I share a little-known Instant Pot Veggies shortcut that slashes cook time and streamlines prepping sweet potatoes for weeknight meals.

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I never thought a handful of simple steps could turn sweet potatoes scrubbed but not peeled into something this stupidly good, but here we are. In the Instant Pot they come out tender, fluffy and almost creamy, and with a little drizzle of pure maple syrup it makes my whole kitchen smell like fall, but not saccharine.

People ask if this is a dessert or a side and honestly it sits in that perfect middle ground. If you love easy weeknight wins, give my take on Instapot Sweet Potatoes a try, it’s one of my favorite Instant Pot Dinner Recipes.

Ingredients

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sweet potatoes: rich in fiber and vitamin A, complex carbs, naturally sweet, filling.
Butter: adds creaminess and fat, makes potatoes rich and silky, not healthy in large amounts.
Maple syrup: gives sweet caramel notes, small amount adds flavor and extra calories.
Cinnamon: warm spice, boosts flavor with almost no calories, tastes cozy and homey.
Salt: enhances natural sweetness, balances flavors, use sparingly to avoid too much sodium.
Olive oil: helps skin crisp a bit, adds healthy fats and a light savory note.
Water: makes steam for pressure cooking and keeps the potatoes moist while they cook.

Ingredient Quantities

2 to 4 medium sweet potatoes about 2 pounds scrubbed but not peeled

1 cup water

1/2 teaspoon kosher salt or sea salt optional

2 tablespoons butter optional

1 to 2 tablespoons pure maple syrup or brown sugar optional

1/2 teaspoon ground cinnamon optional

1 tablespoon olive oil or cooking spray optional

How to Make this

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1. Scrub 2 to 4 medium sweet potatoes under running water, trim the nubby ends but keep the skins on, dont pierce them or they’ll soak up water and get soggy.

2. Pour 1 cup water into the Instant Pot and place the trivet or a steamer basket inside.

3. Lightly rub each potato with 1 tablespoon olive oil or spray with cooking spray if you want nicer skin later, and sprinkle about 1/2 teaspoon kosher or sea salt over the skins if using.

4. Stack the sweet potatoes on the trivet, close the lid, set the valve to sealing and pressure cook on HIGH for 12 minutes for medium spuds (10 minutes for small, 15 minutes for large).

5. When the cook time ends let the pressure naturally release for 10 minutes, then carefully quick release any remaining pressure.

6. Use tongs to remove a potato and test with a fork; it should slide in easily and feel creamy inside. If its still firm, return to high pressure for 2 to 3 more minutes.

7. Split each potato lengthwise, fluff the flesh with a fork and stir in 2 tablespoons butter and 1 to 2 tablespoons pure maple syrup or brown sugar plus 1/2 teaspoon ground cinnamon if you like sweet, cinnamon-y flavor, add a pinch more salt to taste.

8. If you want crispy skins, brush the outsides with a little olive oil or spray, place on a foil-lined sheet and broil 3 to 5 minutes until browned but watch them closely so they dont burn.

9. Let cool slightly before serving, or mash and use in recipes; store leftovers in the fridge up to 4 days and reheat in the microwave or oven.

Equipment Needed

1. Instant Pot (6 qt or larger) with lid and sealing valve
2. Trivet or steamer basket to keep potatoes above the water
3. Tongs for removing hot potatoes
4. Measuring cup and measuring spoons
5. Pastry brush or cooking spray, for oiling the skins
6. Fork and small knife to test and split the potatoes
7. Foil lined baking sheet for broiling the skins
8. Small bowl and spoon for mixing butter, syrup and cinnamon

FAQ

How long do I cook medium whole sweet potatoes in the Instant Pot? A: For medium potatoes (about 2 inches thick) cook on high pressure 15 minutes, then let pressure release naturally for 10 minutes before quick releasing the rest. If theyre small try 12 minutes, if large 18 minutes. Frozen potatoes need about 5 extra minutes.

Do I have to peel them first? A: No. Scrub them well and leave the skin on. The skin keeps them from falling apart and it slips off easily after cooking. You can rub a little olive oil on them before broiling if you want crisp skin.

How can I tell theyre done? A: A fork or skewer should glide through with little resistance and the flesh will be soft and tender. If its still firm, reseal the pot and add 2 to 5 minutes more pressure cook time.

Can I stack several sweet potatoes in the pot? A: Yes, stack them on the trivet or in a steamer basket, they can touch. Just dont overfill the Instant Pot beyond the 2/3 max line and try to keep similar sized ones together so they cook evenly.

