20 Delicious Instant Pot Sweet Potato Recipes for Busy Weeknights

Are you craving the cozy comfort of sweet potatoes but short on time? These 20 Instant Pot recipes transform this seasonal favorite into quick, delicious weeknight dinners that practically cook themselves. From creamy soups to hearty mains, you’ll find the perfect dish to satisfy your hunger without the hassle. Let’s dive into these mouthwatering recipes that will make your busy evenings so much tastier!

Instant Pot Sweet Potato Mash with Brown Butter

Unveiling the ultimate autumn comfort, this velvety sweet potato mash transforms humble roots into an elegant side dish through the magic of pressure cooking and the nutty complexity of browned butter. Using the Instant Pot not only streamlines preparation but intensifies the natural sweetness while preserving the vibrant orange hue.

Ingredients

For the sweet potatoes:
– 3 pounds sweet potatoes, peeled and cut into 1-inch cubes
– 1 cup water

For finishing:
– 4 tablespoons unsalted butter
– 1/4 cup heavy cream, warmed
– 1 teaspoon kosher salt
– 1/4 teaspoon freshly grated nutmeg

Instructions

1. Place 3 pounds of peeled, 1-inch cubed sweet potatoes in the Instant Pot and pour 1 cup of water over them.
2. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 8 minutes.
3. While potatoes cook, melt 4 tablespoons unsalted butter in a small saucepan over medium heat, swirling constantly until butter turns amber-colored and releases nutty aromas, about 3-4 minutes.
4. After pressure cooking completes, carefully perform a quick release by turning the valve to “Venting” until all steam escapes.
5. Drain any remaining water from the pot, then add the browned butter, 1/4 cup warmed heavy cream, 1 teaspoon kosher salt, and 1/4 teaspoon freshly grated nutmeg.
6. Mash the mixture with a potato masher until completely smooth, about 2 minutes of vigorous mashing.
7. For extra silkiness, whip the mash with an electric hand mixer on medium speed for 30 seconds until light and fluffy.
8. Transfer to a serving bowl and serve immediately.

Gloriously silken with caramel undertones from the browned butter, this mash boasts a cloud-like texture that makes it equally suited for elegant holiday tables or weeknight dinners. The subtle warmth of nutmeg enhances the natural sweetness without overwhelming the palate, creating a versatile canvas for roasted meats or as a base for grain bowls.

Spiced Instant Pot Sweet Potato and Black Bean Chili

Lusciously spiced and deeply comforting, this vibrant chili transforms humble sweet potatoes and black beans into an elegant cold-weather masterpiece. The Instant Pot works its magic to meld complex flavors while preserving the vegetables’ perfect texture. Each spoonful delivers warmth and sophistication in equal measure.

Ingredients

For the aromatics and spices:
– 2 tablespoons olive oil
– 1 large yellow onion, diced (about 2 cups)
– 4 garlic cloves, minced
– 2 tablespoons chili powder
– 1 tablespoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper

For the main components:
– 2 large sweet potatoes, peeled and cubed (about 4 cups)
– 2 (15-ounce) cans black beans, drained and rinsed
– 1 (28-ounce) can crushed tomatoes
– 2 cups vegetable broth
– 1 teaspoon salt

For finishing:
– 1/4 cup chopped fresh cilantro
– 1 avocado, diced

Instructions

1. Select the “Sauté” function on your Instant Pot and heat 2 tablespoons olive oil until shimmering, about 2 minutes.
2. Add 1 large diced yellow onion and cook, stirring frequently, until translucent and lightly golden, 5-7 minutes.
3. Stir in 4 minced garlic cloves and cook until fragrant, about 30 seconds.
4. Add 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, and 1/2 teaspoon cayenne pepper, toasting the spices for 1 minute until aromatic.
5. Pour in 1/4 cup vegetable broth to deglaze the pot, scraping all browned bits from the bottom with a wooden spoon.
6. Add 4 cups cubed sweet potatoes, 2 cans drained black beans, the remaining 1 3/4 cups vegetable broth, 1 (28-ounce) can crushed tomatoes, and 1 teaspoon salt.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 8 minutes.
8. Allow natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
9. Stir in 1/4 cup chopped fresh cilantro until just wilted.
10. Ladle the chili into bowls and top with 1 diced avocado.

Garnished with creamy avocado and fresh cilantro, this chili achieves a perfect balance between the sweet potatoes’ velvety softness and the black beans’ firm texture. The complex spice profile deepens overnight, making leftovers even more luxurious. Serve over polenta or with crusty bread for a complete meal that feels both rustic and refined.

Instant Pot Sweet Potato and Lentil Curry

Beneath the vibrant orange hue of sweet potatoes lies a world of earthy sweetness, perfectly balanced with the humble nutrition of lentils in this sophisticated curry that transforms weeknight cooking into an elegant affair. This Instant Pot creation melds aromatic spices with creamy coconut milk, achieving complex flavors in mere minutes while filling your kitchen with intoxicating scents. Whether you’re seeking comfort on a chilly evening or impressing last-minute guests, this dish delivers restaurant-quality results with minimal effort.

