InstantPot Potato Flake Seitan

Fried chxn seitan with mashed potatoes, gravy, and corn.

As a follow-up to my recent tribute to seitan, I thought I'd share the recipe for the easiest seitan that we make.  

Pesto pizza with peppers, mushrooms, olives, and sliced seitan just before going into the oven.

This seitan is so simple that we make it a lot--almost every week!  The vital wheat gluten (VWG) is supplemented with instant mashed potato flakes, giving the seitan a flakier, lighter texture.  It works well as a substitute for tofu or chicken.

Breaded and air-fried nuggets and cutlets. 

InstantPot Potato Flake Seitan
2 cups vital wheat gluten
1 3/4 cups instant potato flakes
2 cups chxn flavored broth
1/4 cup nutritional yeast
1 teaspoon smoked salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon flavor-enhancing granules (i.e. msg)

Combine all ingredients to form a doughy ball. 
The dough can be left whole for a seitan roast or divided into smaller pieces for seitan cutlets or nuggets.  (We typically divide it into eight cutlets.)
Place the dough piece(s) in a steamer basket in the InstantPot (with a cup of water in the bottom of the InstantPot to create steam). 
Cook for 25 minutes at high pressure. 
When the pressure cooking sequence has finished the pressure can be "quick-released" after 10 minutes. 
The seitan can be eaten immediately, but it has an even better texture if allowed to fully cool first.

Seitan bites in a spicy "buffalo wing" sauce just before going into the air-fryer.

Enjoy!