Prep the Pot: Place a trivet in the Instant Pot and add 1 1/2 cups of water. Spray a round 7-inch or 6-inch baking pan with cooking oil spray.

Mix the Custard: In a mixing bowl with an electric mixer on low speed, beat the sweet potato purée, evaporated milk, brown sugar, eggs, cinnamon, ginger, nutmeg, and salt until the mixture is smooth and well blended.

Fill the Pan: Pour the custard mixture into the prepared pan and cover the pan tightly with foil.

Pressure Cook: Set the pan on a foil sling or silicone baking sling and carefully lower it onto the trivet. Lock the lid and set the steam release knob to “Sealing.” Choose the pressure cook (or manual) button, high pressure, and set the timer for 40 minutes.

Release: When the time is up, let the pressure release naturally for 10 minutes and then carefully turn the knob to the venting postion to release the remaining pressure.

Check and Cool: Remove the foil and check for a slight jiggle in the center. Let the custard cool for 10 to 15 minutes before serving.

Serve: Enjoy warm or cold with a dollop of whipped cream and a sprinkling of cinnamon sugar or freshly grated nutmeg.