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Sweet potato casserole served in a glass dish over a red and blue plaid dish towel.
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Instant Pot Sweet Potato Casserole

Say hello to your new favorite Thanksgiving side dish! This instant pot sweet potato casserole is insanely easy to make and tastes so good thanks to the creamy sweet potatoes, sweet orange juice, and toasted marshmallows.
Prep Time10 minutes
Cook Time23 minutes
Time to come to pressure10 minutes
Total Time33 minutes
Course: Side Dish
Cuisine: American
Servings: 8 people
Calories: 379kcal
Author: Aileen Clark

Ingredients

  • 3 15 ounce cans Sweet Potatoes
  • 1/2 cup brown sugar packed
  • 1/4 cup butter melted
  • 3 tbsp orange juice
  • pinch cinnamon
  • 1 10 ounce bag mini marshmallows

Instructions

  • Pour 1 cup water into the inner pot of your instant pot. Place a trivet inside of the inner pot.
  • Drain sweet potatoes. 
  • Place sweet potatoes, brown sugar, melted butter, orange juice, and cinnamon in a bowl. Mix until fully combined.
  • Pour sweet potato mixture into a 7-inch cake pan. 
  • Top with 1/2 bag of mini marshmallows. 
  • Cover cake pan with a dry paper towel and a piece of foil. Secure foil over the pan so the paper towel does not slip.
  • Create a foil sling with another piece of foil.
  • Carefully lower the covered cake pan into the instant pot and fold the ends of the foil sling over the cake pan.
  • Close the lid and set to sealing. 
  • Cook on high pressure for 20 minutes. 
  • Quick Pressure Release (QPR).
  • Carefully remove the cake pan using the foil sling. Remove the foil and paper towel. 
  • Arrange the remaining 1/2 bag of mini marshmallows over the top of the instant pot sweet potato casserole. 
  • Set your oven to broiling and broil the casserole for 2-3 minutes, just until the marshmallows begin to brown. Watch carefully to ensure the marshmallows do not burn.
  • Refrigerate any uneaten portions.

Notes

Special equipment used: Instant Pot DUO 6 quart, foil, paper towels, and a 7-inch cake pan.

Nutrition

Calories: 379kcal