Wash, peel and chop your sweet potatoes into 1-inch chunks. Place them inside a large steamer basket and sit inside the instant pot. If you don’t have a steamer basket, place the sweet potatoes directly inside the inner pot of the instant pot.

Pour water into the bottom of the inner pot and close the lid. Turn the pressure valve to sealing and pressure cook on high for 10 minutes. 

While the sweet potatoes are cooking, in a small saucepan melt butter over medium-low heat. Once butter has melted, begin stirring with a spoon, spatula or whisk every few seconds to start the browning process. Keep an eye on the butter so it doesn’t burn. After several minutes the butter will start to brown and give off a nutty, caramel fragrance. 

Once butter is brown, turn off the heat and stir in maple syrup. Stir until well combined. Next add half & half, vanilla, cinnamon and nutmeg. Mix until thoroughly combined.

After sweet potatoes have cooked for 10 minutes in the instant pot, quick release the remaining pressure. Carefully remove the lid, drain the water and return sweet potatoes back to the inner pot. 

Pour in brown butter mixture. Mash all the ingredients with a potato masher or blend with a hand mixer for a smoother consistency.

Serve warm and enjoy!