What is in Her Instant Pot Now?

Challenge: Try a New Recipe My Way


I write this in hopes that I can help ease those fearful of the Pot, and add a new dish to the Instant Pot fanatics like me. There are quite of few very popular, must make Instant Pot recipes out there that millions have made and are pros at now. I have many under my belt but believe it or not there are a handful I am still on the fence about trying my hand at. I will admit I have not attempted the infamous cheesecake nor have I made Copy Cat Starbucks Egg Bites. The egg bites might be because A) I've never even had an egg bite and B) I have not bothered to buy the egg bite mold since I hate things that serve only one purpose. How often would I honestly make them? Out of everything I have made I think I am most proud of making Osso Bucco. Mainly because not only was it tender and delicious, I had never cooked it before in my life! It was quite a sight to see me trying to find the right cut of veal at the store since the only veal I buy is ground already mixed with beef and pork.

I am probably making you all hunger and even more curious now. Please keep in mind when it comes to me and recipes, I throw things together. I see a recipe, the dish looks good but I would rather decide on my own measurements or lack there of. I'm a rebel in the kitchen. Reader and cook beware, you may gasp at what I do. Tonight, my late to the game, popular Instant Pot dish was.....



Egg Roll Bowls

And here is my disorganized, tell it how it is recipe

  • 1 Pound of ground Pork (use whatever meat you want but add a splash of oil for leaner meats)
  • 1 Bag of Coleslaw Mix. Apparently Mickey is the new Spokes person for Dole?
  • Optional More matchstick/shredded carrots (Charlie hates carrots but that's too bad really)
  • About 1 Cup of diced red onion
  • 2 Tablespoons of Minced Ginger or a few big squirts from the tubed kind
  • Minced garlic. Use a clove, use 2 cloves the choice is yours!
  • Roughly 2 Tablespoons of Rice Vinegar (I guess buy original/flavoured?)
  • About a teaspoon of Sesame Seed Oil. (No clue if all sesame oil is Japanese, its just what I had)
  • 1/2 C. Chicken Broth, or Stock, home made bone broth if you wanna get special. (I actually measured that one!) 
  • 1/3 C. low sodium Soy Sauce..or.. a few pours of any soy sauce. 
  • Vegetable or Olive Oil..you'll use it sporadically (Cher would be proud~ 90's kid here)
  • Scallions (Those are the long green onions..no not chives, think thicker)
  • Optional item- Wonton or Egg roll wrappers. You will have to cut the Egg roll wrappers to the same size as the wonton wrappers so you can figure it out from here...
Are you still with me? Okay let's cook this stuff!

Assuming you have done a test run with your IP, turn on the saute feature. 


While that is heating up, preheat your oven to 400 degrees IF you plan on baking the eggroll wrapper for scooping. 

Once your IP has the word HOT on the display, dump your pork in. If using a leaner meat like turkey pour about a teaspoon of oil then add meat. Use a earth friendly bamboo wooden utensil of some sort to continually break it apart as it browns. 

                                                                   

Once browned add your ginger and garlic, stir and move it all around for about 1 or 2 minutes. Quickly and I mean frantically add all the liquid ingredients while stirring and scraping AKA deglazing the pan. You need to act fast because the pot is scorching hot. Once stirred well, turn the pot OFF. 
                                                                 

Your oven has probably preheated by now, we will get to it in a minute......


 Dump the estimated amount of onions into the IP, followed by in no important order, the cabbage mix.  
                                      

 Add however much extra carrots you want......

                                                      

Toss everything together in the pot ensure a good mix of all that stuff. 
                                                           


Place the lid on, set to sealed, and set for manual/pressure cooking for 2 minutes. Yup,  just 2 minutes. If you want the carrots softer make it 3 minutes. 

                                                                
While that's doing that, lay your soon to be egg roll chips on a cookie sheet lined with foil and brush with oil. If you used egg roll wrappers cut them in strips. If you used Wonton wrappers you don't have to cut.
                                                             



  These really take under 4 minutes and need to be watched closely as they can burn fast. I should know. Once the IP is done manually turn the vent to setting to vent.

 Keep checking those wrapper dipper things! Once lightly browned remove immediately. 
Scoop mixture into bowls, and add a few home made wonton chips to the side. Cut some scallions over each dish to make it look pretty and even more flavourful. That's it you have made an Egg Roll Bowl. 


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