Instant Pot sweet potatoes come out silky smooth every time. Pressure cooking sweet potatoes may be the best way yet!

Recipe Overview

Why you’ll love it: Pressure cooking is a very easy way to cook sweet potatoes and there’s no need to turn on your oven. They turn out great!

How long it takes: 40 minutes total
Equipment you’ll need: Instant Pot/pressure cooker, wire trivet
Servings: make as many as you like (within reason!)

Perfectly cooked instant pot sweet potato.
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I eat 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 can. On special occasions, I love to make scalloped sweet potatoes with bacon and Gruyère. If you don’t believe me, take a look at my list of 25 easy sweet potato recipes!

When I have done a Whole30 diet in the past, sweet potatoes satisfied my carb cravings but I had to get creative to keep from getting bored. 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.

About Instant Pot Sweet Potatoes

Instant Pot sweet potatoes are steamed. The flesh becomes velvety smooth and creamy; the skin is very soft. They differ somewhat from baked sweet potatoes which are a bit drier with a tougher skin.

This post 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 a cooking method you turn to over and over again.

Instant Pots can be a food prepper’s dream. Just get that Instant Pot working on food for the whole week. You can stock your fridge with boiled eggs, cooked shredded chicken, and now creamy cooked sweet potatoes. Dinner will be a snap! Prep Instant Pot white rice and freeze it in serving size bags. It’s so handy. Works for brown rice, too, or quinoa!

Cooked sweet potato with Instant Pot pressure cooker in background.

What You’ll Need

  • Sweet Potatoes: Look for medium-sized sweet potatoes that are about two inches in diameter. After testing this recipe several times, we came to the conclusion that larger potatoes just don’t cook as evenly. They tend to stay hard in the middle even if you increase the cooking time. The recipe is written for four sweet potatoes; you can cook fewer or more potatoes as you wish.
  • Instant Pot/Pressure Cooker/Multicooker: I use a 6-quart Instant Pot.
  • Water: Don’t forget to add the water! Water is necessary to create steam; the steam builds up, and pressurizes the cooker.
Uncooked sweet potatoes and water.
Fruit and vegetable brush product image.

A Sweet Little Scrub Brush

Buy a good brush to scrub the outside of 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.

How To Make Instant Pot Sweet Potatoes

Scrub the sweet potatoes well and trim if necessary. I usually trim the wrinkly ends off.

Pour one cup of water into the bottom of the pot. Put the wire trivet into the pot and arrange the sweet potatoes on the trivet.

Instant pot sweet potatoes before being cooked.

Lock the lid in place and set the Instant Pot to Pressure Cook (or Manual – High Pressure, depending on your model). Set the cook time for 15 minutes. It will take approximately 10 minutes to pressurize.

After the 15 minute timer goes off, allow the pressure to release naturally. That means you don’t do anything for fifteen minutes. When fifteen minutes have passed, release any remaining pressure; carefully remove the lid.

Instant pot sweet potatoes after being cooked.

The sweet potatoes should be perfectly well-done, silky smooth and delicious! The skin will be very soft and is totally edible.

Now that you know how to make perfect sweet potatoes, eat them just the way they are or top them with a nice-sized chunk of homemade garlic butter, or enhance their sweetness with a sprinkle of cinnamon sugar.

Close up of sweet potato flesh.

How To Use Cooked Sweet Potatoes

Stuffed sweet potatoes

Cut a slit in the middle of the potato and open it up. Add any sort of filling you like: chili with all the toppings, scrambled eggs with avocado, black beans and tomato salsa, bacon, salmon, shredded chicken, whatever! Recently we’ve been loving these quick-cooking fried chicken bites.

Mashed sweet potatoes

Scoop the sweet potatoes out of the skins and mash it. Add seasonings like chili powder, curry powder, or taco seasoning. A drizzle of hot honey is so good! Top them with a sprinkle of savory granola, toasted pine nuts, or roasted pumpkin seeds (pepitas). Try vanilla bean mashed sweet potatoes.

More ideas

Try handheld sweet potato casserolesweet potato bread pudding, or twice baked sweet potatoes.

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

FAQs

Can you freeze sweet potatoes?

Yes, sweet potatoes can be frozen for up to twelve months. Raw sweet potatoes do need to be blanched first because of the high water content. For a good guide on how to freeze sweet potatoes, both cooked and raw, check out HomeCookBasics.

Can you eat the peel of a sweet potato?

Yes, the peel of sweet potatoes is totally edible and has more antioxidants than the flesh (ten times more!).

Pressure cooker sweet potato with lots of butter.

Storage & Reheating Tips

Cooked sweet potatoes can be stored in the refrigerator for up to 5 days. They will keep in the freezer for up to 12 months in a freezer safe container. Thaw overnight in the refrigerator before reheating.

To reheat, microwave until heated through.