How do I flavor them without losing texture? A: Cook plain with 1 cup water and a pinch of salt if you want. After cooking split them open and add butter, maple syrup or brown sugar, and cinnamon. For more texture, toss with olive oil and broil for a few minutes to caramelize the edges.

How do I store and reheat leftovers? A: Cool, then refrigerate up to 3 to 5 days or freeze up to 3 months. Reheat in the microwave for quick meals, or slice and bake at 375 F for 10 to 15 minutes to get them warmed and a bit crispy.

Sweet Potatoes In The Instant Pot Recipe Substitutions and Variations

Quick swaps if you don’t have something or wanna change the flavor, they’re simple but read the small timing notes.

Sweet potatoes: try 2 lbs butternut squash (peeled and cut into 1–2″ cubes) or 2 lbs carrots (peeled, halved). If cubed, reduce pressure time by about 5–7 minutes vs whole roots.
Water: use 1 cup low sodium vegetable or chicken broth for extra flavor, or 1 cup apple cider for a sweeter, tangy finish.
Butter: swap with 2 tablespoons coconut oil, ghee, or a vegan buttery spread. Coconut adds a hint of sweetness, ghee gives a richer, nuttier note.
Maple syrup or brown sugar: substitute 1–2 tablespoons honey or agave nectar, or 1 tablespoon molasses (molasses is stronger so use a bit less).

Pro Tips

1) Try to pick sweet potatoes that are all about the same size, otherwise some will be mushy and some still firm. If you only have mixed sizes, cut the big ones in half so they finish closer to the smaller ones, or cook the big ones a few minutes longer.

2) Don’t pierce the skins before pressure cooking or they’ll soak up water and get soggy, but do rub a little oil and salt on the outside first. The oil helps the skin brown and taste better if you broil them after.

3) If a fork doesnt slide in after the first cook, just seal it back up for 2 to 3 more minutes instead of overcooking everything. Also remember different Instant Pot models and altitude change times, so use the fork test over clock time.

4) For crispy skins, broil on a foil lined tray for only 3 to 5 minutes and stand right there watching so they dont burn. Or, if you want a shortcut, smash one open and give it a quick hit under the broiler instead of doing all of them.

Sweet Potatoes In The Instant Pot Recipe

Recipe by Bob Jones

0.0 from 0 votes

I share a little-known Instant Pot Veggies shortcut that slashes cook time and streamlines prepping sweet potatoes for weeknight meals.

Servings

servings

Calories

269

kcal

Equipment: 1. Instant Pot (6 qt or larger) with lid and sealing valve
2. Trivet or steamer basket to keep potatoes above the water
3. Tongs for removing hot potatoes
4. Measuring cup and measuring spoons
5. Pastry brush or cooking spray, for oiling the skins
6. Fork and small knife to test and split the potatoes
7. Foil lined baking sheet for broiling the skins
8. Small bowl and spoon for mixing butter, syrup and cinnamon

Ingredients

2 to 4 medium sweet potatoes about 2 pounds scrubbed but not peeled
1 cup water
1/2 teaspoon kosher salt or sea salt optional
2 tablespoons butter optional
1 to 2 tablespoons pure maple syrup or brown sugar optional
1/2 teaspoon ground cinnamon optional
1 tablespoon olive oil or cooking spray optional

Directions

Scrub 2 to 4 medium sweet potatoes under running water, trim the nubby ends but keep the skins on, dont pierce them or they'll soak up water and get soggy.
Pour 1 cup water into the Instant Pot and place the trivet or a steamer basket inside.
Lightly rub each potato with 1 tablespoon olive oil or spray with cooking spray if you want nicer skin later, and sprinkle about 1/2 teaspoon kosher or sea salt over the skins if using.
Stack the sweet potatoes on the trivet, close the lid, set the valve to sealing and pressure cook on HIGH for 12 minutes for medium spuds (10 minutes for small, 15 minutes for large).
When the cook time ends let the pressure naturally release for 10 minutes, then carefully quick release any remaining pressure.
Use tongs to remove a potato and test with a fork; it should slide in easily and feel creamy inside. If its still firm, return to high pressure for 2 to 3 more minutes.
Split each potato lengthwise, fluff the flesh with a fork and stir in 2 tablespoons butter and 1 to 2 tablespoons pure maple syrup or brown sugar plus 1/2 teaspoon ground cinnamon if you like sweet, cinnamon-y flavor, add a pinch more salt to taste.
If you want crispy skins, brush the outsides with a little olive oil or spray, place on a foil-lined sheet and broil 3 to 5 minutes until browned but watch them closely so they dont burn.
Let cool slightly before serving, or mash and use in recipes; store leftovers in the fridge up to 4 days and reheat in the microwave or oven.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.