It’s cold outside, and it’s soup season. Even though it’s chilly, life is still busy, which is why we love having some great Instant Pot soups on the regular rotation. This butternut squash soup is perfect for a cold night because it’s fast, easy, and versatile.

You can make it vegetarian or vegan, healthy or indulgent, kid-friendly or fun for a fancy dinner party. No matter what, it’ll be a fast, satisfying, and easy recipe you’ll come back to over and over again.

Start to finish, the soup takes about 45 minutes, but only requires about 15 minutes of hands-on time, including food prep, cooking, and blending. This is perfect for a weeknight meal or side as a healthy fall veggie dish.

I like to cook this butternut squash soup recipe in an Instant Pot; it’s fast, it takes one dish, and it tastes great every time. You can also make it on the stove or in a slow cooker, by making minor modifications to the recipe.

Ingredients

• 2-1/2 to 3 pound butternut squash, peeled and chopped, or 3 pounds pre-sliced squash
• 1 medium onion, rough diced
• 1 green apple, peel left on, chopped
• 2 large carrots, peeled and chopped
• 4 cups chicken broth, divided
• 2-4 sprigs fresh sage or 1 teaspoon dried sage
• 1 teaspoon garlic, optional
• 1/2 teaspoon freshly grated nutmeg
• salt and black pepper, added to taste after cooking
• Heavy cream, coconut cream, or half and half, for extra creaminess

Instructions

1. Turn the Instant Pot saute function on.
2. While it heats, roughly chop an onion.
3. When the Pot is hot, add olive oil and the onion and saute onions for two or three minutes, until the onion is soft and translucent.
4. Prepare the butternut squash by peeling, seeding, and chopping into 1″ squares.
5. Prepare the optional ingredients such as green apple, carrots, or sweet potatoes by peeling if necessary, and slicing into 1″ chunks.
6. When the onion is ready, add one cup broth and deglaze the pan. This prevents the “Burn” warning that will delay dinner and make cooking a hassle.
7. Add the squash, add-ins, and more broth, about three cups for a three pound squash plus add-ins. If you’re not adding extras, start with two cups, and you can add more liquid after cooking.
8. Switch to pressure cook, set the timer for 12 minutes, and close the vent and check that the liquid catch is in place. It takes about ten minutes to get to pressure, another 12 minutes to cook, and you can let it do a natural release for ten minutes to release steam then quick release any remaining pressure before opening the lid.
9. Using an immersion blender, puree the soup, carefully to not splash the soup. You can blend the soup in a regular blender, in portions.
10. This soup tastes best blended smooth, with no chunks.
11. If needed, add additional broth, or cream, half and half, or coconut milk until you reach your desired consistency and flavor.
12. Garnish if desired, and serve hot.

What is a butternut squash?

Butternut squash is a “winter squash” meaning it ripens in the fall, and is in season from late August through the winter, and can last several weeks or even a few months if it’s stored in a cool, dry place, like a cellar, basement or cool garage. It has a hard rind that allows the produce to stay fresh for a long time, but it cannot be eaten, unlike summer squash like zucchini or yellow squash.

Where can I buy butternut squash?

Butternut squash can be found at most grocery stores. Look for it in the produce section or near the winter squashes. You can also find pre-cut butternut squash in the refrigerated section of some stores. You can also find frozen butternut squash, which is already cubed.

Can butternut squash be frozen?

Yes, butternut squash can be frozen. First, cook the squash until it is soft. Then, puree the squash and place it in freezer bags. Squeeze out any excess air and freeze for up to six months. To thaw, place the frozen squash in the refrigerator overnight or defrost in the microwave.

Is butternut squash healthy?

Yes, butternut squash is a healthy vegetable. It is a good source of vitamins A, C, and E, as well as potassium and fiber. Butternut squash is also low in calories and fat.

How do I prepare a butternut squash?

Because butternut squash have tough skin, it can be very hard to cut into. If you don’t have a sturdy knife, or your knife is dull, you may actually risk injury trying to cut into a winter squash. But there are three easy ways to safely prepare butternut squash.

