If you’ve been searching for an easy way to get perfect sweet potatoes every single time, this is the method I rely on. The Instant Pot takes all the guesswork out of it. You end up with sweet potatoes that are silky, tender, and ready for anything—from a quick lunch to the star of dinner.
I use this method all the time, especially on busy weeks when I want something healthy and filling in the fridge. It’s the kind of prep that makes me feel like I have my act together—even if the rest of the week is a little chaotic.
Why I Always Make Them This Way
I’ve cooked sweet potatoes just about every way you can think of. Roasted with crispy edges, baked in the oven, diced into hash, microwaved in a pinch—you name it. But this Instant Pot approach has become my default.
The pressure cooker steams them so they’re unbelievably creamy inside. No dry spots, no tough skin. Just tender, custardy sweet potato that’s perfect for mashing, stuffing, or eating straight with a bit of butter.
And you don’t have to watch the oven or worry about burning anything. You set it and forget it—something I appreciate on days when dinner prep feels rushed.
What You’ll Need
Sweet Potatoes
I look for medium-sized ones, about two inches in diameter. I’ve found the big, chunky ones don’t cook as evenly. Smaller potatoes finish with a smooth, even texture that’s just right for scooping or mashing.
Instant Pot or Pressure Cooker
I use my trusty 6-quart Instant Pot. If you have another size, it should work just fine—just make sure you don’t overload it.
Water
Don’t skip this—it’s what creates the steam. One cup is all you need to get the pot pressurized.
Wire Trivet
This keeps the sweet potatoes out of the water so they steam gently instead of boiling. Mine lives in my Instant Pot so I never lose it.
How I Prep My Sweet Potatoes
Scrub Well
I always give them a good scrub under running water, using a little vegetable brush if needed. Sweet potatoes grow in the dirt, so they’re usually a bit dusty. A quick scrub means I can leave the skin on without worry.
Trim the Ends
If the tips look wrinkly or tough, I slice them off. Makes for a neater result and more even cooking.
My Instant Pot Method Step by Step
1. Add Water
I pour one cup of water into the pot. That steam is what does all the magic, making the flesh tender and moist.
2. Set Up the Trivet and Arrange the Potatoes
I put the metal trivet in the pot and nestle the sweet potatoes on top. I usually fit four medium ones without crowding.
3. Pressure Cook
I lock the lid, set the Instant Pot to High Pressure (Manual) for 15 minutes, and let it do its thing. It takes around 10 minutes to come to pressure before the timer even starts—so plan on about 40 minutes total from start to finish.
4. Natural Release
Once cooking finishes, I don’t touch anything for another 15 minutes. Letting the pressure release naturally helps the potatoes stay intact and creamy inside.
5. Check and Serve
When the lid comes off, I always do a quick test with a fork. They should be silky soft all the way through. The skin will be tender enough to eat if you like (I often do).
How I Love to Eat Them
Sweet potatoes cooked this way are a blank canvas. Here are a few ways I use them throughout the week:
Stuffed and Loaded
I’ll slice one open and stuff it with black beans, avocado, salsa, or leftover shredded chicken. It’s an easy, satisfying meal, especially on nights I don’t want to fuss.
Mashed and Seasoned
Sometimes I scoop them out of the skin and mash them with butter, salt, and a pinch of chili powder. For a sweeter version, I’ll add cinnamon or even a drizzle of hot honey.
Quick Weeknight Side
I serve them next to grilled meat or roasted veggies. Even plain, they’re great with just a slab of garlic butter melting on top.
Meal Prep Hero
If I know it’s going to be a busy week, I cook a batch in advance. Then I have ready-to-go fillings for wraps, bowls, or tacos.
Storage and Reheating Tips
Cooked sweet potatoes store beautifully. I keep them in an airtight container in the fridge for up to 5 days. They’re just as good the next day—and in some ways better because the flavors mellow.
If I have extras I won’t use soon, I freeze them. They keep for months that way. I just thaw them overnight in the fridge before reheating.
For reheating, I usually microwave them until they’re hot all the way through. You can also warm them gently in the oven if you’re reheating a big batch.
My Favorite Ways to Use Leftovers
Stuffed Sweet Potatoes
Cut a slit and load them with chili, scrambled eggs, or anything saucy. This is one of my favorite ways to use leftovers when I don’t feel like cooking.
Mashed with Extras
I’ll mix in curry powder or taco seasoning for a twist. A bit of hot sauce or spiced butter makes them extra special.
Sweet Potato Casserole
If you’re making a holiday-style casserole, these cooked sweet potatoes make it so easy. Just mash, season, top with marshmallows or pecans, and bake.
Soup and Stews
I’ll cube them and stir into stews or add them to a blender with broth and spices for an easy soup.
Instant Pot Sweet Potatoes
There’s something wonderfully simple about perfectly cooked sweet potatoes—and when you make them in the Instant Pot, they’re soft, creamy, and ready in no time
Ingredients
- 1 cup water
- 4 sweet potatoes, medium-sized (about 10–12 oz. each), roughly 2 inches thick
Instructions
- Begin by giving your sweet potatoes a good scrub under running water. If there are any rough spots or long roots, go ahead and trim them.
- Pour the water into the base of your Instant Pot insert, then place the metal trivet inside.
- Arrange the sweet potatoes on top of the trivet in a single layer. It’s okay if they touch, but try not to stack them too much.
- Secure the lid and ensure the pressure release valve is set to sealing.
- Select the Pressure Cook or Manual setting on high pressure for 15 minutes. The pot will take around 10 minutes to come to pressure before the timer begins.
- Once the cooking time is up, let the pressure release naturally for 15 minutes. Then, carefully release any remaining pressure manually.
- Open the lid, and your sweet potatoes are ready to serve—creamy, tender, and just waiting for a pat of butter or your favorite toppings.
Notes
- Choose evenly sized potatoes for the best results—those about 2 inches in diameter cook the most consistently. Oversized potatoes can cook unevenly, even with more time.
- Need more or fewer potatoes? No problem! The cooking time remains the same. Just keep in mind that more potatoes may take longer to reach pressure.
- Storing leftovers? Cooked sweet potatoes keep well in an airtight container in the fridge for up to 5 days or can be frozen for up to a year.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 51Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 22mgCarbohydrates 12gFiber 2gSugar 4gProtein 1g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
I hope you give this Instant Pot method a try. It’s one of those simple kitchen tricks that makes weeknight meals so much easier, and once you try it, you might not go back to the oven. It’s become one of my go-to meal prep staples, and I don’t see that changing anytime soon.
Try other Instant Pot recipes:
