Instant Pot Sweet Potato Casserole Recipes

INSTANT POT™ SWEET POTATO CASSEROLE

Steps:

• In 6-quart Instant Pot™ insert, place water. Place rack in insert. Poke potatoes all over with paring knife; place on rack. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 15 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure. Place potatoes on cutting board. Remove rack, and drain off cooking liquid. When cool enough to handle, peel potatoes and set aside.
• Select SAUTE; adjust to normal. Melt butter in insert. Add brown sugar, salt, cinnamon and vanilla; cook 1 to 2 minutes or until sugar is melted and mixture is smooth. Stir in potatoes; cook 1 to 2 minutes, stirring constantly, until smooth and heated through. Select CANCEL.
• Top with marshmallows; cover 1 to 2 minutes or until marshmallows melt slightly.

INSTANT POT® SWEET POTATO CASSEROLE

Steps:

• 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.
• 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.
• 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.
• 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.