Method One – My Preferred Method

• Peel the squash before slicing,
• All you have to do is peel the entire exterior of the squash.
• Once you peel the entire squash, it is very easy to cut the flesh into whatever size you need.
• Do not put the peel down the sink disposal. The rind is thick and waxy and will clog your drain.

Second Method

• Slice it into 2-3″ wedges using a sturdy, long knife.
• Take a sharp knife, and use the full edge of the blade to cut into the rind.
• Push carefully using both hands, keeping them above the blade, never below.
• You need to apply some force to break through the skin.
• Some cooks even suggest using a mallet to force the blade into the squash.
• I prefer to use my own strength, and just work methodically to cut the squash into manageable pieces.

Third Method

• Poke the squash several times with a fork, then microwave it for three minutes, until the squash begins to soften just a bit.
• To cut it safely, you’ll need to use hot pads or towels, and be careful not to get burned by the flesh or rind.
• Once it’s opened, you’ll find the strings and seeds, just like in any other squash.
• Take a tablespoon and scrape the insides.
• Be sure to toss them in the garbage, not send down the disposal or drain.

How much soup does this recipe make?

This recipe will make about ten cups of soup, which makes about eight main course bowls or 10-12 side dishes or appetizer servings. If you plan to freeze the soup, set that portion aside before adding dairy products if possible.

What are some variations for this soup?

The most basic recipe calls for a medium squash, or about 2.5-3 pounds of squash, some onion, and broth. These are cooked until the squash is very soft, and blended.

This tastes good but is enhanced by any number of optional add-ins. My recipe includes carrots and a green apple, which make this soup the most “fall” meal ever. It’s also really healthy, has a very complete flavor, and a better texture than you’d get from soup made only from butternut squash. Honestly, it’s the easiest way (and most delicious) to get more veggies in your meal.

You could also add pumpkin or other winter squash to the soup. Potatoes and celery would also be nice.

The rule of thumb is to keep all additional veggies, including the onion, to less than the amount of the squash. So, if you have about three pounds of squash, make sure all other veggies are less than three pounds.

Switch up the flavor profile a little bit spices such as cinnamon, ginger, or nutmeg for a different flavor profile. Cayenne pepper, chili powder, and other rich spices would add a new dimension to this soup.

You could also make caramelized onions, which would be absolutely delicious.

How can I make this dish vegetarian and vegan?

You can keep it vegetarian and vegan by using oil to saute the onion and using vegetable stock and coconut milk. People often add a little brown sugar or honey (which is not vegan) at the end to sweeten it and complement the squash and onion.

Good garnishes for the soup

The best part about butternut squash soup is what you put on top. A garnish adds flavor and makes the soup look like a work of art.

I absolutely love a solid drizzle of cream, half-and-half, or coconut milk. It thins out the soup, cools it a bit, and adds additional richness.

Sour cream or a dollop of whipped cream cheese is tasty as well. I love pepitas, pumpkin seeds, sunflower seeds, and even croutons.

Bacon bits would also be rather delicious on top – you can cook bacon beforehand in the Instant Pot and then cook the onion in the bacon grease. YUM.

Some people will use the garnish as a way to add a little extra flavor, ranging from a little extra nutmeg, a dash of cinnamon, or even some curry for an extra warm soup on a fall day.

What to serve with butternut squash soup

Butternut squash soup’s versatility extends to what it goes with on the dinner table. Hot rolls, warm cornbread, or fresh whole wheat bread are perfect compliments to the dish. It can also be a side for a roast chicken or pork dish, or served as an appetizer before dinner.

How long does butternut squash soup last

Uncooked butternut squash can last a few months in a cellar or in a drawer in the fridge, but once you prepare the soup, you have about four days to enjoy it – make sure you keep it in an airtight container!

Can you freeze butternut squash soup

You can freeze butternut squash soup, and it will last about six months in the freezer. Be sure to freeze it before adding any dairy products, which can curdle when they’re reheated. The soup thaws well, but might separate. Simply stir it vigorously to recombine, and add a little broth, water, or cream to thin it out and prepare it to be served.

What are some tips for making butternut squash soup?

