Instant Pot Egg Roll Bowls

By zircon50

Ingredients

• 1 Tablespoon Pure Sesame Oil
• 2 Tablespoons Extra Virgin Olive Oil
• 2.5 Tablespoons Fresh Ginger Root minced
• 2.5 Tablespoons Fresh Garlic minced
• 1 stalk Fresh Celery chopped
• 1 pound Ground Pork or Turkey or Chicken
• 1 small can Water Chestnuts optional
• 2 pounds Raw Shrimp chopped
• 3 pounds Coleslaw Mix divided
• 3 Scallions chopped, green and white parts separated
• Sauce
• 7 Tablespoons Sweet/Black Soy Sauce
• 5 Tablespoons Soy Sauce
• 1/4 teaspoon Chinese Five Spice
• 1/2 teaspoon Ground White Pepper
• Wonton Chips
• 1 pkg egg roll wrappers cut into strips
• vegetable or olive oil

Preparation

Step 1

Whisk together Sauce Ingredients and set next to pressure cooker.
Select Sauté or Browning on your pressure cooker and allow pot to fully heat.

Add sesame oil and olive oil. When oil starts to sizzle, add ground meat and sauté for two minutes, making sure to mash the meat well.

Add celery, ginger and garlic and sauté for one minute. Turn off Pressure Cooker. Add water chestnuts (if using), half the coleslaw and half of the sauce and mix to combine.

Lock on lid and close pressure valve. Cook at high pressure for 1 minute. When beep sounds, carefully release the pressure. Drain out most of the excess liquid.

Select Sauté or Browning and toss in the rest of the sauce, white part of the scallions, shrimp and the rest of the coleslaw. Stir until shrimp are no longer translucent. This takes about a minute only.

Add the green part of scallions and mix to combine. It's ready to serve!

Make sure to have a bowl of my Sweet 'N Sour Sauce on the table for drizzling. Garnish with one sliced scallion and and serve with rice, or Wonton Chips.

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!

Notes: Alternatively, the cabbage can be divided into two parts and half can be added in after pressure release. If you do that, add the shrimp after pressure release too.
Sweet/Black Soy Sauce is a thick and sweet Sauce, like Molasses. It is not salty.