A friend of mine casually mentioned the other day that she makes sweet potatoes every morning in her Instant Pot, and I admit I scoffed to myself. “Every morning?” I thought, “Psh, I make mine once a week and they’re always available in the fridge.”
But… since I just got this Instant Pot… I thought, I should absolutely try it, if nothing else, I can share it with you here.
Well.
I wasn’t expecting the smoothest, most delicious tasting sweet potatoes I’d ever had the privilege of eating. It is TOTALLY WORTH doing them a few at a time, twice a week, versus a whole pan in the oven. Plus, it only takes 20 minutes in the Instant Pot so if I’m wanting one for an upcoming meal it’s a little easier than my usual 60 minutes in the oven and then letting them sit there for an hour or more after.
Overall, I don’t save time (20 minutes a few times a week versus 60 once) but the taste and texture are so worth it.
Try it and let me know your thoughts!
Instant Pot Sweet Potatoes
Ingredients
Method
- Pour 2c of water in your Instant Pot.
- Place the steaming trivet in the bottom of the pot and arrange the sweet potatoes on top.
- Close and seal the pot.
- Choose “Pressure Cook” and set the time to 18 minutes.
- Allow the steam to depressurize normally. Don’t open the valve early- the extra time helps cook the sweet potatoes.
- Remove from pot and cool slightly, serving immediately or refrigerating for up to a week.
