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Instant Pot Sweet Potatoes – Perfect Every Time!

Instant Pot Sweet Potatoes might be your new favorite way to make sweet potatoes. They’re so easy and ready in about 30 minutes (including pressure release!) and they come out silky smooth every time. #sweetpotatoes #instantpot #side #easy


Instant Pot sweet potatoes come out silky smooth every time. Pressure cooking sweet potatoes may be the best way yet!

Recipe Overview

Why you’ll love it: Pressure cooking is a very easy way to cook sweet potatoes and there’s no need to turn on your oven. They turn out great!

How long it takes: 40 minutes total
Equipment you’ll need: Instant Pot/pressure cooker, wire trivet
Servings: make as many as you like (within reason!)

Perfectly cooked instant pot sweet potato.

I eat a lot of sweet potatoes. I mean, A LOT. Roasted, in a hash, sweet potato toast, mashed, pureed, noodled, baked, turned into chips, basically any way I can.

When I have done a Whole30 diet in the past, sweet potatoes satisfied my carb cravings but I had to get creative to keep from getting bored. I also had to find quick and easy ways to prepare them so I didn’t have a reason to fall off the Whole30 wagon.

Enter the Instant Pot, one of my favorite Whole30 tools. It makes the most perfect sweet potatoes.

I’ll admit, I sometimes resort to the microwave to cook sweet potatoes. Stab them with a fork, wrap them in paper towel, and they’re ready in about 5 minutes. However, that method does tend to dry them out, whereas the Instant Pot will not.

This is definitely my new go-to method, and I think it’s going to be yours, too.

About This Recipe

This more of a how-to than an actual recipe. Once you’ve learned how to use your Instant Pot to cook sweet potatoes, it will be a cooking method you turn to over and over again, like Instant Pot hard boiled eggs or Instant Pot shredded chicken.

It’s a food prepper’s dream. Just get that Instant Pot working on food for the whole week. You can stock your fridge with boiled eggs, cooked chicken, and now creamy cooked sweet potatoes. Dinner will be a snap! Prep Instant Pot white rice and freeze it in serving size bags. It’s so handy. Works for brown rice, too, or quinoa!

Instant Pot sweet potatoes are steamed. The flesh becomes velvety smooth and creamy; the skin is very soft. They differ somewhat from baked sweet potatoes which are a bit drier with a tougher skin.

Cooked sweet potato with Instant Pot pressure cooker in background.

I’ll get you started here and give you helpful tips and information. As always, look for the recipe card near the end of the post for complete instructions and nutrition information.

What You’ll Need

  • Sweet Potatoes: Look for medium-sized sweet potatoes that are about two inches in diameter. After testing this recipe several times, we came to the conclusion that larger potatoes just don’t cook as evenly. They tend to stay hard in the middle even if you increase the cooking time. The recipe is written for four sweet potatoes; you can cook fewer or more potatoes as you wish.
  • Instant Pot/Pressure Cooker/Multicooker: I use a 6-quart Instant Pot.
  • Water: Don’t forget to add the water! Water is necessary to create steam; the steam builds up, and pressurizes the cooker.
Uncooked sweet potatoes and water.

Fruit and vegetable brush product image.

A Sweet Little Scrub Brush

Buy a good brush to scrub the outside of your potatoes. I love this one – it has soft and firm bristles and it’s dishwasher safe. I also love the way it fits in your hand.

Buy it on Amazon

How To Make Instant Pot Sweet Potatoes

Scrub the sweet potatoes well and trim if necessary. I usually trim the wrinkly ends off.

Pour one cup of water into the bottom of the pot. Put the wire trivet into the pot and arrange the sweet potatoes on the trivet.

Instant pot sweet potatoes before being cooked.

Lock the lid in place and set the Instant Pot to Pressure Cook (or Manual – High Pressure, depending on your model). Set the cook time for 15 minutes. It will take approximately 10 minutes to pressurize.

After the 15 minute timer goes off, allow the pressure to release naturally. That means you don’t do anything for fifteen minutes. When fifteen minutes have passed, release any remaining pressure; carefully remove the lid.

