Eggroll in a Bowl – For the Instant Pot
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Eggroll in a Bowl – For the Instant Pot
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| Servings | Prep Time |
| 6people | 15minutes |
| Cook Time | Passive Time |
| 1minutes | 10minutes |
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Ingredients
- 1Tablespoon sesame oil
- 2Tablespoons avocado or olive oil
- 1 pound ground porkcan use turkey, chicken or beef
- 5cloves garlicpressed or chopped
- 2-3Tablespoons fresh gingerdiced or grated
- 1 Tablespoon Spicy Marinade or Sriracha
- 1cup dry white wine or broth
- 6 scallionswhite parts, chopped
- 1cup red oniondiced
- 1cup celeryoptional
- 29-12 oz. packages slawcabbage and carrot, can also have broccoli
- 4Tablespoons coconut aminosor soy sauce
- 2Tablespoons mirin, or rice wine vinegar
Drizzling Sauce
- 1/2cup garlic mayonaise
- 1-2 Tablespoons Spicy Marinade or Srirachato 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.