Instant Pot Sweet Potatoes (Perfect Every Time!)
Instant Pot sweet potatoes come out fluffy and perfectly cooked every time—no guessing, no checking, and no oven needed. Just set it and forget it; it's way easier than traditional baked sweet potato methods.
Servings: 4
Instructions
- Prep the Potatoes: Wash the sweet potatoes well but don’t peel or poke holes—they cook best whole with the skin intact.
- Add Water & Trivet: Pour 1 cup of water into the Instant Pot. Place the metal trivet inside to keep the sweet potatoes from sitting in the water.
- Arrange the Sweet Potatoes: Place the potatoes on the trivet in a single layer. They should not be stacked for even cooking.
- Set Cooking Time: Small (6 oz or less): 15 minutes on High PressureMedium (8 oz): 20 minutes on High PressureLarge (10-12 oz): 30 minutes on High PressureExtra Large (14+ oz): 40 minutes on High PressureLet the pressure naturally release for 10 minutes before opening the valve. This keeps them from splitting and ensures even texture.
- Check for Doneness: A fork should slide in easily. If they aren’t soft enough, cook for 5 more minutes and quick release.
Notes
- For Extra Fluffy Texture – Let them rest for 5 minutes before cutting. For Mashed
- Sweet Potatoes – Peel and mash while warm with butter, salt, and a splash of milk or cream.
- For Meal Prep – Cook ahead and store whole in the fridge for up to 5 days.
Nutrition
Calories: 194kcal | Carbohydrates: 45g | Protein: 4g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.003g | Sodium: 127mg | Potassium: 762mg | Fiber: 7g | Sugar: 9g | Vitamin A: 32063IU | Vitamin C: 5mg | Calcium: 70mg | Iron: 1mg