Making Instant Pot Sweet Potatoes is like the best discovery of all times!! Small sweet potatoes take no more than 15 minutes to cook through!
So, I love love love love love (did I say love already?) sweet potatoes. You might have noticed after reading about The Best Sweet Potato Noodles Recipe or saw my Sweet Potato Lasagna post. Maybe you figured it out much earlier when you read about this Kale Quinoa Stuffed Sweet Potato recipe or this Sweet Potato and Chickpea Curry.
Anyway, Green Healthy Cooking is filled to the roof with sweet potato recipes and probably cauliflower recipes. Here, is yet another one because hey, did you know I love love love love sweet potatoes? Just wanted to make sure you understood to what extent my obsession goes.
How long to cook sweet potatoes in an Instant Pot
This will depend A LOT on how you like them AND how thick they are of course. Do you like them still crunchy? All soft and mushy? Something in between? I don’t like boiling mine for example because they get extremely mushy and soggy.
I used to roast mine. Or peel, cube and then cook/boil in a sauce – the only way I could handle them boiled. Boiled in a sauce I had to pay close attention though that they don’t overcook because then they become puree and sweet potato puree is….not my favorite.
Basically, I need them to be soft but still be able to pick up with a fork. For THIS consistency you have to cook a 2 inch thick sweet potato on high pressure for 15 minutes + 10 minutes natural pressure release.
For other sizes please refer to the most amazing Instant Pot Sweet Potato Guide ever!
What to do with Instant Pot Sweet Potatoes
So once I had cooked 6 sweet potatoes in the Instant Pot to figure out cooking time I had to do something with them, right?
Well, you could certainly make this Sweet Potato and Chickpea Curry in less time than the original recipe states. No need to wait for the sweet potato to cook in the sauce. You can just pressure pre cook and then prepare the curry in like 5 minutes flat.
OR pre cook the sweet potatoes, let cool, store in the fridge and use the next day to make your curry in 5 minutes flat.
Another option is to make a delicious gluten-free and highly nutritious breakfast. Make your Instant Pot Sweet Potatoes while you take a shower and get ready for work. Once you are ready, just prepare your poached egg, slice some avocado, add salt pepper and lemon. A breakfast for Kings and Queens!
Instant Pot Sweet Potatoes
Ingredients
- 2 small sweet potatoes (5 oz / 140 g each)
- 4 eggs
- 1 avocado
- 1 lemon
- 1 hand full cilantro leaves
- Salt
Instructions
- Add metal steamer to Instant pot (the one that comes included with the pot!) and add 1/2 cup of water to the pot. Place sweet potatoes on steamer, lock the lid properly and turn the steam release handle to "sealing". Click on "manual" and press plus until you reach 15 minutes. Then click pressure to change to "high pressure". Let the magic pot do it's work.
- Bring 4 cups of water to a boil to make poached eggs or heat a pan over medium heat to make fried eggs. For poached eggs you need VERY FRESH eggs to be able to poach them, otherwise they spread out and don't stay one piece. If you don't have very very fresh (as in laid max 3 days ago) eggs, make fried eggs instead for this recipe.
- Once instant pot beeps when the 15 minutes are over, move the steam release handle to "venting" to quick release all the steam. Once all of it is out it's safe to open the lid. Remove sweet potatoes and plate.
- Cut sweet potatoes in half, place an egg on each half, salt and pepper generously, add lemon zest, lemon juice, cilantro and serve with half an avocado.
Recipe Notes
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Lorraine says
April 13, 2018 at 11:13 amSounds yummy, I’m going to try it! I’m always looking for new ways to use sweet potatoes since they’re so healthy. — Also, just fyi you can poach eggs that aren’t fresh from the chicken….I use a metal mold made just for that purpose (although I’ve seen people use them for pancakes also, lol). It goes in the hot water and holds the egg white together. I prefer the texture of poached egg whites over frying them which is why I’d do that for this recipe. — I’ll come back and rate it after I try it, since I know ratings help you bloggers. :)
Lorena says
April 13, 2018 at 10:27 pmThank you for the tip Lorraine! I’ve tried poached eggs from a egg poacher pan and from a silicone mold and I don’t know if I’m too picky or what but I feel (maybe imagine) they taste better when simply cooked in the water itself. Thank you for coming back and rating the recipe it helps indeed. Mostly to find out if people are being successful with them and if not to work on the instructions to make sure everybody has the same result :)
Peggy says
December 10, 2017 at 12:01 pmWe just got our Instant Pot. Can’t wait to start using it! Also ordered two cookbooks. But signing up for your emails. Hope you will continue to share new recipes for the Instant Pot. Will try this one soon! Sounds awesome!
Lorena says
December 10, 2017 at 10:19 pmWheeee!! Congrats on your amazing purchase! I LOVE my Instant Pot and yes of course I will continue to create more recipes. For now you can find all my Instant Pot recipes here: https://greenhealthycooking.com/?s=instant+pot