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Instant Pot Baked Sweet Potatoes easy and tasty side dish recipe | lecremedelacrumb.com

Instant Pot Baked Sweet Potatoes

Course Side Dish
Cuisine American
Author Tiffany


  • 4-6 medium-large sweet potatoes see note
  • 1 cup water
  • 2 tablespoons olive oil
  • 2 cups mini marshmallows
  • optional toppings: butter, pecans, cinnamon + sugar


  • Place trivet in the bottom of your instant pot. Add one cup of water to the pot. Arrange potatoes on top of the trivet.
  • Place lid on the pot, slide into the locked position and turn the vent to the sealed position.
  • Set to PRESSURE COOK or MANUAL for 18 minutes.
  • Once time is up, natural release (don't do anything) for 5 minutes, then quick release (turn vent to the venting position and remove the lid once the float valve drops).
  • Slice the potatoes down the center to start cooling, then serve with butter and cinnamon-sugar or honey. OPTIONAL STEP: add marshmallows to the center of the open potatoes and transfer to oven to broil for 3-5 minutes until marshmallows are golden on top (watch closely so they don't burn).


If using sweet potatoes thicker than 2-2 1/2 inches, add two minutes onto the pressure cooking time.