Instant Pot Sweet Potatoes
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What do you do when you don’t want to eat taco meat, or chili straight out of the bowl, but you can’t eat tortillas or corn chips? You make Instant Pot Sweet Potatoes and load them up with all of your favorite fillings! Unless of course you are looking for a simple side dish, they are perfect for that as well.
For even more delicious pressure cooker recipes, check out the Instant Pot Recipes page.
A nice, simple sweet potato topped with a pat of butter (for visual effect, use ghee for Whole30) just waiting to be devoured!! Soft and fluffy just calling your name….LOL
How do you make Sweet Potatoes in an Instant Pot?
Well, it depends on the size of your sweet potatoes AND when you bought your Instant Pot!! But I’ll get back to that in a minute. 😉
Scrub your sweet potatoes clean and dry them off. Poke holes all over the skin with a fork so they can release steam.
Place one cup of water in the bottom (assuming you have a 6 Quart Instant Pot) of the liner and insert the trivet (or steamer basket).
Place the potatoes in the basket…..
Oh hey, those are different sizes…will that make a difference? Yes, keep reading!!
Secure the lid and turn the venting knob to “Sealing”.
Press the “Manual” button, on High Pressure, and adjust the time to 16 minutes using the + and – buttons.
When the timer beeps, allow the pressure to release naturally (don’t do anything, just watch the time count backwards) for 10 minutes.
Release any remaining steam and remove the lid…..
Stick a fork into the center of each potato to make sure they are done…soft on the inside without much resistance.
Remove the sweet potatoes from the pot and serve immediately…..
If your potatoes are not done, as two of mine were not, dump out the water and replace with a fresh 1 cup of water.
Cook for an additional 10 to 20 minutes depending on how large your potatoes are. Or, you could always toss them in the microwave for a few minutes to finish them off, your choice.
How do I get a crispy skin on Instant Pot Sweet Potatoes?
Rub them down with olive oil, sprinkle with sea salt and pepper and place them under the broiler for 3 to 5 minutes. Keep an eye on them to make sure they don’t burn!
Recipe Notes:
- Two of my potatoes were 9 ounces, one was 12 ounces, and last one was 13 ounces. The one on the left was very “fat” around the middle and took an additional 20 minutes to cook. The other one was a bit thinner and I knew it would be mush with that much additional time, so he went into the microwave for two minutes.
- Try to use sweet potatoes that are all the same size so you will not run into this problem. I knew it would be a problem, I just wanted to see what would happen!!
- I choose white sweet potatoes because they are more uniform in size and shape than the orange flesh ones. Either one will work.
- 8 to 10 ounce sweet potatoes – 16 minutes
- 11 to 12 ounce sweet potatoes – 18 – 20 minutes depending on thickness
- 13 to 14 ounce – 30 minutes, more if really thick
- I try my best to give you the most accurate times and directions possible, but there will always be a possibility that a recipe will not work. Pressure Cookers cook differently, even the ones made by Instant Pot.
Ways to use Instant Pot Sweet Potatoes:
- Easy Beef Chili – Whole30/Paleo – stove-top
- Instant Pot Pork Carnitas – Whole30/Paleo
- Instant Pot Mexican-Style Shredded Beef – Whole30/Paleo – Mexican-Style Shredded Beef Stove-top version
- Instant Pot Adobo Chicken – Whole30/Paleo – Slow Cooker Version
- Instant Pot Taco Chicken
Enjoy!!
Instant Pot Sweet Potatoes
Ingredients
- 4 medium sweet potatoes (8 or 9 ounces each – all the same size)
- 1 cup water
Instructions
- Scrub your sweet potatoes clean and dry them off. Poke holes all over the skin with a fork so they can release steam.
- Place one cup of water in the bottom (assuming you have a 6 Quart Instant Pot) of the liner and insert the trivet (or steamer basket). Place the potatoes in the basket.
- Secure the lid and turn the venting knob to “Sealing”.
- Press the “Manual” button, on High Pressure, and adjust the time to 16 minutes using the + and – buttons.
- When the timer beeps, allow the pressure to release naturally (don’t do anything, just watch the time count backwards) for 10 minutes.
- Release any remaining steam and remove the lid. Stick a fork into the center of each potato to make sure they are done…soft on the inside without much resistance.
- Remove the sweet potatoes from the pot and serve immediately.
- **If your potatoes are not done, as two of mine were not, dump out the water and replace with a fresh 1 cup of water. Cook for an additional 10 to 20 minutes depending on how large your potatoes are. Or, you could always toss them in the microwave for a few minutes to finish them off, your choice.
- ***For crispy skins – Rub them down with olive oil, sprinkle with sea salt and pepper and place them under the broiler for 3 to 5 minutes. Keep an eye on them to make sure they don’t burn!
Notes
- Two of my potatoes were 9 ounces, one was 12 ounces, and last one was 13 ounces. The one on the left was very “fat” around the middle and took an additional 20 minutes to cook. The other one was a bit thinner and I knew it would be mush with that much additional time, so he went into the microwave for two minutes.
- Try to use sweet potatoes that are all the same size so you will not run into this problem. I knew it would be a problem, I just wanted to see what would happen!!
- I choose white sweet potatoes because they are more uniform in size and shape than the orange flesh ones. Either one will work.
