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Eggroll in a bowl
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 red onion, chopped
  • 1 pound ground turkey
  • 1⁄2 teaspoon fine sea salt
  • 1⁄3 cup soy sauce or tamari
  • 3 carrots, peeled and shredded
  • 3 celery stalks, chopped
  • 1 small head cabbage, shredded (about 1 ½ lbs)
  • 1 teaspoon toasted sesame oil
  • Freshly ground black pepper
  • Sesame seeds and chopped
  • green onions, tender white
  • and green parts only, for
  • garnish
Steps
  1. 1. Press Sauté and add the olive oil, onion, turkey, and salt to the Instant
  2. Pot. Sauté until the turkey is browned and cooked through, breaking
  3. it up with a wooden spoon as you stir, about 8 minutes. Press Cancel
  4. to stop the cooking cycle.
  5. 2. Add the soy sauce, carrots, and celery and stir. Add the cabbage on
  6. top without stirring. (The cabbage may nearly fill the pot, but it will
  7. reduce significantly in size while cooking.) Secure the lid and move
  8. the steam release valve to Sealing. Select Manual/Pressure Cook to
  9. cook on high pressure for 0 minutes (see page 21). When the cooking
  10. cycle is complete, immediately move the steam release valve to Venting
  11. to quickly release the steam pressure (so you don’t overcook the
  12. vegetables).
  13. 3. When the floating valve drops, remove the lid and stir together the
  14. vegetables and meat to make sure everything is coated in the soy
  15. sauce. Stir in the sesame oil and a few grinds of pepper to taste. Taste
  16. and adjust the seasonings as needed.
  17. 4. Use tongs to transfer the eggroll filling to bowls. Garnish with the sesame seeds and green onions and serve warm. Store leftovers in an
  18. airtight container in the fridge for up to 4 days.
  19. MAKE IT VEGAN Swap 1 pound sliced cremini mushrooms for the
  20. ground turkey, sautéing for only 5 minutes in step 1.
  21. MAKE IT GLUTEN-FREE Use tamari instead of soy sauce.
 

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