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5 from 1 vote

Instant Pot Sweet Potatoes

Quick, easy, and the smoothest, tastiest sweet potatoes I've ever eaten- I'll never bake them in the oven again.
Prep Time3 minutes
Cook Time18 minutes
Depressurize time15 minutes
Total Time21 minutes
Course: Dinner, InstantPot, Side Dish, Snack
Cuisine: American
Keyword: esselstyn, instantpot, plantperfect, plantstrong, sweet potato, vegan, whole food
Servings: 4 potatoes
Calories: 111kcal
Author: Crystal Pirri

Ingredients

  • 4 sweet potatoes medium size, scrubbed clean
  • 2 cups water
US Customary - Metric

Instructions

  • 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.

Nutrition

Serving: 1sweet potato | Calories: 111kcal | Carbohydrates: 26g | Protein: 2g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 77mg | Potassium: 438mg | Fiber: 3g | Sugar: 5g | Vitamin A: 18445IU | Vitamin C: 3.1mg | Calcium: 43mg | Iron: 0.8mg