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!

Are you ready for this? My kids ate sweet potatoes.

The day I photographed this recipe I fully expected to eat this for lunch. I did not expect my kids to get their hands on every last one of these and devour them before I could.

That is a testament to this being the best stuffed sweet potato recipe. My kids are very veggie-phobic (being a food blogger does not make you immune to picky kids!) but they loved this combo so much!

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 prettiness.

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.

How do you make sweet potatoes in the instant pot?

Sweet potatoes are my new favorite thing to cook in my instant pot. This is the first instant pot recipe I’ve shared because I’m still figuring it out, but if you want to see more just let me know! And if you don’t have one yet you can use this affiliate link to grab the instant pot I have.

Making sweet potatoes in the instant pot couldn’t be easier. Place your steamer basket in the pot, add one cup of water, then place your sweet potatoes on the rack. Seal the lid and set for fifteen minutes on high pressure. Allow the steam to naturally release before opening the lid.

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

How do you make breakfast stuffed sweet potatoes?

After cooking your sweet potatoes, cut them open and mash the flesh. Next, drizzle with maple syrup, almond butter, pecans, blueberries, and chia seeds!

Can you eat sweet potato skin?

Yes! Sweet potato skins are thin, delicious, and totally edible. If you prefer not to eat the skin they are also very nutritious and beloved by dogs (or at least my dog).

I’ve actually been making this recipe for months but thought it would be perfect to share for #Veganuary, which I’m not personally doing this year but I know many of you are. Stuffed sweet potatoes are such a great way to get tons of flavor, nutrition, and satisfaction out of a vegan meal.

If you’re looking for more vegan inspiration, here are a few more Veganuary posts from some of my friends:

• Vegan Burrito Bowls with Jackfruit Carnitas by The Baking Fairy
• Baba Ganoush by Lemon Blossoms
• Creamy Vegan Curry Bean Soup by Cheese Curd in Paradise
• Delicata Squash Fries with Chipotle Garlic Dipping Sauce by Karen’s Kitchen Stories
• Instant Pot Chipotle Sofritas by Herbivore Cucina
• Moroccan Eggplant with Chermoula by Caroline’s Cooking
• Roasted Veggies with Satay Peanut Sauce by Hardly A Goddess
• Scrambled Tofu with Sweet Potato & Kale Hash by The Spiffy Cookie
• Vegan Artichoke Hummus by A Day In The Life On The Farm
• Vegan Baked Oats and Vegetable Bites by Cook With Renu
• Vegan Buffalo Cauliflower Sandwiches by Kate’s Recipe Box
• Vegan Cannellini Rocket Tortilla Pizza by The Fiery Vegetarian
• Vegan Cookie Dough Energy Balls by Veggie Lexi
• Vegan Cranberry Apple Chickpea Salad by Join Us, Pull Up A Chair
• Vegan Fire-Roasted Tomato and Bean Soup by Blogghetti
• Vegan Khoresh Bademjan by Palatable Pastime
• Vegan Mushroom Stroganoff with Tofu by Simple and Savory
• Vegan Superfood Breakfast Cookies by Amy’s Cooking Adventures
• Vegan Thai Roasted Carrots with Peanuts by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Vegan Vanilla Chai Oatmeal by Fairyburger
• Vegetable Chettinad (Vegan Spicy Vegetable Curry) by Flavours Treat

These instant pot breakfast stuffed sweet potatoes can be customized! Here are a few ideas to get you started:

• 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 less sweet option, try this vegan stuffed sweet potato with spinach and white beans

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

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.

5 from 9 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: instant pot sweet potatoes, stuffed sweet potatoes, sweet potato breakfast

Prep Time: 5 minutes

Cook Time: 15 minutes

Pressure and Release: 20 minutes

Total Time: 20 minutes

Servings: 1

Calories: 369kcal

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: 368.9% | Vitamin C: 7.3% | Calcium: 14.1% | Iron: 10.6%

Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!