Here are some tips for making butternut squash soup:

• If you want a creamier soup, add some milk or cream.
• If the soup is too thick, add some broth or water to thin it out.
• You can also add potatoes or other vegetables to the soup for added flavor and nutrition.
• To make the soup more festive, try adding some chopped cranberries or a dollop of whipped cream on top.
• If you have any leftovers, the soup can be stored in the refrigerator for a few days or frozen for later use.

My butternut squash soup is grainy – what did I do wrong?

If your soup is grainy, it means that the squash was not cooked long enough. Be sure to cook the squash until it is very soft before pureeing. You can also add a little bit of milk or cream to help smooth out the soup.

I don’t have a blender or immersion blender – can I still make this soup?

Yes, you can still make the soup without a blender or hand-held immersion blender. You can either use a potato masher to puree the squash or chop the squash into small pieces before cooking. The soup may not be as smooth, but it will still taste great.

How can I make this in a slow cooker?

To make the soup in a slow cooker, cook the squash in broth or stock until it is soft. Then, add the pureed squash and the remaining ingredients to the slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours.

Instant Pot butternut Squash Apple Soup

Yield: 8

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Instant Pot Butternut Squapple Soup is a delicious and easy-to-make soup. It's made with fresh butternut squash, apples, onions and a hint of garlic for extra flavor. T

Print

Ingredients

• 2-1/2 to 3 pound butternut squash, peeled and chopped, or 3 pounds pre-sliced squash
• 1 medium onion, rough diced
• 1 green apple, peel left on, chopped
• 2 large carrots, peeled and chopped
• 4 cups chicken broth, divided
• 2-4 sprigs fresh sage or 1 teaspoon dried sage
• 1 teaspoon garlic, optional
• 1/2 teaspoon freshly grated nutmeg
• salt and black pepper, added to taste after cooking
• Heavy cream, coconut cream, or half and half, for extra creaminess

Instructions

1. Turn the Instant Pot saute function on.
2. While it heats, roughly chop an onion.
3. When the Pot is hot, add olive oil and the onion and saute onions for two or three minutes, until the onion is soft and translucent.
4. Prepare the butternut squash by peeling, seeding, and chopping into 1″ squares.
5. Prepare the optional ingredients such as green apple, carrots, or sweet potatoes by peeling if necessary, and slicing into 1″ chunks.
6. When the onion is ready, add one cup broth and deglaze the pan. This prevents the “Burn” warning that will delay dinner and make cooking a hassle.
7. Add the squash, add-ins, and more broth, about three cups for a three pound squash plus add-ins. If you’re not adding extras, start with two cups, and you can add more liquid after cooking.
8. Switch to pressure cook, set the timer for 12 minutes, and close the vent and check that the liquid catch is in place. It takes about ten minutes to get to pressure, another 12 minutes to cook, and you can let it do a natural release for ten minutes to release steam then quick release any remaining pressure before opening the lid.
9. Using an immersion blender, puree the soup, carefully to not splash the soup. You can blend the soup in a regular blender, in portions.
10. This soup tastes best blended smooth, with no chunks.
11. If needed, add additional broth, or cream, half and half, or coconut milk until you reach your desired consistency and flavor.
12. Garnish if desired, and serve hot.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 161Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 553mgCarbohydrates: 32gFiber: 9gSugar: 13gProtein: 5g

More Recipes You Might Enjoy:

• Easy Instant Pot Tomato Soup Recipe
• Instant Pot Ham Potato and Cheddar Soup
• Instant Pot Chicken Alfredo
• Easy Homemade Instant Pot Hamburger Helper

We hope you enjoy this easy and delicious creamy butternut squash soup that the entire family can enjoy. The hints of apple give it a warm and cozy flavor that’s perfect for winter nights. It’s really a great recipe and is our favorite way to eat butternut squash. Let us know what you think in the comments below!

The post Easy Instant Pot Butternut Squash Apple Soup Recipe first appeared on What's in the Pot.

The post Easy Instant Pot Butternut Squash Apple Soup Recipe appeared first on What's in the Pot.

Instant Pot Sausage Stuffing Recipe

Ah, stuffing.

