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Plant Based Instant Pot

April 27, 2019 · 2 Comments

Instant Pot Tempeh Breakfast Bowl

Breakfast· Fall· Mains· Pot in Pot· Spring· Summer· Tempeh· Winter

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This Instant Pot Tempeh Breakfast Bowl gives you a hearty breakfast or brunch that has 3 unique components.

The tempeh is sweet and spicy, the potatoes are slightly smoky, and it gets topped off with some cheesy kale. A complete meal cooked all at the same time!

Instant Pot Tempeh Breakfast Bowl - Pot in Pot Method

Use Your Instant Pot for Breakfast!

It’s easy to overlook the most important meal of the day, but your Instant Pot can help you save the day!

It works great for steel-cut oats like my Pumpkin Coffeecake Oats or Earl Grey Steel Cut Oats.

Try setting the delay timer so they’re cooked exactly when you want them in the morning.

The Instant Pot tempeh is sweet and spicy, the potatoes are slightly smoky, and it gets topped off with some cheesy kale.

WHAT IS THE POT IN POT METHOD?

You may have cooked in a separate pot inside your Instant Pot liner already. You can put one pan on top of the rack that came with your IP and cook in it.

Be sure that the pan you want to use will fit before you start . They make stackable stainless steel pans that come with their own racks. Be sure to order the one that fits your size of electric pressure cooker.

These Lotus Stackable Stainless Steel Pressure Cooker Steamer Insert Pans are made to fit a 3-quart Instant Pot. While these pans are made to fit a 6-quart electric pressure cooker.

Instant Pot Tempeh Breakfast Bowl - Pot in Pot Method

Be sure to check out another of my pot in pot recipes, Fresh Summer Instant Pot Vegetable Dinner for a vegetable plate that’s quick and easy.

Also try Jill’s Cashew Lemon Cheezecake from her book, Vegan Under Pressure, my Pear and Cranberry Instant Pot Cake or the Instant Pot Carrot Cake Sweetened with Dates right on this site to try out baking in your IP.

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Instant Pot Tempeh Breakfast Bowl Recipe Variations

Use a tofu scramble in place of the tempeh. Mash a package of firm tofu with turmeric, kala namak, some minced veggies like onion, garlic, bell peppers, and cook it in the tempeh layer. You can add in a spice blend like chili powder, Italian seasoning blend, or even some Garam Masala.

Use a mixture of root veggies in place of the potatoes and feel free to vary the greens from kale.

Instant Pot Tempeh Breakfast Bowl - Pot in Pot Method
Instant Pot Tempeh Breakfast Bowl - Pot in Pot Method

Instant Pot Tempeh, Potato and Kale Bowl – Pot in Pot Method

Kathy Hester
From the first time, I made this layered dish, it has become a household favorite. It’s great for breakfast, lunch, or dinner. The potatoes are slightly smoky, the greens have a garlicky bite and the tempeh has a slightly sweet and spicy tone. All the liquid will not be absorbed by the tempeh, so I suggest giving it a quick pan fry right before serving.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Additional Time 10 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 4 servings
Calories 90 kcal

Equipment

  • Frontier Co-op Nutritional Yeast Mini Flakes, 1 Pound Bulk Bag
  • 365 Everyday Value Organic Grade A Maple Syrup Dark Color, 32 Ounce
  • Frontier Co-op Smoked Paprika Organic, 16 Ounce

Ingredients
  

Potato Layer

  • 1 28 oz bag new or baby Potatoes cut into quarters

Tempeh Layer

  • ¼ cup water
  • 2 tablespoons maple syrup
  • 2 teaspoons soy sauce
  • 1 teaspoon Sriracha or your favorite hot sauce, to taste
  • 1 8 oz package tempeh cut into small cubes or use hemp tofu to make soy-free

Kale Layer

  • 4 cups chopped kale
  • 2 tablespoon nutritional yeast
  • 1 tablespoon water
  • 1 teaspoon minced garlic

Potato Seasoning

  • 1 teaspoon smoked paprika
  • Salt and pepper to taste

Instructions
 

For the potato layer

  • Add 1½ cups (355 ml) water to your Instant Pot, add a vegetable steamer and spread out the potatoes.

For the tempeh layer

  • Add all the tempeh ingredients to a short Pyrex pan and toss to coat. Cover with foil and place on the potatoes.

For the kale layer

  • Mix the kale, nutritional yeast, water and garlic together in a mixing bowl, transfer to a short Pyrex pan, cover with foil and place on top of the dish containing the tempeh. If you like your tempeh less cooked, wrap in foil, then put in the Pyrex.
  • Cook on high pressure for 10 minutes. Let the pressure release naturally.
  • Once the pressure indicator goes down, remove the lid and carefully lift out the pans.

For the potato seasoning

  • Toss the potatoes in a large bowl with the paprika, then add salt and pepper to taste. Serve in a bowl in layers or on a plate. Either way, it’s a meal that can’t be beat!

Video

Notes

I use a Pyrex 3-cup (700-ml) small rectangular pan for this. You can fit two on top of the rack included with your Instant Pot and you can even store the leftovers right in the cooking containers! Be sure to take a look at My Favorite Accessory Page for more options.

Nutrition

Serving: 1gCalories: 90kcalCarbohydrates: 17gProtein: 6gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 223mgPotassium: 509mgFiber: 1gSugar: 6gVitamin A: 6942IUVitamin C: 84mgCalcium: 117mgIron: 2mg
Keyword instant pot, instant pot breakfast, instant pot brunch, instant pot tempeh, pot in pot cooking
Tried this recipe?Let us know how it was!
Instant Pot Tempeh Breakfast Bowl
« Bean & Veggie Instant Pot Mexican Quinoa
Instant Pot Refried Mayocoba Beans »

Comments

  1. Kat says

    December 18, 2021 at 4:48 pm

    If I don’t have a steamer for my instant pot, would it be better to put the potatoes in the inner pot with water and layer the kale and tempeh containers on top of the trivet, or put the potatoes in a container too? Thanks,

    Reply
    • Kathy Hester says

      December 20, 2021 at 2:44 pm

      I would just potatoes at the bottom.

      Reply

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