How to make
In the bowl on the grill I put the sweet potato, which I had previously washed and pierced with a fork.
I poured 1 2/3 cups (400 ml) of water and turned it on under pressure for 30 minutes. Then I let the pressure just drop.
I mashed the potato and seasoned with salt and a little thyme.
I washed and cut the mushrooms, put a little butter in the bowl and let the mushrooms stew on the saute program for 20 minutes. When they were ready, I poured the water beaten with flour, the butter and a little more water. I left it to cook, until the end of the program.
Note: If you don't want it so thick, you can always add more water.
The instant pot sweet potato with mushroom porridge is ready.