Ingredients

For the base aromatics:
– 1 tablespoon olive oil
– 1 medium yellow onion, diced
– 3 garlic cloves, minced
– 1 tablespoon fresh ginger, grated

For the spice blend:
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper

For the main components:
– 2 medium sweet potatoes, peeled and cubed into 1-inch pieces
– 1 cup brown lentils, rinsed
– 1 (14-ounce) can diced tomatoes, undrained
– 1 (13.5-ounce) can coconut milk
– 2 cups vegetable broth
– 1 teaspoon salt

For finishing:
– 1 tablespoon fresh lime juice
– 1/4 cup fresh cilantro, chopped

Instructions

1. Select the “Sauté” function on your Instant Pot and heat 1 tablespoon olive oil until shimmering, about 2 minutes.
2. Add 1 diced yellow onion and cook, stirring frequently, until translucent and lightly golden around the edges, approximately 4-5 minutes.
3. Stir in 3 minced garlic cloves and 1 tablespoon grated ginger, cooking for exactly 1 minute until fragrant but not browned.
4. Add 1 tablespoon curry powder, 1 teaspoon cumin, 1/2 teaspoon turmeric, and 1/4 teaspoon cayenne pepper, toasting the spices for 30 seconds while stirring constantly to prevent burning.
5. Pour in 1/4 cup of vegetable broth to deglaze the pot, using a wooden spoon to scrape all browned bits from the bottom—this adds depth of flavor and prevents the “burn” warning.
6. Add 2 cubed sweet potatoes, 1 cup rinsed brown lentils, the remaining vegetable broth, 1 can diced tomatoes, and 1 teaspoon salt, stirring gently to combine.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 12 minutes—the lentils should be tender but not mushy when done.
8. Allow natural pressure release for 10 minutes, then carefully quick release any remaining pressure before opening the lid.
9. Stir in 1 can coconut milk until fully incorporated and heated through, about 2 minutes on “Keep Warm” setting.
10. Finish with 1 tablespoon fresh lime juice and 1/4 cup chopped cilantro, stirring gently to preserve the herb’s bright flavor.

Now, behold the velvety texture where sweet potato cubes melt into the creamy coconut broth, while the lentils provide satisfying substance without overwhelming heaviness. The complex spice profile unfolds gradually—first the warmth of curry, then the earthy cumin, finishing with a subtle heat that lingers pleasantly. For an elegant presentation, serve over jasmine rice garnished with extra cilantro and a drizzle of coconut milk, or enjoy as a standalone soup with naan for dipping.

Creamy Instant Pot Sweet Potato Soup

Beneath autumn’s golden canopy, this velvety sweet potato soup emerges as the ultimate comfort in a bowl—a harmonious blend of earthy sweetness and warming spices that transforms humble ingredients into pure elegance. Its creamy texture and aromatic depth make it the perfect centerpiece for crisp fall evenings or elegant holiday gatherings.

Ingredients

For the Soup Base:
– 2 tablespoons olive oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 4 cups peeled and cubed sweet potatoes (1-inch cubes)
– 4 cups vegetable broth
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– ½ teaspoon smoked paprika

For Finishing:
– 1 cup heavy cream
– 2 tablespoons pure maple syrup
– 1 teaspoon salt
– ½ teaspoon black pepper
– ¼ cup toasted pepitas

Instructions

1. Select the “Sauté” function on your Instant Pot and heat 2 tablespoons olive oil until shimmering, about 2 minutes.

2. Add 1 large diced yellow onion and sauté until translucent and fragrant, approximately 4-5 minutes.

3. Stir in 3 minced garlic cloves and cook for 30 seconds until aromatic but not browned.

4. Add 4 cups cubed sweet potatoes, 4 cups vegetable broth, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon smoked paprika to the pot.

5. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 8 minutes.

6. Allow natural pressure release for 10 minutes, then carefully quick release any remaining pressure.

7. Use an immersion blender to puree the soup until completely smooth, about 2-3 minutes.

8. Stir in 1 cup heavy cream, 2 tablespoons maple syrup, 1 teaspoon salt, and ½ teaspoon black pepper until fully incorporated.

9. Ladle the soup into bowls and garnish each serving with 1 tablespoon toasted pepitas.

The resulting texture is luxuriously smooth with a velvety consistency that coats the spoon beautifully, while the flavor profile balances the natural sweetness of roasted sweet potatoes with warm spice notes and a subtle smoky undertone. For an elegant presentation, consider swirling in a drizzle of crème fraîche and topping with crispy fried sage leaves to create visual contrast and additional herbal complexity.

Instant Pot Sweet Potato and Chicken Stew

Kindly consider this comforting stew, where tender sweet potatoes and succulent chicken meld in a richly spiced broth, creating a dish that feels both nourishing and sophisticated. Kicking off with the aromatic foundation of sautéed vegetables, this recipe transforms humble ingredients into an elegant meal perfect for crisp autumn evenings. The Instant Pot ensures deep flavors develop quickly while maintaining the delicate texture of each component.

Ingredients

For the base:

– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces

For the stew:

– 2 medium sweet potatoes, peeled and cubed into ½-inch pieces
– 4 cups chicken broth
– 1 tsp smoked paprika
– ½ tsp dried thyme
– 1 bay leaf

For finishing:

– ¼ cup heavy cream
– 2 tbsp chopped fresh parsley

Instructions

1. Select the “Sauté” function on your Instant Pot and heat 1 tablespoon of olive oil until shimmering, about 2 minutes.
2. Add 1 diced yellow onion and cook, stirring frequently, until translucent and lightly golden, about 4-5 minutes.
3. Stir in 2 minced garlic cloves and cook until fragrant, about 30 seconds.
4. Add 1 pound of cubed chicken thighs in a single layer and cook until lightly browned on all sides, about 3-4 minutes total.
5. Pour in 4 cups of chicken broth, using a wooden spoon to scrape any browned bits from the bottom of the pot.
6. Add 2 cubed sweet potatoes, 1 teaspoon smoked paprika, ½ teaspoon dried thyme, and 1 bay leaf, stirring gently to combine.
7. Lock the lid in place and set the Instant Pot to “Manual” high pressure for 8 minutes.
8. Once cooking completes, allow natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
9. Remove the bay leaf and stir in ¼ cup heavy cream until fully incorporated.
10. Ladle the stew into bowls and garnish with 2 tablespoons of fresh parsley.

Using the natural pressure release preserves the sweet potatoes’ structure, preventing them from becoming mushy. Ultimately, this stew achieves a velvety texture where the sweet potatoes nearly dissolve into the broth while the chicken remains remarkably tender. The smoked paprika lends a subtle smokiness that complements the natural sweetness beautifully, making this dish particularly lovely when served over creamy polenta or with crusty artisan bread for dipping.

