Instant Pot Sweet Potatoes
Author:Instant Pot Sweet Potatoes are quick, easy, low-maintenance, and so incredibly sweet, soft, and creamy. They practically melt in your mouth! Enjoy as a side, or cook a batch to keep on hand for adding to recipes.
Ingredients
- sweet potatoes , similar widths, and as many as will fit in a single layer.
- 1 cup (240 ml) water for a 6-quart Instant Pot , 2 cups (480 ml) for an 8-quart Instant Pot
INSTRUCTIONS
- Add the water to the bottom of your Instant Pot's inner bowl, then place the trivet in there.
- Clean the sweet potatoes then check their width. Choose the appropriate cook time. 2 inches or less = 15 minutes2 to 3 inches = 30 minutes3 to 4 inches = 60 minutesBigger than that? I recommend cutting them in half lengthways.
- Place the sweet potatoes on the trivet in the Instant Pot. If you had to cut any large ones in half lengthways, place them on the trivet cut side up. Secure the lid and close the vent.
- Select HIGH PRESSURE and MANUAL or PRESSURE COOK depending on your model, and enter the cook time.
- When the Instant Pot beeps to signal the end of cooking time, let the pressure release naturally for 10 minutes, then manually release any remaining pressure. I cover the vent with a clean dish towel to protect my hand.
- The sweet potatoes should be cooked through. In the unlikely event they are not, put the lid back on, close the vent, and set the timer for 5 or 10 minutes more, depending on how uncooked they still are.
NOTES
Store cooked sweet potatoes in the fridge for up to 5 days or freeze for up to 3 months.
NUTRITION
Serving: 1large sweet potato | Calories: 194kcal | Carbohydrates: 45g | Protein: 4g | Fat: 0.1g | Saturated Fat: 0.04g | Sodium: 130mg | Potassium: 762mg | Fiber: 7g | Sugar: 9g | Vitamin A: 32063IU | Vitamin C: 5mg | Calcium: 71mg | Iron: 1mg
