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–+ servings
Three sweet potatoes on a trivet in the instant pot
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5 from 10 votes

Instant Pot Sweet Potatoes

How to cook Instant Pot sweet potatoes tender, fluffy, and perfect. No peeling or chopping makes pressure cooker sweet potatoes even faster!
Prep Time1 minute
Pressure Cook Time15 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 3 16 ounce potatoes
Calories: 180kcal
Author: Traci

Equipment

Ingredients

  • 3 (1 pound) Sweet Potatoes or as many as you can fit
  • 1 cup Water

Instructions

  • Set a trivet in the pressure cooker. Stack SWEET POTATOES on the trivet and add WATER.
    If using an 8 or 10 quart cooker, add 1 extra cup of water.
  • Close and lock the lid, turn pressure valve knob to the “Sealing” position. Select MANUAL or PRESSURE COOK for the following cook times:
    10 min pressure cook for 8-12 ounces (small)
    15 min pressure cook for 12-16 ounces (medium)
    20 min pressure cook for 16+ ounces (large)
  • When the pressure cook cycle completes, allow the cooker to sit undisturbed for a 10-minute natural pressure release (NPR). Carefully release any remaining steam.
  • Open the lid and insert a sharp knife into the potatoes to test for softness. If they give resistance, repeat pressure cook cycle in 2 or 3 minute intervals as needed until they're soft to your liking.
  • Transfer potatoes out of the cooker and serve warm as a baked potato side or use for other recipes.
  • To store, or allow to cool, remove the skin, and refrigerate in an airtight container up to 5 days.

Nutrition

Serving: 1cup | Calories: 180kcal | Carbohydrates: 41g | Protein: 4g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0g | Cholesterol: 0mg | Sodium: 72mg | Potassium: 950mg | Fiber: 6.6g | Sugar: 13g | Vitamin A: 38433IU | Vitamin C: 39.2mg | Calcium: 76mg | Iron: 1.4mg