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Scrub skin of sweet potatoes until clean. Place trivet into Instant Pot and then pour water into the bottom of the pot. Place sweet potatoes on top of trivet.
Secure the lid and turn the valve to “seal”.
Press the “manual” button and then set the timer for 18 minutes (18 minutes works best for small sweet potatoes. For medium-sized potatoes, set the timer for 22 minutes. For large-sized potatoes, set the timer for 27 minutes).
Once the potatoes are finished cooking, move the valve to “venting” to do a quick release.
Wait for the pressure valve to lower, then carefully remove lid and use tongs or an oven mitt to remove potatoes from pot.
Let potatoes cool for about 5 minutes (they will be VERY hot!).
Preheat oven to 350 degrees.
Remove skins from potatoes (they should literally fall off when you touch them). Place potatoes in a bowl.
Mash potatoes by hand or use a hand mixer to beat until well combined and almost smooth. Add sugar, salt, vanilla, eggs and butter to bowl and mix together with mashed potatoes.
Pour mixture into a greased 9x13-inch baking dish.
In a small bowl, combine brown sugar, flour, pecans and butter to make topping. Sprinkle topping on top of sweet potato mixture.
Bake for 30 minutes or until topping is golden brown and sweet potatoes are heated through completely.