Instant Pot Loaded Baked Sweet Potatoes

Why You’ll Love This Recipe

This dish is fast, customizable, and packed with flavor and nutrients. Using the Instant Pot drastically cuts down on cooking time compared to oven baking. The sweet potatoes become melt-in-your-mouth soft, and the toppings make them a complete, protein-rich meal. Whether you’re cooking for one or feeding the whole family, these loaded sweet potatoes are easy to scale and perfect for busy weeknights or meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Medium sweet potatoes, scrubbed
• Water (for the Instant Pot)
• Black beans (canned or cooked), drained and rinsed
• Corn (fresh, canned, or frozen)
• Avocado, diced or sliced
• Salsa or pico de gallo
• Red onion, finely chopped
• Fresh cilantro, chopped
• Lime wedges
• Optional toppings: vegan sour cream, jalapeños, hot sauce, shredded vegan cheese, nutritional yeast

Directions

1. Place the trivet inside the Instant Pot and add 1 cup of water to the bottom.
2. Prick each sweet potato several times with a fork, then place them on the trivet.
3. Seal the Instant Pot lid and set to Manual/Pressure Cook on high for 15–20 minutes, depending on the size of the sweet potatoes.
4. When the cook time is done, let the pressure release naturally for 10 minutes, then manually release any remaining pressure.
5. While the sweet potatoes cook, warm the black beans and corn in a small pan or microwave.
6. Carefully remove sweet potatoes from the Instant Pot and let cool slightly.
7. Slice each potato open and fluff the inside with a fork.
8. Load with black beans, corn, avocado, salsa, red onion, and any desired toppings.
9. Garnish with fresh cilantro and a squeeze of lime juice. Serve warm.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 15–20 minutes
Pressure release: 10 minutes
Total time: About 35–40 minutes

Variations

• Tex-Mex style: Add jalapeños, vegan cheese, and taco seasoning to the beans.
• BBQ twist: Use BBQ beans and top with slaw and hot sauce.
• Mediterranean: Add hummus, chopped cucumbers, tomatoes, and olives.
• Protein boost: Add crumbled tofu, tempeh, or seitan for extra plant-based protein.
• Stuffed version: Scoop out some of the sweet potato, mash with toppings, then stuff back in.

Storage/Reheating

Store leftover cooked sweet potatoes and toppings separately in airtight containers.
Refrigerate for up to 4 days.
To reheat, warm sweet potatoes in the microwave or oven until heated through, then add toppings just before serving.
Cooked sweet potatoes can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

How long do sweet potatoes take in the Instant Pot?

Medium-sized sweet potatoes take 15–20 minutes on high pressure, with a 10-minute natural release.

Do I need to peel the sweet potatoes?

No, just scrub them well. The skin becomes very soft after cooking and is completely edible.

Can I use white potatoes instead?

Yes, russet or Yukon gold potatoes also work well—adjust the cook time to 12–15 minutes depending on size.

Can I prep this ahead of time?

Yes, cook the sweet potatoes in advance and reheat them before adding fresh toppings.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Just double-check any store-bought toppings or sauces.

Can I make this oil-free?

Absolutely. This recipe uses no oil, and you can keep toppings completely oil-free by avoiding processed vegan cheeses or sauces with added oils.

What kind of beans work best?

Black beans are classic, but pinto, kidney, or white beans are all great options.

Can I add greens?

Yes! Add sautéed kale, spinach, or arugula for a boost of color and nutrients.

What’s the best way to store leftovers?

Store components separately in the fridge to keep everything fresh. Reheat the sweet potatoes and build each serving fresh.

Can I double the recipe?

Yes, just make sure not to overcrowd the Instant Pot. You may need to add 1–2 minutes to the cook time if using very large potatoes.

Conclusion

Instant Pot Loaded Baked Sweet Potatoes are a nutritious, satisfying meal that’s fast, flavorful, and incredibly easy to make. With a combination of creamy, spicy, and tangy toppings over soft, perfectly cooked sweet potatoes, this dish is comforting and versatile. Whether you’re prepping for the week or feeding a crowd, these loaded sweet potatoes are sure to become a go-to favorite.

Instant Pot Loaded Baked Sweet Potatoes

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Instant Pot Loaded Baked Sweet Potatoes are a quick, nourishing, and satisfying plant-based meal. Fluffy sweet potatoes are pressure-cooked to perfection and topped with hearty ingredients like black beans, avocado, and salsa for a protein-rich, flavorful dish ready in under 40 minutes.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15–20 minutes
• Total Time: 35–40 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Instant Pot
• Cuisine: Plant-Based, Mexican-Inspired

Ingredients

1. 4 medium sweet potatoes, scrubbed
2. 1 cup water (for the Instant Pot)
3. 1 (15-ounce) can black beans, drained and rinsed
4. 1 cup corn (fresh, canned, or frozen)
5. 1 avocado, diced or sliced
6. ½ cup salsa or pico de gallo
7. ¼ cup red onion, finely chopped
8. 2 tablespoons fresh cilantro, chopped
9. 1 lime, cut into wedges
10. Optional toppings: vegan sour cream, sliced jalapeños, hot sauce, shredded vegan cheese, nutritional yeast

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Instructions

Place the trivet inside the Instant Pot and add 1 cup of water to the bottom.

1. Prick sweet potatoes several times with a fork and place them on the trivet.
2. Seal the lid and set to Manual/Pressure Cook on high for 15–20 minutes, depending on potato size.
3. Allow pressure to naturally release for 10 minutes, then manually release any remaining pressure.
4. Meanwhile, warm the black beans and corn in a pan or microwave.
5. Remove sweet potatoes from the pot and let cool slightly. Slice open and fluff with a fork.
6. Top with black beans, corn, avocado, salsa, red onion, and optional toppings.
7. Garnish with fresh cilantro and a squeeze of lime. Serve warm.

Notes

• For large sweet potatoes, add 2–3 extra minutes to the cook time.
• Use homemade or store-bought salsa for quick assembly.
• Customize toppings to match your favorite flavor profile—Tex-Mex, BBQ, Mediterranean, etc.

Nutrition

• Serving Size: 1 loaded sweet potato
• Calories: 340
• Sugar: 7g
• Sodium: 370mg
• Fat: 10g
• Saturated Fat: 1.5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 10g
• Protein: 9g
• Cholesterol: 0mg