Sweet Potato Casserole – Instant Pot

Sweet Potato Casserole – A creamy, lightly sweetened sweet potato side dish with the warm aromas of cinnamon, nutmeg and all spice is a must-have side dish for holiday dinners!

Thanksgiving is the most relaxing holiday for me as I basically have to make only one dish! My cousin has been hosting this holiday for years now.  She has the most amazing and traditional thanksgiving menu. I LOVE so many of her signature dishes like the mushroom pie and the cranberry sauce! We enjoy the Turkey with a delicious stuffing and there is always a yummy salad or two. My contribution to our dinner is this easy sweet potato casserole that we call yummy yams!

sweet potato casserole

I have been making this sweet potato casserole for over fifteen years and the recipe has been modified a few times. It started with baking potatoes in the oven and then making a creamy mash with eggs, lots of butter, sugar and spices. Over the years, I have reduced the butter, sugar and started substituting eggs with orange juice without missing the same creamy texture. Orange juice also adds a little kick of fresh citrus flavors to this dish.

sweet potato casserole

Last year, I used my Instant Pot for cooking the sweet potatoes and it was so much easier and faster than baking them in the oven. The peel came right off and then I followed my old recipe to finish it up in the oven. Last few weeks, I have been trying to come up a recipe that would truly be a one pot dish with an option of skipping the baking part. After a couple of tries, I think I have nailed this recipe that is as tasty as my baked version! A few healthy additions also makes this dish vegan friendly.

sweet potato casserole

So, as the countdown to thanksgiving begins, here is a new and easier way to make your sweet potato casserole in the Instant Pot:


sweet potato casserole

Sweet Potato Casserole

Creamy and lightly sweetened vegan sweet potato casserole
Course Side Dish
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 270 kcal
Author Archana


  • 3 tablespoons vegan butter divided (or coconut oil)
  • 2 pounds yams/sweet potatoes peeled and sliced
  • 1/2 cup orange juice
  • 1/4 cup brown sugar plus 2 tablespoon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 20 pecan halves


  1. Set Instant Pot to Saute(more) mode. Once the hot sign displays, add 1 tablespoon of butter or coconut oil. Add sweet potatoes, orange juice, salt, cinnamon, all spice and nutmeg. Mix together.
  2. Spread 1/4 cup of brown sugar on top, do not mix. Close Instant Pot with pressure valve to sealing. Cook on Pressure cook(hi) for 5 minutes followed by quick release.
  3. Using a potato masher or immersion blender, mash the potatoes until they are smooth.

Here are the two options to serve:

  1. If serving from the Instant Pot, spread the remaining vegan butter or coconut oil over the potatoes. Sprinkle 2 tablespoon of brown sugar and arrange the pecans on top. Set Instant pot to saute(less) and cook for 5 mins or until the potatoes are heated through and the top becomes bubbly. Keep the sweet potatoes on 'keep warm' mode until ready to be served.

  2. If you are serving in casserole, take the mashed sweet potatoes out in a casserole dish. Arrange pecans in a single layer on top. Sprinkle with 2 tablespoon brown sugar and drizzle remaining melted butter over the top. Bake for 15 minutes in a preheated oven at 375 degrees, or until browned and bubbly

Sweet potato casserole in the OVEN:
  • Use Instant Pot to just cook the sweet potatoes. Add 1 cup of water to the Instant Pot. Place washed sweet potatoes on the trivet and cook for 12- 15 mins on manual(hi) with natural pressure release. I pick smallish sweet potatoes that cook faster.
  • When cooled, remove skins and place the sweet potatoes in a large bowl. 
  • Beat sweet potatoes until smooth. Then beat in one egg  or 1/2 cup of orange juice.
  • Stir in 1/4 cup brown sugar, 1 tablespoon melted butter, salt, cinnamon, allspice and nutmeg; beat until the mixture is light and fluffy. 
  • Transfer mixture to an ungreased 3 quart casserole dish. Arrange the pecans in a single layer on top. Sprinkle with remaining brown sugar and drizzle 2 tablespoon melted butter over the top. 
  • Bake for 15 minutes in the preheated oven, or until browned and bubbly. 

Also, if you enjoy sweet potatoes as much as we do, don’t forget to try this delicious cardamom and saffron flavored sweet potato halwa with fresh coconut!


Chicken Coriander Soup – Instant Pot

Chicken Coriander Soup – A delicacy from Indo-Chinese restaurants, this soup with complimenting flavors from lemon, ginger and chilies, crunchy vegetables and soft cooked chicken makes a flavor and nutrition packed meal.

