Instant Pot Egg Roll Bowl

Instant Pot Egg Roll Bowl

from getinspiredeveryday.com
15 min
4 servings

Ingredients

  • 1 pound ground pork, turkey or beef
  • 2 tablespoons minced ginger
  • 2 cloves garlic, minced
  • 1/3 cup coconut aminos, or 1/4 cup gluten free soy sauce/tamari
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons rice vinegar, or apple cider vinegar
  • 1/2 cup chicken stock, homemade if you can
  • 8 cups cabbage, sliced into 1″ x 2″ thick pieces, about 1 pound
  • 2 cups grated carrots, 8 ounces from 4 carrots
  • 1 red onion, sliced 1/2″ thick, 10 ounces
  • 1/2 cup thinly sliced green onions
  • 1/2 cup toasted cashew pieces
  • Sriracha, or 3 tablespoons mayo mixed with 1 tablespoon sriracha

Directions

  1. 1

    Prep all the ingredients before beginning to cook.

  2. 2

    Using the sauté function on the Instant Pot, brown the ground pork. If you’re using ground turkey you may want to add a bit of oil as well to keep it from sticking.

  3. 3

    When the meat is browned, add the ginger and garlic, and cook stirring constantly for about 1 minute.

  4. 4

    Add the sauce ingredients, and stir scraping up the browned bits from the bottom of the pan, (a metal spatula works well for this).

  5. 5

    Then turn off the sauté function and add the prepped cabbage, carrots, and red onion to the Instant Pot. Stir to combine, then secure the lid and set the the pressure cook function for 0 minutes, (not a misprint, it’s really 0 minutes). 

  6. 6

    When the Instant Pot is done cooking, using the quick release function. When it’s safe to open, stir the egg roll mixture to combine and taste to see if you need to adjust the seasonings/add more salt or pepper.

  7. 7

    Serve immediately with the sliced green onions and toasted cashews. Add some sriracha or the sriracha mayo if desired.