by Olena

Instant Pot Sweet Potato Casserole

Olena Osipov
5 from 5 votes

Instant Pot Sweet Potato Casserole is fluffy souffle topped with delicious and crunchy candied pecan topping. Made from start to finish in your electric pressure cooker.

So convenient on a busy Thanksgiving day!

Instant Pot Sweet Potato Casserole

Pressure Cooker Sweet Potato Casserole

So, this Instant Pot sweet potato casserole is a hybrid between my baked casserole, mashed sweet potatoes and candied pecans topping I “borrowed” from the beet salad.

The beauty of this recipe is that everything cooks in Instant Pot. Everything! The sweet potato souffle, the topping and that’s all there is to it.

You can use 3, 5, 6 or 8 quart Instant Pot and your stove will have more space.

How to Make Instant Pot Sweet Potato Casserole

Are you new to Instant Pot? Check out my Instant Pot guide. Don’t have one yet? See which one I recommend to buy based on your lifestyle and family size.

  • Toast pecans: Saute nuts until fragrant, stirring occasionally. I have to say it takes about 7 minutes. Just like preheating any size Instant Pot after you press Saute and until display says Hot – takes 4-5 minutes.
  • Make pecan topping: Add rosemary, 1 tbsp maple syrup and stir until well coated. Transfer to a bowl and press Cancel on Instant Pot.
  • Cook sweet potatoes: Add water, sweet potatoes, water and 1/4 tsp salt. Liquid will not and should not cover the potatoes. Cook on high pressure for 10 minutes and then release pressure using Quick Release method.
  • Make sweet potato souffle: Drain sweet potatoes very well. Then add butter, milk, maple syrup, cinnamon, vanilla extract, salt, pepper and mash until smooth.
  • Assemble: Transfer sweet potato mixture to square 8 x 8 baking dish, level with spatula and sprinkle with pecan topping. That’s it!

olena holding Instant Pot Sweet Potato Casserole in a glass dish and pointing with a finger at it

Should I Bake It?

We enjoy casserole as is, that’s why I didn’t add an egg. The inside is fluffy and topping is crunchy. To me personally, baking it for another 30 minutes defeats the purpose of making it in Instant Pot all together.

But you can. Just add an egg to the mixture and bake without topping for 20 minutes at 400 degrees F. Then add the topping.

How to Make Ahead and Store

Refrigerate leftovers in an airtight container for up to 3 days.

Freeze leftovers in an airtight container for up to 3 months. Thaw on a counter for 4-5 hours or in the fridge overnight. Warm up in the oven at 350 degrees F for 15-20 minutes.

Make ahead: Follow the recipe but don’t add topping. Refrigerate pecan-less casserole covered with plastic wrap, store candied pecans in a dry place. Then assemble and warm up in the oven before serving.

Enjoy and happy Thanksgiving!

More Healthy Instant Pot Recipes

Instant Pot Sweet Potato Casserole

instant pot sweet potato casserole

Instant Pot Sweet Potato Casserole

Instant Pot Sweet Potato Casserole is fluffy souffle topped with delicious and crunchy candied pecan topping. Made from start to finish in your electric pressure cooker.
5 from 5 votes
Print Save Rate
Course: Casserole
Cuisine: North American
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6 servings
Calories: 313kcal
Author: Olena Osipov

Ingredients

Pecan Topping:

  • 1 cup pecans coarsely chopped
  • 2 tbsp maple syrup or honey
  • 1/2 tsp dried rosemary minced

Casserole:

  • 2 lbs sweet potatoes peeled & sliced into thick rounds
  • 1/2 cup water
  • 2 tbsp butter or coconut oil
  • 1/4 cup whole milk
  • 1 tbsp honey or maple syrup
  • 1 tsp cinnamon
  • 1/2 tsp pure vanilla extract
  • 3/4 tsp salt divided
  • Ground black pepper to taste

Instructions

  • On any size Instant Pot, press Saute and wait until display says Hot (takes 4-5 minutes).
  • Add pecans and toast until fragrant, stirring occasionally. Takes about 7 minutes.
  • Add rosemary, 1 tbsp maple syrup and stir until well coated. Transfer to a bowl and press Cancel on Instant Pot.
  • Add water, sweet potatoes and 1/4 tsp salt. Liquid will not and should not cover the potatoes.
  • Close the lid, move pressure valve to Sealing and press Pressure Cook on High or Manual for 10 minutes.
  • Release pressure using Quick Release method - turn pressure valve to Venting.
  • Drain sweet potatoes very well.
  • Add butter, milk, maple syrup, cinnamon, vanilla extract, 1/2 tsp salt, pepper and mash until smooth.
  • Transfer sweet potato mixture to square 8 x 8 baking dish, level with spatula and sprinkle with pecan topping.
  • We enjoy it as is OR you can add an egg to the mixture and bake without the topping for 20 minutes at 400 degrees F. Then add the topping.

Store: Refrigerate leftovers in an airtight container for up to 3 days.

    Freeze: Freeze in an airtight container for up to 3 months. Thaw on a counter for 4-5 hours or in the fridge overnight. Warm up in the oven at 350 degrees F for 15-20 minutes.

      Make Ahead: Refrigerate peeled and cubed potatoes in a bowl with cold water for up to 2 days. Cook as per recipe. Or prepare entire mash and refrigerate and store candied pecans in a dry place, then assemble and warm up in the oven.

        Video

        Nutrition

        Serving: 1cup | Calories: 313kcal | Carbohydrates: 40g | Protein: 4g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 414mg | Potassium: 613mg | Fiber: 6g | Sugar: 14g | Vitamin A: 21594IU | Vitamin C: 4mg | Calcium: 83mg | Iron: 1mg
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        olena osipov in the studio

        Hello and welcome to iFOODreal.

        My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

        What You Will Find Here

        Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

        A Little More About Me

        Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

        10 comments on “Instant Pot Sweet Potato Casserole

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        1. 5 stars
          Oh my goodness, just made this recipe as written, it’s scrumptious!!!! It’s a keeper, so easy on the instant pot!!
          Thank you for this recipe 😊

        2. 5 stars
          This was the very first recipe that I tried from I food real that was back in oct 2019. It was so good I made it three times in less than a week. I also made the pecans by themself just to nibble on. I was hooked on Your YouTube videos. Which that on itself for me was major. I don’t care to be in front of a screen. Tv computer phone. Only when necessary. You make learning about instant pot pleasant. I am truly hooked on instant pot because of your videos. You cook hearty meals with real food. A must for me. Thankbyou

          1. Awe, thank you so much for your kind and positive comment Julia! I am so happy that you found my recipes and videos so helpful! Keep on cooking 🙂

        3. This looks so awesome! Thank you so much for your recipes. I am new to instant-pot (and all cooking for that matter) Cant wait to try this :–)

        4. 5 stars
          This is a great recipe. I boiled the potatoes and mashed in a normal bowl. Forgot to add salt. I ran out of honey so I used blue agave instead. I added the toppings and put it to bake for 15 minutes. It came out great but you have to eat a lot to be full though.

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