1. Add 1 cup of water to the pressure cooker pot and place trivet or a steamer basket inside.  Stack potatoes inside, larger ones on the bottom, smaller on the top.  Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 20 minutes.
2. When cooking is complete, use a natural release.  Could also use a quick release if needed, but they are a bit more moist with a natural.
3. Put hot potato on a plate, slice down the middle, and top with desired toppings or pick a flavor below.

For the Coconut Cinnamon Sweet Potato

1. Place a small scoop of coconut oil on the hot potato to melt.  Sprinkle with cinnamon or cinnamon sugar.

For the Buffalo Blue Cheese Sweet Potato

1. Toss rotisserie chicken with buffalo sauce (use a lot of sauce to make it spicy, less for mild).  Place on top of potato and top with cheddar cheese, blue cheese, and jalapeño rings.  Warm under the oven broiler or in the microwave to melt the cheese.

Almond Butter Banana Sweet Potato

1. Top sweet potato with a scoop or drizzle of almond butter, banana slices, drizzle of maple syrup, and a handful of granola.