Place them on top of the steamer shelf (trivet) and pour a cup (240ml) over the potatoes.
Place the lid on the Instant Pot, set the valve to sealing and cook for 10 minutes on manual.
When it beeps manually release pressure (QPR), drain and then place them back into the Instant Pot inner pot.
Season with more salt and pepper along with adding the olive oil and the thyme.
Using a good masher, mash until you no longer have any lumps.
Notes
10 minutes may seem a lot for the Instant Pot but remember that you want them very soggy so that they make good mash. By them being this soggy they are easier for lump free mash and it doesn’t feel like you are making much of an effort.You can swap the olive oil for coconut oil, butter, margarine or avocado oil. I season with salt and pepper twice. This is because they can lose the flavour when the Instant Pot Mashed Sweet Potato goes to pressure.
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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