Best 5 Instant Pot Roasted Melting Sweet Potatoes Recipes

INSTANT POT® ROASTED MELTING SWEET POTATOES

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter. Add sweet potato rounds in a single layer and cook until golden, about 4 minutes. Flip and cook for 4 minutes more. Pour vegetable broth over the sweet potatoes and sprinkle with thyme, salt, and pepper.
• Close and lock lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

INSTANT POT ROASTED SWEET POTATOES

Steps:

• Peel the sweet potatoes and cut them into 1-inch pieces.
• Add the oil and sweet potatoes pieces to the Instant Pot and press "Saute" button and set the time for 10 minutes. Saute the sweet potatoes, flipping them after 3 minutes, until they are golden-brown (about 5 minutes). When done sauteing, press the "Cancel" button on the Instant Pot.
• Add 1/2 cup water to the sweet potatoes, close the lid of the Instant Pot and turn the valve to a Sealing position. Press the "Pressure Cook" or "Manual" button and set the cooking time to 3 minutes on High pressure. When the Instant Pot finishes cooking, quick release (QR) the steam.
• Remove roasted sweet potatoes from the Instant Pot with a slotted spoon and serve.

MELTING SWEET POTATOES

Steps:

• Preheat the oven to 425 degrees F.
• Add the potatoes, butter, cinnamon and salt to a medium bowl and toss to coat. Arrange the potatoes in a single layer on a baking sheet and bake for 15 to 18 minutes. Flip the potatoes, then drizzle with the maple syrup and continue to bake until the potatoes are golden brown and crisp on the outside but soft on the inside, an additional 15 to 18 minutes. Arrange on a platter and sprinkle with the pecans and chives.

INSTANT POT® GARLIC ROASTED MELTING POTATOES

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter. Add potato rounds in a single layer and cook until golden, about 5 minutes. Flip and cook for 5 minutes more. Remove potatoes and set aside.
• Place trivet inside the pot. Pour in chicken broth and season with thyme, salt, and pepper. Add garlic; cook for 1 minute. Place potatoes on the trivet; close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove potatoes from the pot.
• Select Saute function and cook chicken broth and butter mixture until slightly reduced, about 2 minutes. Place potatoes back to pot in a single layer, and cook again until golden, about 3 minutes per side. Serve immediately.

INSTANT POT ROASTED POTATOES

Steps:

• Set a wire rack or steamer trivet inside the bowl of a 6-quart or larger Instant Pot. Place the potatoes on top of the rack in a single layer, as best as possible. Pour in the water. Lock the lid and set the valve to seal. Pressure cook on high for 12 minutes for larger potatoes, and 8 minutes for baby potatoes. Do a quick release to remove the pressure and then carefully open the lid.
• Remove the potatoes and set aside. Discard the water and then dry the inner bowl with a clean kitchen towel. Set the machine to sauté and once hot, add the oil and butter, along with the cooked potatoes. Cook, stirring often, until the potatoes have begun to brown, about 3 minutes. Season with salt, pepper, granulated garlic, granulated onion, cayenne pepper and rosemary. Turn off the machine and transfer to a serving platter. Garnish with chives, parsley and Parmesan cheese.