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Best Instant Pot Candied Yams

This year I decided to prepare Instant Pot Candied Yams after last years  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.

How To Make Instant Pot Candied Yams

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 yams and place in the Instant Pot bowl, pour 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.Easy Instant Pot Candied Yams

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Categories

Nutrition

(Per portion)
  • Energy: 315 kcal / 1317 kJ
  • Fat: 7 g
  • Protein: 1 g
  • Carbs: 63 g

Cooking Time

  • Preparation: 10 min
  • Cooking: 10 min
  • Ready in: 20 min
  • For:
  • 6 Servings

Ingredients

Instructions

  1. 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
  2. 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.
  3. 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.
  4. 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.
Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.