Instant Pot Mashed Sweet Potatoes Recipes

Steps:

• Cut the sweet potatoes in half lengthwise, then crosswise into 1-inch pieces. Set aside.
• Turn a 6-quart Instant Pot® to the normal saute setting. When the pot is hot, add the pecans and cook, stirring constantly, until toasted and slightly darkened in spots, 6 to 8 minutes. Remove to a bowl and reserve.
• Add the butter and cook, stirring, until melted, 1 to 2 minutes. Stir in the cream, maple syrup, cinnamon, 1 tablespoon salt and a large pinch of pepper. Add the sweet potato pieces and stir to combine. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 12 minutes.
• After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Use a potato masher to mash the potatoes for a rustic mash or use an immersion blender for smoother mashed potatoes. Season with additional salt and pepper as needed.
• Scoop the sweet potato mash into a large baking dish and use a large spoon to smooth it out into a single layer. If desired, scoop tablespoons of marshmallow creme onto the potatoes and allow to melt for 1 to 2 minutes, then use a butter knife to create a swirl effect. Top with the pecans.

Steps:

• Pour water into a multi-functional pressure cooker (such as Instant Pot®). Place potatoes and whole garlic cloves into a steamer basket inside the pot. Close and lock the lid and set the venting knob to sealing. Select high pressure and set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove lid and trivet, leaving sweet potatoes and garlic in the pot. Add goat cheese, butter, salt, and black pepper and mash to desired consistency. Serve warm.

Steps:

• Combine sweet potatoes, coconut milk, vegetable broth, garlic, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Carefully remove pot insert and place on a trivet.
• Mash sweet potatoes with butter in the pot insert using a potato masher and season with salt and pepper to taste.