Instant Pot Breakfast Stuffed Sweet Potatoes

These Instant Pot Breakfast Stuffed Sweet Potatoes are an easy, healthy, vegan way to start your day! They're quickly cooked in a pressure cooker, then stuffed with almond butter, maple syrup, and blueberries!

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How can you make breakfast fast while still being both wholesome and satisfying? Pull out your instant pot!

These sweet potatoes cook in about 30 minutes, including the time it takes for your pressure cooker to come up to pressure and release it at the end, which gives you just enough time to take a shower and get ready for your day. Then all you need to do is add your favorite toppings and you have a high fiber breakfast that tastes sweet without being sugary.

We're adding plenty of protein with a drizzle of almond butter, and extra sweetness with maple syrup and blueberries. I don't know about you, but I'm definitely on team Sweet Breakfast. Finally we're adding chia seeds for extra nutrition and, well, they're just pretty.

This is another one of those anything goes type of recipes. You can make 2-6 sweet potatoes in your instant pot at a time, and add as much or as little of the toppings as you like. I'll include measurements and nutrition information for one sweet potato below just for reference, but I suggest you adjust to your tastes.

Ingredients

• Sweet potato
• Maple syrup
• Almond butter
• Pecans
• Blueberries
• Chia seeds

How to make breakfast stuffed sweet potatoes in the instant pot

1. Place the steamer rack in your instant pot and add one cup of water.
2. Place the sweet potato on the rack and seal the lid, making sure the release valve is in the proper position.
3. Set the Instant Pot to manual high pressure for 15 minutes. It will take a few minutes to come up to pressure.
4. Once the time is up, allow the pressure to release naturally for ten minutes. Turn the release valve to release any leftover pressure. Once the float valve has dropped, open the lid and remove the sweet potato.
5. When it is cool enough to handle, cut the sweet potato and mash the flesh with a fork. Drizzle with maple syrup and almond butter, then sprinkle with pecans, blueberries, and chia seeds.

Top tips

What instant pot to buy

I love making basics like baked sweet potatoes in the instant pot. It saves a little time and its pretty fool proof. I have an Instant Pot Duo, but any pressure cooker will do, including those not branded as Instant Pot.

Sweet potatoes in the instant pot

I recommend cooking your sweet potatoes for 15 minutes in the instant pot under high pressure, but if your sweet potatoes are quite large you may want to add a few minutes to the cooking time. You won't really lose anything by overcooking them, but undercooking can be more of a problem.

How to store

These will keep in the refrigerator for up to 3 days. You may want to store the baked sweet potatoes separately from the toppings so you can reheat them on their own.

You can also freeze baked sweet potatoes for up to 3 months, just allow them to cool completely before wrapping in plastic wrap and placing in a freezer safe bag.

Tips for customizing breakfast stuffed sweet potatoes

• Swap honey (not vegan), agave, or coconut nectar for the maple syrup
• Use your favorite nut butter in place of the almond butter
• Substitute any chopped nuts for the pecans
• Sprinkle with flaxseed meal and/or hemp seeds for an additional nutrition boost
• If you're looking for a savory option, try this vegan stuffed sweet potato with spinach and white beans

FAQ

If you make this recipe be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

Recipe

Instant Pot Breakfast Stuffed Sweet Potatoes

Sweet potatoes cooked in the instant pot, then stuffed with the best combination of almond butter, maple syrup, blueberries, and chia seeds.

4.37 from 22 votes

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Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Pressure and Release: 20 minutes minutes

Total Time: 20 minutes minutes

Servings: 1

Calories: 369kcal

Author: Lindsay Moe

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Ingredients

• ▢ 1 cup water
• ▢ 1 sweet potato
• ▢ 1 tablespoon pure maple syrup
• ▢ 1 tablespoon almond butter
• ▢ 1 tablespoon chopped pecans
• ▢ 2 tablespoons blueberries
• ▢ 1 teaspoon chia seeds

Instructions

• Place the steamer rack in your instant pot and add one cup of water.
• Place the sweet potato on the rack and seal the lid, making sure the release valve is in the proper position.
• Set the Instant Pot to manual high pressure for 15 minutes. It will take a few minutes to come up to pressure.
• Once the time is up, allow the pressure to release naturally for ten minutes. Turn the release valve to release any leftover pressure. Once the float valve has dropped, open the lid and remove the sweet potato.
• When it is cool enough to handle, cut the sweet potato and mash the flesh with a fork. Drizzle with maple syrup and almond butter, then sprinkle with pecans, blueberries, and chia seeds.

Notes

Ingredients and instructions are for one stuffed sweet potato, but I recommend cooking 2-6 sweet potatoes in your instant pot at a time.

If you don't have an instant pot, you can wrap the sweet potatoes in aluminum foil and bake at 400ºF for one hour or until soft.

Nutrition

Calories: 369kcal | Carbohydrates: 50g | Protein: 7g | Fat: 17g | Saturated Fat: 1g | Sodium: 87mg | Potassium: 643mg | Fiber: 8g | Sugar: 21g | Vitamin A: 18445IU | Vitamin C: 6mg | Calcium: 141mg | Iron: 1.9mg

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