I had some prepared vegan gravy and made a simple meal. I simply poked Russet potatoes a few places (to make sure that pressure wouldn’t cause them to explode) then put them in my Instant Pot pressure cooker atop the trivet with 1/4 to 1/2 cup of water and pressure steamed for 20m. I mixed in mushrooms and cooked the gravy down a bit, then served atop the potatoes. I also had a massaged kale salad and baked beans.
Labels: Beans, Gluten Free, Instant Pot, Kale, No Added Fat