Instant Pot Sweet Potatoes {Fully Loaded}
These Instant Pot Sweet Potatoes turn out perfectly every time! Follow these easy steps then load them up with toppings for a quick meal.
Servings: 4 servings
Calories: 316kcal
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.
- 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.
- 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.
Video
Notes
Prepare all of your toppings while the Instant Pot does a natural pressure release, which will take 10-15 minutes.
Adjust the cooking time based on the size of your potatoes: 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.
You can cook up to 6 sweet potatoes for the cook times listed above.
You don’t need to pierce your sweet potatoes in advance as long as you are using a steamer basket or trivet, although it won’t hurt.
Nutrition
Calories: 316kcal | Carbohydrates: 53g | Protein: 13g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 650mg | Potassium: 696mg | Fiber: 9g | Sugar: 13g | Vitamin A: 19000IU | Vitamin C: 8.5mg | Calcium: 192mg | Iron: 2mg