Instant Pot mashed sweet potatoes in white serving bowl.

Instant Pot Mashed Sweet Potatoes

Skip peeling and chopping the potatoes and cook them in your pressure cooker! These sweet potatoes are fluffy, creamy and delicious!

Course Side Dish
Cuisine American
Keyword Instant Pot mashed sweet potatoes
Prep Time 10 minutes
Cook Time 14 minutes
coming to pressure 12 minutes
Total Time 24 minutes
Servings 4 people
Calories 233 kcal
Author Anna


  • 1.5 lbs sweet potatoes
  • 2 tablespoons unsalted butter
  • 3 tablespoons packed brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
US Customary - Metric


  1. Place the metal trivet in the insert of your Instant Pot. Add 1 cup of water.
  2. Wash sweet potatoes clean and slice them lengthwise. Place them on the trivet cut side up. It's okay to stack them up on each other.
  3. Close the lid, turn the valve onto "sealing" position, press manual or pressure cooker setting and set the timer to 14 minutes. The Instant Pot will beep after a few seconds and it will start cooking.
  4. Once the time is up, let the Instant Pot release the pressure naturally. Carefully open the lid and remove the potatoes from the IP. I remove the trivet and pour the remaining water out. Then I scoop the flesh out of the potatoes, discarding the skin.
  5. Add brown sugar, salt, butter and vanilla and mash with a potato masher, a whisk or even use a hand mixer.

Recipe Notes

My potatoes were medium size, from 6" to 8" in circumference.

Nutrition Facts
Instant Pot Mashed Sweet Potatoes
Amount Per Serving
Calories 233 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 15mg5%
Sodium 387mg17%
Potassium 585mg17%
Carbohydrates 43g14%
Fiber 5g21%
Sugar 15g17%
Protein 2g4%
Vitamin A 24305IU486%
Vitamin C 4mg5%
Calcium 58mg6%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.