Preheat the oven to 425°F. Wash and scrub potatoes.

Using a paring knife to pierce into the sweet potatoes, and loosely wrap each sweet potato in aluminum foil. Place on a baking sheet.

Roast for 40 to 50 minutes, or until puffed up and soft inside when pierced with a fork.

Wash and scrub sweet potatoes. Using a paring knife, pierce sweet potatoes.

Set a heatproof trivet or steamer basking in a 6-quart Instant Pot or electric pressure cooker. Add 1 cup of water and place the sweet potatoes on the trivet.

Lock the lid and seal the valve. Set to cook for 18 minutes on HIGH pressure for medium potatoes or 25 minutes for large potatoes.

When the cook time is up, let the pressure naturally release for 10 minutes. Quick release any remaining pressure. Open the pressure cooker and remove the sweet potatoes with tongs.