Prep your sweet potatoes (peel & cut them into rough 2" or so pieces) and add them to your Instant Pot along with the vegetable broth.

Close the lid, make sure the valve is on "sealing", and set the timer to cook the sweet potatoes for 8 minutes on high pressure (it'll take approx. 10 minutes or so to get up to pressure). 

Add the butter to a small bowl and microwave until melted. 

Manually release the pressure once the sweet potatoes are cooked. Test to make sure they're done by inserting a knife. If they're not done, put the lid back on and cook them on high pressure for another 2 minutes. 

Carefully take the inner cooking pot out of the Instant Pot and drain the vegetable broth. I don't reserve the vegetable broth because, unlike mashed regular potatoes that need extra moisture, I didn't find the sweet potatoes needed it. You can keep the broth in a bowl just in case, though, and add it to the sweet potatoes if needed. 

You can mash the sweet potatoes right in the inner pot on your counter (I don't like to mash them with the inner pot in the pressure cooker in case I damage the heating element). Add butter and one tablespoon of cream to the sweet potatoes. Mash the sweet potatoes and add more cream (one tablespoon at a time) as needed to get the texture you want. Season with salt and pepper (I'm pretty generous) and add the chives and parsley. Serve immediately.