Easy Instant Pot Seitan Cutlets

Steps

1. 1

   In a mixing bowl, combine the vital wheat gluten, nutritional yeast, garlic powder, onion powder, dried thyme, and salt.

2. 2

   Add the white wine vinegar and begin adding the ¾ cup water a little at a time, mixing and squeezing the dough as you go. Stop when the dough is moist, pliable, and moldable but not wet; you may not need all the water.

3. 3

   Use the dough to scrape the sides of the bowl clean, then transfer it to a cutting board. Divide it into two portions for two cutlets.

4. 4

   Knead each portion briefly, then stretch and pat it flatter. If the dough tightens and springs back, let it relax briefly and flatten again. Aim for cutlets no more than about ½ inch thick. If an edge tears, fold it over itself and press it firmly together.

5. 5

   Place a metal spacer or trivet in the Instant Pot liner. Add enough plain water to reach the bottom of the spacer—about 1–2 cups, depending on the size of the pot.

6. 6

   Set an oven-safe glass bowl on the spacer. Place a parchment circle in the bowl, set one cutlet on it, add the second parchment circle, and place the other cutlet on top so they do not stick together.

7. 7

   Pressure-cook in the Instant Pot for 20 minutes.

   Start 20-minute timer
8. 8

   When cooking is complete, release the pressure promptly rather than allowing a natural release. Carefully remove the hot bowl. If steaming moisture has collected in the bottom of the bowl, pour it off.

9. 9

   For the best texture, refrigerate the cutlets for a few hours; leaving them overnight is better. They can also be tasted or served right away.

10. 10

    Serve as desired: the source suggests adding sauce, such as barbecue sauce, or breading the cutlets and crisping them in an air fryer for a few minutes. They may also be served with gravy or chopped into soups and stews.