Instant Pot Mashed Sweet Potatoes recipe offers a quick and effortless way to enjoy a creamy, flavorful side dish. Using the Instant Pot drastically cuts down the cooking time while locking in nutrients and sweetness.
Perfectly soft and naturally sweet, these mashed sweet potatoes need minimal ingredients to shine. A touch of butter and seasoning enhances their rich flavor without overpowering it.
Ideal for busy weeknights or holiday meals, this dish pairs beautifully with meats or plant-based mains. It’s wholesome, comforting, and easy to prepare in under 30 minutes.
Instant Pot Mashed Sweet Potatoes Recipe
Make creamy, flavorful mashed sweet potatoes in minutes with this easy Instant Pot recipe. Perfect for any meal!
Ingredients
- 1 cup of cold water
- 1 ¾ teaspoons of kosher salt divided
- 1 ½ teaspoons of freshly squeezed lemon juice approximately from a quarter of a lemon
- 4 pounds of orange sweet potatoes peeled and diced into 1-inch cubes
- 2 tablespoons of unsalted butter
- 3 tablespoons of brown sugar
Instructions
- Add the liquid: Pour cold water into the Instant Pot's inner pot, then mix in 1 teaspoon of kosher salt and a splash of lemon juice.
- Set up the trivet and sweet potatoes: Position the metal trivet (or a steamer basket) inside the pot, keeping the handles extended along the sides. Arrange the cubed sweet potatoes on top of the trivet.
- Start pressure cooking: Secure the lid on the Instant Pot and ensure the pressure valve is set to "Sealing."
- Cook on high pressure for 4 minutes. Note that the pot will take about 10 minutes to reach pressure before the timer begins.
- Quick release the pressure: When the cooking cycle ends, carefully release the pressure using the quick release method. This may take up to a minute. Open the lid and test several potato pieces—both from the top and the center—to ensure they are tender. They should be vibrant orange and easily mashable with a fork. If they’re not fully cooked, reseal the lid and cook for an additional minute under high pressure, then check again.
- Drain the sweet potatoes: Using oven mitts, remove the inner pot and take out the trivet. Drain the water and discard it.
- If the potatoes are extremely soft and start breaking apart, you can leave them in the liquid, remove the trivet, and proceed to mash directly in the pot.
- Mash and season: Return the sweet potatoes (drained if needed) to the empty inner pot. Add unsalted butter, about 3/4 teaspoon kosher salt (or adjust to taste), and brown sugar. Use a potato masher to blend everything until smooth and creamy. Serve warm.
- Make-ahead tip: You can prepare these mashed sweet potatoes up to two days ahead. After mashing, allow them to cool, then store in an airtight container in the refrigerator. Reheat gently on the stove over medium heat or in the microwave before serving.
