Eggroll in a Bowl – For the Instant Pot
Eggroll in a Bowl – For the Instant Pot
Course
Lunch
,
Main Dish
Cuisine
American
Servings
Prep Time
6
people
15
minutes
Cook Time
Passive Time
1
minutes
10
minutes
Servings
Prep Time
6
people
15
minutes
Cook Time
Passive Time
1
minutes
10
minutes
Ingredients
1
Tablespoon
sesame oil
2
Tablespoons
avocado or olive oil
1
pound
ground pork
can use turkey, chicken or beef
5
cloves
garlic
pressed or chopped
2-3
Tablespoons
fresh ginger
diced or grated
1
Tablespoon
Spicy Marinade or Sriracha
1
cup
dry white wine or broth
6
scallions
white parts, chopped
1
cup
red onion
diced
1
cup
celery
optional
2
9-12 oz. packages
slaw
cabbage and carrot, can also have broccoli
4
Tablespoons
coconut aminos
or soy sauce
2
Tablespoons
mirin, or rice wine vinegar
Drizzling Sauce
1/2
cup
garlic mayonaise
1-2
Tablespoons
Spicy Marinade or Sriracha
to taste
Instructions
Turn Instant Pot on saute mode. When hot, put in both oils and allow them to heat up while you break up the ground pork and add to pot.
Cook the pork, turning and chopping to break up the pieces as they cook.
When nearly all the pink is gone, add the scallions and the red onion, and cook for a minute or two.
Add the garlic and the ginger and cook for a minute or two stirring often.
Add the wine or broth, and the tablespoon of chili sauce. Stir well.
Turn off the pot. Add the bags of slaw, and then the coconut aminos, and rice wine vinegar. Stir well.
Lock on the lid, set and toggle to sealing, and set the pot to manual/pressure cook to ONE minute.
Allow for a five minute Natural Pressure Release, then let off the rest of the steam. Carefully remove lid, and then stir the contents well.
Serve hot, in bowls, and drizzle with the mayo/hot sauce mix.