This recipe is a combination of my mom’s lemon coriander soup and the soup I have enjoyed for years from the Indo-Chinese restaurants. This recipe uses mom’s lemon coriander soup as a base, to which I add more vegetables and chicken to make it a one-pot meal.

chicken coriander soup

I have made this soup in many variations and is a very versatile recipe that can easily be adjusted to individual preferences. Check out the detailed notes below to adjust spice level, texture or to make this a completely vegetarian soup!

chicken coriander soup I love the convenience of making this in the Instant Pot as I can simply dump the whole chicken breasts, that cook so perfectly and can be shredded within minutes, while making a perfectly flavorful broth at the same time:

In addition to my recipe here are some great variations to this yummy chicken coriander soup:
  • Skip the chicken all together and follow the remaining recipe to make a perfect vegan soup. Just replace the chicken broth with vegetable broth.
  • Adjust the thickening, corn starch or arrowroot powder,  to the textures you prefer. I enjoy the soupy texture, so for me 3 tablespoon of cornstarch works well. You can adjust it from 3-6 tablespoons to get a more thicker consistency.
  • Add more or less green chilies and fresh ginger to take the spice level up or down.
  • Go ahead and double up on cilantro if you have extra.
chicken coriander soup

Chicken Coriander Soup - Instant Pot

 A flavorful and healthy soup with chicken, lots of fresh cilantro, cabbage and carrots packed with nutrients. 

Course Soup
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 190 kcal
Author Archana


  • 2 tablespoon oil divided
  • 1 tablespoon garlic minced
  • 3-6 green chillies or 1-3 jalapeño sliced
  • 2 tablespoon plus grated ginger divided
  • 1 cup cilantro stems roughly chopped
  • 1 pound chicken breasts
  • 12 black peppercorns
  • 1 teaspoon salt
  • 2 cup chicken broth we used better than bouillon
  • 1 cup cabbage thinly sliced
  • 1 cup carrots julienned
  • 3-6 tablespoon corn starch or arrowroot powder mixed in 1 cup of water
  • 1/4 teaspoon fresh ground pepper optional
  • 1/2 cup cilantro chopped
  • 2 tablespoon lemon juice


  1. Turn Instant Pot to Saute(more) mode. Once the ‘hot’ sign displays, add 1 tablespoon oil. Add garlic, green chilies, 1 tablespoon ginger and cilantro stems. Mix well.
  2. Add chicken breasts, black peppercorn, salt, 2 cups of water and 2 cups of broth. Give a quick stir and close Instant Pot with pressure valve to sealing.
  3. Set Instant Pot on Manual(Hi) for 10 minutes followed by Natural Pressure Release.
  4. Open Instant Pot and take the chicken breasts out. Shred the chicken with a fork and keep aside.
  5. Take a large bowl and strain the broth. Squeeze out any juices by gently pressing the stems in the strainer. Discard the stems from the strainer. Reserve the broth.
  6. Rinse and dry the Instant Pot insert. Put the insert back and set the Instant Pot to sauté mode. Once the ‘hot’ sign displays, add the remaining oil,cabbage, carrots and remaining ginger. Mix well.
  7. Add shredded chicken, reserved broth and corn starch water.
  8. Mix well and bring the soup to a gentle boil. Turn Instant Pot off. Add fresh ground pepper, lemon juice and chopped cilantro.
  9. Enjoy hot!

Recipe Notes

  • Skip the chicken all together and follow the remaining recipe to make a perfect vegan soup. Just replace the chicken broth with vegetable broth. If you can find enoki mushroom, they add a great crunch too. 
  • Adjust the corn starch or arrowroot powder,  to the textures you prefer. 
  • Adjust green chilies and fresh ginger to take the spice level up or down. 
  • Go ahead and double up on cilantro if you have extra. 


Jalapeño Cheddar Cornbread – Instant Pot

Jalapeño Cheddar Cornbread  – A perfect combination of sweet and savory, this buttery, cheesy cornbread is packed with the flavors and earthy aromas of fresh corn and peppers.

Served warm with chili or soup, this  jalapeño cheddar cornbread makes a perfect cool-weather meal or a great side dish for the holidays!  Continue reading “Jalapeño Cheddar Cornbread – Instant Pot”

Gujarati Kadhi and Khichdi – Instant Pot

Kadhi and Khichdi – A nutritious and comforting meal, home cooked by my mom is what I reminisce eating for many evening meals.

In winters, we enjoyed Khichdi with a piping hot bowl of yogurt based soup{kadhi} and in the summer it was served with a cool and refreshing ginger-yogurt-cilantro drink {mathha}. Mom has a dozen Khichdi recipes that she rotates. Although, if I had to pick my favorite, it would be this one with mixed lentils that is aromatic and is lightly spiced with onion, ginger, garlic and cilantro. Continue reading “Gujarati Kadhi and Khichdi – Instant Pot”

Pumpkin Bread Pudding – Instant Pot

Pumpkin Bread Pudding – A relaxed weekend brunch or a laid-back cool autumn evening calls for a smooth and creamy bread pudding made with rich pumpkin custard and warm spices!

In the midst of this gorgeous fall weather, with pumpkins and apples everywhere, we can’t help but enjoy the nature’s bounty. Making cakes, parathas, pancakes and bread puddings with the homemade pumpkin puree! Continue reading “Pumpkin Bread Pudding – Instant Pot”