It’s taken me a long time to start warming up to the Instant Pot. For starters, it seemed like everything I tried ended up with the dreaded ‘BURN’ signal beeping at me. Then there was the fact that if I didn’t somehow set off the burn mechanism, then my food was always under or overcooked.
But over time, I’ve finally started to get the hang of it. And I’ve even found myself enjoying the ‘hands off’ nature of this appliance. Now I’m not going to tell you this Egg Roll Bowl is going to taste better out of this Instant Pot than if you stir fried it. But it does taste fantastic, and it is really hands off, which is perfect for weeknight meals.
I’m what you might call a ‘throw back’ because I love cooking the old fashioned way on the stove top. However I’m just like anyone else these days, and I love a little convenience to help get dinner on the table fast.
To speed things up even more, you can always get a pre-shredded coleslaw mix from the store. But it really doesn’t take very long to prep the few veggies that go into this!
After you’ve prepped everything ahead, brown the meat in the Instant Pot. Next pour the sauce into the Instant Pot and scrape up the browned bits. This is a super important trick I learned to make sure you don’t set off the ‘BURN’ sign. This always causes the Instant Pot to shut down.
If the Instant Pot senses there’s bits on the bottom that are browned and stuck, it will turn itself off while trying to come up to pressure. So by just scraping up the browned bits after sautéing, you’ll be good to go.
Then the veggies are heaped on top, and you set the timer for 0 minutes, and no that’s not a misprint. What happens is the Instant Pot comes up to pressure and then shuts off. This is perfect for dishes like this where you don’t want them to be complete mush.
After it’s done cooking, top with sliced green onions, toasted cashews, and freshly ground black pepper.
And finally if you have any leftovers, they’re great for lunches. I ate this both cold and warmed up for a couple of lunches and loved it.
P.S. Just a note about texture, if you enjoy crisp tender veggies with a fair amount of crunch in them, then the Instant Pot isn’t for you. Even though the cooking time is short, the veggies are still soft, although not complete mush.
If you’re looking for something crunchier, try my Potsticker Stir Fry which is really similar to this. It’s also easy to make, but as it’s a stir fry you do have to stand there and cook it so it doesn’t burn over high heat.Print
The perfect easy weeknight dinner with comforting take-out flavors!
1 pound ground pork, turkey and beef work as well
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
10 cups cabbage, sliced into 1/2″ 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
Prep all the ingredients before beginning to cook.
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. When the meat is browned, add the ginger and garlic, and cook stirring constantly for about 1 minute.
Add the sauce ingredients, and stir scraping up the browned bits from the bottom of the pan, (a metal spatula works well for this).
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).
When the Instant Pot is done cooking, using the quick release function and 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.
Serve immediately with the sliced green onions and toasted cashews. This is great on it’s own, but also with steamed rice.
Be sure to carefully read your labels to make sure your ingredients are Whole30 compliant.
Keywords: Instant Pot, Whole30, Paleo, Gluten Free, Dairy Free