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Asian Mushroom Sweet Potato Noodles

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Print Recipe
Asian Mushroom Sweet Potato Noodles
Course Main Course
Cuisine Asian
Prep Time 5 minutes
Cook Time 3 minutes
Servings
4 servings
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
  • 2 cloves garlic minced
  • 1 large Sweet Potato peeled and spiraled
  • 1 lb Shiitake Mushrooms sliced
  • 1 cup vegetable broth
  • 1/4 cup Fresh Parsley chopped
Course Main Course
Cuisine Asian
Prep Time 5 minutes
Cook Time 3 minutes
Servings
4 servings
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
  • 2 cloves garlic minced
  • 1 large Sweet Potato peeled and spiraled
  • 1 lb Shiitake Mushrooms sliced
  • 1 cup vegetable broth
  • 1/4 cup Fresh Parsley chopped
Instructions
  1. In a large bowl, whisk together coconut aminos, vinegar, olive oil, sesame oil, honey, red pepper flakes, and garlic.
  2. Toss sweet potato and shiitake mushrooms in sauce. Refrigerate covered for 30 minutes.
  3. Pour vegetable broth into Instant Pot®. Add trivet. Lower steamer basket onto trivet and add the sweet potato mixture to the basket. Lock lid.
  4. Press the Manual button and adjust time to 3 minutes.
  5. When timer beeps, let pressure release naturally for 5 minutes. Quick-release any additional pressure until float valve drops and then unlock lid.
  6. 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

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