Instant pot sweet potatoes after being cooked.

The sweet potatoes should be perfectly well-done, silky smooth and delicious! The skin will be very soft and is totally edible.

Now that you know how to make perfect sweet potatoes, eat them just the way they are (I like topping them with a little cinnamon and butter) or try one of the ideas below.

Close up of sweet potato flesh.

How To Use Cooked Sweet Potatoes

Stuffed sweet potatoes

Cut a slit in the middle of the potato and open it up. Add any sort of filling you like: chili with all the toppings, scrambled eggs with avocado, black beans and tomato salsa, bacon, salmon, shredded chicken, whatever!

Mashed sweet potatoes

Scoop the sweet potatoes out of the skins and mash it. Add seasonings like chili powder, curry powder, or taco seasoning. A drizzle of hot honey is so good! Top them with a sprinkle of savory granola.

More ideas

Handheld sweet potato casserole, sweet potato bread pudding, or twice baked sweet potatoes.

I can’t wait to hear from you : What are you going to do with these Instant Pot sweet potatoes?

FAQs

What is the healthiest way to cook sweet potatoes?

According to NutritionFacts.org, the healthiest way to cook sweet potatoes is to boil them. It lowers the glycemic index by half and they undergo a cellular change which makes the nutrients more available.
However, sweet potatoes are a very healthy food, whether they are boiled, baked, or roasted. If you like them better baked or roasted, you’ll probably end up eating more sweet potatoes, and that’s going to be great for your health!

Can you freeze sweet potatoes?

Yes, sweet potatoes can be frozen for up to twelve months. Raw sweet potatoes do need to be blanched first because of the high water content. For a good guide on how to freeze sweet potatoes, both cooked and raw, check out HomeCookBasics.

Can you eat the peel of a sweet potato?

Yes, the peel of sweet potatoes is totally edible and has more antioxidants than the flesh (ten times more!).

Pressure cooker sweet potato with lots of butter.

Storage & Reheating Tips

Cooked sweet potatoes can be stored in the refrigerator for up to 5 days. They will keep in the freezer for up to 12 months in a freezer safe container. Thaw overnight in the refrigerator before reheating.

To reheat, microwave until heated through.

More Instant Pot Basics

Browse All

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Instant pot sweet potato with butter melting inside it.

Prep Time: 5 mins

Cook Time: 30 mins

Additional Time to Pressurize: 10 mins

Total Time: 45 mins

8 servings

Prevent your screen from going dark

Instant Pot sweet potatoes come out silky smooth every time. Pressure cooking sweet potatoes may be the best way yet!

Instructions

  • Scrub sweet potatoes and trim if necessary. Pour water into Instant Pot. Place wire trivet in the bottom of the Instant Pot and place sweet potatoes on top of the trivet.

  • Secure the lid and turn valve to seal.

  • Select Pressure Cook (or Manual on High) for 15 minutes. It will take about 10 minutes to come to pressure.

  • Allow pressure to release naturally (do nothing after the timer goes off) for 15 minutes.

  • Release remaining pressure, remove lid, and serve.

Notes

  • Serving size: Half of 1 medium sweet potato.
  • Sweet potatoes with a diameter much larger than 2 inches cook less evenly, even if you add extra time.
  • You can add fewer sweet potatoes or add more. Cooking time is the same but it will take less/more time for the Instant Pot to come to pressure.
  • Cooked sweet potatoes can be stored in the fridge for up to 5 days in an airtight container.

Nutrition Information

Serving: 0.5potato, Calories: 97kcal, Carbohydrates: 23g, Protein: 2g, Fat: 0.1g, Saturated Fat: 0.02g, Polyunsaturated Fat: 0.02g, Monounsaturated Fat: 0.001g, Sodium: 64mg, Potassium: 381mg, Fiber: 3g, Sugar: 5g, Vitamin A: 16031IU, Vitamin C: 3mg, Calcium: 35mg, Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

Did You Make This?Be sure to upload a photo & tag me at @RachelCooksBlog. I love seeing what you made!






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