4 sweet potatoes (uniform size)

1 cup cool water

Optional toppings: butter, salt, freshly ground black pepper, chopped nuts, brown sugar

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Wash and scrub sweet potatoes thoroughly. Pierce each potato a few times with a fork.
Pour 1 cup of cool water into the Instant Pot and place the trivet inside.
Arrange sweet potatoes on the trivet, stacking if needed but avoid overcrowding.
Seal the Instant Pot lid and set the valve to sealing.
Cook on high pressure for 15 minutes (adjust by 2-3 minutes for size variations).
Let natural pressure release for 10 minutes, then carefully release remaining pressure manually.
Remove sweet potatoes and check tenderness with a fork.
Serve warm with your choice of toppings.

Use fresh sweet potatoes for best results; frozen ones may cook unevenly.

Piercing the potatoes prevents bursting and allows steam circulation.

Using the trivet keeps sweet potatoes out of water for better texture.

Adjust cooking time slightly for different sizes or quantities.

Leftovers can be reheated in the microwave, oven, or pan-fried for crispiness.