Name: Instant Pot Sweet Potato Oatmeal
Prep time: 10 min
Cook time: 15 min
Total time: 55 min
Ingredients: Nonstick cooking spray (for greasing); 1 cup regular steel-cut oats (not quick-cooking); 3 cups water; 1 medium slender sweet potato (approximately 8 ounces, peeled and halved lengthwise); 1/4 cup packed light brown sugar; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 2 Tbsp salted butter (divided); 1 tsp vanilla extract; milk or cream, chopped pecans, maple syrup, additional ground cinnamon

Jump to Recipe

This Instant Pot sweet potato oatmeal cooks steel-cut oats and a raw sweet potato together in one pot. Brown sugar, cinnamon, nutmeg and butter turn it into a cozy breakfast with very little prep. No roasting the sweet potato first or chopping it into tiny cubes!

I’ve been experimenting with fruit and vegetables in oatmeal, and sweet potato deserved an Instant Pot version. I tested this in my 6-quart Instant Pot with regular steel-cut oats, cooking it for 15 minutes on High Pressure followed by a 10-minute natural release.

The sweet potato gets mashed directly into the oats after cooking, making a thick, creamy breakfast. Add a splash of milk and some chopped pecans, then grab a spoon.

Prefer to have breakfast cooking while you sleep? Try my crockpot sweet potato oatmeal.

Creamy oatmeal with oats and orange-tlecked cinnamon, in a white bowl.

Why This Recipe Works

Everything cooks together. Start with a raw sweet potato and let it soften alongside the oats.
Minimal prep. Peel the sweet potato and cut it in half lengthwise. No dicing required.
Cozy flavor from simple ingredients. Brown sugar, butter and warm spices complement the sweet potato.
Customize each bowl. Add milk for a looser consistency or finish with pecans and maple syrup.

Ingredient Notes

Steel-cut oats: Use regular steel-cut oats, not quick-cooking steel-cut oats, rolled oats or instant oatmeal. Check the package carefully, since some steel-cut oats are specifically labeled quick-cooking. This recipe’s timing is written for the regular variety.

Sweet potato: Choose one medium, slender sweet potato weighing approximately 8 ounces. Peel it and cut it in half lengthwise. A much larger or thicker sweet potato may not soften within the tested cooking time.

Water: Use 3 cups water to cook the oats. Save milk or cream for stirring in after cooking so you can adjust the finished consistency.

Light brown sugar: The recipe uses ¼ cup for the entire batch. Taste your bowl before adding extra sweetener.

Cinnamon and nutmeg: These give the oatmeal its warm, spiced flavor.

Salted butter: Place 1 tablespoon on each sweet potato half before cooking. I don’t add additional salt to this version.

Vanilla extract: Stir it in after pressure cooking.

How to Make Instant Pot Sweet Potato Oatmeal

Water pours into a pot with toasted buckwheat grains forming a small well.

Add the oats and water. Generously grease the inside of a 6-quart Instant Pot. Add 1 cup regular steel-cut oats and 3 cups water. Stir thoroughly, making sure no oats remain stuck to the bottom.

Two halved sweet potatoes topped with brown sugar and a pat of butter, inside a pot.

Add the sweet potato and toppings. Peel one medium, approximately 8-ounce sweet potato and cut it in half lengthwise. Nestle the halves into the oat mixture, cut sides up. Spoon the brown sugar over them, sprinkle with cinnamon and nutmeg and place 1 tablespoon butter on each half. Do not stir.

Two orange sweet potato slices simmering in a pot with broth and bits of garlic.

Pressure cook. Secure the lid and set the valve to Sealing. Cook on High Pressure for 15 minutes, followed by a 10-minute natural release. Carefully release remaining pressure according to your model’s instructions. If foam or liquid sputters, stop venting and allow additional natural release. Once the float valve drops, remove the lid and check that the sweet potato is fork-tender.

Sweet potato in an Instant Pot with oats and stirring utensil visible.

Mash the sweet potato. Use a potato masher or fork to mash the softened sweet potato directly into the oatmeal. The halves may still look intact before mashing, but they should break apart easily.

Creamy orange oatmeal with chunky texture on a purple spoon over a pot.

Stir and rest. Add the vanilla and stir until the sweet potato, oats and spices are combined. Let stand for 5–10 minutes to thicken, then stir in milk or cream if you prefer a looser consistency.

Creamy oatmeal with sweet potato and milk topping in a white bowl, cozy rustic setting.

Top and serve. Spoon into bowls and finish with milk or cream, maple syrup, chopped pecans or an extra sprinkle of cinnamon, if desired.

Megan’s Tips

Sweet potato still firm? Lift the halves out and place them in a microwave-safe dish with a splash of water. Cover loosely and microwave in short intervals until fork-tender, then mash into the cooked oats.
Check the oat label. Regular steel-cut oats are essential for this cooking time.
Weigh the sweet potato if possible. “Medium” can mean very different things. Approximately 8 ounces is your best guide.
Check tenderness before mashing. The sweet potato halves may hold their shape even when fully cooked. A fork should slide easily into the thickest part.
Expect thick, creamy oatmeal. The mashed sweet potato adds body. Stir in milk, cream or water after cooking if you prefer a looser bowl.
Mash by hand. A fork or potato masher lets you combine everything while leaving some texture.

Topping Ideas

Try chopped pecans, a drizzle of maple syrup or an extra sprinkle of cinnamon. Milk or cream loosens the oatmeal, while granola adds crunch when sprinkled on just before serving.

How to Store and Reheat

Refrigerate leftover sweet potato oatmeal in an airtight container for 3–4 days. Transfer it to the refrigerator within 2 hours of cooking. For longer storage, freeze individual portions for up to 3 months and thaw overnight in the refrigerator.

The oatmeal thickens as it cools. To reheat, add a splash of water or milk and microwave in short intervals, stirring between each, until heated through. You can also warm it in a saucepan over medium-low heat, stirring and adding liquid as needed.

Creamy oats with diced sweet potatoes in a white bowl topped with cinnamon and drizzle of milk.

Frequently Asked Questions

Do I need to cook the sweet potato first?

No! Add it raw, peeled and halved lengthwise. It cooks in the Instant Pot alongside the steel-cut oats.

Can I use rolled oats or quick-cooking steel-cut oats?

These aren’t direct substitutes for this recipe. Use regular steel-cut oats with the listed water amount and cooking time.

Why is my sweet potato oatmeal so thick?

The mashed sweet potato adds body, and the oatmeal continues to thicken as it rests and cools. Stir in a little milk, cream or water after cooking until it reaches the consistency you like.

Can I use milk instead of water?

This version was tested with water. Use water for pressure cooking and add milk or cream afterward.

Can I double the recipe?

I haven’t tested this Instant Pot recipe doubled, so I recommend making the quantities listed.

Can I make it in a slow cooker?

Yes! Follow my separate crockpot sweet potato oatmeal recipe for the slow cooker quantities and timing.

More Cozy Oatmeal Recipes

If you love cooking breakfast while you sleep, try my crockpot sweet potato oatmeal for the overnight version of this recipe.

My pear oatmeal is another cozy option with tender fruit and warm spices, while pumpkin chocolate oatmeal brings a little chocolate to breakfast.

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Megan Porta is a comfort food recipe creator who specializes in easy family meals and Instant Pot desserts, and the founder of Pip and Ebby. She has been cooking for three decades and developing recipes for over fifteen years, helping home cooks make reliable, cozy recipes for real life.

Instant Pot Sweet Potato Oatmeal