Easy mashed sweet potatoes using the Instant Pot are a colorful and tasty alternative to the classic pale side dish. The electric pressure cooker transforms the dense tubers into soft and tender pieces that are easy to mash.
If you can’t get enough of these orange tubers, try my other delicious recipes for roasted sweet potatoes, baked sweet potatoes, and stovetop mashed sweet potatoes.
Table of Contents
The pressure built up in the Instant Pot elevates the cooking temperatures while using hot steam to soften the cells of the potato within minutes. The result is tender taters that can be made into a creamy puree. Sweet potatoes already have a plentiful amount of natural sugar, so I add warm holiday spices like cinnamon and nutmeg to balance the taste. It’s like dessert in a bowl but without guilt!
All that’s needed for this pressure cooking technique is a few pounds of chopped sweet potatoes and water. Additional mix-ins are up to you, as this recipe makes for a versatile base to create a sweeter or more savory flavor.
Sweet potato size matters
With various types of sweet potatoes available at the grocery store, I recommend Garnet sweet potatoes. They have bright orange flesh that cooks up to be very sweet and moist. Other types like purple, Jewell, Japanese, Okinawa, and Hannah can be used. However, they may have a slightly different texture.
For quick and even cooking of the sweet potatoes, cut them into 1-inch pieces. Anything smaller, and they’ll crumble apart too easily.
Tips for pressure cooking
Insert the steamer basket into the bottom of the pot, then put the cut potatoes on top. Elevating the ingredient will allow the steam to cook the potatoes evenly. All you need is 1 cup of water for 2 pounds of sweet potatoes to get the pot up to pressure and properly cooked.
Getting the right texture
Using a potato masher, it’s important to mash the potatoes with butter. The fat helps to coat some of the starch particles so that the texture stays creamy but not gluey. If you want a smoother consistency, puree in a food processor for a few seconds. I use this technique for my sweet potato casserole recipe.
Additional mix-ins
While dispersing the seasonings more evenly as you mash, add the spices and salt with the butter to save you an extra step. For a lighter product, fold in some cream, milk, non-dairy milk, or coconut milk until the desired consistency is reached.
A drizzle of pure maple syrup or honey would also be tasty. For those with a sweet tooth like me, you can add a pinch or two of brown sugar.
This mashed sweet potato recipe can be made ahead of time and reheated right before serving on the stovetop or in the microwave. Using an electric pressure cooker is an efficient alternative to other methods. If you don’t have time to make baked sweet potatoes, this Instant Pot method is a great option.
More sweet potato recipes
Recipe Science
Pressure cooker time
Using the high-pressure setting, tender sweet potatoes that can be easily flaked with a fork cook relatively quickly. The high pressure of around 13 psi plus the steam heat can cook a whole unpeeled sweet potato in 15 to 16 minutes. For cut and cubed pieces, 10 minutes is plenty of time.
Mashed Sweet Potatoes (Instant Pot)
Ingredients
- 2 pounds sweet potatoes, peeled and cut into 1-inch pieces
- 1 cup water
- 1 tablespoon unsalted butter
- ½ teaspoon cinnamon
- ⅛ teaspoon kosher salt
- ground nutmeg, a pinch or to taste
Instructions
- Prepare Sweet Potatoes – Add cut sweet potatoes and water into the Instant Pot. Make sure that the release valve is in the "Sealing" position. Place the lid on, turn and lock.
- Pressure Cook – Press the "Manual" button on the Instant Pot on high pressure, and then set the timer to 10 minutes using the "+" or "-" controls.It will take about 10 to 15 minutes for the pot to heat and build up pressure. You will see some steam release from the lid, and then the time will start on the display. Once the cooking time is complete, carefully quick-release the pressure from the pot by turning the steam release handle on the lid to the "Venting" position and then remove the cover.
- Drain Liquid – Drain the potatoes and transfer them to a large bowl.
- Add Seasonings – Add butter, cinnamon, salt, and nutmeg to the potatoes.
- Mash Sweet Potatoes – Mash using a potato masher until a smooth puree is created with some small chunks. Adjust seasonings as desired.
Equipment
Notes
- MAKE IT WHOLE30: Use Ghee instead of butter. Use sea salt instead of kosher salt.
