Instant Pot Egg Roll in a Bowl
I can’t think a more delicious (or easy) recipe to share to kick off 2019! Bonus because this Instant Pot Egg Roll in a Bowl is incredibly healthy, too!
How many of you are starting off the new year on a health kick? Don’t worry, no judgment either way over here. Because I try to be on somewhat of a “health kick” most of the time anyway, I’m starting 2019 just like I start any week or day. I try to eat pretty well most of the time, exercise 4-6 times a week, and don’t beat myself up when I’m not perfect.
Shit. I’m so far from perfect just typing that made me laugh out loud!
My point is, you won’t be seeing any real changes around here just because it’s the New Year. I’ll be sharing mostly healthy recipes with a handful of treats mixed in because that’s how I eat and roll in real life. I’ll continue to not count calories or macros, not follow or adhere to any certain diet, and keep on sharing real food and real life. Hope that works for all of you because that what’s you are going to get!
Today’s recipe comes from the cookbook, Fresh & Healthy Instant Pot Cookbook: 75 Easy Recipes for Light Meals to Make in Your Electric Pressure Cooker by Megan Gilmore. All the recipes are refined sugar and gluten free. Megan writes the blog, Detoxnista where she shares her recipes for easy and healthy recipes. The cookbook is full of drool worthy recipes that are perfect for if you are starting on some kind of a health kick this new year or if you just happen to like delicious and healthy recipes any ‘ol time! 🙂
The more I use my Instant Pot, the more I fall in love with it’s capabilities. I’m all over the no brainer cooking technique and love even more the easy clean up! I can see why electric pressure cooking has become so popular. If you haven’t jumped on the Instant Pot train, you really need to. This Egg Roll in a Bowl recipe is proof. It literally took no time to prepare and couldn’t have been easier. Other than chopping the veggies and browning the meat, you literally don’t do anything else. The pressure cooker does it all! Minimal dishes to clean and the end result yields a full flavored dish that is healthful and makes for great leftovers!
I love that this recipe calls for ground turkey in place of the traditional ground pork. It’s leaner and doesn’t fill heavy after eating a huge bowl! The only change I made to the recipe was the addition of some chopped nuts. I thought it benefited from the added texture and crunch. I also wanted the extra fat and protein! Chopped almonds and toasted cashews are both great choices. It’s not necessary to add them but definitely delicious if you choose to do so.
Wherever you are on your health/life/food journey, a heartfelt thank you for being here. I love cooking and sharing my recipes and it’s an honor to have you here. Happy new year and thanks for reading! xo, KelleyPrint
A quick and easy Instant Pot recipe that has all the flavor of your favorite Chinese take out egg roll but a whole lot healthier!
- 1 tablespoon extra-virgin olive oil
- 1 red onion, chopped
- 1 pound ground turkey
- 1/2 teaspoon sea salt
- 1/3 cup soy sauce or tamari
- 3 carrots, peeled and shredded
- 3 celery stalks, chopped
- 1 small cabbage, shredded (about 1 1/2 pounds)
- 1 teaspoon sesame oil
- Freshly ground black pepper
- Sesame seeds and chopped green onion, for garnish
- Press the “sauté” function on your pressure cooker. Add the olive oil, onion, turkey, and salt. Sauté until the turkey is browned and cooked through, breaking it up with a wooden spoon as you stir, about 8 minutes. Press “cancel” to stop the cooking cycle.
- Add the soy sauce, carrots, and celery and stir. Add the cabbage on top without stirring. (The cabbage may nearly fill the pot, but it will reduce significantly in size while cooking.) Secure the lid and oven the steam release valve to “sealing”. Select “manual” to cook on high pressure for 0 minutes. (YES, 0 minutes.) When the cooking cycle is complete, immediately move the steam release valve to “venting” and do a quick release. You don’t want to overcook the veggies!
- WHen the floating valve drops, remove the lid and stir together the vegetables and meat to make sure everything is coated in the soy sauce. Stir in the sesame oil and along with a few grinds of pepper to taste. Taste and adjust the seasoning as needed.
- Use tongs to transfer the egg roll filling to bowls. Garnish with sesame seeds and green onions and serve immediately. Store leftovers in an airtight container in the fridge for 2-3 days.
Like I said in my post, I like to add some chopped almonds or cashews for added texture and crunch. A squeeze of lime is nice too!