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.
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.