instant pot egg roll in a bowl

prep time: 10 minutes
cook time: 20 minutes
total time: 30 minutes
makes 6 servings

ingredients
1 lb. ground chicken (could be pork or turkey)
1 T oil
2 t fresh ginger, grated
2 t garlic, minced
2 T soy sauce
1/2 t pepper
1/2 t hot red pepper flakes
2 T sherry vinegar
1/2 t fish sauce
1/2 c mushrooms, minced
1/3 c green onions, sliced
16 oz. prepackaged coleslaw mix
1/2 c chicken broth

directions

1. set instant pot to saute to preheat. add oil to pan. add ground meat, ginger, garlic, soy sauce, pepper, hot red pepper flakes, fish sauce, sherry vinegar, mushrooms, and green onions. cook until pork is no longer pink.
2. add coleslaw mix and chicken broth to pan. stir well.
3. place lid in place and lock. set to manual high pressure for zero minutes, and then quick release.
4. if preparing on the stove top, then cover for 3-5 minutes or until coleslaw mix has softened.
5. serve immediately or store in an airtight container for up to 1 week.

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steamed egg

prep time: 3 minutes
cook time: 17 minutes
total time: 20 minutes
makes 4 servings

ingredients
4 eggs (however many make 1 cup)
water (same volume as eggs)
broth (same volume as eggs)
salt and pepper (to taste)
a splash of soysauce
1 tsp sesame oil
chopped scallion

directions

1. crack 4 eggs in a liquid measuring cup and note the volume. pour the eggs into a larger bowl, add salt and pepper, and beat for at least 1 minute. now measure out water at the same volume as the eggs, and add it to the bowl. do the same with the broth. whisk in the sesame oil, a dash of soysauce, and a sprinkle of scallions. make sure everything’s well combined.
2. place steam rack in the middle of wok or large pan. add enough water so that the water level is just below the top of the rack. place a 9-inch glass pie pan on top. turn on stove heat level to high. pour the egg mixture into pie pan.
3. cover with lid and after water has started boiling, steam for 3 minutes.** shut off heat but keep the lid on. let stand for 10 minutes with the lid firmly covered. remove from the wok, sprinkle with scallions, and serve.

**note: if recipe is doubled in 1.5 qt bowl, steam for 10 minutes.

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