If you’re looking for an easy and delicious stuffing recipe, look no further than this addictive Instant Pot stuffing! It’s perfect for Thanksgiving or any other holiday feast.

Plus, it’s so easy to make that you’ll want to make it all the time!

Trust me, this stuffing is sure to become a family favorite. So don’t wait – give it a try today!

Ingredients

• 1 lb ground sausage 
• 6 celery stalks, diced (I was sent Dandy Celery from Dandy Fresh Produce, and it is truly the best celery I’ve ever had!)
• 1/2 cup white onion, diced
• Butter – 2 tbsp
• 1/2 cup Dried Cranberries 
• 1 lb of stuffing mix (I used the Williams Sonoma Foccacia Stuffing Mix)
• 4 cups of chicken broth
• 2 cups of water

Instructions

1. Turn Instant Pot to saute and brown and crumble the sausage.
2. Add in butter, celery, and onion and saute until soft.
3. Mix in dried cranberries.
4. Add in stuffing mix and chicken broth. Mix.
5. Spoon the stuffing mixture into an Instant Pot-safe dish.
6. Place trivet in the bottom of the Instant Pot and pour two cups of water in.
7. Place dish on top of trivet.
8. Set Instant Pot to 10 minutes on manual high pressure.
9. Once timer goes off, quick pressure release all the pressure.
10. Crisp with the CrispLid or in the oven on a broiler setting.

A few things to keep in mind

When making this in the Instant Pot, you have to use the Pot-in-pot method. Otherwise, you will end up with a burn notice (and a burned pot).

Trust me – I learned the hard way.

If you have a bundt pan that will fit into your Instant Pot, that can be a good option (here are a bunch that would work).

Otherwise, a glass pyrex bowl is what I used!

This recipe below makes A LOT – and if you make it as stated, you will likely have to do two rounds of cooking in the Instant Pot and then combine it all together in some kind of baking/serving dish.

If you are serving a smaller crowd, you can easily half this recipe, which would serve around seven people.

I also used the Mealthy CrispLid on top of my instant Pot to crisp it up a little bit and absorb some of the liquid toward the end. This worked perfectly (and if you want one, use the code CLARKSCONDENSED for $10 off orders of $59.95 or more).

HOWEVER, if you don’t have a CrispLid, once you’ve transferred everything to a baking/serving dish, just put it under the broil for a minute or two.

Variations

You can add whatever you’d like to your stuffing. In our recipe below, we added celery, onion, sausage, and cranberries. Here are a few other ideas:

• Mushrooms
• Carrots
• Nuts (slivered almonds are always a favorite!)
• Use a different kind of broth than chicken
• Sliced sausage (apple chicken sausage would be delicious!)
• Cream of mushroom or cream of chicken for a creamier consistency
• Hot ground sausage

What stuffing mix should I use?

That is up to you. I used one that used Foccacia from Williams Sonoma. I recommend getting one that has larger cubes of bread.

Can I use my own bread?

Sure! You can dry out your bread of choice and season it – I definitely recommend using sage!

Do I have to use sausage?

No, you can omit that if you like. I think it’s rather tasty, though!

How can I reheat this stuffing recipe?

Here is a great tutorial on how to reheat stuffing without drying it out.

Can stuffing be frozen?

Yes. Freeze in small portions in a freezer-safe container for up to three months.

Can you make this the day before?

Yep! Just refrigerate in an air tight container and reheat the next day.

How much stuffing should I make?

This recipe makes about 10 cups. I typically suggest 1/2 cup per person, so you can adjust the recipe based on that.

What kind of sausage did you use for this recipe?

I just used Market Pantry mild ground sausage!

Be aware that if you make this recipe as written, you will need to do two batches of pressure cooking.

Makes 10 cups (about 20 servings)

Instant Pot Dressing Recipe

Addictive Instant Pot Stuffing

Yield: 10 cups

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This Instant Pot stuffing recipe will leave everyone asking for the recipe as it takes center stage at your next gathering. Filled with sausage, cranberries, onions, and celery – you’ll definitely be wanting seconds!