- MAKE IT DAIRY FREE OR VEGAN: Use coconut oil or olive oil instead of butter.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Eliza says
Sorry, I just saw the list of ingredients and “peeled and cut” is specified. Forgive my oversight.
Eliza says
Am I correct in assuming the sweet potatoes are peeled before cutting into cubes?
I’m planning on making this for Thanksgiving and need to know.
Kris Washburn says
I made sweet potatoes this way for Thanksgiving and everyone that went for seconds took more sweet potatoes. Thank you Jessica. I have had my instant pot for 5 years and have never cooked sweet potatoes in it. This was a great way to cook them.
Tb says
This was great, I made it with 3 big sweet potatoes and did it with 3tbsp butter, nutmeg, cinna, and lite salt.
Megan says
I am attempting this recipe with 6.5lbs of Sweet potatoes. Hopefully it works!!
Andy Erlandson says
What is the serving size that the nutrition facts based on?
Jessica Gavin says
About 1/4 cup mashed sweet potatoes.
Dave Lawrence says
Followed your recipe exactly, substituting olive oil for butter. The texture and flavor were spot on! Thanks for the delicious recipe. I am new to the instant pot, but used a an old presto 6 quart for many years. The IP seems to be better. I will definitely make these again.
Roger Mosquera jr says
New cooker here (2nd meal I cooked for my wife) Your directions were great …..until I got to the toppings. I needed more details. We both feel it should be sweeter. I kept the marshmallows mostly in the center but it seemed like I should of made a layer to cover the top. I also did not buy buttermilk and had to use milk with lemon juice. The topping did not mix well for me and was very chunky. Any detail tips for round 2 as I will be cooking this for Christmas for guests.
Jessica Gavin says
Hi Roger! I don’t have a topping on this recipe, did you happen to use the sweet potato casserole topping?
Carly says
Can these be frozen?
Jessica Gavin says
Yes, I think the mashed sweet potatoes can be frozen and reheated.
Sheila Kelly says
I used two large sweet potatoes in my mini pot with the trivet and a piece of foil. Eight minutes pressure cooking and then drained. They were mushy but I dried them in the pot on Saute after adding the butter salt and spices and a few tablespoons of cream. They are in a casserole dish to heat up for 15 minutes. This brings out the caramel flavor
Jessica Gavin says
Thank you for the brilliant suggestions to enhance the flavor of the sweet potatoes, I can’t wait to try it!
Sandra says
Do you think I could make the sweet potatoes a day before serving and still have them taste fresh?
Jessica Gavin says
Yes! I’ve had them for leftovers and they taste yummy the next day. Make sure you drain the water well from the cooked potatoes.
Michelle Jubran says
My potatoes are way too runny (too much liquid) any recommendations on how to thicken them??
Jessica Gavin says
Did you drain the potatoes after cooking them?
Nancy says
Hi,
I am genuinely confused. Are we using a steamer basket or no? It is not referenced in the recipe but is in the blog section?
Jessica Gavin says
Hi Nancy- I’ve tested both methods, potatoes on the trivet and no trivet. They both work for this recipe, so cooks choice! No matter what method you use, I recommend draining the potatoes into a colander and let it drain for a few minutes before mashing so it’s doesn’t get soggy or diluted with the cooking water. Sorry for the confusion!
Betsy says
The sweet potatoes came out just right with ten minutes cooking time. I put maple syrup and bourbon (with the alcohol burned off) in it and used extra virgin olive oil in place of butter, (and of course the nutmeg and cinnamon). Didn’t need any additional liquid. Delicious!
Rosa says
Potatoes came out way too mushy for me too at 10 minutes, and I even used more potatoes than the recipe calls for because I like my mash chunky. Next time I’ll use a shorter time as well.
Natalie says
Loved this easy way to make sweet potatoes! I used ghee and whipped them after mashing them! So yummy and lite!
Thank you!
Jennifer says
I did this recipe exactly as described in my instant pot. The sweet potatoes came out wayyy too mushy. I will try 8 minutes next time, as I’ve seen that suggestion as well. :/
Jessica Gavin says
Thank you for you’re feedback, Jennifer! How big did you cut the potatoes? Please let me know if 8 minutes works better for you.