Mashed Sweet Potatoes (Instant Pot)

Prep: 10

Cook: 10

Total Time: 20

Yield: 8 servings

Course: Side

Cuisine: American

Calories: 110kcal

Instant pot mashed sweet potatoes made with warm cinnamon spice and nutmeg are a colorful and tasty alternative to the classic side dish.

Prepare Sweet Potatoes - Wash, peel, and cut the potatoes into 1-inch pieces. Add the sweet potatoes and water to 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.
Mash Sweet Potatoes - Add butter, cinnamon, nutmeg, and salt to the potatoes. Mash using a potato masher until a smooth puree is created with some small chunks. Adjust seasonings as desired.

For A Drier Texture: Place the steamer basket in the pressure cooker with the cut potatoes on top. Cook according to recipe directions.
Add Liquid: For a lighter consistency, after mashing, add in warm milk, cream, or plant-based milk, 1 tablespoon at a time, until the desired consistency is reached.
Storing: Mashed sweet potatoes can be stored in an airtight container in the fridge for up to 7 days or frozen for 1 month.
Reheating: Cook on the stovetop over medium-low, adding milk or water as needed to thin the consistency. Alternatively, microwave in 15 to 30-second intervals until hot.
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.

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