Instant Pot Egg Roll in a Bowl
Instant Pot Egg Roll in a Bowl is a delicious low carb one pot recipe. It is a simple meat and cabbage dish with a tasty Asian flavored sauce. This pressure cooker egg roll in a bowl is also known by the name Crack Slaw.
Ingredients
- 1 lb Ground Pork (or Turkey, Chicken, or Beef)
- ½ small Sweet Onion, sliced
- 1 Tablespoon Grated Fresh Ginger (or 1 Tbsp Ground Ginger)
- 5 cloves Garlic, pressed (or 3 tsp Garlic Powder)
- 3 Tablespoons Low Sodium Tamari (or Coconut Aminos, or Low Sodium Soy Sauce if you are not gluten-free)
- 3 teaspoons Rice Wine Vinegar
- 2 Tablespoon Toasted Sesame Oil (more for taste)
- ½ cup Chicken Broth, low sodium
- 1 (14 oz) bag Coleslaw Mix (or Broccoli Slaw)
- 3 Green Onions, sliced
- 1-3 tsp Sriracha
Instructions
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Turn on the pot's Sauté setting. When hot, add the pork and onion and cook, stirring occasionally, until almost fully cooked.
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Add the ginger and garlic and cook, stirring constantly, for 30 seconds to 1 minute. Don't let it burn!
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Add the tamari, vinegar, sesame oil, and chicken broth. Stir, scraping the bottom of the pot to get up all of the browned bits (deglaze).
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Turn off the pot.
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Pour the coleslaw mix into the pot, but do not stir.
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Close the lid and set the steam release knob to the Sealing position.
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Press the Pressure Cook/Manual button, or dial, then press the +/- button or dial to select 0 minutes (yes, zero). High pressure. The pot will take a few minutes to come to pressure.
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As soon as the cooking cycle has ended, turn the steam release knob to the Venting position to do a Quick Release of the pressure.
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When the pin in the lid drops down, open the lid and give the mixture a good stir.
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Garnish with the green onions and Sriracha, and a little more sesame oil, if desired. Serve hot.
Recipe Notes
Bulk it up with the addition of other: broccoli, cauliflower, snap peas, bamboo shoots, corn, or even mushrooms.