Perfectly soft baked sweet potatoes ready in 25 minutes! The best side dish and ultimate vehicle for all of your favorite toppings.
I’ve had a lot of you reach out with questions about using the Instant Pot- so I wanted to give you some simple tips for one of the dishes I use it most frequently for!
I have only had my Instant Pot for a month now, so I am still playing around with it in terms of full on recipes. But, I have been using it for basics like these potatoes or for shredded chicken and I am completely obsessed! It honestly really is a game changer and huge time saver. I have the Instant Pot Ultra 6qt- linked here.
It’s easy to use once you get the hang of all the settings!
Some important notes when using an Instant Pot:
- Make sure that you have liquid in the Instant Pot.
- No matter what you are making, you need at least 1 cup of liquid in there! Different recipes will call for different amounts of liquid. For these potatoes, you just need 1 cup of water. For shredded chicken, I do 2 cups of water or broth.
- Make sure the small black valve on the top is turned to sealed/closed once the lid is on and locked in place before your start cooking.
- While the Instant Pot is pressurizing, the small silver valve will be raised up.
- The machine will take a few minutes to preheat before it starts to actually pressure cook, so make sure you follow the timer on the pot itself once you set your desired cook time. The timer will not start until preheating is complete.
- For this specific recipe, allow the potatoes to continue to cook for 10 minutes while the Instant Pot is naturally releasing pressure after the timer goes off. To do this, either leave the Instant Pot on “Keeping Warm” mode, or just press cancel and turn the machine off. It will slowly release pressure on it’s own- you don’t have to adjust the valves at all.
- After 10 minutes of naturally releasing pressure, you can press the quick release button to venting to let out the rest of the pressure.
- When there is no more steam coming out, then you can take off the lid and enjoy whatever it is you cooked!
Making these perfect baked potatoes is so easy, and it’s such a delicious and healthy side dish! I am obsessed. I like to use Japanese sweet potatoes (white potatoes with a purple skin), but you can use regular old orange sweet potatoes as well!
I top mine with plain Greek yogurt (tastes like sour cream!), chives, a little ghee, steamed broccoli, and sometimes shredded cheddar. Add a protein on the side and you’ve got a complete meal! So good and so simple.
I hope this was helpful and that you give these perfect baked potatoes a try! Enjoy!
For links to more of my essential kitchen tools/gadgets, head to this post.Print
Perfectly baked sweet potatoes, every time!
- 1 cup of cold water
- 2–4 sweet potatoes (depending on size, however many you can fit in your pot)
- Optional toppings: grass fed butter or ghee, plain Greek yogurt, chives, steamed broccoli, shredded cheddar cheese
- Pour the water into the pot insert of the Instant Pot.
- Insert the steam rack into the pot, then place your potatoes on the rack. Be sure to clean your potatoes well beforehand.
- Secure the Instant Pot lid, and make sure the black valve is turned to seal and the metal valve is raised.
- Set the Instant Pot to pressure cook on high, and set the timer for 25 minutes.
- When 25 minutes is up, turn the machine off and allow pressure to naturally release for 10 minutes. After 10 minutes, turn the quick release valve and allow all pressure to release.
- Remove potatoes and enjoy!