Print

Ingredients

• 1 lb ground sausage
• 6 celery stalks, dice
• 1/2 cup white onion, diced
• Butter – 2 tbsp
• 1/2 cup Dried Cranberries
• 1 lb of stuffing mix (I used the Williams Sonoma Foccacia Stuffing Mix)
• 4 cups of chicken broth
• tap here
• 2 cups of water

Instructions

1. Turn Instant Pot to saute and brown and crumble the sausage.
2. Add in butter, celery, and onion and saute until soft.
3. Mix in dried cranberries.
4. Add in stuffing mix and chicken broth. Mix.
5. Spoon the stuffing mixture into an Instant Pot-safe dish.
6. Place trivet in the bottom of the Instant Pot and pour two cups of water in.
7. Place dish on top of trivet.
8. Set Instant Pot to 10 minutes on manual high pressure.
9. Once timer goes off, quick pressure release all the pressure.
10. Crisp with the CrispLid or in the oven on a broiler setting.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 129Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 443mgCarbohydrates: 26gFiber: 7gSugar: 10gProtein: 4g

This Instant Pot Sausage Stuffing is the perfect holiday side dish! It’s packed with flavor and can be made in just minutes. Whether you’re hosting a large group or looking for a simple recipe to make ahead of time, this stuffing will not disappoint.

Give it a try this holiday season and let us know what you think!

Other recipes you may enjoy:

• Instant Pot Chicken and Dumplings
• Instant Pot Beef Stew
• Instant Pot Ham and Cheddar Soup

The post Addictive Instant Pot Stuffing Recipe first appeared on What's in the Pot.

The post Addictive Instant Pot Stuffing Recipe appeared first on What's in the Pot.

Wendy’s chili is a fan favorite, but it can be unhealthy and expensive to eat out.

Making chili at home is a lot better for you, and it can be less expensive than eating out. Plus, everyone should have an easy chili recipe in their cookbook.

This Instant Pot copycat recipe is just as delicious as the real thing, and it’s easy to make! The ingredients are pantry staples for most people, and it can be thrown together in less than 30 minutes with the help of your Instant Pot.

Ingredients

• 1 pound lean ground beef
• 1 can tomato sauce
• 2 cans chili beans (kidney and pinto beans)
• 1 can diced zesty chili-style tomatoes
• 1/2 white large onion
• 1 stalks celery, chopped
• 1 green bell pepper, chopped
• 2 tsp cumin
• 2 tbsp chili powder
• 1 tsp black pepper
• 2 tsp salt
• 1 cup beef broth (I like to use 1 teaspoon better than bullion with 1 cup water)
• 1 tbsp butter

What are some variations of this recipe?

There are lots of different options for serving this recipe. You could add some heat with diced jalapeños, or make it a bit earthy with mushrooms. Crushed-up tortilla chips would also be a great addition. You could add black beans instead of or in addition to the beans that have already been added.

What if I can’t find chili beans?

You can use two cans of dark red kidney beans and two cans of pinto beans mixed with a little bit of McCormick’s chili seasoning as a substitute.

What kind of meat is used in Wendy’s chili?

Wendy’s chili is made with ground beef. You can use any kind of ground beef that you like for this recipe. We prefer to use 93/7 so there is less grease to deal with.

What brand of tomatoes do you use?

We used Del Monte’s brand for this recipe, which can be found at most major grocery stores.

How can I make this recipe vegetarian?

If you want to make this recipe vegetarian, you will want to remove the ground beef and replace the beef broth with vegetable broth.

Can I use tomato juice instead of tomato sauce?

I wouldn’t recommend this substitute for this recipe.

How can I make this recipe healthier?

Honestly, it isn’t horrible to begin with! But if you want less fat and red meat, you could use ground turkey instead of ground beef.

Directions

1. Set instant pot to the saute feature and brown grown beef – drain excess grease and deglaze the bottom of the pot.
2. While cooking, chop the green pepper and onion
3. Add in all the rest of the ingredients except for the butter and stir with a wooden spoon
4. Cook for 15 minutes on the Chili setting
5. Natural pressure release for 5 minutes and then quick release the remaining pressure
6. Mix in butter and enjoy

What is the best way to store leftovers?

