Asian Mushroom Sweet Potato Noodles
| By : |
| Prep Time | 5 minutes |
| Cook Time | 3 minutes |
| Servings |
4 servings
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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
Ingredients
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Instructions
- In a large bowl, whisk together coconut aminos, vinegar, olive oil, sesame oil, honey, red pepper flakes, and garlic.
- Toss sweet potato and shiitake mushrooms in sauce. Refrigerate covered for 30 minutes.
- Pour vegetable broth into Instant Pot®. Add trivet. Lower steamer basket onto trivet and add the sweet potato mixture to the basket. Lock lid.
- Press the Manual button and adjust time to 3 minutes.
- When timer beeps, let pressure release naturally for 5 minutes. Quick-release any additional pressure until float valve drops and then unlock lid.
- 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
