How to Make the Best Instant Pot Sweet Potatoes

Themo Saurus
Themo Saurus
Of all the things I make in my Instant Pot, there’s nothing more convenient (or versatile!) than a batch of sweet potatoes.

Recipe Details

Of all the things I make in my Instant Pot, there’s nothing more convenient (or versatile!) than a batch of sweet potatoes. Topped with a pat of butter and flaky salt, they’re a quick side to partner with whatever I’m cooking. Loaded with beans and greens, they make a wholesome vegetarian dinner. Filled with yogurt or nut butter, and fruit, I have a nutritious breakfast.

Instant Pot sweet potatoes cook up with irresistibly tender, creamy centers, and pressure cooking them takes half as much time as baking them in the oven. Here’s everything you need to know about making them.

3 Tips for Making the Best Instant Pot Sweet Potatoes

Start with similarly-sized potatoes. To guarantee that the potatoes are all evenly cooked, it’s essential to start with sweet potatoes that are all about the same size.

Add a trivet and water to the Instant Pot. You’ll start by adding one cup of water to the bottom of the Instant Pot, which is what creates the steam (and therefore the pressure) that cooks the potatoes. Just as important is a trivet or steamer basket, which keeps the potatoes elevated above the water.

Use potato size to determine cook time. You can cook any and all sizes of sweet potatoes in your Instant Pot. To get the tender, creamy potatoes you crave, plan on a shorter cook time for small spuds and a longer one for the larger ones.

Instructions

  1. Pierce the potatoes with a fork. Wash and scrub 4 similar-sized sweet potatoes, then pierce each one all over with a fork.
  2. Prepare the steamer insert and add water. Set a heatproof trivet or steamer basket in an 6-quart Instant Pot or electric pressure cooker. Add 1 cup water and place the sweet potatoes on the trivet.
  3. Cook under high pressure for 12 to 25 minutes. Lock the lid on and check that the valve is set to seal. Set to cook for 12 minutes under HIGH pressure for small potatoes (6 to 8 ounces each), 18 minutes under HIGH pressure for medium potatoes (8 to 12 ounces each), and 25 minutes under HIGH pressure for large potatoes (12 to 16 ounces each). It will take 7 to 10 minutes to come up to pressure.
  4. Naturally release the pressure. When the cook time is up, let the pressure naturally release for 10 minutes. Quick release any remaining pressure. Open the pressure cooker and remove the sweet potatoes.

8

Serves

Preparation time

25 minutes

Cooking Time

40 minutes to 45 minutes

Ingredients

For the filling:

  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 1/2 pounds (about 4 1/2 cups) fresh sweet cherries, stemmed and pitted
  • 1 tablespooon vanilla extract
  • 1/4 teaspoon kosher salt

For the pie

  • 1 (14- to 16-ounce) package prepared pie crusts, thawed if frozen (or 2 homemade pie crusts)
  • 1 large egg
  • 1 teaspoon water
  • 1 tablespoon coarse sugar, such as demerara

Instructions

1

Cook the filling on the stovetop. Whisk the sugar and cornstarch together in a large saucepan. Add the cherries, vanilla, and salt and toss to coat in the sugar-cornstarch mixture. Cook over medium-high heat until the cherries begin to break down and the mixture begins to simmer and thicken slightly, 8 to 10 minutes.

2

Preheat the oven and prepare the pie shell Arrange a rack in the middle of the oven, set a baking sheet on it, and heat the oven to 375°F. Unroll one of the pie doughs and transfer it to a 9-inch standard pie pan. Press the dough into the bottom and along the sides of the pie plate, being

3

Egg wash and sugar the top crust. Whisk the egg and water together with a fork in a small bowl to make an egg wash. Brush the inside of the pie crust with a thin layer of the egg wash (save the remaining for brushing the top crust). Pour the cooled filling into the crust.

4

Egg wash and sugar the top crust. Whisk the egg and water together with a fork in a small bowl to make an egg wash. Brush the inside of the pie crust with a thin layer of the egg wash (save the remaining for brushing the top crust). Pour the cooled filling into the crust.

5

Egg wash and sugar the top crust. Whisk the egg and water together with a fork in a small bowl to make an egg wash. Brush the inside of the pie crust with a thin layer of the egg wash (save the remaining for brushing the top crust). Pour the cooled filling into the crust.

6

Bake the pie on the hot baking sheet. Place the pie on the hot baking sheet and bake until the filling is bubbling, 40 to 45 minutes. If the edges of the pie crust are browning too quickly, cover the edges of the pie with aluminum foil during the last 10 minutes of baking.

7

Cool before slicing. Transfer the pie to a wire cooling rack and cool completely before slicing, about 4 hours.

Frozen cherries can also be used for this pie. Just thaw them completely before starting the filling.

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