Leftovers can be stored in an airtight container in the fridge for up to 3 days. I think it tastes best the next day.

Can I freeze this chili?

Yes, this chili can be frozen for up to 3 months. Make sure you freeze it in an airtight, freezer-safe container. We really love Souper Cubes for freezing chili. You can use the code TBM10 for 10% off.

What can I serve with this chili?

This chili is delicious on its own, or you can top it with your favorite toppings such as shredded cheese, diced onions, sour cream, or jalapeños. It’s also great served over rice or pasta.

We also really love serving it over a nice, big piece of cornbread! And of course, if you want to make it more like Wendy’s, make a delicious baked potato and serve this chili over it with sour cream and chives.

Can I make this in the slow cooker instead?

Yes! You can definitely make this in your crock pot. Cook the ground beef on the stove top before, and then put all the ingredients (except the butter) into a slow cooker. Cook on high for two hours or low for 5-6. Stir in butter before serving.

Can I make a double batch of this recipe?

Absolutely! This recipe doubles beautifully – and you’ll probably want to because everyone is going to gobble up this yummy recipe.

What’s the best way to reheat this chili?

The best way to reheat this chili is in a pot on the stove over low heat. You can also reheat it in the microwave, but it may not be as thick and creamy. You may need to add some water if it’s too thick.

If you are reheating from frozen, you can do this in the Instant Pot! Just add 1.5 cups of beef broth and heat for 20 minutes on manual high pressure.

Is Wendy’s chili real beef?

Yes, Wendy’s chili is made with real beef. However, some employees have reported that the beef used in the chili is from hamburgers that were grilled too long and couldn’t be served as burgers to customers.

Does Wendy’s put sand in their chili?

No, Wendy’s does not put sand in their chili. However, it does have silicone dioxide, which is silica. This is an anti-caking product that might be used in Wendy’s chili. All the reasons to make it yourself at home!

Does Wendy’s put beans in their chili?

Yes, they have a combination of beans in their chili.

Instant Pot Wendy's Chili

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Print

Ingredients

• 1 lb ground beef
• 1 can tomato sauce
• 2 cans chili beans (kidney and pinto)
• 1 can diced zesty chili-style tomatoes
• 1/2 white onion
• 1 stalks celery, chopped
• 1 green bell pepper, chopped
• 2 tsp cumin
• 2 tbsp chili powder
• 1 tsp black pepper
• 2 tsp salt
• 1 cup beef broth
• 1 tbsp butter

Instructions

1. Set instant pot to saute and brown grown beef – drain excess grease
2. Add in all the remaining ingredients except for the butter and stir
3. Cook for 15 minutes on the Chili setting
4. Natural pressure release for 5 minutes
5. Mix in butter and enjoy

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 304Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 67mgSodium: 1587mgCarbohydrates: 16gFiber: 4gSugar: 6gProtein: 23g

Other Recipes You May Enjoy:

• Easy Instant Pot Butternut Squash Apple Soup Recipe
• Instant Pot Beef Stew
• Instant Pot Hawaiian Meatballs

The chili from Wendy’s is always a fan favorite – and now you can make it at home using your Instant Pot and this recipe. You will definitely want to print of this instant pot wendy’s copycat chili for the future – it’s a great recipe you will want to use over and over again. Be sure to let us know what you think in the comments!

The post Copycat Instant Pot Wendy’s Chili Recipe first appeared on What's in the Pot.

The post Copycat Instant Pot Wendy’s Chili Recipe appeared first on What's in the Pot.

Instant Pot Sweet Potatoes Mashed

Okay, I know I’ve said many times that mashed potatoes are my favorite side dish…but I think something might be taking their place.

Mashed sweet potatoes.

Especially this recipe. When I first made it, I took a big bite, and I was blown away by the flavor.

I was actually sad that I ended up turning it into a sweet potato casserole because I just wanted to keep eating more.

They are full of flavor – and not as sweet as a sweet potato casserole, so you can easily pin this as a savory side dish that you can pour gravy all over.

This recipe is as easy as easy can be, and you’ll definitely want to make them over and over again.

