Last updated on November 8th, 2021 at 03:57 pm
Instant Pot Sweet Potato Pie is creamy, buttery, and tasty, on a gingersnap crust, with the most amazing sweet potato filling. In fact, this one will surely give pumpkin pie a run for its money! And with a short cook time, you will not have to make the turkey share the oven.
Looking for more sweet potato recipes? Our fast and easy Instant Pot Sweet Potatoes are perfect, and this Instant Pot Sweet Potato Casserole recipe is divine. You may also enjoy this warm and inviting Instant Pot Sweet Potato Soup as an appetizer for any meal.
Easy instant pot recipes are becoming very popular because of how quick and effortless they are. Between the air fryer, instant pot, and your crockpot, you may never need to use your oven again.
Even if you are cooking a huge turkey, you can get a large air fryer that will roast it to perfection without heating up the house too much.
No matter what cooking method you use, there are tons of delicious recipes on our blog to add to your dinner table. Pressure Cooker Sweet Potato Pie will soon be a staple at many holiday tables because of how easy it is to make and how delicious it tastes.
Whether it is one of our sweet potatoes recipes or some other delicious dish, everyone has their own favorite way to prepare their favorite holiday meals.
This is an easy recipe with minimal steps, but you can find the exact instructions below on our recipe card. Here are the basic ingredients:
For the pie crust:
- Gingersnap cookies: Completely pulverized.
- Butter: Unsalted and melted.
For the filling:
- Sweet potato puree: Canned or you can make homemade easily with just a few large sweet potatoes.
- Brown sugar: Light or dark are both acceptable.
- Spices: We used salt, cinnamon, nutmeg, and ground ginger.
- Cornstarch: This is important for thickening.
- Large egg: Beaten.
- Evaporated milk: Make sure you do not use sweetened condensed milk.
- Whipped cream and caramel sauce: For the topping (optional).
How do you make instant pot sweet potato pie?
- Make the crust: First, combine the crust ingredients in a small mixing bowl. Then, press the mixture into the bottom and up the sides of a springform pan. Chill for 15 minutes in the freezer.
- Whisk: Meanwhile, whisk together the egg, puree, and milk. If you use whole sweet potatoes, use an electric mixer to puree them before adding the milk and egg to whisk.
- Pour: After the crust is chilled, pour in the filling and cover the top with aluminum foil.
- Add: Next, add 1.5 cups of water to the bottom of your pot and place a trivet inside.
- Lower: Using a sling, lower the pie into the pot carefully. Lock and seal.
- Cook: Then, cook at high pressure for 35 minutes.
- Release: Once the time ends, do a natural pressure release for 10 minutes before using quick release for the rest of the pressure.
- Check: When it is done venting, check the pie for doneness. If the middle is set, you can remove it. But if not, let it cook for another five minutes.
- Chill: Lastly, remove the foil and put the pan on a wire rack to cool to room temperature before covering it with plastic wrap and chilling it in the fridge for at least six hours.
- Serve: Finally, serve with whipped cream and caramel sauce.
How to serve:
This pie is best served chilled with whipped cream and caramel sauce, but you can use one of these or another idea:
- Add a dollop of vanilla ice cream for a sweeter treat.
- This pie makes a fantastic dessert for our tangy cranberry orange turkey breast.
- To feed a larger crowd, try this perfect oven-roasted turkey recipe instead.
- To make your pie more festive for the holiday season, add Christmas decorations or sprinkles to the top.
Frequently Asked Questions
How do you peel sweet potatoes easier with an instant pot?
To make your puree, you have to peel the potatoes, and doing that is simple with this peeling tip.
Just cut each one in half, poke them all over with a knife, and cook on high pressure for 15 minutes on a trivet with one cup of water.
Then, cancel and let it vent on the quick release. Remove the potatoes and put them in a strainer to drain excess moisture. After the potatoes drain, pull the peeling off as soon as they are cool enough to touch.
How do I choose the best sweet potato for this recipe?
The ones with purple or tan skin are considered to be dry varieties. Stick with the orange or red varieties because they contain more moisture than the others.
They have more amylase, which breaks down the starches into sugars. The pie will be sweeter and have a creamier texture.
Are sweet potatoes healthy?
One serving of cooked sweet potatoes has about 75% water, 20% carbs, 5% protein, and no fat. They also contain at least 20% or more of the daily value of vitamin A, vitamin B6, vitamin C, and manganese.
Besides all that, these delicious spuds contain potassium, beta-carotene, and niacin.
How to store leftovers:
- Store: Your leftover pie will stay fresh for three days in the fridge if you put it in an airtight container. But make sure it is cooled to room temperature first.
- Freeze: Also, if you cannot eat it all in three days, freeze it. Just wrap it in plastic wrap, put it in a freezer bag, and pop it in your freezer where it will be good for up to 90 days.
- Thaw: Finally, remember to thaw it out in the fridge overnight before serving.
- Reheat: You can reheat it on the stove or microwave, but it also tastes great cold.
More Thanksgiving recipes:
Instant Pot Sweet Potato Pie
- 1 cup crushed gingersnap cookies
- 2 tablespoons unsalted butter (melted)
- 1/3 cup brown sugar (dark or light, packed)
- 1/2 teaspoon salt
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1 teaspoon cornstarch
- 1 egg (beaten)
- 1 1/2 cups sweet potato puree
- 1/2 cup evaporated milk
- Whipped cream and caramel sauce (for serving)
- Spray a 7-inch springform pan with nonstick cooking spray and set it aside.
- In a small bowl, combine the crust ingredients and press the mixture evenly into the bottom and an inch up the sides of the prepared pan.
- Chill in the freezer for 10-15 minutes.
- In the meantime, in a large bowl, combine the sugar, salt, cornstarch, and cinnamon, nutmeg, ginger.
- Whisk in the egg, sweet potato puree, and evaporated milk. Mix until smooth.
- Pour the mixture into the prepared pie crust.
- Cover the top of the springform pan with aluminum foil tightly.
- Add 1 ½ cup of water to the inner pot of the pressure cooker, and place a trivet on the bottom.
- Use an aluminum sling or if your trivet has handles, lower the pan onto the trivet on the pot.
- Lock the lid and point valve to sealing. Pressure cook on High Pressure for 35 minutes.
- Next, release pressure naturally for 10 minutes, then release the remaining pressure with a quick release, by opening the valve.
- Check if the pie is done, the middle is not set, pressure cook for an additional 5 minutes.
Cool and serve:
- Remove the aluminum foil cover and place the pan on a wire rack to cool.
- After that, cover with plastic wrap and refrigerate for at least 6-8 hours or overnight.
- Garnish whipped cream and chopped pecans, before serving.
- Drizzle each slice with caramel sauce.