Instant Pot Tempeh, Potato and Kale Bowl - Pot in Pot Method
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.
Keyword: instant pot, instant pot breakfast, instant pot brunch, instant pot tempeh, pot in pot cooking
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!
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.