Maple Glazed Instant Pot Sweet Potatoes

A symphony of autumn flavors awaits in this effortless preparation, where humble sweet potatoes transform into a glistening side dish worthy of any holiday table. The magic of the Instant Pot coaxes out their natural sweetness while preserving their delicate texture, creating a foundation for the rich maple glaze that clings to each tender wedge. This elegant yet approachable recipe proves that sophisticated results need not require complicated techniques.

Ingredients

For the sweet potatoes:
– 3 pounds sweet potatoes, peeled and cut into 1-inch wedges
– 1 cup water
– 1/2 teaspoon kosher salt

For the maple glaze:
– 1/4 cup pure maple syrup
– 3 tablespoons unsalted butter
– 1 tablespoon apple cider vinegar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon freshly grated nutmeg
– 1/4 teaspoon black pepper

Instructions

1. Place the sweet potato wedges in the Instant Pot insert.
2. Pour 1 cup of water around the sweet potatoes.
3. Sprinkle 1/2 teaspoon kosher salt evenly over the sweet potatoes.
4. Secure the lid and set the valve to sealing position.
5. Cook on high pressure for 4 minutes.
6. Allow natural pressure release for 5 minutes after cooking completes.
7. Carefully quick release any remaining pressure.
8. Transfer the sweet potatoes to a serving dish using a slotted spoon.
9. Discard the cooking liquid from the Instant Pot.
10. Select the sauté function on the Instant Pot.
11. Add 3 tablespoons unsalted butter to the pot.
12. Melt the butter completely, about 1 minute.
13. Pour 1/4 cup pure maple syrup into the melted butter.
14. Add 1 tablespoon apple cider vinegar to the mixture.
15. Sprinkle 1/2 teaspoon ground cinnamon into the glaze.
16. Add 1/4 teaspoon freshly grated nutmeg to the pot.
17. Incorporate 1/4 teaspoon black pepper into the simmering glaze.
18. Cook the glaze, stirring constantly, until slightly thickened, about 2-3 minutes.
19. Return the sweet potatoes to the Instant Pot.
20. Gently toss the sweet potatoes in the glaze until evenly coated, about 1 minute.
21. Transfer the glazed sweet potatoes back to the serving dish.
22. Serve immediately while warm.

The resulting sweet potatoes achieve a perfect balance between creamy interior and caramelized exterior, with the maple glaze creating a glossy sheen that catches the light. The subtle warmth of cinnamon and nutmeg complements the natural sweetness without overwhelming it, while the black pepper adds a sophisticated hint of spice. For an elegant presentation, arrange the wedges in a circular pattern and garnish with toasted pecans, or serve alongside roasted turkey or pork for a complete autumn feast.

Instant Pot Sweet Potato and Quinoa Salad

Savor the harmonious blend of earthy sweetness and nutty grains in this sophisticated Instant Pot creation, where tender sweet potatoes and fluffy quinoa unite in a vibrant salad that celebrates autumn’s bounty with effortless elegance. This dish masterfully balances rich textures and warm spices, offering a nourishing meal that transitions beautifully from weeknight dinner to holiday side. Each component melds together under pressure, creating depth of flavor typically achieved through hours of slow cooking.

Ingredients

For the quinoa base:
– 1 cup quinoa, rinsed thoroughly
– 1 ¼ cups vegetable broth
– ½ teaspoon sea salt

For the sweet potatoes:
– 2 medium sweet potatoes (about 1 ½ lbs), peeled and cubed into ½-inch pieces
– 1 tablespoon olive oil
– ½ teaspoon smoked paprika
– ¼ teaspoon ground cinnamon

For the dressing:
– 3 tablespoons extra virgin olive oil
– 2 tablespoons maple syrup
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– ¼ teaspoon black pepper

For finishing:
– ¼ cup toasted pecans, roughly chopped
– 2 tablespoons fresh parsley, minced

Instructions

1. Rinse 1 cup quinoa under cold running water for 60 seconds using a fine-mesh strainer to remove the natural saponin coating that can cause bitterness.
2. Combine the rinsed quinoa, 1 ¼ cups vegetable broth, and ½ teaspoon sea salt in the Instant Pot insert.
3. Place the metal trivet over the quinoa mixture in the Instant Pot.
4. Toss 2 medium cubed sweet potatoes with 1 tablespoon olive oil, ½ teaspoon smoked paprika, and ¼ teaspoon ground cinnamon until evenly coated.
5. Spread the seasoned sweet potatoes in a single layer on the trivet above the quinoa.
6. Secure the Instant Pot lid and set the valve to sealing position.
7. Select Manual/Pressure Cook mode and set the timer for 1 minute at high pressure.
8. When the cooking cycle completes, allow natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
9. Remove the trivet with sweet potatoes using heatproof mitts and transfer the potatoes to a large mixing bowl.
10. Fluff the cooked quinoa with a fork to separate the grains and release steam, which prevents the quinoa from becoming gummy.
11. Whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons maple syrup, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, and ¼ teaspoon black pepper in a small bowl until emulsified.
12. Add the fluffed quinoa to the bowl with sweet potatoes.
13. Pour the dressing over the quinoa and sweet potato mixture.
14. Gently fold in ¼ cup toasted pecans and 2 tablespoons fresh parsley until all ingredients are evenly distributed.

This salad presents a delightful contrast of creamy sweet potatoes against the light, fluffy quinoa, with the maple dressing providing a subtle sweetness that complements the earthy spices. The toasted pecans add satisfying crunch while the fresh parsley brings a bright, herbaceous note that cuts through the richness. Try serving it warm alongside roasted chicken or chilled as a sophisticated lunch option, perhaps topped with crumbled goat cheese for added tanginess.

