These Instant Pot Sweet Potatoes turn out perfectly every time! Follow these easy steps then load them up with toppings for a quick meal.
Ingredients and substitutions
- Sweet potatoes – use white, orange or purple sweet potatoes. You could also try making this recipe with yams.
Topping ideas
- Black beans – or another type of beans or legume like pinto beans.
- Corn – canned corn, defrosted frozen corn or fresh corn would all work.
- Pico de gallo – you could also top your sweet potatoes with fresh or jarred salsa.
- Cilantro – leave this off if you’re not a fan of cilantro.
- Jalapeno peppers – for a milder option, add on some diced bell peppers.
- Green onions – chives would also be good on these loaded potatoes.
- Red onions – swap out for some white onion instead.
- Sauteed bell peppers – use any colour bell pepper of your choice.
- Sour cream – non-fat Greek yogurt or low-fat sour cream are both healthier options.
- Shredded cheese – any shredded cheese variety will work here.
How to cook sweet potatoes in the Instant Pot
- Add water and a trivet to the Instant Pot.
- Place the sweet potatoes on top of the trivet.
- Cook on high pressure for 15 minutes.
- Do a natural release of the pressure.
- Let them cool then slice in half.
- Add on your favourite toppings and enjoy!
How to serve sweet potatoes
Once you’ve cooked your sweet potatoes in the Instant Pot, there are so many different ways you can serve them! Here are some ideas to get you started:
- Fully loaded with your favourite toppings
- Mashed sweet potatoes
- With turkey for a holiday dinner
- In a breakfast hash
- As a sweet potato salad
Frequently Asked Questions
These Instant Pot sweet potatoes will need to cook at high pressure for 15 minutes. It will take the Instant Pot about 10 minutes to get up to pressure, so the total cooking time is about 25-30 minutes.
This recipe is specifically for sweet potatoes. If you’re looking for other options, try my Instant Pot baby potatoes or Instant Pot mashed potatoes.
There’s no need to soak the sweet potatoes before cooking them. Just add them to a trivet with water at the bottom of the Instant Pot and cook on high pressure.
Based on the size of your sweet potatoes, you’ll need to adjust the cooking time. Cook on high pressure for 10 minutes for 2-inch sweet potatoes, 15 minutes for 3-4 inch sweet potatoes, 20 minutes for 5-6 inch sweet potatoes and 40 minutes for 7-8 inch sweet potatoes.
Storing and reheating
You can store these Instant Pot sweet potatoes in the fridge for up to 5 days in airtight glass containers or wrapped in foil then stored in a Ziploc bag. Make sure to store any of your toppings separately!
To reheat, microwave for 2-3 minutes or wrap the sweet potato in foil and bake for 10-15 minutes at 400° Fahrenheit.
Can you freeze sweet potatoes?
You can definitely freeze this sweet potatoes Instant Pot recipe! To freeze the cooked sweet potatoes, wrap them in foil after they’ve cooled completely and freeze them for up to 3 months.
Reheat them in the microwave for 7-8 minutes to defrost and then serve or let them defrost in the fridge then reheat as normal. They’re perfect for meal prep because you can make them ahead of time and serve them later.
More Instant Pot potato recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on adding Instant Pot sweet potatoes into your weekly lunches.
- You can get another trivet here.
- Freeze this recipe in glass microwave-safe bowls for up to 3 months.
Instant Pot Sweet Potatoes {Fully Loaded}
Ingredients
- 1 cup water
- 4 sweet potatoes (should be between 3-4 inches in diameter)
Topping ideas
- Black beans
- Corn
- Pico de gallo
- Cilantro
- Jalapeno peppers
- Green onions
- Red onion
- Sauteed bell peppers
- Sour cream
- Shredded cheese
Instructions
- Add 1 cup of water to Instant Pot. Add trivet, then add sweet potatoes. Place lid on Instant Pot and make sure valve is set to seal.Â
- Press the pressure cook button and set to high, then cook for 15 minutes. Instant Pot will take about 10 minutes to come to pressure then pressure cook the 15 minutes.
- Allow the pressure to release naturally (about 10-15 minutes), then open the lid when pressure gauge has dropped and the lid opens easily.
- Â Let cool about 5-10 minutes, then remove sweet potatoes and slice in half. Load with toppings of choice, adding the cheese first if using to ensure it melts. Serve and enjoy! Sweet potato leftovers can be refrigerated up to 5 days.
- To freeze sweet potatoes: wrap in foil once cooled for 30-40 min and freeze up to 3 months. Reheat in the microwave for 7-8 minutes to defrost and serve.
