Make perfectly fluffy, fork-tender sweet potatoes in your Instant Pot with this quick, gluten-free recipe. Ready in under 30 minutes – no oven needed!
Making sweet potatoes in the Instant Pot is completely foolproof – they turn out perfectly tender and fluffy every single time with almost zero effort. It’s my favorite hands-off method for busy weeknights, meal prep, or whenever I need a reliable side dish that practically cooks itself. Once you try them this way, you’ll see why I use this method as the base for so many recipes, like my Buffalo Chicken Stuffed Sweet Potatoes and even these ultra-creamy Instant Pot “Baked” Potatoes. The consistency comes out spot-on every time, which makes them perfect for stuffing, mashing, or serving simply with butter and salt.
ingredients for instant pot sweet potatoes
You only need two ingredients to steam sweet potatoes in the instant pot!
- Water: Just a cup of water goes into the bottom of the Instant Pot; that steam is what cooks the potatoes perfectly.
- Sweet potatoes: That’s it! Grab a few medium sweet potatoes, give them a good scrub, and pierce them a few times with a fork so the steam can escape.
how to make pressure cooker sweet potatoes
- Pour 1 cup of water into the Instant Pot and place the trivet inside.
- Scrub 2–4 sweet potatoes and pierce each a few times with a fork.
- Cook on High Pressure for 15 minutes (start with 12 minutes for smaller potatoes).
- Let pressure naturally release for 8–10 minutes, then turn the valve to release any remaining pressure.
do I need to use the trivet insert?
I suggest using the rack (trivet) that came with your electric pressure cooker! You want to use a trivet so that your potatoes aren’t cooking in water – they will turn out mushy if cooked in water.
Instant Pot Sweet Potato Cook Time Guide
Try and use sweet potatoes that are roughly the same size, so they all finish cooking together! Depending on the size, you should be able to fit 4-6 sweet potatoes in a 6qt instant pot.
- Small (6–7 oz each): 12 minutes on high pressure
- Medium (8–10 oz each): 15 minutes on high pressure
- Large (11–13 oz each): 18–20 minutes on high pressure
Always:
• Add 1 cup of water
• Use a trivet
• Allow a natural release for 8–10 minutes before venting
Storing Leftover (Cooked) Sweet Potatoes
Leftover sweet potatoes keep really well. Just pop them into an airtight container and store in the fridge for 3–5 days. When you’re ready to reheat, warm in the oven at 350 degrees F until heated through, or microwave for a quick option.
what to serve with sweet potatoes
Instant Pot sweet potatoes are so versatile! You can turn them into a full meal or keep them simple as an easy side. I love using them as a base for my Buffalo Chicken Stuffed Sweet Potatoes, piling on BBQ pulled pork, or spooning over leftover sloppy Joe filling for a cozy, hearty dinner. They’re also perfect served alongside weeknight favorites like my almond-breaded pork chops, shredded rotisserie chicken, juicy turkey burgers, or even my fall-inspired apple butter chicken thighs. No matter how you serve them, they make getting dinner on the table feel effortless.
more sweet potato recipes
- sweet potato breakfast hash with bacon
- twice baked sweet potato skins
- harvest salad with roasted sweet potatoes
Fluffy, Tender Sweet Potatoes In The Instant Pot
Ingredients
- 2-4 sweet potatoes - approximately all the same size for even cooking
- 1 cup water
Instructions
- Pour 1 cup cold water into the bottom of the pressure cooker, and then place a trivet insert at the bottom.
- Scrub 2-4 sweet potatoes and pierce with a fork – this helps release steam when building pressure. Do not skip this step.
- Close and seal lid. Set to HIGH manual pressure and cook 12-15 minutes. For smaller sized, you can start with 12 minutes.
- Allow pressure to release naturally for 8-10 minutes and then turn valve to release any remaining pressure.
Notes
- TO STORE: store in an airtight storage container in the refrigerator for up to 4 days.
- TO REHEAT: warm in the oven at 350 degrees F until heated through, or microwave for a quick option.
- TO FREEZE: Individually wrap leftover potatoes, and freeze them for up to 3-months. Let thaw overnight in the refrigerator before reheating.
Nutrition
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