Instant Pot Sweet Potato Cranberry Casserole also has pineapple and some warm spices to make this a yummy Fall side dish. It's so fast to make, you will have a wonderful side on the table in 30 minutes or less!
Add the sweet potatoes, cranberries, cinnamon, nutmeg, ginger, and allspice to the pot.
Pour the pineapple chunks and their juice over everything.
Add the butter.
Close the lid and set the steam release knob to the Sealing position.
Press the Pressure Cook/Manual button or dial, then press the +/- button or dial to select 3 minutes (5 minutes if you are mashing). It will take a few minutes to get to pressure.
When the cook cycle is finished and the pot beeps, Turn the steam release knob to the Venting position to do a Quick Release of the steam/pressure.
When the pin in the lid drops down, open the pot and add the brown sugar. Stir gently to distribute it. Then close the lid with the vent open, just for a minute to melt the sugar.
*You can use pineapple tidbits or crushed if you want smaller pineapple pieces, or if you are going to mash this up.
If you do this, strain the pineapple and pour the juice in the pot (you need 3/4 cup to 1 cup of juice). Then add the pineapple with the brown sugar at the end and let it heat through.