Cheezy Sweet Potato and Kale Casserole in the Instant Pot

3 lbs Sweet Potatoes, cut into 1" for pressure cooking
1 bunch of Curly Kale Leaves, chopped small -- dry in salad spinner or place in fridge for an hour to dry before adding to recipe

Sauce:
1/2 cup slivered, blanched almonds (soaked in water for at least 30 minutes beforehand)
2 cups vegetable broth
1/2 cup unsweetened, non-dairy milk (I used homemade almond milk)
1 T white or yellow miso paste
1 tsp garlic powder
1 tsp onion powder
1/4 t. black pepper
1/2 t. salt

Variation: See note below

Blend all of the sauce ingredients in a blender until smooth in a high-speed blender.
Layer the sweet potato chunks and kale in the pressure cooker pot. Pour sauce over everything and stir well. Cook on high pressure for 5 minutes with QUICK RELEASE. If sweet potatoes aren't perfectly tender, close the top and leave in to cook just a minute or two more. Do not reset the pressure cooker or the potatoes will turn to mush.
NOTE: If the sauce seems too thin, that means your kale was too wet. Simply turn on the saute feature of your Instant Pot for a minute or so, stirring gently, until the sauce thickens a bit. Serve!

NOTE (variation): After cooking in the pressure cooker, move the casserole into a ceramic or glass casserole dish, top with Panko Bread Crumbs, and bake in a 350 degree oven for 7-8 minutes.



Inspired by Cooking with Plants