More Instant Pot Basics

Recipe

Instant Pot Sweet Potatoes – Perfect Every Time!

4.41 from 254 votes
Prep: 5 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 8 servings
Instant Pot sweet potatoes come out silky smooth every time. Pressure cooking sweet potatoes may be the best way yet!
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Ingredients 

  • 4 medium-sized sweet potatoes (10-12 oz. each), approximately 2 inches in diameter (see note)
  • 1 cup water

Instructions 

  • Scrub sweet potatoes and trim if necessary. Pour water into Instant Pot. Place wire trivet in the bottom of the Instant Pot and place sweet potatoes on top of the trivet.
  • Secure the lid and turn valve to seal.
  • Select Pressure Cook (or Manual on High) for 15 minutes. It will take about 10 minutes to come to pressure.
  • Allow pressure to release naturally (do nothing after the timer goes off) for 15 minutes.
  • Release remaining pressure, remove lid, and serve.

Notes

  • Serving size: Half of 1 medium sweet potato.
  • Sweet potatoes with a diameter much larger than 2 inches cook less evenly, even if you add extra time.
  • You can add fewer sweet potatoes or add more. Cooking time is the same but it will take less/more time for the Instant Pot to come to pressure.
  • Cooked sweet potatoes can be stored in the fridge for up to 5 days in an airtight container.

Video

Nutrition

Serving: 0.5potato, Calories: 97kcal, Carbohydrates: 23g, Protein: 2g, Fat: 0.1g, Saturated Fat: 0.02g, Polyunsaturated Fat: 0.02g, Monounsaturated Fat: 0.001g, Sodium: 64mg, Potassium: 381mg, Fiber: 3g, Sugar: 5g, Vitamin A: 16031IU, Vitamin C: 3mg, Calcium: 35mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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177 Comments

  1. James Thornton says:

    Making now for my dogs and me lol

    1. Rachel Gurk says:

      :) I hope you and your dogs love the sweet potatoes!

  2. Karin says:

    I’m only cooking three large potatoes so what is the cooking time with a smaller amount? I’m new to instant pot.

    1. Rachel Gurk says:

      Same cook time! :) I hope you love them!

  3. Anna Page says:

    I’m new to IP. I followed directions with 3 medium sweet potatoes. They were perfect! Skins fell off, mashed with a fork. Added a little butter, drizzle of maple syrup and sprinkle of cinnamon. Delicious and so quick and easy. New go-to. Thanks Rachel!

    1. Rachel Gurk says:

      I’m so glad to hear you liked this recipe! Thanks for taking the time to come back and leave a comment and review!

  4. D says:

    Absolutley did not work using the specified time. I restarted and added 10 minutes and still slightly firm.

    I couldn’t imagine doing less than 30 minutes unless you like crunchy sweet potatoes.

    1. Rachel Gurk says:

      I just made these the other day as written in the recipe, with large sweet potatoes. They were very soft. Did you make sure the silicon ring was securely in place and the valve was turned to seal? Did you let the pressure naturally release for 10 minutes?

  5. MB Billington says:

    I just tried your way to cook sweet potatoes in the instant pot. I found that the sweet potatoes ended up too soft. They were way over done unless you wanted to mash them.

    1. Rachel Gurk says:

      It definitely depends on the size of your sweet potatoes…they can come out soft, but they’re super creamy and delicious in my opinion. :)

  6. Karen says:

    These Instant Pot sweet potatoes were delicious!! Best way to prepare them.

  7. Judith says:

    Can cooking time be extended a bit and the pressure released rather than waiting for passive decompression?

    1. Rachel Gurk says:

      I haven’t tried that method, but it might work. Let me know if you give it a go.

  8. Patty in CO says:

    Thank you for the cooking times…I added 20% to my time because I am at high altitude and OMG!, these came out so silky smooth and yummy.. I wil never cook sweet potatoes any other way. If you haven’t tried virgin coconut oil and cinnamon/sugar (I used a sugar substitute) to top them with, you don’t know what you are missing….so velvety and sweet….I ate the skin and all.. ….absolutely lovely!

    1. Rachel Gurk says:

      That combination sounds amazing! Thanks for sharing, and thanks for taking the time to come back and leave a comment. It means a lot to mw!

  9. Madison says:

    Hi! I do not have the steamer thing anymore, do you think it will still work?

    1. Rachel Gurk says:

      I haven’t tried this without the steamer. I think it would be worth buying an inexpensive steamer basket that will fit inside your Instant Pot.

  10. Lilly says:

    Followed the instructions exactly and my potato was still hard in the middle and required being microwave to be done in time for dinner. Microwaved a total of 4 min in addition to time in Instapot.

    1. Rachel Gurk says:

      Hi Lilly, I’m sorry you had that experience! Are you sure your rubber ring was all the way in? Sometimes if that’s not placed correctly, it can prevent the Instant Pot from sealing properly and that will cause the food to not cook as it should.