Garlic Herb Instant Pot Sweet Potato Wedges

Lusciously caramelized and infused with aromatic herbs, these Garlic Herb Instant Pot Sweet Potato Wedges transform humble root vegetables into an elegant side dish worthy of any dinner table. The pressure cooker method ensures perfectly tender interiors while creating beautifully crisp edges that capture the savory garlic and herb coating. This sophisticated yet approachable recipe delivers restaurant-quality results with minimal effort, making it ideal for both weeknight dinners and special occasions.

Ingredients

For the Sweet Potatoes

• 2 large sweet potatoes (about 2 pounds), scrubbed and cut into 1-inch wedges
• 1 cup water

For the Garlic Herb Coating

• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

Instructions

1. Place the sweet potato wedges in the Instant Pot and pour 1 cup of water around them, ensuring the wedges are not fully submerged.
2. Secure the lid and set the valve to sealing position, then pressure cook on high for 4 minutes.
3. While the potatoes cook, whisk together 3 tablespoons olive oil, 4 cloves minced garlic, 1 tablespoon chopped rosemary, 1 teaspoon thyme leaves, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper in a large bowl.
4. When the cooking cycle completes, carefully perform a quick release by turning the valve to venting position until all steam escapes.
5. Transfer the hot sweet potato wedges to the bowl with the garlic herb mixture using tongs, tossing gently to coat each wedge completely.
6. Arrange the coated wedges in a single layer on a parchment-lined baking sheet, spacing them evenly to allow proper air circulation.
7. Broil on high for 5-7 minutes until the edges become crispy and lightly browned, watching carefully to prevent burning.

Unbelievably tender centers contrast with the crisp, golden edges that capture the fragrant garlic and earthy herbs beautifully. The subtle sweetness of the potatoes balances perfectly with the savory coating, creating a sophisticated flavor profile that pairs wonderfully with roasted meats or can stand alone as a vegetarian centerpiece. For an elegant presentation, garnish with additional fresh herbs and serve alongside a creamy aioli for dipping.

Instant Pot Sweet Potato and Sausage Casserole

Delightfully comforting yet surprisingly sophisticated, this one-pot wonder transforms humble ingredients into a dish worthy of any autumn gathering. Deep orange sweet potatoes mingle with savory sausage beneath a golden, cheesy crust that promises both elegance and satisfaction. Developed specifically for the Instant Pot, this casserole delivers complex flavors with remarkable efficiency.

Ingredients

• For the Base:
  • 1 lb Italian sausage, casings removed
  • 1 large yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 2 large sweet potatoes, peeled and cubed (about 4 cups)
  • 1 cup chicken broth
• For the Topping:
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp melted butter
  • 1/4 cup chopped fresh parsley

Instructions

1. Select the “Sauté” function on your Instant Pot and heat for 2 minutes until the display reads “Hot.”
2. Add the Italian sausage to the pot and cook for 5-7 minutes, breaking it into crumbles with a wooden spoon until no pink remains.
3. Add the diced onion and cook for 3 minutes until translucent, stirring frequently to prevent burning.
4. Stir in the minced garlic and cook for 30 seconds until fragrant.
5. Add the cubed sweet potatoes and chicken broth, scraping the bottom to release any browned bits.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 8 minutes.
7. Allow natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
8. While the casserole cooks, combine panko breadcrumbs, Parmesan cheese, and melted butter in a small bowl.
9. Once pressure is fully released, remove the lid and stir the sweet potato mixture until the potatoes break down slightly.
10. Sprinkle the breadcrumb mixture evenly over the top.
11. Select “Sauté” function again and cook uncovered for 3-4 minutes until the topping is golden brown and crisp.
12. Garnish with fresh parsley before serving.

Richly textured with creamy sweet potatoes against crisp, buttery breadcrumbs, this casserole balances sweet and savory notes beautifully. Remarkably versatile, it shines as a standalone main course or makes an elegant accompaniment to roasted poultry. For a stunning presentation, serve individual portions in rustic cast-iron ramekins, allowing each guest their own perfectly golden-crusted delight.

Instant Pot Sweet Potato and Coconut Rice

Luxuriously creamy and subtly spiced, this Instant Pot creation transforms humble sweet potatoes and fragrant jasmine rice into an elegant side dish that pairs beautifully with grilled proteins or stands alone as a satisfying vegetarian meal. The coconut milk infusion creates a velvety texture while warming spices add depth without overwhelming the natural sweetness of the root vegetable. This one-pot wonder delivers restaurant-quality results with minimal effort, making it perfect for both weeknight dinners and special occasions.

Ingredients

For the rice base:
– 1 ½ cups jasmine rice
– 1 ¾ cups water
– 1 (13.5 oz) can full-fat coconut milk

For the sweet potato mixture:
– 2 medium sweet potatoes (about 1 ½ lbs), peeled and diced into ½-inch cubes
– 1 tablespoon coconut oil
– 1 teaspoon ground cinnamon
– ½ teaspoon ground ginger
– ¼ teaspoon ground nutmeg
– 1 teaspoon kosher salt

For finishing:
– ¼ cup toasted coconut flakes
– 2 tablespoons chopped fresh cilantro

Instructions

1. Rinse 1 ½ cups jasmine rice under cold running water until the water runs clear, about 1 minute, to remove excess starch.
2. Combine the rinsed rice, 1 ¾ cups water, and the entire can of coconut milk in the Instant Pot inner pot.
3. Add 2 medium diced sweet potatoes, 1 tablespoon coconut oil, 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and 1 teaspoon kosher salt to the pot.
4. Stir all ingredients gently until evenly distributed, being careful not to break the sweet potato pieces.
5. Secure the Instant Pot lid and set the valve to the sealing position.
6. Select the Manual/Pressure Cook function and set the timer for 4 minutes at high pressure.
7. When the cooking cycle completes, allow natural pressure release for 10 minutes before carefully turning the valve to venting position to release any remaining steam.
8. Remove the lid and fluff the rice and sweet potatoes gently with a fork, allowing excess moisture to evaporate for 2 minutes.
9. Transfer to a serving bowl and garnish with ¼ cup toasted coconut flakes and 2 tablespoons chopped fresh cilantro.

