Step 1

Place trivet into the bottom of pressure cooker, then add 1 cup of water.

Step 2

Peel sweet potatoes and cut into large chunks (mine were about an inch and a half across)

Step 3

Place sweet potatoes on top of trivet and set to high pressure for 16 minutes.

Step 4

When time is up, let pressure naturally release for 10 minutes then release all remaining pressure.

Step 5

In a mixing bowl with a paddle or whisk attachment, whip together brown sugar, salt, paprika, vanilla, butter, half and half, egg, and cooked sweet potatoes until creamy.

Step 6

Grease an 8 inch baking dish (or something else that will fit in your pressure cooker) with cooking spray, then spread sweet potato mixture into the dish.

Step 7

In a separate small mixing bowl, mix together brown sugar, flour, cinnamon, chopped pecans, and melted butter until a crumble forms.

Step 8

Add crumble to top of sweet potatoes.

Step 9

Wash pressure cooker pot and trivet, then place back inside pressure cooker along with 1 cup of water.

Step 10

Create a foil sling by folding a long piece of foil lengthwise 3 times, then loop underneath your baking dish, and carefully lower onto the trivet inside your pressure cooker.

Step 11

Lock lid and set to high pressure for 15 minutes.

Step 12

When the time is up, do a quick release, carefully remove the baking dish from the pot using the foil sling, and place under the broiler for 2-3 minutes to crisp up the crumble topping.