Pressure Cooker Ruth's Chris Sweet Potato Casserole
Ruth's Chris Sweet Potato Casserole is a decadent, sweet and creamy side dish, which is served at the famous Ruth's Chris Steak House.
Prep Time10 mins
Cook Time30 mins
Pressure Release10 mins
Total Time50 mins
Pressure Cooker/Mealthy CrispLid (recommended method)
Add cooked and cooled sweet potatoes to medium bowl. Add sugar, salt, vanilla, eggs and melted butter. Use an electric hand mixer to whip together filling ingredients.
In a small mixing bowl, add brown sugar, flour and chopped pecans. Mix together.
Add melted butter and combine with fork. Break up any clumps. Set aside topping until after first cook.
Grease casserole dish with butter and pour in filling.
Add one cup of water to Instant Pot and place trivet inside.
Place casserole dish on trivet.
Lock on Lid and close Pressure Valve. Cook at High Pressure For 8 minutes. Allow a 5 minute Natural Pressure Release.
Sprinkle crust topping evenly over filling.
Turn off Instant Pot and remove lid.
Place Mealthy CrispLid on top of Instant Pot (or pressure cooker). Set CrispLid time to 350 degrees and cook for 8 minutes or until top has browned.
Alternatively, place casserole with topping and bake in preheated 350 degrees oven for 10 minutes.
Let rest 10 minutes before serving.
One Step Pressure Method Only (No Crisping of Crust Topping)
After adding filling to casserole dish, sprinkle crust topping over filling and cover with foil.
Lock on lid and close pressure valve. Cook at high pressure For 15 minutes. Wait 5 minutes and then release the rest of the pressure.
Remove cover from Instant Pot and wait 10 minutes before serving.
Preheat oven to 350 degrees.
Bake for 30 minutes. (Dish can be covered and refrigerated and Crust added later)
Sprinkle Crust over Filling and bake an additional 10 minutes. The crust should be brown and crunchy.