The finished dish presents with perfectly separate grains of rice enveloping tender sweet potato cubes, creating a delightful textural contrast. The coconut milk creates a luxurious creaminess that carries the warm spice notes through each bite, while the toasted coconut topping adds satisfying crunch. For an elegant presentation, serve in individual bowls topped with seared scallops or alongside citrus-marinated grilled chicken to complement the subtle sweetness.

Pulled Pork and Sweet Potato Instant Pot Bowl

Kneading together the rustic charm of Southern barbecue with the wholesome comfort of autumn harvest, this Pulled Pork and Sweet Potato Instant Pot Bowl transforms humble ingredients into an elegant weeknight masterpiece. Tender pork shoulder melds with caramelized sweet potatoes beneath a glossy, spice-kissed glaze that promises both sophistication and soul-warming satisfaction in every bite.

Ingredients

For the pork base:
– 2 lbs boneless pork shoulder, cut into 3-inch cubes
– 1 tsp kosher salt
– ½ tsp black pepper
– 1 tbsp olive oil
– ½ cup chicken broth

For the sweet potatoes and aromatics:
– 2 medium sweet potatoes, peeled and cut into 1-inch cubes
– 1 yellow onion, thinly sliced
– 3 garlic cloves, minced

For the sauce:
– ¼ cup ketchup
– 2 tbsp apple cider vinegar
– 1 tbsp brown sugar
– 1 tsp smoked paprika
– ½ tsp cumin

Instructions

1. Pat the pork shoulder cubes completely dry with paper towels.

2. Season all sides of the pork evenly with kosher salt and black pepper.

3. Select the “Sauté” function on your Instant Pot and heat the olive oil until shimmering, about 2 minutes.

4. Sear the pork cubes in a single layer until deeply browned on all sides, approximately 3-4 minutes per side.

5. Pour in the chicken broth, using a wooden spoon to scrape any browned bits from the bottom of the pot.

6. Layer the sweet potato cubes and sliced onion evenly over the pork.

7. Sprinkle the minced garlic over the vegetables.

8. In a small bowl, whisk together ketchup, apple cider vinegar, brown sugar, smoked paprika, and cumin until smooth.

9. Pour the sauce mixture evenly over the layered ingredients.

10. Secure the Instant Pot lid and set the valve to “Sealing.”

11. Pressure cook on high for 35 minutes, then allow natural pressure release for 15 minutes.

12. Carefully quick release any remaining pressure before opening the lid.

13. Use two forks to shred the pork directly in the pot, stirring to incorporate all ingredients.

14. Let the mixture rest for 5 minutes to allow the sauce to thicken slightly.

Succulent strands of pork cling to velvety sweet potatoes in a glossy emulsion that balances sweet, smoky, and tangy notes with remarkable finesse. Serve this bowl crowned with crisp apple slaw for contrasting texture, or spoon it over creamy polenta to elevate the comfort factor while letting the complex spice profile shine through each layered bite.

Instant Pot Sweet Potato and Kale Hash

Elevating humble ingredients to new heights, this Instant Pot sweet potato and kale hash transforms simple vegetables into a sophisticated one-pot meal. Earthy sweet potatoes and vibrant kale create a beautiful harmony of textures and flavors, while the pressure cooker ensures everything cooks to perfection in minutes. Perfect for busy mornings or elegant brunches, this dish delivers restaurant-quality results with minimal effort.

Ingredients

• For the base:
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
• For the vegetables:
  • 2 large sweet potatoes, peeled and diced into 1/2-inch cubes
  • 4 cups chopped kale, stems removed
• For seasoning:
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/2 cup vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

1. Select the “Sauté” function on your Instant Pot and heat 2 tablespoons olive oil for 2 minutes until shimmering.
2. Add 1 large diced yellow onion and cook for 4 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in 3 minced garlic cloves and cook for 30 seconds until aromatic but not browned.
4. Add 2 large diced sweet potatoes, 1 teaspoon smoked paprika, and 1/2 teaspoon dried thyme, stirring to coat evenly.
5. Pour in 1/2 cup vegetable broth, using it to deglaze the bottom of the pot and scrape up any browned bits.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 3 minutes.
7. When the timer beeps, carefully perform a quick release by turning the valve to “Venting” until the pressure indicator drops.
8. Open the lid and immediately add 4 cups chopped kale, stirring until the kale wilts from the residual heat.
9. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then let rest for 2 minutes to allow flavors to meld.

Perfectly tender sweet potatoes contrast beautifully with the slight crunch of wilted kale, while smoked paprika adds a subtle smokiness that complements the natural sweetness. For an elegant presentation, top with a perfectly fried egg or serve alongside seared sausages for a complete meal that feels both nourishing and indulgent.

Instant Pot Sweet Potato and Chickpea Tagine

Beyond the bustling spice markets of Morocco lies inspiration for this comforting, aromatic dish that transforms humble ingredients into an extraordinary meal. Blending sweet potatoes and chickpeas with warm spices creates a deeply satisfying tagine that honors tradition while embracing modern convenience. This Instant Pot version delivers complex flavors in a fraction of the time, making exotic cuisine accessible for weeknight dinners.

