Asian Mushroom Sweet Potato Noodles


  • 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
  • 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
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