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Instant Pot Mashed Sweet Potatoes | Easy and Healthy!

The Instant Pot mashed sweet potatoes is an excellent side dish that brightens up your plate. A comforting and delicious mash, it is full of vitamins and fiber. 

Instant Pot Mashed Sweet Potatoes horizontal

Sweet potatoes are a versatile cooking ingredient. Like white potatoes, you can make many delicious dishes out of them. They are chock-full of minerals, fiber, antioxidants, and protein. You can bake them, turn them into pancakes, casseroles, salads, chili, or hash. Have them for dinner, lunch, or breakfast. That said, mashed sweet potatoes are the easiest of all of this root vegetable’s dishes. 

They will give good old potato tubers a run for their money, pairing well with your pork chops, shepherd’s pie, or your veggie dishes. The Spicy Apron is letting you in on the secret to the most delectable and fluffy no drain Instant Pot mashed sweet potatoes. Make them ahead of time and reheat them when ready to serve. 

If you do not have the time for baked sweet taters, delight your family with this creamy dish. It is an excellent meal for teens and toddlers alike. And while we’re at it, here are ten more easy and quick Instant Pot recipes that your family will love.


To make the best Instant Pot sweet potato mash, go for the moister orange or red sweet potatoes. (I’ll let you know why these kinds in a bit.) Wash them thoroughly.

To cut your sweet potatoes’ cooking time by half, peel then slice them into three or four chunks. Avoid dicing your sweet potatoes too thin, as they will crumble during the steaming process. Add a cup of water and secure the lid. Cook your potatoes on high pressure for seven minutes. After that, release the pressure.

Instant Pot Mashed Sweet Potatoes in bowl vertical

The Instant Pot makes excellent mashed potatoes because its pressure can soften and tenderize the sweet potato’s firm texture. In seven minutes, you’ll have steamed your sweet tubers and have the tenderest of potatoes ideal for your creamy puree. 

Instant Pot Sweet Potatoes Vertical

Going for a classic taste, simple seasoning and butter after steaming will do the trick. Sweet potatoes are already sugary, so add a little nutmeg or cinnamon to balance that honeyed flavor. 

If you prefer a savory taste, add a few herbs like thyme, rosemary, or sage. The adventurous chef can throw in some tahini, ginger, garlic, or parmesan cheese. 

After the cooking phase, you can proceed to mash and end up with our delicious Instant Pot sweet potato mash. Alternatively, you can forego the mashing and make Instant Pot sweet potato chunks instead.


This recipe calls for three or four large sweet potatoes. The rule of thumb is that one of these beauties will make a cup of your easy, sweet potatoes.

Now, back to our point on which kind of sweet potatoes to use. We recommend the moister orange or red sweet potatoes because they have a lot more amylase than their purple or tan-skinned counterparts do. 

Amylase is an enzyme that helps break down starch into sugar. The enzyme will give your mash a sweeter and tender texture. Excellent varieties for your Instant Pot dish are the Red Garnet, easily recognizable for its deep orange flesh. 

The Jewel variety comes up a close second for its fleshy texture and exemplary sweetness. Japanese, Sweet Hannah, and Purple varieties are starchy and will produce a different drier texture. Buy large sweet potatoes for this dish. 


Sweet potato skins are edible. So you can simply scrub your fleshy root vegetables with a brush before cooking. The skins will keep the insides of your boiled sweet potatoes moist and concentrate their nutrients. 

Having said that, the skins of your dense orange tatters are pretty tough and chewy for a mash. Leave them on, and your Instant Pot sweet potatoes will not have that soft texture that we’re after here. 


To make the Instant Pot sweet potatoes no drain mash, place your chunks of potatoes, seasoning, and herbs into your pressure cookers’ inner pot. Add 3/4 cup of water. For flavor, substitute water with chicken or vegetable broth. Cook for seven minutes under high pressure. (Be sure to watch my video tutorial on how to make Instant Pot Mashed Sweet Potatoes here!)

Pouring Cream into Instant pot Mashed Sweet Potatoes

Release the pressure once the time is up. There will be a little liquid left at the bottom of the pot. Should it be over 1/4 of an inch, drain some of it off. Next, add your heavy cream and butter and place the lid back for four minutes to warm the fats. Mash or whip, and serve warm.


Make this delicious dish in your Instant Pot and free your oven for your other dishes. There will be no need to juggle all your pans on one stovetop when making dinner. The mash is one of the easiest and healthiest side dishes to make in your pressure cooker.

Instant Pot Mashed Sweet Potatoes horizontal

Instant Pot Mashed Sweet Potatoes

Yield: 8 servings
Prep Time: 5 minutes
Cook Time: 7 minutes
Additional Time: 10 minutes
Total Time: 22 minutes

Instant Pot Mashed Sweet Potatoes are quick, easy and healthy for you! That's a win, win, win! Easy weeknight side dish.


  • 3-4 large sweet potatoes, peeled and cut into 3-4 inch chunks
  • ¾ cup of water to bring the pot to pressure (or use chicken or vegetable broth for even more flavor)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon dried thyme (optional for savory taste)
  • ½ teaspoon crushed rosemary (optional for savory taste)
  • 4 tablespoons butter, cut into 4 pieces
  • ¼ cup heavy cream


  1. Place potatoes, water (or broth), salt, pepper, thyme and rosemary (if using) into inner pot (no trivet or steamer basket needed) and secure lid, turning the valve to sealing. Pressure cook on high for 7 minutes and immediately release the pressure when the cooking is complete.
  2. Remove lid. There should be a little standing water on the bottom of the pot. If there's more than about ¼ inch in the bottom, carefully lift out inner pot and pour excess liquid off. You do not need to fully drain.
  3. Add butter and cream and set lid back on pot for 3-4 minutes to warm up the butter and cream. Do not repressurize.
    Remove lid and smash with a potato masher. Can also whip with a hand mixer. Add additional salt to taste. Serve warm.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 158Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 345mgCarbohydrates: 19gFiber: 3gSugar: 6gProtein: 2g
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