Asian Mushroom Sweet Potato Noodles

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.

Cuisine

Asian

Course

Main Course

Difficulty

Easy

Duration

30-60 min

Diet

Vegetarian

Cooking Technique

Pressure Cook

Keywords

30-60 min, 4 servings, asian, chopped fresh parsley, coconut aminos, contributed, cook 3 min, easy, garlic cloves, honey, instant pot recipe, instant pot sweet potato recipe, instant pot vegetarian recipes, large sweet potato, main course, Michelle Fagone, olive oil, prep 5 min, pressure cook, pressure cooker recipes, red pepper flakes, sesame oil, shiitake mushrooms, sweet potato recipe, sweet potato recipes, vegetable broth, vegetarian, vegetarian recipes, white vinegar

Prep Time

5 min

Cook Time

3 min

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
3 garlic cloves
1 large sweet potato
1 lb shiitake mushrooms
1 cup vegetable broth
1/4 cup chopped fresh parsley

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

Notes