A simple answer to the 'what's for dinner' question, this Instant Pot Egg Roll Bowl couldn't be easier to make. It's also a family friendly favorite that's packed with flavor and veggies.
8cupscabbagesliced into 1" x 2" thick pieces, about 1 pound
2cupsgrated carrots8 ounces from 4 carrots
1red onionsliced 1/2" thick, 10 ounces
1/2cupthinly sliced green onions
1/2cuptoasted cashew pieces
Optional Topping:
Srirachaor 3 tablespoons mayo mixed with 1 tablespoon sriracha
Instructions
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. 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. Add some sriracha or the sriracha mayo if desired.
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Notes
Be sure to carefully read your labels to make sure your ingredients are Whole30 compliant.Try using a coleslaw mix in place of the cabbage and carrots to speed up the prep work.Nutritional information is calculated with ground turkey.The cooking time is listed as '0' minutes, but it take the Instant Pot about 20 minutes total to come up to pressure then back down.