I perfected a simple Instant Pot Veggies trick for sweet potatoes that cuts cooking time and fixes the one mistake almost everyone makes, so read on to see the surprising step.
I still can’t believe what the Instant Pot does to sweet potatoes. They come out tender, fluffy and almost creamy, like something you only get at a restaurant yet somehow mine tastes better.
I love tossing in a bit of unsalted butter at the end, it melts and makes everything a little reckless and rich, and yes sometimes I eat one whole for dessert. People who search Instapot Sweet Potatoes or scroll through Instant Pot Dinner Recipes always get surprised when I say this is one of the easiest showstoppers you can make, so now I’m wondering who else will try it first.
Ingredients
Sweet Potatoes In The Instant Pot Recipe
- Sweet potatoes are fiber rich full of vitamin A and naturally sweet when cooked
- Water or broth steams them adds moisture and subtle savory depth
- Butter gives richness and silky texture but you can skip it
- Brown sugar amps the sweet caramel notes comma splice use lightly for balance
- Cinnamon warms the flavor and pairs perfectly with roasted sweetness
- Maple syrup adds deep woodsy sweetness and a bit of complexity
- Yogurt gives tang and creaminess and light protein boost
- Fresh herbs brighten the dish and add a mild oniony herbal note
Ingredient Quantities
- 4 medium sweet potatoes (about 2 to 2 1/2 lb total), rinsed and scrubbed
- 1 cup water (or low sodium vegetable broth if you want more flavor)
- 2 tablespoons unsalted butter, optional
- 2 tablespoons packed brown sugar, optional
- 1/2 teaspoon ground cinnamon, optional
- 1 tablespoon pure maple syrup, optional
- Salt and black pepper, to taste
- 1/4 cup plain Greek yogurt or sour cream, optional
- 2 tablespoons chopped fresh chives or parsley, optional
How to Make this
1. Rinse and scrub 4 medium sweet potatoes, pat dry, leave skins on; if you worry about splatter you can poke each once or twice with a fork but you dont have to.
2. Pour 1 cup water or low sodium vegetable broth into the Instant Pot, place the trivet or a steamer basket inside, then arrange the sweet potatoes on the trivet so they sit above the liquid.
3. Close the lid, set the valve to sealing, and pressure cook on high for 12 minutes for medium potatoes; use 10 minutes for small ones or 14 to 15 minutes for larger spuds.
4. When the cook cycle ends let the pressure release naturally for 10 minutes, then carefully quick release any remaining pressure and open the lid.
5. Use tongs to remove the potatoes to a plate and let them rest 5 minutes so the steam finishes them and they are easier to handle.
6. Test doneness with a fork or knife tip, it should slide in easily; if not, seal the pot and pressure cook 1 to 3 more minutes.
7. For simple baked style split each potato and top with 2 tablespoons unsalted butter, 2 tablespoons packed brown sugar, 1/2 teaspoon ground cinnamon and 1 tablespoon pure maple syrup, then season with salt and black pepper to taste so the flavors pop.
8. For savory or creamy serve, mash the flesh in a bowl with 1/4 cup plain Greek yogurt or sour cream, the butter if using, salt and pepper, then sprinkle 2 tablespoons chopped fresh chives or parsley on top.
9. Quick tips and hacks: use broth instead of water for more flavor, broil the skins 3 to 5 minutes after pressure cooking if you want them crisp, refrigerate leftovers up to 4 days and reheat in the microwave or oven, and if using frozen sweet potatoes increase cook time to about 15 to 20 minutes.
Equipment Needed
1. Instant Pot or other electric pressure cooker (6 quart or larger)
2. Trivet or steamer basket that fits the pot
3. Measuring cup (1 cup) for water or broth
4. Heatproof tongs for lifting hot potatoes
5. Fork or paring knife to poke and test doneness
6. Cutting board
7. Chef’s knife for splitting potatoes and chopping herbs
8. Mixing bowl for mashing and stirring toppings
9. Potato masher or a sturdy fork for mashing
10. Baking sheet suitable for the broiler and oven mitts or kitchen towels for handling hot trays
FAQ
Sweet Potatoes In The Instant Pot Recipe Substitutions and Variations
- 1 cup water (or low sodium vegetable broth) → 1 cup low sodium chicken broth for a richer savory note, or 1 cup unsweetened apple or orange juice for a sweeter, glazed finish. If you use juice, cut back on the brown sugar or maple syrup a bit.
- 2 tablespoons unsalted butter → 2 tablespoons olive oil or melted coconut oil for a dairy free option, or ghee if you still want that buttery depth. Use about the same amount.
- 2 tablespoons packed brown sugar → 2 tablespoons pure maple syrup or honey as liquid sweetener alternatives (you might use a touch less since theyre liquid), or 2 tablespoons coconut sugar as a dry 1:1 swap.
