- 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
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