Ingredients

For the base:
– 2 tablespoons olive oil
– 1 large yellow onion, diced
– 3 garlic cloves, minced
– 1 tablespoon grated fresh ginger

For the spice blend:
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon cayenne pepper
– 1/2 teaspoon smoked paprika

For the main components:
– 2 large sweet potatoes, peeled and cut into 1-inch cubes
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1 (14.5-ounce) can diced tomatoes
– 1 cup vegetable broth
– 1/2 cup dried apricots, chopped

For finishing:
– 1/4 cup chopped fresh cilantro
– 2 tablespoons fresh lemon juice

Instructions

1. Select the “Sauté” function on your Instant Pot and heat 2 tablespoons olive oil until shimmering, about 2 minutes.
2. Add 1 diced yellow onion and cook, stirring frequently, until translucent and lightly golden around the edges, about 5 minutes.
3. Stir in 3 minced garlic cloves and 1 tablespoon grated ginger, cooking until fragrant, about 30 seconds.
4. Sprinkle in 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground cinnamon, 1/4 teaspoon cayenne pepper, and 1/2 teaspoon smoked paprika, toasting the spices for 45 seconds until aromatic.
5. Add 2 cubed sweet potatoes, 1 can drained chickpeas, 1 can diced tomatoes with their juices, 1 cup vegetable broth, and 1/2 cup chopped dried apricots, stirring to combine all ingredients.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 8 minutes.
7. When cooking completes, allow natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
8. Stir in 1/4 cup chopped cilantro and 2 tablespoons fresh lemon juice until well incorporated.

Velvety sweet potatoes melt into the fragrant broth while maintaining their structural integrity, creating a luxurious texture against the firm chickpeas. Vibrant notes of cinnamon and apricot dance with the earthy cumin and subtle heat from cayenne, resulting in a beautifully balanced flavor profile. Consider serving this tagine over fluffy couscous or with warm flatbread to soak up every last drop of the aromatic sauce, garnished with additional fresh cilantro and a dollop of yogurt for contrast.

BBQ Instant Pot Sweet Potato and Chicken

Zesty yet sophisticated, this BBQ Instant Pot sweet potato and chicken transforms humble ingredients into an elegant weeknight masterpiece. Perfectly balanced between smoky barbecue richness and the natural sweetness of root vegetables, this dish delivers restaurant-quality flavors with remarkable ease.

Ingredients

• For the chicken:
  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
• For the vegetables:
  • 2 large sweet potatoes, peeled and cubed into 1-inch pieces
  • 1 yellow onion, thinly sliced
  • 2 cloves garlic, minced
• For the sauce:
  • 1 cup barbecue sauce
  • 1/2 cup chicken broth
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika

Instructions

1. Season the chicken thighs evenly on both sides with kosher salt and black pepper.
2. Set your Instant Pot to “Sauté” mode and heat the olive oil until shimmering, about 2 minutes.
3. Sear the chicken thighs for 3 minutes per side until golden brown, working in batches if necessary to avoid overcrowding.
4. Remove the chicken from the pot and set aside on a clean plate.
5. Add the sliced onion to the pot and sauté for 2 minutes until slightly softened.
6. Add the minced garlic and cook for 30 seconds until fragrant.
7. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
8. Add the cubed sweet potatoes in an even layer at the bottom of the pot.
9. Place the seared chicken thighs on top of the sweet potatoes.
10. In a small bowl, whisk together the barbecue sauce, apple cider vinegar, and smoked paprika until fully combined.
11. Pour the sauce mixture evenly over the chicken and sweet potatoes.
12. Secure the Instant Pot lid and set the valve to “Sealing” position.
13. Cook on high pressure for 8 minutes, then allow natural pressure release for 10 minutes before quick releasing any remaining pressure.
14. Carefully remove the lid away from your face to avoid steam.
15. Use two forks to shred the chicken directly in the pot.
16. Stir everything together until the chicken and sweet potatoes are fully coated in the sauce.

Melt-in-your-mouth tender chicken contrasts beautifully with the firm yet yielding sweet potatoes, creating a delightful textural experience. The smoky barbecue sauce clings to every component, while the subtle acidity from the vinegar cuts through the richness. For an elegant presentation, serve over creamy polenta or alongside crisp roasted Brussels sprouts to complement the dish’s comforting warmth.

Instant Pot Sweet Potato and Apple Butter

Savor the harmonious marriage of earthy sweet potatoes and fragrant apples in this effortless Instant Pot creation that transforms humble ingredients into a luxurious spread worthy of your finest breakfast table. This velvety butter captures the essence of autumn in each spoonful, with warm spices dancing through the sweet-tart foundation. Pressure cooking intensifies the natural sugars while preserving the delicate fruit notes, resulting in a condiment that elevates everything from morning toast to evening cheese boards.

Ingredients

For the base mixture:
– 2 large sweet potatoes (about 2 pounds), peeled and cubed
– 3 medium apples (such as Honeycrisp or Granny Smith), peeled, cored, and chopped
– 1/2 cup apple cider
– 1/4 cup pure maple syrup
– 1 tablespoon fresh lemon juice

For seasoning:
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/8 teaspoon ground cloves
– Pinch of sea salt

Instructions

1. Combine sweet potatoes, apples, apple cider, maple syrup, and lemon juice in the Instant Pot insert.
2. Lock the lid and set the valve to sealing position.
3. Select Manual/Pressure Cook function and set timer for 15 minutes at high pressure.
4. Allow natural pressure release for 10 minutes, then carefully quick-release remaining pressure.
5. Carefully remove the lid, tilting it away from you to avoid steam.
6. Add cinnamon, nutmeg, cloves, and sea salt to the cooked mixture.
7. Use an immersion blender to puree the mixture directly in the pot until completely smooth.
8. Select Sauté function and cook the puree, stirring constantly with a wooden spoon, for 8-10 minutes until thickened.
9. Transfer the hot butter to clean glass jars, leaving 1/2-inch headspace.
10. Cool completely at room temperature for 2 hours before refrigerating.

A silky-smooth texture envelops the palate with warm spice notes that complement the natural sweetness of roasted root vegetables and tart apples. This versatile butter shines when swirled into oatmeal, spread on crusty artisan bread, or used as a glaze for roasted pork tenderloin. The deep amber hue and complex flavor profile make it an elegant addition to any autumn gathering or thoughtful homemade gift.

