4sweet potatoes that are all roughly the same size
1cupcool waterincrease to 1 1/2 cups if using the 8-quart Instant Pot
For serving: a sprinkle of salt and pepperbutter, and any other toppings of choice
Scrub the sweet potatoes (no need to peel) and pierce a few times with a fork.
Place the stainless steel trivet that came with your Instant Pot into the Instant Pot with the handles up. Arrange the sweet potatoes on top, and pour in the water.
Close and seal the Instant Pot. Cook on HIGH (manual) pressure for 12 minutes (for small, 6 to 8 ounce sweet potatoes), 17 minutes for medium sweet potatoes (8 to 12 ounces), or 25 minutes (for large sweet potatoes that are 12 ounces or more).
Once the cooking time is up, let the pressure release naturally for 10 minutes. After 10 minutes, carefully vent to release any remaining pressure, then open the lid.
Carefully remove the sweet potatoes with tongs. Make a slit across the top to open (fluff up the insides with a fork) or cut in half. Serve immediately with toppings of choice.
TO STORE: Leftover sweet potatoes can be stored in an airtight storage container in the refrigerator for up to 4 days.
TO REHEAT: Rewarm potatoes in the oven at 350 degrees F until hot. You can also reheat them in the microwave.
TO FREEZE: Individually wrap leftover potatoes, and freeze them for up to 3 months. Let thaw overnight in the refrigerator before reheating.
The number of sweet potatoes you can cook at once will vary based on the size of your sweet potatoes and the size of the Instant Pot model you own. I estimate 3 for the 3-quart and up to 8 for the 8-quart, though I've only tested this recipe in my 6-quart. I advise to do no more than 2 layers. The cook time will stay the same regardless of how many sweet potatoes you cook. I haven't tested this with only one sweet potato, but I see no reason why that wouldn't work (again no need to change the cook time).