Instant Pot Sweet Potatoes: Effortless, Tender, and Naturally Sweet

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When cooked in the Instant Pot, sweet potatoes become remarkably soft, their flesh deepening into a caramel hue that hints at their natural sugars. Steam builds, coaxing out moisture and transforming dense roots into something supple and tender. The skin slips away easily, revealing a center that’s creamy and almost custard-like. A pat of butter melts instantly into the steaming surface, pooling with a sprinkle of salt or a dusting of brown sugar and cinnamon.

Serve these straight from the pot, hot and fragrant, beside roasted chicken or try them as a warm base for chili.

Steps + Photos to make this recipe for Instant Pot Sweet Potatoes

Step 1: Scrub well whole, raw, medium-size, skin-on sweet potatoes with a vegetable brush or Scrub Daddy.

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Step 2: Place the steaming trivet into the Instant Pot (we are a Walmart Partner, so we earn a commission when you buy with our link). Pour 1 c water into the bottom of the pot.

Step 3: Arrange the cleaned sweet potatoes on the trivet, keeping them from touching the water.

Step 4: Lock the lid, set to Pressure Cook (Manual) for 15 min. When finished, let the pressure release naturally for 10 min, then carefully turn the valve to release any remaining steam.

Step 5: Use tongs to lift out the sweet potatoes and place them on a platter.Step 6: Serve hot with your favorite toppings — butter, salt, brown sugar, or ground cinnamon.

Tips for Success

• Choose sweet potatoes that are roughly the same size for even cooking.
  
• Don’t skip the natural release; it helps finish cooking without splitting the skins.
  
• For larger sweet potatoes, increase the cook time to 20 minutes.
  
• Store leftovers in an airtight container for up to 4 days; reheat in the microwave or air fryer.
  
• For meal prep, mash the cooked sweet potatoes and store portions for soups, pies, or breakfast bowls.