Instant Pot Sweet Potatoes – Perfect Every Time!

Instant Pot Sweet Potatoes might be your new favorite way to make sweet potatoes. They’re ready in about 30 minutes (including pressure release!) and they come out silky smooth every time.

Instant Pot Sweet Potatoes might be your new favorite way to make sweet potatoes. They're ready in about 30 minutes (including pressure release!) and they come out silky smooth every time. Get the method on!

When I was doing Whole30, I ate a lot of sweet potatoes. I mean, A LOT. Roasted, in a hash, sweet potato toast, mashed, pureed, noodled, baked, turned into chips, basically any way I could.

They’re more or less the only type of carbohydrate you can have besides fruit and regular potatoes, but for the most part, I prefer sweet potatoes to regular potatoes.

I had to get creative to keep from getting bored, and I also had to find quick and easy ways to prepare them so I didn’t have a reason to fall off the Whole30 wagon.

Enter the Instant Pot, one of my favorite Whole30 tools. It makes the most perfect sweet potatoes.

I’ll admit, I sometimes resort to the microwave to cook sweet potatoes. Stab them with a fork, wrap them in paper towel, and they’re ready in about 5 minutes. However, that method does tend to dry them out, whereas the Instant Pot will not.

This is definitely my new go-to method, and I think it’s going to be yours, too.

Instant Pot Sweet Potatoes might be your new favorite way to make sweet potatoes. They're ready in about 30 minutes (including pressure release!) and they come out silky smooth every time. Get the method on!

I have a killer recipe coming up Wednesday that uses mashed Instant Pot sweet potatoes – it’s perfect for Thanksgiving and you guys are going to love it.

Ben doesn’t even really like sweet potatoes too much, and he said they were the best he ever had! In the meantime, we’re starting with the basics, just like we did last week with how to cook delicata squash and following up with those insanely good vegetarian tacos using the squash.

Tip: Buy a good brush to scrub the outside our your potatoes. I love this one – it has soft and firm bristles and it’s dishwasher safe. I also love the way it fits in your hand.

Instant Pot Sweet Potatoes might be your new favorite way to make sweet potatoes. They're ready in about 30 minutes (including pressure release!) and they come out silky smooth every time. Get the method on!

Now you’ll know how to make perfectly velvety Instant Pot sweet potatoes, that you eat just the way they are (I like topping them with a little cinnamon and butter), or that you can dress up.

You can make stuffed sweet potatoes, or you can scoop out the filling and mash it for any assortment of fun mashes (I like to add chili powder!) or stuff like handheld sweet potato casserolesweet potato bread pudding, or twice baked sweet potatoes.

You can also make Instant Pot Baked Potatoes in a similar way!

I can’t wait to hear from you – what are you going to do with these Instant Pot sweet potatoes?

Get the Instant Pot Sweet Potatoes Recipe!

Instant Pot Sweet Potatoes - Perfect Every Time!

Instant Pot Sweet Potatoes might be your new favorite way to make sweet potatoes. They’re ready in about 30 minutes (including pressure release!) and they come out silky smooth every time.

4.5 / 5 (10 Reviews)
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  • 4-6 medium sweet potatoes
  • 1 cup of water
  • Steamer basket






  1. Scrub skin of sweet potatoes with a brush until clean. Pour water into Instant Pot. Place steamer basket (the one that comes with the Instant Pot works great) in the bottom of the Instant Pot. Place sweet potatoes on top of/inside steamer basket.
  2. Secure the lid and turn valve to seal.
  3. Use the manual mode of Instant Pot and set to pressure cook on high for 15 minutes.
  4. Allow pressure to “release naturally” – takes about 10 minutes.
  5. Once the pressure valve lowers, remove lid and serve immediately.
  6. You can also store in the fridge for 3-4 days in an airtight container.

serving size: 1/2 of 1 medium sweet potato

Nutrition Information

Yield: 4-6 sweet potatoes, Serving Size: 1 serving

  • Amount Per Serving:
  • Calories: 58 Calories
  • Sodium: 36mg
  • Carbohydrates: 13g
  • Fiber: 2g
  • Sugar: 3g
  • Protein: 1g
Actual nutrition may vary depending on how recipe is prepared.
All images and text ©Rachel Cooks.

Verdict: This will probably be the only way I make sweet potatoes from here on out!
Husband’s take: He doesn’t love them plain but he loves when I dress them up!
Changes I would make: None are necessary. If you have humongous sweet potatoes, you might need to increase cooking time slightly.
Difficulty: Ridiculously easy!

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  1. Can you tell me the best way to reheat these if made ahead of time?

  2. Hey, looks like you forgot to mention the important part about adding the sweet potatoes into the steamer! lol

  3. Do you have to puncture holes in the potoatoes before putting them in the instantpot? 

  4. I’m new to IP and still learning to adjust cooking times. How long would you cook just one BIG sweet potato (please)?

  5. How many minutes if i cut them in half lengthwise?

  6. Can you think of a way these might work in the IP tonpar cook them to be used as sweet potato “toast”? (When you slice the potatoes and bake for 15-20 and then finish in the toaster when you’re ready to eat them?) 

