These Best Instant Pot Mashed Sweet Potatoes are a go-to when you want something cozy without a long fuss. The Instant Pot does the heavy lifting: tender, perfectly steamed sweet potatoes in a fraction of the time of oven-roasting. After a quick mash with butter and a splash of milk, you get a creamy side that pairs with roast chicken, grilled pork, or a simple bowl of sautéed greens. No frills, just comforting flavor.

Ingredients for this Best Instant Pot Mashed Sweet Potatoes

Here are the ingredients you need. I keep it simple on purpose; a few good staples create a lot of comfort.

2 pounds sweet potatoes, scrubbed and cut into 2-inch pieces
1 cup water
4 tablespoons unsalted butter, room temperature
1/4 cup milk (whole or 2%)
2 tablespoons pure maple syrup or honey (optional for sweetness)
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1/4 teaspoon ground cinnamon (optional, adds warmth)
Chopped fresh parsley or chives for garnish (optional)

Instructions

I like to think of this like a short, relaxing kitchen moment. You chop, you set the pot, and the machine creates tender sweet potatoes while you clear up or make the rest of the meal. Here’s the step-by-step.

Pour 1 cup of water into the Instant Pot and place the trivet or a steaming rack inside. The water creates steam, which cooks the potatoes evenly.
Place the cut sweet potatoes on the trivet in an even layer. Slight stacking is okay, but don’t cram them—give the steam room to move.
Close the lid and set the valve to sealing. Cook on High Pressure for 8 minutes for 2-inch pieces of sweet potato. If pieces are larger, give them 1 to 2 extra minutes; if smaller, drop a minute off.
When the cook time finishes, allow a natural release for 5 minutes, then quick-release any remaining pressure carefully. The five-minute natural release helps the potatoes finish steaming gently.
Open the lid and transfer potatoes to a large bowl, leaving the cooking liquid behind. You want them dryish for mashing, not soupy.
Add the butter, milk, maple syrup (if using), salt, pepper, and cinnamon. The maple syrup is optional, but if you want a hint of sweetness it rounds things out beautifully.
Mash with a potato masher for a rustic texture, or use an electric hand mixer on low for extra-smooth results. Avoid overbeating, which can make things gluey. Taste and adjust seasoning.
Spoon into a serving bowl and garnish with chopped parsley or chives if you like. Serve warm and enjoy.

Cook and Prep Times

Prep time: 15 minutes (scrubbing and cutting potatoes)
Cook time (Instant Pot): 8 minutes at high pressure; plus 5 minutes natural release
Total time: about 30 minutes including time to come to pressure and finish)

Nutritional information

Per serving (estimate): about 280 calories. This includes butter and milk but not optional garnishes. Sweet potatoes are a great source of vitamin A, fiber, and complex carbohydrates. The numbers will change if you alter dairy or sweetener choices.

Frequently asked questions

Can I freeze these mashed sweet potatoes?

Yes. Cool completely, then portion into airtight containers or freezer bags. They keep well for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stove over low heat, stirring in a splash of milk or a little butter to restore creaminess. Microwaving works too, but stir several times for even heating.

What if I want a smoother texture?

If you prefer very smooth mashed sweet potatoes, use an electric hand mixer on low or a food mill after pressure cooking. Be careful not to overwork them; too much mixing can make the texture pasty. For silky results, warm the milk slightly before adding it to the potatoes so everything blends together gently.

Can I skip the maple syrup or add other flavors?

Absolutely. Maple syrup is optional, added for a subtle sweetness that complements the natural flavor of the potatoes. You can skip it entirely, or replace it with a teaspoon of brown sugar, a pinch of nutmeg, or a splash of orange juice for a bright finish. If you like savory, stir in a little sour cream or cream cheese instead of or in addition to the butter for tang and depth.

Final note: I make this when the week gets busy and I want something satisfying without babysitting the oven. The Instant Pot makes the process almost meditative: set, do something else for twenty minutes, then come back to a bowl of warm comfort. If you try it, let it sit beside a roast chicken or some garlicky kale. It holds up well and keeps everyone happy at the table. Happy cooking.