Instant Pot egg roll bowls are the perfect solution for an easy weekday meal!
Prep Time10 minutesmins
Cook Time12 minutesmins
Pressure Build Time15 minutesmins
Total Time37 minutesmins
Course: Main Course
Cuisine: Chinese
Servings: 4servings
Author: Holly
Equipment
6 qt Instant Pot
Ingredients
1poundground porkor chicken, turkey or beef
1bagpre-shredded cole slaw mix1 pound, found in the produce section near the bagged salads
½cuplow sodium chicken broth
3tablespoonssoy sauce
1teaspoongarlic powder
1teaspoonground ginger
½teaspoonpepperor to taste
½teaspoonsaltor to taste
cilantro & sesame seedsfor garnish
Instructions
Place Instant Pot on saute. When it is hot, add the pork, seasonings, and soy sauce. Brown the meat. When no pink remains drain the meat of excess oil.
Turn off the Instant Pot off and add the ½ cup chicken broth. Add the coleslaw mix. DO NOT stir. Place the lid back on the pot and turn the pressure valve to Sealing.
Set Instant Pot on manual high pressure for 0 minutes. For a newer model Instant Pot, select the pressure cook button instead for 0 minutes (to do this hit the timer button until it reaches 0). The pot is still hot and will keep pressure cooking the ingredients.
When the timer is finished, perform a quick release. When pressure is released, open slowly and stir.
Spoon into bowls and garnish with cilantro and sesame seeds. Enjoy!
Notes
Leftovers will keep in the refrigerator for 3 days and in the freezer for 1 month.