Cut the sweet potatoes and butternut squash up. The sweet potatoes should be large bite size and the squash larger then the potatoes - squash cooks faster.
Pour water over the potato and squash mix
Sprinkle with cinnamon and nutmeg, then top with butter sliced thinly to evenly place around.
Place the lid on and set the vent to sealing.
Press the high pressure/manual button (depending on your model IP on which button you have.) Adjust the time to 4 minutes.
Once it is finished, do a manual release - I prefer to do a slow manual release.
Gently stir and place in a serving dish. Enjoy!
Nutrition values are estimated and so is the serving size. If you are serving it with other dishes, it will be more servings then listed. There is a slow manual release video in the post above in case you are not sure how to do it. You toggle the vent (carefully not to get burned) until you get it in a spot where it slowly releases a little bit of pressure at a time.It should take about 10 minutes to build up pressure, that is what ours takes each time.