Scrub sweet potatoes until clean.
Place sweet potatoes in steamer basket for Instant Pot.
Add 1 cup water to the Instant Pot, place lid on and set to “seal”.
Place on “steam” for 20 minutes and let Instant Pot natural release.
When done, remove potatoes and let cool a bit before peeling.
After peeling, place potatoes in your mixing bowl; add sugar, vanilla, butter and beat until combined…add the eggs and beat 2 minutes.
Add the whipped potatoes to a 2 quart casserole dish sprayed with nonstick spray.
I use a large grater to grate my butter or you can add all the topping ingredients in a bowl and combine with a pastry cutter or a fork.
Combine the butter, flour, brown sugar until mixed together; add the pecans and stir.
Sprinkle the topping over the sweet potato mixture.
Place the casserole dish inside the Instant Pot and cook on “manual” for 10 minutes.
After removing from the Instant Pot, place in the oven to broil the topping about 2-3 minutes; be careful not to burn.
You can also cook the casserole in the oven on 350 degrees for 30 minutes.