• Lisa Jarvis

Instant Pot Egg Roll Bowl


Think deconstructed egg roll! Think a low carb version of a delicious egg roll! This recipe is great because it is so versatile, and so easy! You can use ground pork, turkey, chicken or beef. I used a bag of shredded cabbage and shredded carrots to save time. Really simple, but really good! The whole family loved it.


Here's what you need:

1 lb.ground pork, turkey, chicken OR beef

2 t olive oil

2 T minced ginger

2 cloves minced garlic


Sauce:

1/4 cup soy sauce (I used lower sodium )

2 t sesame oil

1/2 t black pepper

1/4 t red pepper flakes

2 T rice vinegar (or apple cider vinegar)

1/2 cup chicken broth


Veggies:

1 lb shredded cabbage (or ten cups) I used a 16 oz bag cole slaw mix

8 oz. shredded carrots (about 2 cups)

1 onion, sliced thinly


Garnishes:

sliced green onions

cashews

won ton strips


Set the Instant Pot to saute. Add the oil, and saute the ground meat (your choice of pork, turkey, chicken or beef....I used pork) until browned. Add the garlic and ginger. Saute a minute more. Stir all the ingredients for the sauce together and pour in the sauce and scrape up any browned bits off the bottom of the pot. Put the cabbage, carrots and onions on top of the browned meat. Cancel saute. Place the lid on the Instant Pot and set to pressure. Set the timer to one minute. Yes, just one minute. The veggies will cook with the pressure building up and one minute is all you need, without the veggies turning to mush. After the minute is up, release the pressure. Serve with any or all of the garnishes. Enjoy!


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