• In 6-quart Instant Pot® insert, add potatoes and water. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 3 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release remaining pressure.
  • Remove potatoes to strainer, and drain liquid. Select SAUTE; adjust to LESS. Add butter; stir occasionally 1 to 2 minutes to melt and coat bottom of pot. Stir in brown sugar, salt and cinnamon; cook and stir 2 to 4 minutes or until mixture is smooth and bubbly.
  • Add pecans and potatoes to pot; gently stir 1 to 2 minutes or until glazed and hot. Transfer to serving dish to serve.

Tips from the Pillsbury Kitchens