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
• 450 g shiitake mushrooms sliced
• 250 ml vegetable broth
• Handful of chopped fresh parsley

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, and secure the lid.
4. Select Pressure Cook and adjust the time to 3 minutes.
5. When the cooking program has finished, allow the pressure to release naturally for 5 minutes, then 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