Place the broth, sweet potatoes and garlic cloves into the insert of the Instant Pot. Secure the lid and make sure your venting knob is set to seal.
Set the Instant Pot to Pressure Cook “more” or “high” for 8 minutes.
When the timer goes off, press or slide the quick release. Once the pin drops, remove the lid. I keep the Instant Pot on “keep warm”.
Save ½ cup of the cooking liquid (most likely you won’t need it).
Drain the potatoes and return them back to the insert of the instant pot. Add in the maple syrup, butter, salt, black pepper and ancho chili powder.
Mash all with a potato masher. You can add a little of the reserved cooking liquid if you like your potatoes a bit thinner. I didn’t find the need.
Press Cancel.
Serve and enjoy!