    • It might work if you slightly undercook them, but I would be concerned they might be hard in the centers and cooked on the edges. It’s worth a shot, though! The time investment is small and if it doesn’t work, you still have a baked sweet potato to eat. ;) Let me know if you give it a try!

    • Tiffany, i was literally reading these comments to figure out how to prep them for “toast” as well!! wondering if you ever tried it?

  7. Not sure what’s happening with what I’m doing, but after 22 minutes on high pressure with natural release, the potatoes are still a bit hard in the middle. I did 2 fairly chubby sweet potatoes, but followed the recipe to the letter for the 15 minutes. Put them in for another 7 minutes and still hard in the middle.

  8. Thanks, gonna try my tater for 10 min, its the size of 2 med, will letcha know !

    Rating: 4.5
  9. My husband loves sweet potatoes but when he buys them by the bag we could never use them fast enough before they got bad. I love this recipe and cook the whole bag at once and then wrap them by 2 in foil and freeze. A pop in the microwave and they’re ready.

  10. What if you don’t have a steamer mine isn’t a true instant pot brand.

  11. Easy peasy. Thank you!

    Rating: 5
  12. Add 1 Tbsp of chipotle powder and 1/4 cup of maple syrup. Really spices them up. 

    Rating: 4
  13. My 3 medium size sweet potatoes did NOT cook through using this recipe…15 minutes high pressure, 15 minutes natural de-pressurizing. I live at 7000 feet elevation. I wonder if it takes longer at high altitude, and…how much longer?Sarah

    Rating: 3
    • I’m not sure — I don’t have any experience with high altitude cooking….maybe someone else will weigh in with their suggestions. Were the potatoes thicker and shorter? Sometimes that can affect cooking time.

    • At 7000 feet you need to add 25% to your cooking times. Starting at 3000 ft add 5 percent and then 5 more for every thousand feet.

  14. I cooked two whole 1 pound of sweet potatoes on high pressure. They were not fork tender all the way thru after 30 minutes. Cooked a additional 10 minutes and then a 10 minute natural release. The sweet potatoes were then tender all the way thru. This has been hotly debated on the on the Facebook InstantPot Community. Cooking times vary wildly from 7 to 45 minutes. I am just guessing (no proof yet) this is happening because grocery stores are selling yams labeled as sweet potatoes. There are yams that look almost exactly like sweet potatoes. Also possible, sweet potatoes grown in one region verse. another could take longer to cook. My suggestion is check for doneness after 10 minutes then check every 15 minutes until done. Option 2: peel and dice sweet potatoes. It should take less time to cook. I hope this helps.

    Rating: 5
    • What Americans call “yams” vs “sweet potatoes” are exactly the same thing–SWEET POTATOES. Differences in size, color, texture, etc. and even cooking times are simply differences in varieties. TRUE yams, on the other hand, are a totally different thing, a tuber native to Africa totally unrelated to sweet potatoes. The confusion comes from enslaved people discovering sweet potatoes in America which look somewhat similar to what they recognized from their homeland, so they called them “yams”. The confusion has endured and the terms have become interchangeable. But whether they’re labeled as one or the other is irrelevant. They’re the same thing . . . unless you’re in Africa.

  15. What steamer basket do you use and/or recommend?

  16. I grow my own yams and they vary in size from 4oz to over 1 1/2 pounds.  For me, a medium yam is about a pound.   I just cooked the 4-8 oz yams for 15 minutes according to the recipe.   They were perfect and creamy.  Thanks for the Instant pot recipe!  It’s tough to do timing when the food varies in size so much.

    Rating: 5
  17. Is it the same amount of time for 3 sweet potatoes?

  18. I tried this tonight (twice) in my 8-quart instant pot and got the “burn” message both times. I’m not new to the instant pot, but the 8-quart size is new for me…almost every time I use it, I get this message. I thought there was no way I would get it with these sweet potatoes cause its just water on the bottom and a steam basket (so nothing touching the bottom directly). So frustrating. Not sure what I’m doing wrong and why its different than my 6-quart in this regard.
    Any suggestions?

    • That’s so strange! I have never gotten a burn message with my Instant Pot and agree with you, no idea why this would cause one. Are there any burned remnants from previous recipes you’ve cooked?

  19. burn notice on an 8 quart might be because an 8 quart requires 1.5 cups of water not 1 cup. Alternately, there’s something wrong with the IP.

  20. I made my sweet potatoes for the first time in my instapot, they were perfect! Will never cook them again in the microwave or oven. Easy peasy.

    Rating: 5
  21. Just made these in my 8-qt instant pot, and they were wonderful! So creamy and tasty! Thank you for the excellent alternative!

    Rating: 5
  22. I’m sure it’s in the comments some where but thickness of potato is crucial to cooking time. 15 min is for very small or thin potatoes. 

  23. I will never bake sweet potatoes in the oven again. These are perfect and so easy in the instapot. I love to cook a big batch, cool them, and freeze them. They are ready and so sweet any time I want them. Sometimes I have to cook white and sweet potatoes at the same time, and just use the sweet potato timing. Also, the green Progressive scrubbing brush truly is better than any other I have used. It feels great in my sometimes arthritic hands and somehow cleans faster and better than any other I have used.

    Rating: 5
  24. Came out perfect.   Took 15 minutes for pressure to release naturallyWill definitely do forever ;-)

    Rating: 5

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