Egg Roll in a Bowl in the Pressure Cooker

Serves 4 in about 25 minutes. A pressure cooker recipe built around ground pork and tsp sriracha.

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

Method

1. Turn on the pot's Sauté setting. When hot, add the pork and onion and cook, while stirring now and then, until almost fully cooked.
2. Tip in the ginger and garlic and cook, while stirring the whole time, for 30 seconds to 1 instant. Don't let it burn!
3. Stir in the tamari, vinegar, sesame oil, and chicken broth. Stir, scraping the bottom of the pot to get up all of the browned bits (deglaze).
4. Turn off the pot.
5. Tip in the coleslaw mix into the pot, but do not stir.
6. Close the lid and set the steam release knob to the Sealing position.
7. 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.
8. 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.
9. When the pin in the lid drops down, open the lid and give the mixture a good stir.
10. Garnish with the green onions and Sriracha, and a little more sesame oil, if you want it. Plate hot.

More instant pot ideas are in the instant pot collection.