Pour 1 cup water into instant pot.

Peel sweetpotatoes and cut into 2-inch chunks and place in bowl with vanilla, cinnamon and salt. Pour mixture into instant pot with water and let sit while you prepare crisp topping.

In a small mixing bowl, mix crisp topping ingredients. Use a fork to help mash butter and mix everything together.

To the instant pot, sprinkle crisp topping evenly over sweetpotato filling.

Cover the cooker and lock the lid in place. Turn the steam release handle to sealing. Select manual/pressure cook setting. Set timer for 4 minutes (It will take 10-12 minutes for cooker to come up to pressure before cooking begins).

When timer beeps, turn valve to venting position to quick release steam.

Optional – If you would like the topping more like a crisp, Preheat oven broiler. If you choose to do this, use a sturdy spatula to transfer filling and crisp from instant pot to oven-safe casserole dish, keeping crisp on top. Place under broiler for 3-5 minutes, to desired crisp.

Serve with Greek yogurt, whipped cream or ice cream.