Sweet Potatoes in the Instant Pot

This right here is a STAPLE for me. Sweet potatoes have quickly become one of my favorite breakfasts (the other is a protein waffle drizzled with melted coconut oil). I make a HUGE batch of these, then I mash them up, measure them out in 1/2 cup sizes, refrigerate some for the week, and freeze the rest!

I make these about every 2 weeks or so and rely on my freezer batch when I don’t have them fresh.

Tip 1: This is the first part of my Sunday meal prep, because they can do their own thing while I am going nutso in the kitchen. Do this part of your meal prep first so while the potatoes are cooking, you can do other things.

Tip 2: Cut off those nasty hairy looking ends. When you don’t, the ends do something weird to the potato and makes it super stringy (gag).

Tip 3: Freeze your 1/2 cup portions on a cookie sheet, then toss them all into a freezer ziplock bag, and take one out as you go! (Baby food/ice-cube tray style — you remember those days, right!?)

My favorite breakfast with these? One portion of sweet potato mixed with 1 tsp of coconut oil. Top with 2 scrambled eggs and some pink Himalayan sea salt. Delicious and filling and the PERFECT pre-workout meal as well! Want to add a veggie? Sauté 2 cups of baby spinach with your eggs and put that on top too!

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Sweet Potatoes in the Instant Pot

  • Author: Lawfully Lean


  1. Large Sweet Potatoes (as many as you can fit in your IP)
  2. 1.5 cups of water


  1. Wash your sweet potatoes.
  2. There is no need to peel these guys, BUT I cut off the ends and any other place with sweet potato “hair.”
  3. Put trivet in IP.  Set potatoes on top.  I usually do enough that my IP is full.  I dump about 1.5 cups of water in there (I eyeball it) and use a pint glass.
  4. Set timer to 29 minutes for BIG sweet potatoes.  27 for smaller ones.
  5. I will let them slow release, but don’t wait too long (you don’t want mush).
  6. Check your potatoes with a knife.  For those that are done, remove.  The others, set your IP for 3 more minutes.  
  7. Skins come right off!  I use my hands.  Transfer the flesh to a bowl and mash and section out in 1/2 cup measurements (I use my yellow container from Ultimate Portion Fix).
  8. If I am freezing for later, I mound 1/2 cup portions on a cookie sheet, freeze, and then place in a Freezer Ziploc.
  9. Enjoy!


This is my breakfast staple.  Mixed with a teaspoon of coconut oil or your favorite nut butter, this is a perfect pre-workout meal!  I also love to top with 2 scrambled eggs!

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