Instant Pot Sweet Potatoes

I love making these Instant Pot Sweet Potatoes to pair with my main dishes or enjoy as a simple sweet treat. They are tender, fluffy, creamy inside, and very delicious. Using only sweet potatoes and water, I make a healthy dish in 30 minutes that is perfect to serve for adults, kids and even babies.

If I have to choose between sweet potatoes and regular potatoes, I will always choose sweet potatoes. You wonder why, and the answer is simple, they are so nourishing, easy to prepare, and never need much to taste good, right? Over the years, I have included them in meals at all hours of the day, starting back when my kids were babies. I cook them using many different methods, from slow cooker mashed sweet potatoes to air fryer baked sweet potatoes, and they always come out tender and fluffy, just the way I like them.

My Instant Pot Sweet Potatoes is a recipe I can’t live without lately since I stay pretty busy. In my opinion, it is the best and most convenient way to steam sweet potatoes because they are ready in about 30 minutes and the method is very easy. My recipe is also very versatile, and I enjoy making different variations, which I explain in detail below. You can also follow the same steps to make baby food purees, isn’t that great? This sweet potato recipe is a keeper because you can serve it as is or use it in many other dishes, and the result is consistent every single time.

Why you will love this recipe

• Soft and fluffy inside: I love how the pressure cooker steams the sweet potatoes whole using water and steam, so the flesh comes out soft and fluffy instead of dense. When I open the lid and test them with a fork, I know they are ready to serve or peel while still warm.
• Really hands off cooking: I add the water, set the sweet potatoes on the rack, seal the valve, and let the timer do the work. While the Instant Pot cooks, I can focus on the rest of the meal or step away from the kitchen for a bit.
• Perfect for busy days: I typically cook a few sweet potatoes at once and keep them in a container for quick lunches or simple dinners. They reheat well, stay moist, and work as a side dish or part of a larger meal.
• Simple and nourishing choice: I like that this recipe uses whole sweet potatoes and a very easy prep method. The taste is sweet, the texture stays tender, and it is great for families like mine, meal prep, and even baby food purees.

What you will need

• Sweet potatoes: I use whole sweet potatoes that are small to medium in size.
• Liquid: I add cold water to the Instant Pot to create steam so the sweet potatoes cook properly.

How to make

Rinse and scrub: I rinse the sweet potatoes under cold water and scrub them well to remove any dirt on the skin. I take a minute to clean them properly since they usually come straight from the store with soil still on them.

Add water: I pour the water into the bottom of the Instant Pot, then place the trivet inside the inner pot. After that, I arrange the sweet potatoes on top of the trivet so they sit above the water.

Pressure cook and release: I close the lid, seal the pressure valve, and set the Instant Pot to high pressure based on the size of the sweet potatoes. Once the cooking time is done, I let the pressure release naturally for 10 minutes before opening the lid.

Quick release and serve: After the 10 minute natural release, I carefully open the valve to release any remaining pressure. Then I open the Instant Pot, lift out the sweet potatoes, and serve them with my favorite toppings.

Expert tip

Match sweet potatoes by size

My best tip is to cook sweet potatoes by size and not by count. When I keep potatoes of similar size together in the Instant Pot, they cook consistently, the flesh stays soft and fluffy, and I do not end up with some that are overcooked while others are still firm. If you scroll down, you will find my cooking time suggestions by size for easy reference.

More tips to consider:

• I always scrub the skin well since sweet potatoes often have dirt on the surface, and clean skin makes them easier to serve and store later.
• I place the sweet potatoes on the trivet so they steam instead of sitting in the water, which helps keep the texture soft and fluffy.
• I let the pressure release naturally for 10 minutes before opening the valve, since this helps finish the cooking process perfectly.
• I test doneness with a fork right after opening the lid, making sure the flesh is soft all the way through before serving or storing.

Cooking time suggestions:

Cooking time depends on the width and overall size of your sweet potatoes. Below, I share my suggested cooking times based on potato size.

• small (2 inches or less in width): Cook for about 15 minutes + 10 minutes natural pressure release
• medium (2-3 inches in width): Cook for about 25-30 minutes + 10-minute natural pressure release
• large (3-4 inches in width):  Cook for about 50-60 minutes * + 10-minute natural pressure release

Recipe variations and add-ins:

• Baby food option: I use this method to cook 2 to 3 small sweet potatoes and blend the soft flesh until smooth. The texture is great for simple baby meals.
• Crispy reheated slices: I slice cooked sweet potatoes and reheat them in the air fryer at 375 degrees for about 5 minutes. The outside gets lightly crisp while the inside stays soft.
• Warm cinnamon mash: I add 1 teaspoon ground cinnamon to 2 cooked sweet potatoes and mash lightly. This creates a soft texture with a warm flavor that I enjoy for breakfast or a sweet side.
• Nut butter blend: I mash 1 large sweet potato with 1 tablespoon smooth nut butter until combined. I serve this as a filling breakfast or quick lunch option.
• Yogurt topped potatoes: I slice 2 cooked sweet potatoes and top them with 2 tablespoons plain yogurt and a light sprinkle of cinnamon. My favorite!

Serving suggestions:

These tender sweet potatoes are fantastic as a healthy and delicious side dish, and I like serve them alongside simple dinners like my beef meatloaf or a simple oven baked chicken breast. They are great for weeknight meals and do not need much planning.

When it comes to toppings, I change them based on what we are eating. When I want something sweet, I add a little butter, mini marshmallows, cinnamon, maple syrup, or brown sugar. For a savory plate, I go with instant pot refried beans or black beans with salsa, cilantro, green onions, and candied bacon. I highly recommend it!

How to store leftovers:

• Refrigerate: I let the sweet potatoes cool completely, then store them in an airtight container in the fridge. They keep well for up to 5 days.
• Freeze: I mash the sweet potatoes before freezing since that works best for texture. I place the mash in a freezer safe bag or container and freeze it for up to 3 months.
• Thaw: Before reheating, I thaw the sweet potatoes in the fridge overnight. This helps them warm evenly when reheated.
• Reheat: I reheat the sweet potatoes in the microwave until warm and ready to serve.

Frequently asked questions

More easy side dishes to try: