This recipe for Instant Pot Mashed Sweet Potatoes is healthy and easy, and takes just about 30 minutes from start to finish. This gluten-free and dairy-free recipe is vegan and paleo. This is such a delicious side dish that goes with so many main dish recipes.

mashed sweet potatoes served in a white dish

I think you’re really going to love this recipe. I make it every year as an easy side dish for the holidays, but I make it a lot just as a weeknight dish, too. The Instant Pot makes it so much easier than cooking the sweet potatoes on the stovetop.

The flavor and texture of these Instant Pot Mashed Sweet Potatoes is really great. While sweet potatoes are naturally sweet already, the addition of just a touch of maple syrup takes them to the next level. And, to make them super silky and creamy, I recommend adding some coconut butter, ghee, or vegan butter too.

This vegan, gluten-free, and paleo version of sweet potato mash is certainly going to become one of your family’s favorite dishes too!

Recipe Steps

labeled photo with ingredients for instant pot mashed sweet potatoes

Step One

I recommend using about five medium to large organic sweet potatoes (about two pounds) for this recipe. It ends up making about 8 servings which is perfect for a group or if you want to meal prep this recipe.

Step Two

Peel and chop the potatoes into 1-inch chunks. Add the sweet potato to the base of a 6-quart or 8-quart Instant Pot, along with 1 cup of water, plus some salt, ground cinnamon, and dried thyme. If you have fresh thyme on hand, you can use that instead of the dried thyme.

Be sure to check the recipe card at the end of this post for the exact ingredients, measurements, and cooking times.

ingredients for instant pot mashed sweet potatoes in the pot

Step Three

Next, lock on the lid and set the time to 8 minutes at high pressure. When the cooking time is complete, use the quick-release to release the steam.

Step Four

Carefully remove the lid and stir in the maple syrup and your fat of choice. For vegan, use coconut butter or vegan butter. For paleo diets, you can use ghee or coconut butter.

You’ll also note that you don’t need to drain the cooking water after the potatoes are cooked. The water helps keep the potatoes nice and moist.

mashed sweet potatoes served in a white bowl with fresh thyme on top

FAQs 

How do you make mashed sweet potatoes in the Instant Pot?

Cook them for 8 minutes with one cup of water, do a quick-release, and then mash them with a potato masher.

Can I cut this mashed sweet potato recipe in half?

Yes, but you might need to drain off about half the water once the cooking is done.

Can I make this in the slow cooker?

Yes! You only need about half the water in that case.

Don’t I need to use the tray insert to steam the potatoes?

No, since this recipe is for mashed potatoes, the water will just get mixed into the final product.

I’m not vegan or dairy-free. Can I use regular butter?

Yes, absolutely!

Other Instant Pot Vegetable Side Dishes You Might Like

If you like this Instant Pot Sweet Potato Mash, you might also like these Instant Pot healthy recipes.

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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instant pot mashed sweet potatoes in white bowl

Instant Pot Mashed Sweet Potatoes


Description

This recipe for Instant Pot Mashed Sweet Potatoes is healthy and easy, and takes just about 30 minutes from start to finish. This gluten-free and dairy-free recipe is vegan and paleo. This is such a delicious side dish that goes with so many main dish recipes.


Ingredients

Scale
  • 5 large sweet potatoes, about 2 pounds
  • ½ teaspoon sea salt
  • 1 teaspoon dried thyme
  • ½ teaspoon ground cinnamon
  • 1 cup water
  • 1 tablespoon maple syrup (optional)
  • 2 tablespoons vegan butter, ghee, or coconut butter

Instructions

  1. Peel and chop your sweet potatoes into approximately 1-inch chunks. Place the chunks into the base of a 6-quart or 8-quart pressure cooker. 
  2. Add the salt, thyme, and cinnamon to the sweet potatoes and toss to combine.
  3. Pour in the water and lock the lid on the pressure cooker. Set the time to 8 minutes at high pressure.
  4. When the cooking time is up, use the quick-release to release the pressure. 
  5. Carefully remove the lid and stir in the the maple syrup and vegan butter, ghee, or coconut butter to the potatoes.
  6. Use a spatula or a potato masher to mix together and serve hot. 

Notes

  1. VEGAN: use coconut butter instead of ghee
  2. PALEO or Whole30: use coconut butter or ghee. For dairy allergies, use vegan butter or coconut butter.
  3. Refrigerate any leftovers in a tightly-sealed container in the refrigerator for up to 4 days. Reheat before serving. 
  • Category: Side dish
  • Method: Instant Pot pressure cooker
  • Cuisine: American

Keywords: sweet potatoes in the instant pot, instant pot sweet potatoes, instant pot sweet potato mash

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