The Asian flavors found in this dish are a perfect match for these oodles of sweet potato noodles that are easily steamed in the Instant Pot ®. The shiitake mushrooms add a meatiness to this dish–along with their health-promoting qualities and immune-boosting benefits.
INGREDIENTS
- 2 tbsp coconut aminos
- 1 tbsp White vinegar
- 2 tsp olive oil
- 1 tsp sesame oil
- 1 tbsp honey
- 1/4 tsp red pepper flakes
- 3 garlic cloves minced
- 1 large sweet potato peeled and spiraled
- 1 lb shiitake mushrooms sliced
- 1 cup vegetable broth
- 1/4 cup chopped fresh parsley
INSTRUCTIONS
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In a large bowl, whisk together coconut aminos, vinegar, olive oil, sesame oil, honey, red pepper flakes, and garlic.
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Toss sweet potato and shiitake mushrooms in sauce. Refrigerate covered for 30 minutes.
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Pour vegetable broth into Instant Pot ®. Add trivet. Lower steamer basket onto trivet and add the sweet potato mixture to the basket. Lock lid.
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Press the Manual button and adjust time to 3 minutes.
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When timer beeps, let pressure release naturally for 5 minutes. Quick-release any additional pressure until float valve drops and then unlock lid.
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Remove basket from the Instant Pot ® and distribute sweet potatoes and mushrooms evenly among four bowls; pour liquid from the Instant Pot ® over bowls and garnish with chopped parsley
RECIPE NOTES
*Manual and Pressure Cook buttons are interchangeable
Source:- Cosorithis