Instant Pot Candied Yams

Welcome to the sweet and simple world of making candied yams in an Instant Pot! If you’re looking for a delicious side dish that combines the natural sweetness of yams with a kiss of cinnamon and nutmeg, topped off with a delightful caramelization, you’ve come to the right place.

This Instant Pot version of candied yams reduces cooking time significantly and ensures perfectly tender results every time, making it an ideal recipe for busy holidays or any day you crave something sweet and satisfying. Whether you’re gearing up for a festive gathering or just want to add a special touch to a family dinner, these Instant Pot candied yams promise to be a crowd-pleaser.

Read on to discover how you can transform a few simple ingredients into a delectable treat with minimal effort and maximum flavor

This year I decided to prepare Instant Pot Candied Yams after last year’s Vegan Baked Candied Yams were such a huge hit  for Thanksgiving at home and with my readers. After all, I  wanted to make life easier and save as much oven space for my Tofu Turkey, Green Bean Casserole, Cornbread Stuffing, and Sweet Potato Pie. 

You can literally have delicious candied yams ready in minutes when you use your Instant Pot. An Instant Pot is such a handy time-saving kitchen tool for the modern cook. You can create delicious, healthy meals, so you can get more time to spend with your family and friends.

Instant Pot Candied Yam Ingredients

• Yam: The main ingredient, yams provide a naturally sweet, starchy base that becomes tender and creamy when cooked.

• Non-Dairy Butter: Adds richness and helps create a luscious glaze, melting beautifully to enhance flavor without dairy.

• Orange Juice: Brightens the dish with fresh citrus notes, balancing the sweetness and contributing the necessary liquid for cooking.

• Coconut sugar offers a healthier sweetness with a caramel-like flavor that complements the yams’ natural taste.

• Freshly grated ginger delivers a warm, spicy kick that adds complexity and zest.

• Salt: enhances the overall flavor profile, highlighting the sweetness and spices.

• Cinnamon: provides a warm, aromatic spice essential to the dish’s holiday flavor.

• Nutmeg: Adds sweet, nutty depth, pairing well with cinnamon for a classic, comforting taste.

• Cornstarch: thickens the sauce, ensuring the glaze adheres well to the yams for a glossy finish.

• Maple syrup contributes rich, natural sweetness with an earthy flavor, enhancing the dish’s decadence.

• Vanilla: Adds a floral, creamy note, rounding out the flavors for a special dessert-like taste.

How To Make Instant Pot Candied Yams?

1. Scrub yams. peel and chop into chunks and place them in a bowl of cold water.
2. Heat butter, orange juice, coconut sugar, ginger salt, cinnamon, and nutmeg until butter is melted
3. Drain the yams and place them in the Instant Pot bowl. Pour the liquid mixture over it.
4. Cover Instant Pot with lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 4 minutes at high pressure.
5. Mix cornstarch, water, maple syrup, and vanilla in a bowl. 
6. Carefully Quick release by moving the Pressure Release to ”Venting’ to release steam. Open the lid.
7. Turn Instant Pot to off, Then press the Saute setting. Gently stir in the cornstarch mixture and cook until bubbly and thick. Transfer to a serving dish.

More Holiday Recipes To Try:

• Vegan Mac And Cheese
• Jamaican Christmas Cake
• Vegan Lentil Loaf

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Instant Pot Candied Yams

Indulgent Instant Pot Candied Yams are so easy to prepare and delicious, vibrant orange yams cooked in a vegan caramel sauce with just the right amount of spice, perfect side dish for your Thanksgiving feast.

5 from 18 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Keyword: instant pot candied yams

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Servings: 6 People

Calories: 407kcal

Equipment

• 1 Instant Pot

Ingredients

• 3 medium yams
• 1/4 cup non-dairy butter I used Earth Balance
• 1/2 cup orange juice
• 1/2 cup coconut sugar
• 1 teaspoon fresh grated ginger
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon cornstarch mixed with 1/4 cup water.
• 1/4 cup pure maple syrup
• 1/2 teaspoon vanilla

Instructions

• Scrub yams. peel and chop into chunks and place them in a bowl of cold water. Heat butter, orange juice, coconut sugar, ginger, salt, cinnamon, and nutmeg until butter is melted
• Drain yams and place in the Instant Pot bowl, pour liquid mixture over it. Cover Instant Pot with lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 4 minutes at high pressure.
• Mix cornstarch, water, maple syrup, and vanilla in a bowl. Carefully Quick release by moving the Pressure Release to ”Venting’ to release steam. Open the lid.
• Turn Instant Pot to off, Then press the Saute setting. Gently stir in the cornstarch mixture and cook until bubbly and thick. Transfer to a serving dish.

Nutrition

Calories: 407kcal | Carbohydrates: 83g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 298mg | Potassium: 1789mg | Fiber: 9g | Sugar: 20g | Vitamin A: 331IU | Vitamin C: 46mg | Calcium: 54mg | Iron: 1mg