Instant Pot Sweet Potatoes
Make Instant Pot Sweet Potatoes for a soft, fluffy, and perfectly cooked every time side dish recipe! This easy, hands-off recipe is perfect for the holidays or to serve for a quick weeknight dinner side and ready in 25 minutes!
Servings: 6
Cost: $3.62, $0.60 per Serving
Ingredients
- 6 Medium Size Sweet Potatoes
- 1 cup Water
- 1 Tbsp Olive Oil
- 2 tsp Sea Salt
Toppings:
- 3 Tbsp Butter
- 1 tsp Salt
- 1 tsp pepper
Instructions
- Wash the sweet potatoes. Pat them dry and pierce each sweet potato 6 to 8 times with a fork in various spots.
- Drizzle the olive oil evenly over the sweet potatoes.
- Sprinkle the sea salt over the sweet potatoes and rub to coat evenly.
- Place the trivet in the Instant Pot and pour the water into the bottom of the Instant Pot.
- Arrange the the sweet potatoes on top of the trivet.
- Seal the Instant Pot and cook on High Pressure for 17 to 20 minutes for medium sweet potatoes, followed by a full natural pressure release (approximately 10 minutes).
- Carefully remove the sweet potatoes from the Instant Pot and place them on a serving platter.
- Top the sweet potatoes with butter, salt and pepper evenly over the sweet potatoes.
- Serve warm and enjoy.
Video
Notes
Recipe Tips
- Cook Same Size - This ensures even cooking.
- Sweet Peel - Leaving the skin on helps retain moisture and nutrients.
- Test Doneness - A fork should slide in easily when fully cooked.
- Meal Prep Tip - Cook a big batch and refrigerate for up to 5 days.
- Stuffed Sweet Potatoes - Add pulled pork, black beans, or chili for a hearty meal.
- Sweet Topping - Top with butter, cinnamon, and maple syrup.
- Savory Topping - Add sour cream, chives, and shredded cheese.
Nutrition
Calories: 266kcal | Carbohydrates: 46g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 1334mg | Potassium: 768mg | Fiber: 7g | Sugar: 9g | Vitamin A: 32239IU | Vitamin C: 5mg | Calcium: 73mg | Iron: 1mg
