Instant Pot Sweet Potato Casserole

Sweet potato casserole is a delicious and popular dish – and it’s made even easier in the Instant Pot!

As I’ve mentioned before, sweet potato casserole is something I never had growing up, but Thanksgiving doesn’t feel complete without it now.

Most of the time, we have Thanksgiving with my family. If we don’t make it, no one will – so it’s become one of our “standard” contributions each year.

I usually make this classic sweet potato casserole with marshmallows in the oven, but I’ve been on an Instant Pot kick lately, so it only makes sense to make a version for the Instant Pot, right?

When I developed this recipe, I actually just built off of my Instant Pot Mashed Sweet Potatoes, so if you made those and decided you were missing the traditional sweet potato casserole…well, you aren’t out of luck!

This is a really yummy recipe, and I know that your family will enjoy it, too!

Marshmallows or No Marshmallows?

I feel like this is always a controversial thing when it comes to sweet potato casseroles.

Some people love them, others hate them.

Forrest doesn’t think it’s a sweet potato casserole without them, and I think they are fun (plus it’s easier to convince our kids to try it – much to their father’s dismay, sweet potatoes are one of the few things they really don’t enjoy!) so we always do them.

However, I always include pecans as well, which sometimes people think you omit when you use marshmallows.

Not around here!

Really, there’s no one right to do it – just make what your family wants the most!

Tips

When I was originally developing this recipe, I didn’t use the pot-in-pot method for the second round of cooking BUT you really need to.

Otherwise, you’ll end up with a nice “burn” notice and a nice burned pot.

I recommend using a glass pyrex bowl – these are usually my best bet when using the pot-in-pot method.

Feel free to adjust your seasonings as needed.

FAQs

• What Instant Pot do you use? I have the Instant Pot DUO60 7-in-1. Love it! It’s worked like a charm for about three years now.
• Can I make this ahead? You can – if you do use marshmallows, be careful when reheating. They will likely melt or burn. If you are making it ahead, I would reheat in a casserole dish and then add the marshmallows right before serving.
• Are there any alternatives to heavy cream? You could use half and half or evaporated milk for a lighter option!
• What bowl should I use for pot in pot? I use pyrex bowls, but there are plenty of great options! Just make sure it says it’s oven safe.
• How did you crisp up the marshmallows? I used the Mealthy CrispLid, which I LOVE. Get $10 off with code Clarkscondensed on purchases of $59.95 or more.

Pressure Cooker Sweet Potato Casserole

Ingredients

• 2 cups water
• 3 lbs sweet potatoes, peeled and diced
• 1/2 cup salted butter
• 1/2 cup heavy cream
• 2 teaspoon cinnamon
• 1/2 cup brown sugar
• 1/4 cup chopped pecans
• 1 tablespoon vanilla
• 1 teaspoon salt
• 2 whole eggs

Instructions

Add water and sweet potatoes to your Instant Pot.

Put it on manual high pressure for ten minutes.

When the timer goes off, use natural pressure release for ten minutes and then release the rest of the pressure.

Add the remaining ingredients and stir until combined.

Transfer to a glass pyrex bowl or other IP safe bowl that fits in your Instant Pot.

Place trivet in the bowl of your Instant Pot.

Place bowl on top of the trivet.

Put the lid on and set Instant Pot to manual high pressure for 7 minutes.

Quick pressure release the pressure when the timer goes off.

Add marshmallows and crisp using a Mealthy CrispLid or transfer to an oven-safe dish and crisp up with the broiler.