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!