Go Back

Fluffy, Tender Sweet Potatoes In The Instant Pot

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!
No ratings yet
Print Pin
Course: Side Dish
Prep Time: 5 minutes
Cook Time: 15 minutes
natural release: 10 minutes
Total Time: 30 minutes
Calories: 165kcal
Author: Nichole Crews

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

leftovers: 
  • 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

Serving: 1sweet potato | Calories: 165kcal | Carbohydrates: 35g | Protein: 4g | Fiber: 4g
Did you make this recipe?We want to see! Tag @casadecrews on instagram or use the hashtag #casadecrewseats so we can find you!