Instant Pot Egg Roll Bowls / Inside Out Egg Rolls

• servings: 8 servings
• active time: 15 minutes
• total time: 16 minutes

Ingredients

1 Tablespoon Pure Sesame Oil

2 Tablespoons Extra Virgin Olive Oil

2 ½ Tablespoons Fresh Ginger Root (minced)

2 ½ Tablespoons Fresh Garlic (minced)

1 stalk Fresh Celery (chopped)

1 pound Ground Pork (or Turkey or Chicken)

1 small can Water Chestnuts (optional)

2 pounds Raw Shrimp (chopped)

3 pounds Coleslaw Mix (divided)

3 Scallions (chopped, green and white parts separated)

7 Tablespoons Sweet/Black Soy Sauce

5 Tablespoons Soy Sauce

1/4 teaspoon Chinese Five Spice

1/2 teaspoon Ground White Pepper

Directions

Whisk together Sauce Ingredients and set next to pressure cooker.

Select Sauté or Browning on your pressure cooker and allow pot to fully heat.

Add sesame oil and olive oil. When oil starts to sizzle, add ground meat and sauté for two minutes, making sure to mash the meat well.

Add celery, ginger and garlic and sauté for one minute. Turn off Pressure Cooker. Add water chestnuts (if using), half the coleslaw and half of the sauce and mix to combine.

Lock on lid and close pressure valve. Cook at high pressure (most machines default to high) for 1 minute.

When beep sounds, carefully release the pressure. Drain out most of the excess liquid.

Select Sauté or Browning and toss in the rest of the sauce, white part of the scallions, shrimp and the rest of the coleslaw. Stir until shrimp are no longer translucent. This takes about a minute only.

Add the green part of scallions and mix to combine. It's ready to serve!

Make sure to have a bowl of my Sweet 'N Sour Sauce on the table for drizzling.

Garnish with one sliced scallion and serve with rice.

Nutrition

• Calories: 407 kcal
• Total Fat: 19 g
• Saturated Fat: 5 g
• Cholesterol: 327 mg
• Sodium: 1697 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 5 g
• Total Sugars: 11 g
• Protein: 37 g