This easy sweet potato casserole in the instant pot is the answer to your Thanksgiving dreams. Quick, easy and delicious, it’s good for you with hands off prep and easy clean up!
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It took me four tries to perfect this recipe. Sweetpotato casserole in the instant pot is a bit tricky, especially because I wanted to figure out how to make the top crispy.
But, in the instant pot, you just can’t simultaneously cook or mash the sweet potatoes, while also crisping the top.
So, I did the experimenting for you and I’m pleasantly happy with this healthy instant pot sweet potato casserole recipe.
The crisp top is still delicious, but if you want it extra crispy, you could transfer it to the oven or broiler after.
While I have a slew of sweet potato recipes, this is my first of instant pot sweet potato recipes.
Along with my almond flour apple crumble, this recipe is easily one of my favorite Thanksgiving desserts!
Here’s what you need for both the sweetpotato filling and crisp topping.
- sweetpotatoes, peeled and cut into chunks
- vanilla extract
- ground cinnamon
- whole wheat flour
- brown sugar
This crumble topping for sweet potatoes is my favorite. It’s so good, I can eat it all on its own!
This makes the list for a tasty sweet potato recipe for toddlers, too!
How to Make Sweet Potato Casserole in the Instant Pot
As with any instant pot recipe, you’ll first have to pour water in the bottom of the instant pot to prevent burning.
Then, you’ll add the sweet potatoes, cinnamon, vanilla and salt for the filling.
Then, sprinkle your crisp topping over the sweetpotato filling. I like to make it as even as possible!
Cover your instant pot and turn to sealing and cook for 4 minutes, after the pressure cooker takes 10-12 minutes to heat up.
At this point, you have another option to make the top a little crispier.
As I mentioned earlier, it’s difficult to get the crisp from the instant pot alone, since the water is keeping everything wet.
You can transfer the casserole crisp to a baking pan and put it under the broiler for 3-5 minutes for a further crisp.
I like to do this and then add a scoop of ice cream!
After testing this recipe several times, here are some of my top tips.
- Don’t leave the crisp in the instant pot for too long – It will soften more. And if you want to make it crispier, you’ll want to take it out quickly and put it under the broiler.
- Burn notice – If you get a burn notice from the instant pot, make sure you’re using non stick cooking spray or you may need to add more liquid. The 1 cup of water is necessary as a minimum to prevent burning. The sweetpotatoes caramelize during cooking, which increases the temperature in the instant pot.
- I used the 6 quart instant pot duo plus model. Yours may vary slightly but you can always refer to the instruction manual for cooking tips.
Grains, like oats, go well with sweet potatoes as they mold together. This post details many other ideas of what to eat with sweet potatoes!
Yes, you can. It works well for this recipe, especially if you’re prone to getting a burn notice with your instant pot.
If you get a burn notice from the instant pot, make sure you’re using non stick cooking spray or you may need to add more liquid. It doesn’t necessarily mean you did something wrong. The sweetpotatoes caramelize during cooking, which increases the temperature in the instant pot.
If you want your top to be crispier, transfer mixture to an oven-safe casserole dish, and place under the broiler after removing from instant pot until reaches your desired crispness.
More Thanksgiving Recipes
- Spaghetti Squash Casserole Boats
- Butternut Squash and Beetroot Salad
- Roasted Carrots and Brussel Sprouts
- Crispy Parsnip Fries
- Pumpkin Sweet Potato Soup
This easy sweet potato casserole in the instant pot is the answer to your Thanksgiving dreams. Quick, easy and delicious, it's good for you with hands off prep and easy clean up!
- 1 cup water
- 4 cups sweetpotatoes, peeled and cut into 2 inch chunks (about 2-3 medium sweetpotatoes)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- ½ cup rolled oats
- ½ cup whole wheat flour
- 2 Tbsp corn starch
- ¼ cup brown sugar
- ½ tsp ground cinnamon
- 1/4 tsp salt
- 6 Tbsp butter, melted
- Pour 1 cup water into instant pot.
- Peel sweetpotatoes and cut into 2-inch chunks and place in bowl with vanilla, cinnamon and salt. Pour mixture into instant pot with water and let sit while you prepare crisp topping.
- In a small mixing bowl, mix crisp topping ingredients. Use a fork to help mash butter and mix everything together.
- To the instant pot, sprinkle crisp topping evenly over sweetpotato filling.
- Cover the cooker and lock the lid in place. Turn the steam release handle to sealing. Select manual/pressure cook setting. Set timer for 4 minutes (It will take 10-12 minutes for cooker to come up to pressure before cooking begins).
- When timer beeps, turn valve to venting position to quick release steam.
- Optional – If you would like the topping more like a crisp, Preheat oven broiler. If you choose to do this, use a sturdy spatula to transfer filling and crisp from instant pot to oven-safe casserole dish, keeping crisp on top. Place under broiler for 3-5 minutes, to desired crisp.
- Serve with Greek yogurt, whipped cream or ice cream.
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Amount Per Serving: Calories: 324Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 338mgCarbohydrates: 50gFiber: 6gSugar: 16gProtein: 5g