Instant Pot Sweet Potato Casserole

Gather the ingredients.

Scrub the sweet potatoes and cut them into large pieces. There's no need to peel them. Place the trivet in the Instant Pot and arrange the cut-up sweet potatoes on it. Add 1 1/2 cups of water to the pot.

Lock the lid in place and ensure the knob is set to "sealing." Choose the manual setting, high pressure, and set the time to 18 minutes.

When the time is up, release the pressure quickly and remove the lid.

When the sweet potatoes are cool enough to handle, slip the skins off and transfer them to a large mixing bowl. Mash them lightly with a potato masher.

To the mixing bowl, add 1/2 cup of brown sugar, half-and-half, 3 tablespoons of melted butter, vanilla extract, cinnamon, kosher salt, nutmeg, beaten egg, and the cream. Beat with an electric mixer until smooth.

Grease an 8-inch casserole or baking dish (or one that will fit into the Instant Pot pan). Fold a 2-foot long piece of aluminum foil lengthwise into thirds. The foil strip serves as a sling, making it easier to remove the casserole from the Instant Pot.

In a medium bowl, combine 1/2 cup of brown sugar with 1 1/2 tablespoons of melted butter, flour, and the chopped pecans. Mix with a fork until thoroughly combined. Spread the sweet potato mixture in the prepared casserole and top with the pecan mixture.

Place the trivet in the Instant Pot inner pan and add 1 cup of water. Place the casserole in the center of the strip of foil and lower it onto the trivet.

Fold the ends of the foil loosely over the casserole. Lock the lid in place and turn the knob to "sealing." Choose the manual setting, high pressure, and set the time to 15 minutes.

When the time is up, do a quick release. Remove the lid and grasp the ends of the foil; lift the casserole out. If desired, place the casserole under the broiler for 2 to 4 minutes to caramelize the top and remove excess moisture.

Serve the sweet potato casserole with your Thanksgiving feast.