How to Cook Sweet Potatoes in the Instant Pot

Instant Pot sweet potatoes are a game changer. They take about half the time of oven-baked sweet potatoes, come out tender and creamy, and cook consistently every time.

The oven certainly has its place, but the Instant Pot offers speed and reliability. Like cooking eggs or corn in a pressure cooker, sweet potatoes steam instead of bake, producing soft, moist flesh with a pleasing texture—similar to canned yams but without any canned taste.

Because sweet potatoes come in many shapes and sizes, cooking time varies. Below you’ll find clear guidance to help you make perfectly cooked sweet potatoes in an Instant Pot, plus tips for using them in recipes like casseroles, pancakes, pies, baby food, or even dog treats.

🥘 Ingredients Needed

• Whole sweet potatoes
• Water — cool tap water (1 cup for 3 or 6-quart Instant Pot; 1½ cups for an 8-quart Instant Pot)

🍽 Equipment Needed

• An electric pressure cooker such as an Instant Pot
• A trivet, steamer basket, or sling to keep potatoes above the water
• A fork
• A strainer or metal sieve (optional, for draining excess moisture)

🥣 How to Make Them

Cooking sweet potatoes in the Instant Pot is quick and straightforward. Follow these steps for reliable results:

• Estimate the width of your largest sweet potato to choose the cooking time. When cooking several potatoes, use the time for the largest one.
• Wash the potatoes well and prick each several times with a fork to allow steam to escape.
• Pour the recommended amount of water into the pot (see Ingredients). Place a trivet, steamer basket, or a sling over the water to keep potatoes from sitting directly in the liquid. If you lack a trivet, mason jar rings, biscuit cutters, or rolled foil can work as a makeshift rack.
• Arrange the sweet potatoes on the trivet; they can be stacked as long as the lid closes properly.
• Close the lid and set the valve to Sealing. Pressure cook at High Pressure for the time that matches your potato size (see the cooking time chart below). Keep in mind it often takes 10–15 minutes for the cooker to reach pressure.
• When cooking ends, allow a Natural Release for 10 minutes, then carefully perform a Quick Release to release any remaining pressure.
• Open the lid, allow the potatoes to cool 5–10 minutes, then handle them carefully—they’ll be hot. Either slice and serve with butter or toppings, or scoop the flesh from the skins for recipes.

For baking or recipes where excess moisture matters, mash the cooked sweet potato, place the flesh in a metal sieve or strainer set over a bowl, and let it drain for about 10 minutes so excess water loosens and drips out.

Measure the Size of Your Sweet Potatoes to Determine the Cooking Time

From experience, the best approach is to group cooking times by potato width. The Instant Pot will typically take 10–15 minutes to reach pressure before the active cooking time starts. Always allow at least a 10-minute Natural Release, though letting them sit 15–20 minutes won’t hurt.

• Small (about 2 inches or less): 15 minutes at High Pressure. Very small potatoes may cook faster, but 15 minutes is safe.
• Medium (about 3 inches): 30 minutes at High Pressure.
• Large (about 3½–4 inches): 45 minutes at High Pressure.
• Giant (very large farmer’s market specimens): either cut into quarters or cubes and cook, or if cooking whole, expect around 60 minutes at High Pressure.

🙋‍♀️ Frequently Asked Questions

🥫 How to Store Leftovers

Cooked sweet potatoes keep in the refrigerator for up to four days. Remove the flesh from the skins and freeze mashed sweet potato in airtight containers or freezer bags for longer storage.

✏️ Helpful Tips

• Use similarly sized potatoes. For even cooking, choose potatoes close in size so all finish at the same time.
• Prick them with a fork. This lets steam escape and prevents splitting or bursting during cooking.
• Keep potatoes out of the water. Potatoes should steam, not boil. If they sit in the water they can become soggy.
• Drain excess moisture if needed. If potatoes become overly soft or watery, drain mashed flesh through a sieve for a few minutes before using in pies or casseroles.

Ways to Use Them

Instant Pot sweet potatoes are great for meal prep and holiday cooking. They make quick sides and are an easy base for many recipes:

• Pancakes and waffles made with sweet potato
• Sweet potato casserole with pecan topping
• Sweet potato pie
• Baby food or purees
• Sweet potato cornbread
• Baked sweet potatoes topped with chili, sour cream, cheese, and green onions

You can also mix cooked sweet potato into homemade dog food or use it to make simple dog treats after ensuring ingredients are pet-safe.

Instant Pot Sweet Potatoes

Quick, consistent, and tender sweet potatoes made in an electric pressure cooker.

Author: Kari

Prep: 1 min

Cook: Varies by size (see chart)

Natural Release: 10 mins

Total: Approximately 30–60 mins depending on size

Ingredients

• 2–8 sweet potatoes (as many as fit in your Instant Pot)
• 1 cup water (use 1½ cups for an 8-quart Instant Pot)

Instructions

1. Estimate the width of the largest sweet potato and choose the cooking time accordingly. If cooking multiple, follow the time for the largest potato.
2. Wash and pierce potatoes several times with a fork.
3. Add water to the pot and place a trivet or steamer basket above the water.
4. Arrange potatoes on the trivet; stacking is fine if the lid closes.
5. Seal the lid and pressure cook on High for the time selected based on size.
6. Allow a 10-minute Natural Release, then Quick Release remaining pressure.
7. Let potatoes cool 5–10 minutes, then remove flesh from skins or serve split open with desired toppings.

Notes

Store cooked sweet potatoes in the refrigerator up to 4 days. For longer storage, remove flesh and freeze mashed sweet potatoes in airtight containers.

Cooking Time by Size

• Small (≈2″ wide): 15 minutes at High Pressure
• Medium (≈3″ wide): 30 minutes at High Pressure
• Large (≈3½–4″ wide): 45 minutes at High Pressure
• Giant: cut into pieces or expect about 60 minutes at High Pressure if cooked whole

Special Equipment Needed

• An electric pressure cooker (Instant Pot or similar)
• A trivet or sling to keep potatoes above the water

Nutrition information is approximate and should be used as a guide only.