Instant Pot Sweet Potato Pie
Instant Pot Sweet Potato Pie is creamy, buttery, and tasty, on a gingersnap crust, with the most amazing sweet potato filling.
Servings 8 slices
- 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.
Calories: 190kcal | Carbohydrates: 33g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 289mg | Potassium: 322mg | Fiber: 2g | Sugar: 17g | Vitamin A: 10209IU | Vitamin C: 10mg | Calcium: 51mg | Iron: 1mg