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The Best Sweet Potato Casserole Ever {in the Instant Pot!}

It's been 3 years since I took a leap of faith and proclaimed this recipe the "Best Sweet Potato Casserole Ever". And so many of you agreed with me! So I had to adapt my original recipe into an Instant Pot sweet potato casserole! Serves 4 to 5. Adapted from this recipe.
Course Dessert, Side Dish
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 to 5
Author Lindsey Dietz

Ingredients

For the sweet potatoes:

For the nutty crumble topping:

Instructions

To make the sweet potatoes:

  1. Prick the sweet potatoes all over with a fork.
  2. Then add 1 cup of water to the stainless steel Instant Pot insert.
  3. Place the metal trivet inside.
  4. Then add the potatoes to the pot.
  5. Cover and seal.
  6. Next, press "Manual" and adjust the time to 20 minutes.
  7. While the potatoes are pressure cooking, assemble the topping.

To make the nutty crumble topping:

  1. Add all topping ingredients to a medium-sized mixing bowl.
  2. Then, using a pastry cutter, cut the butter into the topping mixture until the texture resembles slightly damp gravel. This will take several minutes.
  3. Set aside.

To assemble the sweet potato casserole:

  1. When the Instant Pot beeps to let you know the potatoes are cooked, place a towel over steam release and turn the pressure valve to release the pressure.
  2. Next, remove the potatoes from the pot, but leave the water and trivet.
  3. Add an addition 1/2 cup of water to bring the water level back to 1 cup.
  4. Then carefully remove the peel from the potatoes. It should slide right off, but a butter knife is helpful to keep your hands off hot potatoes!
  5. Place peeled potatoes in a 1.75-quart glass Pyrex bowl.
  6. Then add the remaining ingredients to the bowl with the cooked sweet potatoes.
  7. Use a spoon to mix everything together right in the bowl.
  8. Then evenly spread the prepared nutty crumble topping over the sweet potatoes.
  9. Next, make a foil sling to go underneath the Pyrex bowl and stick up on either side, like a handle. This will be helpful for removing the hot dish from the Instant Pot later on!
  10. Place the foil sling and glass bowl inside the stainless insert.
  11. Fold the foil down so the lid closes properly.
  12. Then place the lid onto the Instant Pot and seal.
  13. Next press the "Manual" button and adjust the time down to 10 minutes.
  14. When the Instant Pot beeps, place a towel over the steam vent and release the pressure.
  15. Finally, using the foil handles, carefully lift the casserole out of the Instant Pot and serve!
  16. If a crisp topping is desired, place the casserole in the oven and broil for 2 to 3 minutes.

Recipe Notes

*The written recipe will easily serve 4 to 5 adults. We are a family of 4, so this size is perfect for us. If you're planning on serving more, double the recipe and use Wardee's stacking technique (found inside the Pressure Cooking eCourse!) when cooking!