Mashed Sweet Potatoes

1. Add the cold water, 1 teaspoon of kosher salt, and lemon juice to the inner pot of the Instant Pot.
2. Place the metal trivet (or a metal steamer basket) in the bottom with the handles unfolded and set against the sides. Add the cubed sweet potatoes on top.
3. Place the lid on the Instant Pot and lock it in place. Ensure the valve is set to the sealed position. Pressure cook on high pressure for 4 minutes. The Instant Pot will take about 10 minutes to get up to pressure before the cook time begins.
4. Once the cooking time is finished, carefully vent using a quick release. It may take up to 1 minute for the pressure to be released. Open the lid and use a fork to prick the potatoes and check for doneness. Check at least 2 potatoes on top and 2 potatoes in the center of the pot to confirm that all of the potatoes are sufficiently cooked. They will be bright orange and soft enough to be mashed with a fork. If the potatoes are not completely cooked, seal the lid, close the vent, and pressure cook for 1 minute before testing again.
5. Once the sweet potatoes are cooked, use oven mitts to remove the inner pot. Remove the trivet and drain the potatoes. Discard the water in the pot.
6. Return the drained potatoes to the empty inner pot of the Instant Pot and add the unsalted butter, 3/4 teaspoon kosher salt (or to taste), and brown sugar. Mash with a potato masher until smooth. Serve warm. The mashed sweet potatoes can be made 2 days in advance. After mashing the potatoes, let cool and refrigerate in an airtight container. Reheat over medium heat on the stove top or in the microwave.