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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!