Instant Pot Mashed Sweet Potatoes
Instant Pot Mashed Sweet Potatoes. Cooks fast in the Instant Pot Pressure Cooker and then a quick mash and you have lump free mashed sweet potatoes.
Peel and dice the sweet potatoes.
Season with salt and pepper.
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.
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.
Calories: 148kcal | Carbohydrates: 27.9g | Protein: 1.5g | Fat: 3.7g | Saturated Fat: 0.5g | Cholesterol: 0mg | Sodium: 9mg | Potassium: 816mg | Fiber: 4.1g | Sugar: 0.5g | Calcium: 10mg | Iron: 0.5mg