Instant Pot Sweet Potatoes (Paleo, AIP, Whole30)

It almost feels silly to blog this “recipe,” but as someone who spent way too much time googling “Sweet Potatoes Instant Pot” and trying to make my way around the differing times and instructions that existed, I figured it would be good to share what worked for me. If nothing else, I can add yet another recipe to further confuse patrons on how to cook their sweet potatoes in an Instant Pot.

This recipe was born out of need. I woke up one morning and NEEDED a baked sweet potato with coconut milk yogurt (recipe from Tracey at Whole Daily Life), but I didn’t have time to preheat the oven and let one bake for an hour and a half before work. Instant Pot to the rescue! I was amazed because they seriously turned out perfectly caramelized and sweet, as though I had baked them in the oven for hours.

I love cooking several sweet potatoes at once, then using them throughout the week. I later heat them and top with coconut milk yogurt and cinnamon, throw veggies on top, use as a base for my slow cooker carnitas and lazy guacamole, or leave cold and throw into smoothies (it seriously makes them taste like ice cream).

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Instant Pot Sweet Potatoes

  • Servings: 1-4
  • Difficulty: easy
  • Print

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Ingredients:

-2-4 medium sweet potatoes (or 1, if that’s all you want)
-2 cups water

Directions:

  1. Scrub your sweet potatoes clean under running water (DO NOT skip this step).
  2. Set the steamer basket into the Instant Pot.
  3. Pour in two cups of water.
  4. Place sweet potatoes over steamer basket.
    • If you’re using more than 2, line them up perpendicular to the bottom two sweet potatoes so they have more access to steam.
  5. Close the lid, set to Pressure Cook on High for 20 minutes (you’ll have to manually increase the time to 20 minutes).
  6. Keep the vent closed and manually release pressure at the end.
  7. Carefully remove sweet potatoes from Instant Pot, and serve, or allow to cool and store in refrigerator for future use.

Notes:
-Sweet potatoes should keep in the refrigerator for up to a week.
-I recommend opting for long, skinny sweet potatoes instead of bulky round ones. It helps even out the cooking and caramelization. But mine weren’t all like this and they still turned out well!

This entry was posted in AIP, Autoimmune Protocol, Food, Healthy, Paleo, Recipes, Whole30 and tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

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