Instant Pot Sweet Potato and Bacon Chowder

There’s something profoundly comforting about transforming humble root vegetables into a velvety, sophisticated soup that warms both kitchen and soul. This Instant Pot chowder masterfully balances the natural sweetness of sweet potatoes with the smoky richness of bacon, creating a harmonious blend that feels simultaneously rustic and refined.

Ingredients

• For the Base:
  • 6 slices thick-cut bacon, chopped
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 pounds sweet potatoes, peeled and cubed
  • 4 cups chicken broth
• For Finishing:
  • 1 cup heavy cream
  • 2 tablespoons fresh thyme leaves
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper

Instructions

1. Select the “Sauté” function on your Instant Pot and cook the chopped bacon for 6-8 minutes until crisp and golden brown.
2. Transfer the cooked bacon to a paper towel-lined plate using a slotted spoon, leaving 2 tablespoons of bacon fat in the pot.
3. Add the diced onion to the remaining bacon fat and sauté for 4-5 minutes until translucent and fragrant.
4. Stir in the minced garlic and cook for 30 seconds until aromatic but not browned.
5. Add the cubed sweet potatoes and chicken broth, ensuring all ingredients are submerged in liquid.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 8 minutes.
7. Allow natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
8. Use an immersion blender to puree the soup until completely smooth and velvety.
9. Stir in the heavy cream, fresh thyme, smoked paprika, black pepper, and cayenne pepper until fully incorporated.
10. Ladle the chowder into bowls and garnish with the reserved crispy bacon.

Kneading together creamy sweet potato puree with smoky bacon creates a chowder that’s both luxuriously smooth and satisfyingly textured. The subtle heat from cayenne pepper beautifully cuts through the richness, while fresh thyme adds an herbal brightness that elevates each spoonful. Consider serving this elegant chowder in hollowed-out bread bowls for a dramatic presentation, or top with extra crispy bacon and a drizzle of maple syrup for contrasting sweet and savory notes.

Instant Pot Sweet Potato and Blackened Shrimp

Delicately balancing earthy sweetness with bold spice, this Instant Pot creation transforms humble ingredients into an elegant weeknight masterpiece. Developed through careful testing, the pressure cooker method ensures perfectly tender sweet potatoes while locking in the shrimp’s delicate briny flavor.

Ingredients

For the sweet potatoes:
– 2 large sweet potatoes, peeled and cubed into 1-inch pieces
– 1 cup vegetable broth
– 1 tablespoon olive oil
– 1/2 teaspoon sea salt

For the shrimp seasoning:
– 1 pound large raw shrimp, peeled and deveined
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/4 teaspoon cayenne pepper
– 1/2 teaspoon black pepper
– 1/2 teaspoon salt

For finishing:
– 2 tablespoons chopped fresh parsley
– 1 tablespoon fresh lime juice

Instructions

1. Combine cubed sweet potatoes, vegetable broth, olive oil, and sea salt in the Instant Pot insert.

2. Secure the lid, set the valve to sealing position, and pressure cook on high for 4 minutes.

3. While potatoes cook, pat shrimp dry with paper towels and toss with smoked paprika, garlic powder, onion powder, cayenne, black pepper, and salt.

4. When cooking completes, quick release pressure by carefully turning the valve to venting position.

5. Remove lid and arrange seasoned shrimp in a single layer over the sweet potatoes.

6. Select sauté function and cook shrimp for 2-3 minutes until opaque and lightly blackened on the bottom.

7. Flip each shrimp and cook for another 1-2 minutes until fully opaque and firm to touch.

8. Turn off Instant Pot and stir in fresh parsley and lime juice.

Just minutes from pot to plate, this dish presents a beautiful contrast of creamy sweet potato cubes against the firm, spice-crusted shrimp. The smoky heat from the blackening spices creates a perfect counterpoint to the natural sweetness, while the bright lime finish cuts through the richness. For an elegant presentation, serve over creamy polenta or alongside crisp roasted asparagus to complete the meal.

Instant Pot Sweet Potato and Spinach Risotto

There’s something magical about transforming humble ingredients into a dish that feels both comforting and sophisticated. This Instant Pot sweet potato and spinach risotto achieves that perfect balance, offering creamy indulgence with vibrant seasonal flavors that will elevate any weeknight dinner or casual gathering.

Ingredients

• For the base:
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup Arborio rice
  • 1 medium sweet potato, peeled and cut into ½-inch cubes
• For cooking:
  • 3 cups vegetable broth
  • ½ cup dry white wine
• For finishing:
  • 2 cups fresh spinach
  • ½ cup grated Parmesan cheese
  • 2 tablespoons unsalted butter

Instructions

1. Select the “Sauté” function on your Instant Pot and heat 1 tablespoon olive oil until shimmering, about 2 minutes.
2. Add 1 small diced yellow onion and cook until translucent, approximately 4 minutes, stirring frequently with a wooden spoon.
3. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant but not browned.
4. Add 1 cup Arborio rice and toast for 2 minutes, stirring constantly until the grains become slightly translucent around the edges.
5. Pour in ½ cup dry white wine and cook until completely evaporated, about 1 minute, scraping any browned bits from the bottom.
6. Add 1 medium cubed sweet potato and 3 cups vegetable broth, stirring to combine all ingredients.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 6 minutes.
8. When cooking completes, carefully perform a quick release by turning the valve to “Venting” until the pressure indicator drops.
9. Open the lid and stir in 2 cups fresh spinach until wilted, about 1 minute.
10. Mix in ½ cup grated Parmesan cheese and 2 tablespoons unsalted butter until the risotto becomes creamy and glossy.

Velvety and rich, this risotto boasts a beautiful contrast between the creamy rice and tender sweet potato cubes. The spinach adds vibrant color and fresh flavor that cuts through the richness, while the Parmesan provides a salty depth that makes each spoonful irresistible. Serve it immediately in shallow bowls, perhaps topped with extra Parmesan shavings and a drizzle of high-quality olive oil for an elegant presentation that belies its simple preparation.

