1. Combine the dry ingredients in a medium-sized mixing bowl.
2. Whisk together the barbecue sauce and the water.
3. Pour the wet ingredients into the dry and combine them well using a spatula or spoon. If the gluten is not readily moistened (depending on the thickness of the barbecue sauce), add an additional Tbs of water.
4. Form into a ball and knead in your hands for about 2 minutes. The seitan will become firmer and a little elastic.
5. Cut the seitan into desired size pieces (they will expand when cooked) and place in the instant pot.
6. Add one cup of water to the seitan.
7. Cook for 16 minutes, releasing the pressure seal when done.
8. Add additional barbecue sauce as desired for serving.

Serving Suggestions

• For sandwiches, we like to slice the seitan in thin strips (see photo above)
• after cooking in the Instant Pot is done, it works very well to cook the strips in a pan with extra sauce quickly. The seitan absorbs a little more sauce and you gain some warmed sauce to add to your sandwich
• we love the seitan topped with a version of our “Not Your Mother’s Coleslaw” and a vegan ranch dressing