2-4TbspVeggie Stock, unsalted(for sauteing the mushrooms and onions)
1cupVeggie Stock, unsalted(we use Kitchen Basics)
3/4cupCooked Brown Rice
1 1/2TbspTamari, Low Sodium
1tspOnion Powder, unsalted
1tspGarlic Powder, unsalted
Place a steamer basket into the Instant Pot (IP). Add 1/2 cup water to the IP. Scrub the potatoes under running water and place into the IP. Engage the lid. Set the IP on the “steam” mode for 30 minutes.
While potatoes are cooking. Peel and chop the onion. Roughly chop the mushrooms. Add both to a saucepan. Sautee veggies on medium high heat. Add veggie stock as needed to keep from sticking. Cook for 7-8 minutes until carmelized. Set aside.
Add remaining ingredients to a blender and blend for about 2 minutes until smooth. If using a high speed blender the gravy will thicken as blending. Add smooth gravy to pan with sauteed mushrooms and onions and give a quick stir thru. Gravy will thicken very quickly within 2-3 minutes of being heated.
Remove the steamed potatoes from the IP into a large mixing bowl. Using a potato masher, mash the potatoes to desired creaminess. Add desired spices if using. Add additional water from IP if needed for extra creaminess.
Place desired amount of mashed potatoes on plate. Smother with gravy. Enjoy!