I borrowed my Dad's instant pot about a year ago and have never made anything in it yet...we tried tonight and it was great success!! This meal was DELICIOUS!!!
Ingredients
- 1 lb ground pork or any other meat you would like
- 1 bag pre-shredded cole slaw mix found in the produce section near the bagged salads
- 1/2 cup bone broth
- 1 tbsp soy sauce or to taste
- 1 tbsp garlic powder or to taste
- 1 tbsp ground ginger or to taste
- 1/2 tsp pepper or to taste
- 1/2 tsp salt or to taste
Wonton Chips
- 1 pkg egg roll wrappers cut into strips
- vegetable or olive oil
Instructions
- Place Instant Pot on saute. Wait until it's hot and then add pork (or meat of choice). Add seasonings and soy sauce and brown meat. If you are using a lean meat (like ground pork or turkey) you will not need to drain it when its done. If you are using a higher fat meat (like ground beef) you will need to drain when browned.
- When meat is browned, turn Instant Pot off and add the 1/2 cup bone broth. Add bag of cole slaw mix on top and DO NOT stir. Place lid on and turn knob to sealing position.
- Set Instant Pot on manual high pressure for 0 minutes. If you have a newer model Instant Pot, you select the pressure cook button instead for 0 minutes. And, yes 0 minutes is totally a thing. Just keep hitting the - button until the timer reaches 0.
- When timer is up, preform a quick release. When pressure is released, open carefully and give everything a quick stir.
- Spoon into bowls and enjoy!
Wonton Chips
- Preheat oven to 400 degrees while Instant Pot is preheating on saute.
- Cut egg roll wrappers into strips and bush with olive or veggie oil. I use egg roll wrappers because they are more sturdy then traditional wonton wrappers when you are trying to scoop, but you can use whatever you have (even tortilla chips).
- Bake in preheated oven for 4-5 minutes until bubbly and brown. WATCH these carefully because they go from brown to burned very fast!
- Let chips cool and enjoy with your egg roll bowls!
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