I love nothing more than roasted sweet potatoes. But with the time it takes just to prep them, I was looking for a way to cook them faster so I could enjoy them sooner! And you can do that with the right tools! Did you know you can roast sweet potatoes in the Instant Pot or air fryer?
My husband gave me the air fryer top for my Instant Pot as a present and an option that takes less time than other cooking methods. This is one of my favorite uses for it…FASTER roasted sweet potato chunks.
Roasted sweet potatoes in the Instant Pot with Air Fryer top
Wash and peel your potatoes. Then chop into consistent ½-3/4-inch cubes and soak in salt water for just a few minutes. Drain and put in large bowl. Spray the chunks with avocado or olive oil spray (please no propellants…you don’t wanna eat that!). Add a little salt, a little pepper, and some dry basil. Give it a stir so everything gets coated.
I put my regular stainless steel liner in the Instant Pot first, then the air fryer basket. Pour your potatoes in and spread them out. What we’re looking for is an even depth in the basket. Use as many potatoes as you want. You don’t have to limit yourself to a single depth layer.
Put on the air fryer top, plug it in, set time, the button for air fry, and go. It’ll tell you halfway through to stir, then just put the top back on and go again. Check for doneness.
Mine weren’t done the first time (after 10 minutes), probably needed 15-20 minutes (start conservative) but just put the top back on and add time if needed. If you fill the basket up, you may need more time. Starting with 15 minutes is always a good rule of thumb.
Be super careful handling that hot basket. If you’re eating them as is, serve onto plates. If you’re using them in something else (like my favorite chicken salad in the original Whole30 book), lay them out somewhere to cool.
Toasty, golden and delicious!
It’s amazing the transformation these make in the Instant Pot with the Air Fryer Top. Try them in a standard air fryer too. Either way, they’re done in a short amount of time without heating the whole house. You can even do this with russet potatoes, too! (See the original recipe for Allergy-Free Roasted Potato Chunks here).
Question is will you eat ’em as is or or be able to save ’em to add to a chicken salad later? Let me know in the comments below.
Want more ideas for roasted potato chunks? Check out this post…
