Instructions

• Peel and cube your sweet potatoes into 1-inch pieces. Uniform size means even cooking inside the cooker.
• Toss the cubes in a large bowl with extra-virgin olive oil, salt, and pepper until they're evenly coated. Don’t skimp on the oil or seasoning.
• Pour in about a cup of vegetable broth into the bottom of the pressure cooker. That broth depth is key to prevent burning and provide steam.
• Place a trivet or a steamer basket inside the cooker. Arrange the sweet potato cubes on it so they aren’t sitting directly in the broth.
• Lock the lid, set the valve to sealed, and cook on high pressure for 5 minutes. After that, let it do a natural release for 10 minutes. This helps keep that tender pull texture.
• Once the float valve drops, open carefully. Drain any remaining broth and gently toss the potatoes with a bit more oil if you want.
• Optional but totally recommended, spread them on parchment-lined baking sheets and roast at 425°F for 20-25 minutes until the edges get nice and browned. Flip halfway through. Then serve warm.