Place the steamer rack in your instant pot and add one cup of water.
Place the sweet potato on the rack and seal the lid, making sure the release valve is in the proper position.
Set the Instant Pot to manual high pressure for 15 minutes. It will take a few minutes to come up to pressure.
Once the time is up, allow the pressure to release naturally for ten minutes. Turn the release valve to release any leftover pressure. Once the float valve has dropped, open the lid and remove the sweet potato.
When it is cool enough to handle, cut the sweet potato and mash the flesh with a fork. Drizzle with maple syrup and almond butter, then sprinkle with pecans, blueberries, and chia seeds.
Ingredients and instructions are for one stuffed sweet potato, but I recommend cooking 2-6 sweet potatoes in your instant pot at a time.If you don't have an instant pot, you can wrap the sweet potatoes in aluminum foil and bake at 400ºF for one hour or until soft.