| Summary: I love my Instant Pot, and it makes cooking for just yourself a lot more enjoyable (I don't know about you, but I don't really enjoy making something that takes hours, and is complicated, just for myself). Today I was jonesing for sweet potatoes (must be a vitamin A thing) and chorizo (vegan, of course). So here's what I did. |
I love my Instant Pot, and it makes cooking for just yourself a lot more enjoyable (I don’t know about you, but I don’t really enjoy making something that takes hours, and is complicated, just for myself). Today I was jonesing for sweet potatoes (must be a vitamin A thing) and chorizo (vegan, of course). So here’s what I did. (If you’re wondering just what the heck an Instant Pot is, or if you’re just getting started with your Instant Pot, check out our Getting Started with the Instant Pot Quick Start Guide)
One of the best things about this recipe is how darned easy it is, and how fast it is. It’s a pretty basic recipe, but you can embellish it in all sorts of ways. I just served it with salsa, because that’s what I had, but it would be wonderful with a little side of avocado, and some vegan sour cream. Black beans would also be a great addition!
For this recipe you will need:
An Instant Pot or other electronic pressure cooker
A steamer basket
A 7 cup Pyrex bowl or similar pressure cooker safe bowl.
The steaming rack that came with your Instant Pot
2 sweet potatoes (each about the size of a large baking potato)
1 to 2 tablespoons vegan margerine
1 package of Soyrizo
Salt to taste
Put 1 to 1 1/2 cups water in the bottom of your Instant Pot’s inner pot, and put the steamer basket on top, making sure that the water doesn’t touch the bottom of the steamer basket.
Put the two sweet potatoes on in the steamer basket, and cook for 12 minutes at high pressure. (I’m at altitude, you may only need to do them for 10 minutes if you’re at sea level, but you want them nice and soft so that you can mash them).
Let pressure release with natural pressure release (NPR).
Once the sweet potatoes are done, take them out of the pot, put them in the Pyrex bowl, and then either peel them (the peel will come off easily) or leave the skin on – whatever your preference is. If you leave the skin on, be sure to remove the ends, which are tough and fibrous.
Now add the vegan margarine, and salt to taste (if you want it), and mash the sweet potatoes right in the Pyrex bowl. After they are mashed to your liking, spread them out evenly in the bowl.
Scrape the soyrizo out of its casing and onto the sweet potatoes, and spread it in an even layer on top of the sweet potatoes.
Put the steaming rack that came with your Instant Pot in the bottom of the inner pot, and add enough water to come nearly up to the bottom of the rack, but not enough to actually touch the bottom of the rack.
Set the Pyrex bowl on the rack, and cook at high pressure for 2 minutes, then quick release (QR).
That’s it! You’re all done!
Like I said, this would be great not only topped with salsa (as here), but with sliced avocado, and even some vegan sour cream. If you want to add black beans to it, do it as a layer between the sweet potatoes and the soyrizo.
Previous Article « Instant Pot Crisp or Cobbler that Just Happens to be Vegan and Gluten-Free!
Read Next Article » Getting Started with the Instant Pot – an Instant Pot Quick Start Guide