4mediumsweet potatoes(8 or 9 ounces each - all the same size)
Scrub your sweet potatoes clean and dry them off. Poke holes all over the skin with a fork so they can release steam.
Place one cup of water in the bottom (assuming you have a 6 Quart Instant Pot) of the liner and insert the trivet (or steamer basket). Place the potatoes in the basket.
Secure the lid and turn the venting knob to “Sealing”.
Press the “Manual” button, on High Pressure, and adjust the time to 16 minutes using the + and – buttons.
When the timer beeps, allow the pressure to release naturally (don’t do anything, just watch the time count backwards) for 10 minutes.
Release any remaining steam and remove the lid. Stick a fork into the center of each potato to make sure they are done…soft on the inside without much resistance.
Remove the sweet potatoes from the pot and serve immediately.
**If your potatoes are not done, as two of mine were not, dump out the water and replace with a fresh 1 cup of water. Cook for an additional 10 to 20 minutes depending on how large your potatoes are. Or, you could always toss them in the microwave for a few minutes to finish them off, your choice.
***For crispy skins - Rub them down with olive oil, sprinkle with sea salt and pepper and place them under the broiler for 3 to 5 minutes. Keep an eye on them to make sure they don’t burn!
Two of my potatoes were 9 ounces, one was 12 ounces, and last one was 13 ounces. The one on the left was very “fat” around the middle and took an additional 20 minutes to cook. The other one was a bit thinner and I knew it would be mush with that much additional time, so he went into the microwave for two minutes.
Try to use sweet potatoes that are all the same size so you will not run into this problem. I knew it would be a problem, I just wanted to see what would happen!!
I choose white sweet potatoes because they are more uniform in size and shape than the orange flesh ones. Either one will work.
These are approximate times:8 to 10 ounce sweet potatoes – 16 minutes11 to 12 ounce sweet potatoes – 18 – 20 minutes depending on thickness13 to 14 ounce – 30 minutes, more if really thick