Asian Mushroom Sweet Potato Noodles
Servings Prep Time
4servings 5minutes
Cook Time
Servings Prep Time
4servings 5minutes
Cook Time
  • 2tbsp Coconut Aminos
  • 1tbsp White Vinegar
  • 2tsp olive oil
  • 1tsp Sesame Oil
  • 1tbsp Honey
  • 1/4tsp Red Pepper Flakes
  • 2cloves garlicminced
  • 1large Sweet Potatopeeled and spiraled
  • 1lb Shiitake Mushroomssliced
  • 1cup vegetable broth
  • 1/4cup Fresh Parsleychopped
  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