Quick and Easy Instant Pot Sweet Potatoes Recipe

### Why You’ll Love This Recipe

• Time-Saving: These sweet potatoes cook up in a fraction of the time it takes in the oven.
• Hands-Off: Set it and forget it—no babysitting required.
• Versatile: Perfect as a dinner side, base for loaded sweet potatoes, or even for meal prepping.
• Super Healthy: Sweet potatoes are naturally nutrient-packed and work with almost any diet!

### Ingredients Breakdown

• Sweet Potatoes: Choose similarly sized ones for even cooking. Look for smooth, firm skin without blemishes.
• Water: Just one cup, but essential to creating the steam needed to cook the potatoes.

Pro Tip: If you love a slightly caramelized flavor, you can pop them under the broiler with a quick brush of butter or olive oil after pressure cooking.

### Step-by-Step Instructions

1. Start by washing your sweet potatoes thoroughly. No need to peel them—you want to keep that skin intact for cooking!
2. Place a trivet or steamer rack inside your Instant Pot and add 1 cup of water to the bottom.
3. Arrange the sweet potatoes on the trivet in a single layer. They can touch, but don’t pile them on top of each other.
4. Secure the Instant Pot lid and set the valve to “Sealing.”
5. Select the “Pressure Cook” or “Manual” setting and set the timer:
   • For medium sweet potatoes (6-8 oz): 18 minutes.
   • For large sweet potatoes (9-12 oz): 22 minutes.
6. Once the timer goes off, let the pressure release naturally for 10 minutes, then carefully turn the valve to “Venting” to release any remaining pressure.
7. Remove the sweet potatoes using tongs (they’ll be hot!) and let them cool slightly before serving.

### Chef’s Tips and Tricks

• Don’t skip the trivet—keeping the potatoes out of the water gives you fluffy, not soggy, results.
• If you’re cooking multiple sizes, start with the smaller ones on top so you can remove them first, letting larger ones cook longer.
• For meal prep, cook several and store in an airtight container in the fridge for up to 5 days.

### Recipe Variations and Serving Suggestions

• Sweet and Savory: Add a dollop of Greek yogurt, a drizzle of honey, and a sprinkle of cinnamon for a healthy snack.
• Stuffed Potatoes: Top with black beans, avocado, cheese, and salsa for a loaded dinner option.
• Mashed Sweet Potatoes: Scoop out the flesh and mash it with butter, cream, and a pinch of nutmeg!

Serving Idea: These sweet potatoes are a dream alongside roasted chicken, a fresh green salad, or even as a base for breakfast hashes.

### FAQs

Q: Can I cook different sizes together?

A: Yes, but the smaller ones may need to come out earlier. Use a fork to check doneness if you’re unsure.

Q: Can I freeze cooked sweet potatoes?

A: Absolutely! Scoop out the flesh, mash it, and freeze it in portions in airtight containers or freezer bags for up to 3 months.

Q: What if I don’t have a trivet?

A: Use a metal steaming basket or even make a makeshift rack with rolled-up aluminum foil balls.

### Recipe Card