dishes with complementary flavors.
- Try savory variations by mixing in sour cream, cream cheese, chives, or roasted garlic instead of sweet additions.
- For a sweeter side, cinnamon honey butter is a simple swap for regular butter and pairs beautifully with roasted pork or chicken.
Storage and Reheating
Cooked sweet potatoes keep well in the refrigerator for 3–4 days. Store whole or mashed potatoes in an airtight container. Reheat gently in the microwave, on the stovetop, or in a warm oven. If mashed potatoes seem dry after refrigerating, add a splash of milk, butter, or a little extra maple syrup when reheating.
If you’re not making these sweet potatoes in your Instant Pot right this second, pin this post or save the page so you can come back to the simple recipe and tips. Once you start cooking sweet potatoes this way, they’ll likely become a regular, easy weeknight side dish.
