Sweet potato pie holds a special place in many Black households, and with the Instant Pot you can honor that tradition while saving precious time in the kitchen. This Instant Pot version of the classic Black folks’ sweet potato pie delivers the same warm, cinnamon-spiced flavor you love, with a modern shortcut that makes preparation faster and easier.
By pressure-cooking the sweet potatoes, you significantly reduce cooking time without sacrificing texture or taste. The result is the same soulful classic, prepared more conveniently so family favorites can be on the table even on your busiest days.
Can you make Southern sweet potato pie in the Instant Pot?
🥄 Shaunda says: I prefer pressure-cooking the sweet potatoes in the Instant Pot rather than roasting them in the oven. Pressure-cooking the main ingredient simplifies the process and turns what can feel like a chore into something quick and enjoyable.
After pressure-cooking the potatoes, you can bake the pie in a conventional oven or use a countertop convection oven for even faster baking. Modern appliances speed up holiday prep without taking away the joy of making a cherished dessert.
How long does it take to make a pie in the Instant Pot?
Cooking an entire pie inside a standard Instant Pot can take longer than using a regular oven. However, using the Instant Pot to pressure-cook the sweet potatoes reduces that step from about 40 minutes to roughly 12 minutes. If you bake the pie in a modern countertop convection oven, you can shave a few additional minutes off the overall time, saving half an hour or more in total prep and bake time.
Ingredients for this Instant Pot recipe
This version preserves the classic flavors of the traditional oven-roasted potato pie while adding Instant Pot convenience. The ingredient list remains familiar, and the only additional requirement for pressure-cooking is water in the liner. Expect the same soulful spice blend—cinnamon, nutmeg, cloves, and ginger—plus brown sugar for a balanced, comforting sweetness.
How to make an Instant Pot sweet potato pie
With today’s appliances, traditional sweet potato pie is easier than ever. Pressure-cooking the sweet potatoes in an Instant Pot is the fastest way to cook and loosen the skins, reducing the cooking time from around 40 minutes to under 15.
Here is a brief overview of the steps:
- Pressure-cook the sweet potatoes in the Instant Pot until tender.
- Make the filling by combining the cooked sweet potato flesh with the remaining ingredients until smooth.
- Pour the filling into a prepared pie crust.
- Bake until the center is set, then cool for several hours before serving.
Instant Pot mashed sweet potatoes
Pressure-cooking sweet potatoes in the Instant Pot is essentially a drop-it-in-and-walk-away convenience. The tubers become soft and easy to peel, making mashing quick and nearly effortless. This step is where the Instant Pot saves the most time and makes prep simple without compromising flavor.
How to know when a sweet potato pie is done
Whether baking in a conventional oven or a countertop convection oven, the pie is done when it puffs slightly and the center feels set. Times vary by appliance, so watch for that gentle puff and firmness in the middle rather than relying solely on the clock.
How to top your sweet potato pie
Sweet potato pie is sturdy enough to stand on its own, but a few classic toppings can enhance it. Consider a dollop of whipped cream, a light dusting of cinnamon, or for a richer finish, a cream cheese frosting. Keep toppings simple so the pie’s warm spice and sweet potato flavor remain the star.
Storing and reheating leftovers
Store sweet potato pie refrigerated for up to five days. Reheat individual slices in the microwave for 10–15 seconds, or warm a whole pie in the oven on a low setting for about 30 minutes to return it to serving temperature.
Instant Pot Sweet Potato Pie The Soul Food Way
Equipment
- Instant Pot electric pressure cooker
- Hand-held or stand electric mixer
- 9-inch deep-dish pie plate
- Instant Pot Omni Plus oven (optional)
Ingredients
- 1 ½ pound sweet potatoes, washed, scrubbed, and unpeeled (about 3 cups mashed)
- Water to fill the Instant Pot liner about halfway for pressure-cooking
- 12 oz evaporated milk (1 can)
- 1 cup light brown sugar
- 2 eggs
- 5 tablespoons unsalted butter, melted (or vegan butter)
- 2 tablespoons vanilla extract
- 1 teaspoon minced ginger
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ÂĽ teaspoon salt
Instructions
- Grease a 9-inch pie pan and set aside.
- Fill the Instant Pot stainless-steel inner pot with water to the halfway mark.
- Add the scrubbed sweet potatoes to the water.
- Close the lid, set the valve to sealing, and pressure-cook on high for 12 minutes to loosen the skins.
- Allow a natural pressure release for at least 12 minutes after cooking.
- Move the valve to venting and release any remaining pressure, then open the lid.
- Drain the water and transfer the potatoes to a colander to cool slightly.
- When cool enough to handle, peel and discard the skins.
- Measure 3 cups of sweet potato flesh and place it in a large bowl.
- Add evaporated milk, brown sugar, eggs, melted butter, vanilla, ginger, nutmeg, cinnamon, cloves, and salt.
- Use an electric mixer to beat until smooth and fully combined.
- Pour the filling into the prepared pie crust.
- Bake at 350°F in a convection countertop oven for 24–26 minutes, or in a conventional oven for 28–30 minutes, until the center is set and slightly puffed. (Appliance times may vary.)
- Allow the pie to cool for at least 4 hours before slicing or garnishing.
- Garnish with whipped cream and a light sprinkle of cinnamon, if desired.
- Serve warm or at room temperature and enjoy.
Nutrition
Carbohydrates: 50 g |
Protein: 6 g
❤️ Shaunda’s Soul Food Standard
Created and tested by Shaunda Necole of The Soul Food Pot®. This recipe is rooted in African American culinary traditions and updated with practical shortcuts that preserve flavor and legacy. Measurements, timings, and techniques are tried and true from a real kitchen.
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