Instant Pot Mashed Sweet Potatoes

5 from 1 vote

Combine cubed sweet potatoes with warming fall ingredients in this 30 minute Instant Pot recipe.

Prep Time10 mins

Cook Time3 mins

Time to Come to Pressure10 mins

Total Time23 mins

Course: Sides

Cuisine: American

Servings: servings

Calories: 247kcal

Peel sweet potatoes. Slice sweet potatoes into one-inch cubes.
If using a steamer basket, add water to the Instant Pot and place sweet potatoes in the steamer basket. Otherwise, add sweet potatoes and 1 cup water directly into the Instant Pot. Lock the lid in place and set the pressure valve to "sealing".
Select "high pressure" and set the timer to 3 minutes. When the 3-minute timer is up, do a quick pressure release to remove all steam at once. Careful, a lot of hot steam will come out!
Drain water from the Instant Pot. Add butter, brown sugar, cinnamon, nutmeg and salt. Use a potato masher to mash to desired consistency. Add milk as needed, 1 tablespoon at a time, for smoother mashed potatoes.
Garnish with pecans and cinnamon. Enjoy!

I recommend using a steamer basket for this recipe to make clean-up easier. If you don't have a steamer basket, you can place the sweet potatoes directly into the Instant Pot.
For ultra-creamy sweet potatoes, I like to puree the cooked sweet potatoes in a blender (a standard blender like this works well). This will remove any stringy sweet potato bits. You may need to add 1-2 tablespoons of milk to make blending easier.
To toast pecans, set your Instant Pot to "saute". Add ¼ cup pecans. Toast for 1-2 minutes, stirring frequently to prevent burning.
To make dairy-free: Swap out butter for vegan butter or coconut oil and use your favorite unsweetened, unflavored non-dairy milk.