Instant Pot Sweet Potato and Turkey Meatballs

Nestled between the vibrant hues of autumn and the comforting embrace of home cooking, these sweet potato and turkey meatballs offer a sophisticated twist on a classic favorite. Their tender texture and harmonious blend of savory and sweet notes make them an elegant addition to any weeknight dinner or festive gathering. Prepared effortlessly in the Instant Pot, they deliver restaurant-quality flavor with remarkable ease.

Ingredients

For the Meatballs:
– 1 pound ground turkey (93% lean)
– 1 cup mashed sweet potato (from 1 medium sweet potato, baked and peeled)
– 1/4 cup panko breadcrumbs
– 1 large egg, lightly beaten
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon black pepper

For the Sauce and Cooking:
– 1 cup chicken broth
– 2 tablespoons olive oil
– 1/4 cup heavy cream
– 1 tablespoon chopped fresh parsley

Instructions

1. Pierce 1 medium sweet potato several times with a fork, microwave on high for 5-7 minutes until tender, then scoop out 1 cup of flesh and mash thoroughly in a medium bowl.
2. Add 1 pound ground turkey, 1/4 cup panko breadcrumbs, 1 beaten egg, 2 minced garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the mashed sweet potato.
3. Gently mix the ingredients with your hands just until combined, being careful not to overwork the meat.
4. Shape the mixture into 16 uniform meatballs, each about 1 1/2 inches in diameter.
5. Select the “Sauté” function on your Instant Pot and heat 2 tablespoons olive oil until shimmering, about 2 minutes.
6. Arrange meatballs in a single layer in the pot and brown for 2-3 minutes per side, turning gently with tongs to develop a golden crust.
7. Pour 1 cup chicken broth into the pot, ensuring it covers the bottom but doesn’t submerge the meatballs completely.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 6 minutes.
9. Allow natural pressure release for 5 minutes, then carefully quick release any remaining pressure.
10. Transfer meatballs to a serving plate using a slotted spoon, leaving the cooking liquid in the pot.
11. Select “Sauté” again and whisk 1/4 cup heavy cream into the cooking liquid, simmering for 3-4 minutes until the sauce thickens slightly.
12. Spoon the creamy sauce over the meatballs and garnish with 1 tablespoon chopped fresh parsley.
Silken in texture with a subtle sweetness that complements the savory turkey, these meatballs pair beautifully with creamy polenta or tangled in fresh pasta. Their elegant presentation belies the simplicity of preparation, making them equally suited for casual family dinners or impromptu entertaining with friends.

Instant Pot Sweet Potato and Pecan Bread Pudding

Glistening with caramelized edges and fragrant with warm spices, this Instant Pot sweet potato and pecan bread pudding transforms humble ingredients into an elegant dessert that marries the comforting essence of autumn with sophisticated flavor layers. Rich custard soaks into artisanal bread cubes while roasted sweet potatoes add natural sweetness and velvety texture, creating a dessert that feels both nostalgic and distinctly refined. Toasted pecans provide delightful crunch and nutty depth, making this pressure cooker creation perfect for holiday gatherings or cozy weekend indulgences.

Ingredients

For the bread base:
– 6 cups cubed day-old brioche bread (1-inch cubes)
– 1 cup mashed roasted sweet potato
– 1/2 cup chopped toasted pecans

For the custard:
– 3 large eggs
– 1 1/2 cups heavy cream
– 1/2 cup whole milk
– 1/2 cup light brown sugar
– 1 teaspoon vanilla extract
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt

For serving:
– 2 tablespoons melted butter
– 2 tablespoons maple syrup

Instructions

1. Generously grease a 7-inch round cake pan that fits inside your Instant Pot with butter or cooking spray.
2. Combine 6 cups brioche cubes, 1 cup mashed sweet potato, and 1/2 cup toasted pecans in a large mixing bowl.
3. In a separate bowl, whisk 3 eggs until pale and frothy, about 1 minute.
4. Add 1 1/2 cups heavy cream, 1/2 cup whole milk, 1/2 cup brown sugar, 1 teaspoon vanilla, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt to the eggs, whisking until completely smooth.
5. Pour the custard mixture over the bread mixture and gently fold with a spatula until all bread cubes are evenly coated.
6. Let the mixture rest for 15 minutes to allow the bread to fully absorb the custard.
7. Transfer the soaked bread mixture to the prepared cake pan, pressing down gently to create an even layer.
8. Cover the pan tightly with aluminum foil, ensuring no steam can escape.
9. Pour 1 1/2 cups water into the Instant Pot inner pot and place the trivet inside.
10. Carefully lower the covered pan onto the trivet using foil slings for easy removal.
11. Secure the lid and set the valve to sealing position.
12. Select Pressure Cook mode and set timer for 35 minutes at high pressure.
13. When cooking completes, allow natural pressure release for 10 minutes, then carefully quick release remaining pressure.
14. Remove the pan using foil slings and uncover carefully to avoid steam burns.
15. Brush the top with 2 tablespoons melted butter and drizzle with 2 tablespoons maple syrup.
16. Place under a preheated broiler for 2-3 minutes until the top is golden and caramelized.
17. Let the bread pudding cool for 20 minutes before serving to allow the custard to set properly.

Exquisitely tender with a contrasting crisp top, this bread pudding offers layers of creamy sweet potato against the nutty crunch of pecans. The subtle spice notes of cinnamon and nutmeg enhance the natural sweetness without overwhelming the palate. Serve warm with a dollop of bourbon-spiked whipped cream or alongside vanilla bean ice cream for an elegant dessert presentation that celebrates autumn’s finest flavors.

Summary

You now have twenty delicious ways to enjoy sweet potatoes with your Instant Pot, making busy weeknights a breeze. We hope you find some new family favorites! Give these recipes a try, then come back and let us know which ones you loved in the comments below. Don’t forget to share this roundup with your friends by pinning it to your Pinterest boards. Happy cooking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.