- 1/4 cup plain Greek yogurt or sour cream → plain whole‑milk yogurt or regular sour cream work same, or for dairy free try 1/4 cup unsweetened coconut yogurt or 1/4 cup silken tofu, blended smooth.
Pro Tips
1) Use low sodium vegetable broth instead of plain water for the pot, it gives way more depth without extra work. Add salt at the end so the sweetness actually pops, not before.
2) If you like crispy skins, pat the potatoes dry and slide them under the broiler for 3 to 5 minutes after pressure cooking. Keep a close eye on them, they can go from golden to burned real quick.
3) Match cook time to size or state: small around 10 minutes, medium about 12, large 14 to 15, frozen usually needs closer to 15 to 20. Let the pot release naturally for about 10 minutes, then quick release; if a fork still meets resistance, reseal and add 1 to 3 more minutes.
4) Leftovers store well in the fridge for up to four days. Reheat in the oven for best texture or use the microwave if you need speed. For creamy mash, stir in Greek yogurt or sour cream and finish with fresh chives and a pinch of salt.
Sweet Potatoes In The Instant Pot Recipe
I perfected a simple Instant Pot Veggies trick for sweet potatoes that cuts cooking time and fixes the one mistake almost everyone makes, so read on to see the surprising step.
4
servings
317
kcal
Equipment: 1. Instant Pot or other electric pressure cooker (6 quart or larger)
2. Trivet or steamer basket that fits the pot
3. Measuring cup (1 cup) for water or broth
4. Heatproof tongs for lifting hot potatoes
5. Fork or paring knife to poke and test doneness
6. Cutting board
7. Chef’s knife for splitting potatoes and chopping herbs
8. Mixing bowl for mashing and stirring toppings
9. Potato masher or a sturdy fork for mashing
10. Baking sheet suitable for the broiler and oven mitts or kitchen towels for handling hot trays
Ingredients
4 medium sweet potatoes (about 2 to 2 1/2 lb total), rinsed and scrubbed
1 cup water (or low sodium vegetable broth if you want more flavor)
2 tablespoons unsalted butter, optional
2 tablespoons packed brown sugar, optional
1/2 teaspoon ground cinnamon, optional
1 tablespoon pure maple syrup, optional
Salt and black pepper, to taste
1/4 cup plain Greek yogurt or sour cream, optional
2 tablespoons chopped fresh chives or parsley, optional
Directions
- Rinse and scrub 4 medium sweet potatoes, pat dry, leave skins on; if you worry about splatter you can poke each once or twice with a fork but you dont have to.
- Pour 1 cup water or low sodium vegetable broth into the Instant Pot, place the trivet or a steamer basket inside, then arrange the sweet potatoes on the trivet so they sit above the liquid.
- Close the lid, set the valve to sealing, and pressure cook on high for 12 minutes for medium potatoes; use 10 minutes for small ones or 14 to 15 minutes for larger spuds.
- When the cook cycle ends let the pressure release naturally for 10 minutes, then carefully quick release any remaining pressure and open the lid.
- Use tongs to remove the potatoes to a plate and let them rest 5 minutes so the steam finishes them and they are easier to handle.
- Test doneness with a fork or knife tip, it should slide in easily; if not, seal the pot and pressure cook 1 to 3 more minutes.
- For simple baked style split each potato and top with 2 tablespoons unsalted butter, 2 tablespoons packed brown sugar, 1/2 teaspoon ground cinnamon and 1 tablespoon pure maple syrup, then season with salt and black pepper to taste so the flavors pop.
- For savory or creamy serve, mash the flesh in a bowl with 1/4 cup plain Greek yogurt or sour cream, the butter if using, salt and pepper, then sprinkle 2 tablespoons chopped fresh chives or parsley on top.
- Quick tips and hacks: use broth instead of water for more flavor, broil the skins 3 to 5 minutes after pressure cooking if you want them crisp, refrigerate leftovers up to 4 days and reheat in the microwave or oven, and if using frozen sweet potatoes increase cook time to about 15 to 20 minutes.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 290g
- Total number of serves: 4
- Calories: 317kcal
- Fat: 6.4g
- Saturated Fat: 3.8g
- Trans Fat: 0.2g
- Polyunsaturated: 0.3g
- Monounsaturated: 1.8g
- Cholesterol: 16.8mg
- Sodium: 146mg
- Potassium: 883mg
- Carbohydrates: 61.9g
- Fiber: 7.7g
- Sugar: 21.1g
- Protein: 5.6g
- Vitamin A: 36225IU
- Vitamin C: 6.3mg
- Calcium: 91.5mg
- Iron: 1.6mg
