Instant Pot sweet potato is a thing, and it’s amazing. Our Instant Pot sweet potato recipe cooks four potatoes, all are tender from the inside out and taste delicious.
How Good Are They?
Here’s what you’ll get in 30 minutes: four medium sweet potatoes cooked whole, sliced open, and topped with seasonings and butter. The pictures don’t do them justice here, but the butter melts into the fluffy flesh and makes them look really tasty. Also, the potatoes are super tender—more than when they’re baked.
The best part? You don’t need to stand by and supervise. Yes, there are tasks, such as chopping the parsley and slicing the potatoes open, but that’s it for your part. The Instant Pot will get the job done properly with minimal effort, and that’s what we love about it.
Apart from carbs and sugar, sweet potatoes have an excellent micronutrient profile with vitamin A, vitamin C, manganese, and vitamin B6, to name a few. Their carbs are non-refined and their sugar is natural, making them an ideal ingredient for desserts or sides.
Minding the suggested restrictions, we keep each at around 200 calories, 3.6 g saturated fat, and 246 mg sodium. The sat fat is pretty high for a side dish, but since butter is the core flavor, we did not want to decrease it any further. We suggest you pair main dishes low in saturated fat (without dairies, for instance) with this side.
Ingredients for Our Instant Pot Sweet Potato Recipe
Whole sweet potatoes: Ours weigh around 6 oz each.
Butter: We use unsalted butter to control the sodium content better; margarine also works pretty well.
Salt, pepper, and chopped parsley: Feel free to add more spices to this mix, but we think these alone are enough.
Water: For cooking in the Instant Pot.
Details of the making is available in our ‘Instant Pot Sweet Potato Recipe’ card at the bottom.
What Variety of Sweet Potato Works Best?
While any will turn out just fine, we have our favorites:
Beauregard: our most favorite with yummy-looking features: reddish skin and a deep orange flesh. They’re tender, sweet, and juicy when cooked.
Garnet: with a dark red skin and bright orange flesh. They’re also pretty sweet and juicy.
Okinawa: a rather special species, with dusty skin wrapped around purple flesh. They can be mistaken for yams, but yams’ flesh is lighter. They’re denser than a typical sweet potato, not very sweet, but have great aesthetics.
Store and Reheat
Keep the cooked potatoes in the fridge for a maximum of four days. Before serving, steam them for 10 minutes, then slice them open and add the seasonings as usual.
Add to the Instant Pot 1 cup of water and the steaming rack that it comes with. Place the sweet potatoes (24 oz total) onto the rack, close the lid, turn the float valve to “sealing”, select steaming mode, and cook for 25 minutes.
Once they’re done, manually release the steam and open the lid. With a pair of tongs, carefully remove the potatoes, slice them open lengthwise. Fluff them well with a fork (optional).
Top each with 1/16 (a pinch) tsp salt, 1/16 tsp pepper, 1/2 tbsp unsalted butter, and 1/2 tbsp parsley. Enjoy
Instant Pot Sweet Potato
Amount Per Serving (1 serving)
Calories 198Calories from Fat 53
% Daily Value*
Saturated Fat 3.6g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Vitamin A 24283IU
Vitamin C 7mg
* Percent Daily Values are based on a 2000 calorie diet.
Tuyet Pham is an award-winning Saigonese chef who believes that joy is the secret ingredient to delicious food. At Healthy Recipes 101, Tuyet personally tests and simplifies every recipe, ensuring maximum flavor with minimal effort. With a background at prestigious French restaurants P’TI Saigon and Le Corto, Tuyet knows how to make every dish exceptional.
Luna Regina is an accomplished writer and author who dedicates her career to empowering home cooks and making cooking effortless for everyone. She is the founder of HealthyKitchen101.com and HealthyRecipes101.com, where she works with her team to develop easy, nutritious recipes and help aspiring cooks choose the right kitchen appliances.
Natalie Butler is a registered dietitian nutritionist with a passion to help others live their best life through food, fitness, safer beauty and a healthy lifestyle. She has expertise with a variety of diets and diseases and believes that there is no one-size-fits-all approach for health.
The potatoes came out perfectly tender and were excellent as a side dish or main meal.