Looking for vegetarian Instant Pot recipes? These Instant Pot Thai sweet potatoes are a simple, delicious and colorful way to dinner.
If you read our last post, you’ll know: Alex and I were very skeptical of the Instant Pot. Anything that’s trendy turns on our skeptic meter, so we avoided anything Instant Pot or electric pressure cooker for years. We finally decided to give it a try when we found a friend who cooked sweet potatoes in it religiously: and turns out it cooks rice and dried beans too. Perhaps it would give our rice cooker a run for its money? After trying it several times, we found the Instant Pot cooks sweet potatoes in less time than baking and it’s totally hands off. So, we decided the Instant Pot wasn’t so evil after all! And dumped our rice cooker to make space. This healthy sweet potatoes recipe with Thai-inspired slaw and a peanut drizzle is our idea on how to use those Instant Pot sweet potatoes — keep reading for the recipe.
How to cook sweet potatoes?
Here’s our method for how to cook sweet potatoes in an Instant Pot: they come out with a moist and velvety interior. Of course, you could bake the sweet potatoes if you don’t have an electric pressure cooker! We’ve included baking instructions in the recipe below as well. How long to cook sweet potatoes? Our method for Instant Pot sweet potatoes takes 35 minutes total, including preheat time and natural release time.
This recipe is Thai inspired: there’s nothing traditional Thai about it! For this Thai sweet potatoes recipe, you can make the Thai slaw and peanut drizzle in the time it takes to cook the sweet potatoes. The slaw and peanut sauce are a loose inspiration from the flavors of Thai food: cilantro, lime, soy balanced with a touch of sweet (here maple syrup), green onion, and peanut.
In terms of vegetarian Instant Pot recipes, this one is naturally gluten free and vegan as well. It’s healthy, colorful, and delicious — we served it to our neighbors and they couldn’t believe how flavorful it was. This one’s also a great Back to School recipe, since school will be starting up in a few weeks!
What are other vegetarian Instant Pot recipes?
Another hangup about the Instant Pot for us was that we thought it was mainly helpful for cooking meat quickly. Since we eat mainly vegetarian on a daily basis, we were interested in vegetarian Instant Pot recipes. This Instant Pot Thai sweet potatoes recipe is one of our favorite Instant Pot vegetarian recipes — here are a few more of our favorites!
- How to Cook Sweet Potatoes in an Instant Pot (Pressure Cooker)
- How to Cook Chickpeas in an Instant Pot (Pressure Cooker)
- Chickpea Couscous Bowls with Lemon Tahini Dressing
- Instant Pot Smoky Lentils and Rice (Pressure Cooker)
- Instant Pot Tacos with Smoky Lentils
What about you?
We’d love to hear from you: do you have an Instant Pot? If so, what are your favorite recipes to cook in an Instant Pot? What works, and what doesn’t work? Have you found recipes where the flavors shine, or is it like a slow cooker where flavors and textures can tend to get muddy? Do you find it’s helpful for making components like rice and dried beans? Are you looking for vegetarian Instant Pot recipes? Or have you not tried it at all — are you an Instant Pot skeptic like we were?
Check it out: If you’re in the market for an Instant Pot, here’s the Instant Pot we use.
Looking for more healthy sweet potato recipes?
Here are a few other healthy sweet potato recipes from A Couple Cooks:
- Healthy Loaded Sweet Potato Rounds
- Broccoli Cheese Stuffed Sweet Potatoes
- Moroccan Sweet Potatoes with Lemon Tahini Dressing
Wondering how to cook sweet potatoes in an Instant Pot?
We have you covered! Watch the following video or read more here.
This recipe is…
This Instant Pot Thai sweet potatoes recipe is vegetarian, gluten-free, vegan, plant based, dairy free, naturally sweet, and refined sugar free.
Looking for vegetarian Instant Pot recipes? These Instant Pot Thai sweet potatoes are a simple and healthy meatless meal that’s a colorful way to dinner.
4 medium to large sweet potatoes (10 to 12 ounces each)
For the Thai slaw
- 1/4 red cabbage (3 cups shredded)
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 1 green onion
- 1/4 cup chopped cilantro
- 2 tablespoons fresh lime juice (1 lime)
- 1/4 teaspoon kosher salt
- Crushed peanuts, for the garnish
For the peanut drizzle
- 1/3 cup peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons lime juice (1 lime)
- 1 teaspoon maple syrup
- 2 tablespoons water
Cook the sweet potatoes using our Instant Pot Sweet Potatoes recipe. (This will take 35 minutes total; make the remainder of the recipe during this time!)*
Make the Thai slaw: Thinly slice the red cabbage, enough for 3 cups shredded. Thinly slice the red and yellow bell peppers and green onion. Chop the cilantro. In a large bowl, mix together the cabbage, peppers, green onion and cilantro with the lime juice and kosher salt.
Make the peanut drizzle: In a small bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup, and water. Taste and add a bit of kosher salt if desired (this depends on the salt content of the peanut butter).
To serve: Slice the sweet potatoes in half and top them with the Thai slaw. Drizzle with the peanut drizzle and sprinkle with chopped peanuts.
Alternative method: To bake the sweet potatoes, preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper. Put the sweet potatoes on the lined baking sheet and prick each several times with a fork. Bake for 45 to 60 minutes, until fork-tender.
Keywords: Vegetarian Instant Pot Recipes, Instant Pot, Instant Pot Recipes, Vegetarian, Gluten Free, Vegan, Thai, Sweet Potatoes, Dairy Free, Healthy
About the Authors
Cookbook Author and writer
Sonja Overhiser is author and recipe developer of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious, and a recipe developer and healthy & sustainable food advocate behind the award-nominated food blog A Couple Cooks.
Cookbook Author and photographer
Alex Overhiser is photographer and recipe developer of Pretty Simple Cooking, named one of the “best new cookbooks” by Bon Appetit, and a recipe developer, photographer, and technical expert at A Couple Cooks.