Instant Pot Mongolian Beef (adapted to be vegetarian)

For this meal, I roast sweet potatoes in the oven with olive oil, salt, and pepper at 350 for 35 minutes, then flip them add a small amount of maple syrup, and cook them for 15 more minutes.

Then in an instant pot put tofu, cut up carrots, mini potatoes, and anything else you may want to add with the sauce and cook it under pressure for 17 minutes, I included the recipe below, however it says Mongolian Beef on it (the original recipe) and I sub that out with Tofu.