Instant Pot® Sweet Potato Casserole

This is a trendier, bistro-type sweet potato casserole cooked in the Instant Pot® for maximum convenience.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 339 Calories

Ingredients

• ½ cup water
• ½ teaspoon pumpkin pie spice
• 2 tablespoons heavy cream
• ¼ teaspoon ground cinnamon (Optional)
• ½ teaspoon salt, or to taste
• 2 tablespoons brown sugar, or more to taste
• 1 ½ teaspoons butter (Optional)
• ⅓ cup chopped pecans (Optional)
• 6 sweet potatoes, peeled and chunked
• ⅓ cup butter (Optional)
• ⅓ cup raspberry-chipotle sauce (such as Robert Rothschild Farm®)
• ½ teaspoon chipotle powder (Optional)

Recipe Instructions

Step 1

Place the steam rack inside a multi-functional pressure cooker (such as Instant Pot®). Add water to the pot. Place sweet potatoes onto the rack. Close and lock the lid. Select high pressure function and set timer for 10 minutes. Allow 10 minutes for pressure to build.

Step 2

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove sweet potatoes and steam rack. Drain water and return sweet potatoes to the pot.

Step 3

Add butter, raspberry-chipotle sauce, cream, brown sugar, pumpkin pie spice, and salt to the pot with the sweet potatoes. Mash using a potato masher or stick blender.

Step 4

Melt butter in a skillet over medium heat. Add pecans, chipotle powder, and cinnamon. Cook, stirring frequently, about 1 1/2 minutes. Serve on top of sweet potatoes.