– 2 tablespoons olive oil – 1 medium to large onion, chopped – 2 cloves garlic – 2 large sweet potatoes, diced and peeled (4-5 cups) – 1 15-ounce can of full fat coconut milk – ½ cup pumpkin puree (not pumpkin pie filling)
– 2 cups low-sodium vegetable broth – 1 tablespoon maple syrup – 1 1/2 teaspoons chopped fresh sage leaves – 1 teaspoon salt – 1/4 teaspoon freshly ground black pepper – 1/2 teaspoon ground cinnamon – ¼ tsp ground ginger – Pumpkin seeds, for topping
Give all of the ingredients a good mix and add to Instant Pot. Turn to pressure cook feature. Set for 3 minutes on high. Note that it may take 10-12 minutes before it starts cooking, as the Instant Pot heats up.
01 Pumpkin Apple Baked Oats
02 Zucchini Almond Flour Muffins
03 Loaded Sweet Potato Nachos