Make sure you read our post on how to cook sweet potatoes in the Instant Pot!

Ingredients

• 2 cups water
• 5 lbs sweet potatoes, diced
• 1/2 cup butter
• 1/2 cup heavy cream (can add more for a creamier consistency)
• 2 teaspoon of sea salt (we really like Redmond’s Salt. Get 15% off with the code CLARKS).
• 1 teaspoon cinnamon

Directions

1. Peel sweet potatoes and dice into smaller pieces (if you don’t like peeling sweet potatoes, you can actually cook them with the peel on and then remove after they are done cooking).
2. Pour water into your Instant Pot
3. Place trivet inside the Instant Pot.
4. Put sweet potatoes on trivet.
5. Set Instant Pot to manual high pressure for 20 minutes.
6. Natural pressure release after timer reaches zero for 10 minutes.
7. Drain extra water.
8. Mash sweet potatoes with the butter.
9. Add in heavy cream and cinnamon until combined. Add salt to taste.
10. Enjoy!

Variations

• Add bacon and onions for an even more savory dish
• Add in 1/4 cup sour cream
• Add more seasonings, like garlic or onion powder

What goes with mashed sweet potatoes?

Mashed sweet potatoes are a great option for anything that you would normally serve mashed potatoes with!

• Turkey
• Ham
• Roast Beef
• Brisket
• Ribs

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 use broth instead of water?

Absolutely!

What kind of sweet potatoes should I use?

I just get the garnet ones at the grocery store. I try to find ones that aren’t super thick so they are easier to chop into smaller pieces before I cook them.

How long are mashed sweet potatoes good for?

They will last 3-4 days in the refrigerator when properly stored.

Can you freeze mashed sweet potatoes?

Yes! Let them cool completely and put into freezer safe bags or containers. They can last about 12 months in the freezer.

Can you make mashed sweet potatoes ahead of time?

You sure can! If you make them earlier in the day, just keep on on the warm setting on your Instant Pot. If you make them a day or so ahead of time, just keep them stored properly in the fridge and warm up before serving.

Are mashed sweet potatoes healthy?

Sweet potatoes are generally considered a healthy food. These mashed sweet potatoes do have heavy cream and butter, which make them a little less healthy. But they are still better than regular potatoes!

Can you mash sweet potatoes with the skin on?

The skin is edible, so yes, if you like the taste and texture of the sweet potatoes, you can definitely mash them with the skin on.

Do cooked sweet potatoes need to be refrigerated?

Yes. If they’ve been left out for longer than two hours, you should discard them.

Why are my sweet potatoes stringy?

This is a great article about stringy sweet potatoes.

Savory Mashed Sweet Potatoes

Yield: 8

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

These savory Instant Pot mashed sweet potatoes are a delicious and better-for-you alternative to mashed potatoes. This recipe will be the highlight of any meal!

Print

Ingredients

• 2 cups water
• 5 lbs sweet potatoes, diced
• 1/2 cup butter
• 1/2 cup heavy cream (can add more for a creamier consistency)
• 2 teaspoon of sea salt (we really like Redmond’s Salt. Get 15% off with the code CLARKS).
• 1 teaspoon cinnamon

Instructions

1. Peel sweet potatoes and dice into smaller pieces (if you don’t like peeling sweet potatoes, you can actually cook them with the peel on and then remove after they are done cooking).
2. Pour water into your Instant Pot
3. Place trivet inside the Instant Pot.
4. Put sweet potatoes on trivet.
5. Set Instant Pot to manual high pressure for 20 minutes.
6. Natural pressure release after timer reaches zero for 10 minutes.
7. Drain extra water.
8. Mash sweet potatoes with the butter.
9. Add in heavy cream and cinnamon until combined. Add salt to taste.
10. Enjoy!

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 408Total Fat: 17gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 47mgSodium: 728mgCarbohydrates: 59gFiber: 10gSugar: 19gProtein: 6g

The post Savory Instant Pot Mashed Sweet Potatoes Recipe first appeared on What's in the Pot.

The post Savory Instant Pot Mashed Sweet Potatoes Recipe appeared first on What's in the Pot.