One time is all it will take to forever convert you to making sweet potatoes this way. The Instant Pot works it’s magic again! Creamy, smooth, and cooked to perfection every time!
Every time I eat a sweet potato I hear Rachael Ray’s voice in my head saying, “Sweet potatoes are the number one most nutrient dense food in the produce section.” Well okay then. Let’s eat more of them.
I LOVE sweet potatoes! Especially in this Sweet Potato, Spinach, and Sausage Breakfast Casserole and this heavenly Sweet Potato Casserole with Pecan Crumble. My husband loves sweet potatoes with buffalo sauce. My kids love them hidden in pancakes and muffins. Hey, it works.
Check out this post on Sweet Potato Toppings to really amp up your sweet potato game.
You know how when you bake sweet potatoes in the oven, the sugary juice drips and ends up burning and smoking on the pan before they are cooked all the way through? Super stinky, smoky, and annoying. This recipe here solves your problem.
HOW TO COOK A SWEET POTATO IN THE INSTANT POT
First
Scrub sweet potatoes clean
Second
Place in Instant Pot
Third
Press some buttons
That’s it. Done
No poking holes in the sweet potatoes, no watching, no checking, no squeezing to see if they are done . . . Nope. Pressing buttons is the hardest part of this job.
This hands off method makes you free as a bird to focus on your main entree or to prep toppings to make these sweet potatoes the main entree.
I seriously couldn’t love this more.
While we’re at it, here’s a little sweet potato fun fact for you:
WHAT’S THE DIFFERNECE BETWEEN A SWEET POTATO AND A YAM
I used to think that a yam was the orange potato and the sweet potato was the white one sitting near by. But guess what, those are both sweet potatoes and the chance that you’ve ever actually eaten a real yam is unlikely. You’ve probably never even seen a real yam in your regular grocery store.
So long story short, what you have been buying and cooking all these years is called a sweet potato. The white version cooks up more firm and waxy. The orange version cooks up creamy and fluffy.
To make things a bit more confusing, when you go to a grocery store and see a sign that says sweet potato it will likely be the white sweet potato. If you see a sign that says yams, it will be the orange. But don’t quote me on that, because I saw the reverse just the other day.
So basically you’ve never eaten a true yam and if you want a creamy and fluffy sweet potato, go for the one with the orange flesh.
Comprende?
For more details on this fascinating subject, see this post by The Kitchn.
Stay tuned for my favorite sweet potato toppings ideas! I’ll take you from sweet to savory and from breakfast to dinner!
Enjoy!
Tools used to make Instant Pot Sweet Potatoes
Steamer Basket I love this collapsible one!
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PrintInstant Pot Sweet Potatoes
Sweet, moist, fluffy sweet potatoes every time! The Instant Pot is the ONLY way to cook a sweet potato. One try will make you a believer!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 1-8 servings
- Category: Side Dish
- Method: Instant Pot
- Cuisine: American
Ingredients
sweet potatoes, scrubbed clean (1 or up to 8 medium size potatoes, possibly more in an 8 quart)
Instructions
- Add 1 cup of water to the pressure cooker pot and place trivet or a steamer basket inside. Stack potatoes inside, larger ones on the bottom, smaller on the top. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 20 minutes.
- When cooking is complete, use a natural release. Could also use a quick release if needed, but they are a bit more moist with a natural.
- Serve with desired toppings like butter, cinnamon, cheddar cheese, buffalo chicken, etc.
Notes
- Plan ahead and place scrubbed potatoes in the pressure cooker and set the delay timer. The potatoes can rest in the pressure cooker for up to an hour and stay perfectly cooked.
Keywords: instant pot, sweet potato, healthy side dish
I actually had this conversation with the produce manager at our local grocery store. I was pretty shocked to learn that despite their labeling sweet potatoes as yams, that I have also not likely had a yam in my life! All these years, I thought I was making candied yams for Thanksgiving and it was just a very sweet-sweet potato! who knew! 🙂
Karen, I know! I feel so deceived 😉
Marci,
Thank you for all the recipes you post. I have your book and I also use many of the recipes from Tidbits, and they are all great.
I make sweet potatoes that are coated with a mixture of chili powder, cumin and salt, wrapped in foil and baked in oven or Slow Cooker.
Would it be possible to do that in Instant Pot? Would the foil be a problem? Or would the spices be a problem without the foil?
Thanks,
Anaid
Anaid, thank you! And I think that coating sounds amazing. I would coat it and wrap it just the same. I believe 20 minutes should still be enough to cook it. Let me know if you try it!
Marci – Once the sweet potatoes are done, what is the best way to peel them? Or do you peel before placing in pot? I too agree – every time I see a sweet potato, I think of Rachael Ray and her comments!
Nanci, after they are cooked the peel falls right off. I wouldn’t peel them first, I think the peel helps to keep it together until you’re ready to serve it.
They came out perfectly! Thank YOU!
★★★★★
How long does the natural pressure release take? Thanks!
Anne, 10 – 15 minutes. Or you can do a quick if you’re in a big hurry.
Loved this! So simple, peel just slipped off, no drips or burns like in the oven… amazing. Never turning back to oven baked again!
★★★★★
Shelley, I agree! I haven’t baked a potato in the oven for years! They come out so creamy in the pressure cooker.