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Instant Pot Mashed Sweet Potatoes Recipe lets you skip peeling and chopping the potatoes and cook them in your pressure cooker! These sweet potatoes are fluffy, creamy and delicious!
Jump to:
- Why This Recipe Works
- Ingredients:
- How to make mashed sweet potatoes in the Instant Pot?
- Helpful Tips!
- More Instant Pot recipes:
- Instant Pot Mashed Sweet Potatoes
Why This Recipe Works
Saving time in the kitchen is something I am always looking for in recipes. I like easy, quick and no-fuss yet delicious dishes that my family will love. If you are new here, you should know that the Instant Pot pressure cooker is my absolute favorite small appliance.I can cook sweet potatoes in such a short time and no peeling or chopping is needed!
These Instant Pot Mashed Sweet Potatoes are so easy to make. You don't have to peel the potatoes or chop them and then boil in water in a pot on the stove. Simply wash, slice lengthwise in half and place in the Instant Pot. Let it do its magic and when it's done, add brown sugar, butter, salt and vanilla and whip them with a whisk for a fluffy and creamy side dish. You can even use them to make Sweet Potato Casserole with pecan and brown sugar topping orwith gooey toasted marshmallows!
These sweet potatoes are perfect served with butter and brown sugar or used to make Classic Sweet Potatoes Casserole.
Ingredients:
- sweet potatoes: choose potatoes that are roughly the same size;
- water: needed for builiding up pressure;
- butter: adds rich and creamy flavor;
- brown sugar: sweetens the dish;
- salt: to balance the flavors;
- vanilla extract: adds sweet flavor.
How to make mashed sweet potatoes in the Instant Pot?
- Start by placing the metal trivet in the insert of your Instant Pot. Add 1 cup of water.
- Wash sweet potatoes clean and slice them lengthwise. Place them on the trivet cut side up. It's okay to stack them up on each other.
- Close the lid, turn the valve onto "sealing" position, press manual or pressure cooker setting and set the timer to 14 minutes. The Instant Pot will beep after a few seconds and it will start cooking.
- Once the time is up, let the Instant Pot release the pressure naturally.
- Carefully open the lid and remove the potatoes from the IP.
- Next, you need to add brown sugar, salt, butter and vanilla and mash with a potato masher, a whisk or even use a hand mixer.
Helpful Tips!
- In my recipe for Instant Pot Sweet Potatoes (baked potato style), I mentioned a shortcut. It's cutting the potato in half which also cuts the cooking time in half. GENIUS! I use this method to cook potatoes that will be mashed.
- You can even use these mashed potatoes to make myThe Best Sweet Potato Casserole, by adding eggs to the ingredients and making the brown sugar pecan topping. Perfect side dish for the holidays!
While I peel and chop Russet potatoes to make my classic Instant Pot Mashed Potatoes, I love the shortcut here of cooking potato halves to save time and prep work.
More Instant Pot recipes:
- Instant Pot Cranberry Sauce
- Instant Pot Mashed Potatoes Recipe
- Instant Pot Bacon Brussels Sprouts Recipe
- Instant Pot Scalloped Potatoes
To learn more about the Instant Pot, check out myGuide for Beginners. If you experienced the “burn” message while using your IP, check out myInstant Pot Burn Messagepost to learn how to fix the issue and prevent it in the first place.
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
Instant Pot Mashed Sweet Potatoes
Author: Anna
Skip peeling and chopping the potatoes and cook them in your pressure cooker! These sweet potatoes are fluffy, creamy and delicious!
4.92 from 12 votes
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Prep Time 10 minutes mins
Cook Time 14 minutes mins
coming to pressure 12 minutes mins
Total Time 24 minutes mins
Course Side Dish
Cuisine American
Servings 4 people
Calories 233 kcal
Ingredients
- 1 ½ lbs sweet potatoes
- 2 tablespoons unsalted butter
- 3 tablespoons packed brown sugar
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
Instructions
Place the metal trivet in the insert of your Instant Pot. Add 1 cup of water.
Wash sweet potatoes clean and slice them lengthwise. Place them on the trivet cut side up. It's okay to stack them up on each other.
Close the lid, turn the valve onto "sealing" position, press manual or pressure cooker setting and set the timer to 14 minutes. The Instant Pot will beep after a few seconds and it will start cooking.
Once the time is up, let the Instant Pot release the pressure naturally. Carefully open the lid and remove the potatoes from the IP. I remove the trivet and pour the remaining water out. Then I scoop the flesh out of the potatoes, discarding the skin.
Add brown sugar, salt, butter and vanilla and mash with a potato masher, a whisk or even use a hand mixer.
Notes
- My potatoes were medium size, from 6" to 8" in circumference.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
Nutrition
Calories: 233kcal | Carbohydrates: 43g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 387mg | Potassium: 585mg | Fiber: 5g | Sugar: 15g | Vitamin A: 24305IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 1.1mg
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- Instant Pot Applesauce
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Reader Interactions
Comments
Amanda says
I would like to peel the sweet potatoes. Can I do this and still cook them the same way?
Reply
Jessica says
Could you peel the sweet potatoes and cook them the same way? I don't like the peeling at all, I just want them to be creamy with no chunks!
Reply
Patty says
I’m doing it so yes lol happy thanksgiving
Reply
April says
This was so amazing! Thank you for this simple recipe. It turned out amazing😄Reply
Did you make this recipe? Let me know!
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