Instant Pot Sweet Potato Pie is a yummy dessert! This traditional Southern dessert is what many families eat in place of a pumpkin pie. Easy to make and it tastes delicious!
Spray a 7"x3" cheesecake pan. Mix together the graham cracker crumbs, sugar, and butter. Press into the pan, going about halfway up the side of the pan. Place pan in the freezer.
In a large mixing bowl, whisk the eggs well.
Add all of the other ingredients to the eggs and mix well.
Remove the crust from the freezer and pour the filling into it. Place a paper towel over the pan (tear off the edges to about 2" larger than the pan). Then place a piece of foil over the paper towel and crimp it to cover the pan.
Wrap some foil around the bottom of the pan so the bottom doesn't get wet. Set the pan on a trivet with long handles.
Pour 1 1/2 cups of water into the inner stainless liner of the pressure cooker. Use the rack to carefully lower the pan into the pot.
Close the lid and set the steam release knob to the Sealing position.
Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 45 minutes. High Pressure. The pot will take several minutes to come to pressure.
When the cook cycle has finished, turn off the pot and let it sit undisturbed for 15 minutes (15 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
You will probably need to dab off the excess water from the top of the pie using a paper towel. Then use the handles to carefully lift the pie out of the pot.
Let the pie set for 1 hour, then put in the fridge to chill for 2-3 hours to set up.
Remove from the pan before serving.