Instant Pot Sweet Potato Pudding
Instant Pot sweet potato pudding is an easy everyday dessert. Top the custard with whipped cream and some cinnamon sugar or nutmeg.
This Instant Pot sweet potato pudding is rich with warm spices, creamy and comforting, and incredibly easy to make. A cozy, custardy dessert that tastes like sweet potato pie—without the crust! Using canned sweet potato purée makes prep a breeze, but you can swap in homemade if you prefer. Instant Pot sweet potato pudding is an ideal treat when you want something simple and satisfying, and don’t want to turn on the oven.
Whether you’re craving a fall-inspired dessert or need a make-ahead option for the holidays, this no-fuss custard is ready in just over an hour. Serve this comforting pudding warm or chilled, with a dollop of whipped cream and a dusting of cinnamon or nutmeg.
Sweet potato pudding is an excellent everyday dessert, and it’s a good way to make a dessert when the oven is not an option. It’s like a sweet potato pie without the crust!
Recipe Variations
- Add citrus: Stir in 1 to 2 teaspoons of grated orange zest for a bright, fresh flavor.
- Pumpkin-style: Use canned pumpkin purée instead of sweet potato for a classic pumpkin pudding.
- Bourbon touch: Add 1 tablespoon of bourbon for a richer, more complex dessert.
- Maple swap: Replace half the brown sugar with real maple syrup for a deeper sweetness.
? Instant Pot Tips
- A silicone sling makes lowering and lifting the pan easy and safe.
- Be sure the pan fits easily inside your Instant Pot—use a 6- or 7-inch round pan.
- Covering the pan with foil prevents water from dripping into the custard during pressure cooking.
- A slight jiggle in the center is ideal—it will firm up as it cools.
Storage and Reheating
- Refrigerator: Let the pudding cool completely, then cover and refrigerate for up to 4 days.
- To Reheat: Warm individual portions in the microwave for 20 to 30 seconds. You can also enjoy it cold!
- Freezer: This pudding doesn’t freeze well due to its custard texture.
Instant Pot Sweet Potato Pudding
Ingredients
- 1 15- ounce can sweet potato purée, 1 2/3 cup
- 1 cup evaporated milk
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Pinch nutmeg
- 1/4 teaspoon salt
Instructions
- Prep the Pot: Place a trivet in the Instant Pot and add 1 1/2 cups of water. Spray a round 7-inch or 6-inch baking pan with cooking oil spray.
- Mix the Custard: In a mixing bowl with an electric mixer on low speed, beat the sweet potato purée, evaporated milk, brown sugar, eggs, cinnamon, ginger, nutmeg, and salt until the mixture is smooth and well blended.
- Fill the Pan: Pour the custard mixture into the prepared pan and cover the pan tightly with foil.
- Pressure Cook: Set the pan on a foil sling or silicone baking sling and carefully lower it onto the trivet. Lock the lid and set the steam release knob to “Sealing.” Choose the pressure cook (or manual) button, high pressure, and set the timer for 40 minutes.
- Release: When the time is up, let the pressure release naturally for 10 minutes and then carefully turn the knob to the venting postion to release the remaining pressure.
- Check and Cool: Remove the foil and check for a slight jiggle in the center. Let the custard cool for 10 to 15 minutes before serving.
- Serve: Enjoy warm or cold with a dollop of whipped cream and a sprinkling of cinnamon sugar or freshly grated nutmeg.
