Instant Pot Egg Roll in a Bowl

Step 1

Scroll up to watch the recipe video!

Step 2

Make the sauce by adding all of the sauce ingredients into a small bowl and whisking well, then set aside. (for paleo, see recipe notes)

Step 3

Brown the pork and onions in a little olive oil in the inner pot of the Instant Pot by turning on the saute function and adjust it to the medium heat setting.

Step 4

Don't wait for the display to say 'hot', add oil right away and cook the pork for two to three minutes, stirring all the time,  then turn it off.

Step 5

Add the beef or chicken broth to the pot with the onions and pork.

Step 6

Lock the lid, turn the steam release vent to 'sealing' and using the manual setting, adjust it to cook for 4 minutes at High Pressure, then quick release.

Step 7

Add the garlic, ginger and the sauce to the pot, stir and turn back on the saute function.

Step 8

Add the shredded vegetables then stir well and add the Instant Pot Glass lid and let the vegetables cook down for two or three minutes, longer if you want softer vegetables.