Vegan Instant Pot Mashed Sweet Potatoes (Oil-Free + Easy)
Vegan Instant Pot mashed sweet potatoes are an effortless side dish your guests will love! They are naturally sweet and creamy on their own, or you can elevate them with a sweet-savory miso-maple swirl.
Why You’ll Love These Vegan Instant Pot Mashed Sweet Potatoes 🧡
- Perfect side dish: A simple yet sophisticated side that complements weeknight or holiday mains. Enjoy them plain or with an elegant miso-maple twist.
- Fuss-free prep: The Instant Pot does all the work. No need to keep an eye on a boiling pot.
- Diet-friendly: Naturally dairy-free, gluten-free, and oil-free, making them a great side dish to accommodate a range of dietary needs.
Ingredients You’ll Need 🛒
- Sweet potatoes: Vibrant, naturally sweet, and high in fiber and antioxidants.
- Water: For pressure cooking the potatoes.
For miso-maple mashed sweet potatoes, you’ll also need:
- Unsweetened soy milk: Adds creaminess. Oat, cashew, and almond milk also work.
- White miso paste: Contributes mellow umami flavor.
- Maple syrup: For sweetness.
- Garlic powder: Adds a hint of savory depth.
- Kosher salt (optional): To taste.
See recipe card for quantities.
How to Make Vegan Instant Pot Mashed Sweet Potatoes (Step by Step) 🍠
Step 1: Peel the sweet potatoes and cut them into 1-inch cubes. Add to the Instant Pot and cover with approximately 4 cups of water.
Step 2: Lock the lid into place and set the Pressure Release knob to Sealing. Set to Pressure Cook on High for 4 minutes and press Start.
Step 3: When the cooking cycle ends, quick-release the pressure by switching the Pressure Release knob from Sealing to Venting (using a wooden spoon helps protect your hand from steam). Once the float valve drops, open the lid.
Step 4: With a towel or potholders, carefully lift the inner pot and pour the sweet potatoes into a colander. Let them drain for a couple minutes.
Step 5: Return the drained potatoes to the inner pot. Mash with a potato masher until smooth.
Step 6: For classic mashed sweet potatoes, taste and add ¼ teaspoon garlic powder and/or ¼ teaspoon of kosher salt. For miso-maple mashed sweet potatoes, add ¼ teaspoon of garlic powder, miso paste, maple syrup, and unsweetened plant milk. Stir well, ensuring the miso paste is throughly broken up and mixed in. Taste and adjust seasoning, if desired. Serve warm.
Equipment 🥄
- Cutting board
- Chef’s knife
- Instant Pot
- Colander
- Potato masher
- Spoon
Serving Suggestions 🍽️
- Classic side: Pair with everyday dinners or serve as a festive holiday side.
- Garnish: Top the potatoes off with minced fresh parsley, a sprinkle of cinnamon, or a pat of vegan butter.
Storage ❄️
- Refrigerate: Refrigerate in an airtight container for 4 to 5 days.
- Freeze: Cool completely and freeze in an airtight container for up to 1 month. When reheating, stir in a splash of unsweetened plant-based milk to restore creaminess.
FAQ ❓
You can, but the mashed potatoes will have a heartier, more rustic texture. I prefer to peel them to highlight their vibrant orange color.
Garnet, Jewel, and Beauregard work best. They have a beautiful orange color and are naturally moist and sweet.
Yes, but keep the potatoes and water below the max fill line. No need to adjust the cooking time.
I don’t recommend this. The cooked potatoes are very soft and easy to mash by hand. Using a mixer could cause your potatoes to develop a gummy texture.
Yes! They store well in the fridge. If they seem too thick after refrigeration, stir in a splash of plant-based milk when reheating.
Vegan Instant Pot Mashed Sweet Potatoes (Oil-Free + Easy)
Equipment
- cutting board
- chef's knife
- colander
- potato masher
- spoon
Ingredients
- 2½ pounds sweet potatoes (about 3 or 4 medium sweet potatoes)
- water to cover (about 4 to 4½ cups)
For miso-maple mashed sweet potatoes:
- ¼ cup unsweetened soy milk (oat, cashew, and almond milk are fine substitutes)
- 1 tablespoon white miso paste
- 1 tablespoon maple syrup
- ¼ to ½ teaspoon garlic powder
- ¼ teaspoon kosher salt (optional)
Instructions
- Prepare the potatoes: Peel the sweet potatoes and cut them into 1-inch cubes. Add to the Instant Pot and cover with approximately 4 cups of water.
- Pressure cook: Lock the lid into place and set the Pressure Release knob to Sealing. Set to Pressure Cook on High for 4 minutes and press Start.
- Quick release: When the cooking cycle ends, quick-release the pressure by switching the Pressure Release knob from Sealing to Venting (using a wooden spoon helps protect your hand from steam). Once the float valve drops, open the lid.
- Drain: With a towel or potholders, carefully lift the inner pot and pour the sweet potatoes into a colander. Let them drain for a couple minutes.
- Mash: Return the drained potatoes to the inner pot. Mash with a potato masher until smooth.
- For classic mashed sweet potatoes: Taste and add ¼ teaspoon garlic powder and/or ¼ teaspoon of kosher salt.
- For miso-maple mashed sweet potatoes: Add ¼ teaspoon of garlic powder, miso paste, maple syrup, and unsweetened plant milk. Stir well, ensuring the miso paste is throughly broken up and mixed in. Taste and adjust seasoning, if desired. Serve warm.
Notes
- Store leftovers in the fridge for 4 to 5 days or freezer for up to 1 month.
Tried This Recipe? Leave a Review! 📣
I hope you love these vegan Instant Pot mashed sweet potatoes! They’re a fail-proof, crowd-pleasing side dish for the holidays or a busy night at home. If you tried this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below to share how it turned out. And don’t forget to save this recipe on Pinterest for the next time you need an easy vegan side dish!
