Make these creamy Instant Pot Mashed Sweet Potatoes for a delicious, showy and colorful side dish that's perfect for the holidays, yet easy enough to make any day of the week.
Wash, peel, and cut sweet potatoes into 2-inch pieces, then add to the instant pot with water.
Close lid to seal and select MANUAL. Choose HIGH PRESSURE for 9 minutes.
Once cooked, quick release the pressure and let potatoes cool slightly.
Add butter and cinnamon (optional), then mash. Stir in warmed milk until creamy.
Notes
Refrigerate leftovers in an airtight container for up to 4 days.Reheat on the stovetop by adding a splash of milk.Freeze cooled sweet potatoes in a zippered bag for up to 4 weeks.