Instant Pot Egg Roll

Serves: 4     |     Prep: 10-15 min     |     Cook: 10-15 min     |     Ready: 25-30 min


1 lb ground pork, turkey or chicken
1 bag pre-shredded cole slaw mix
1/2 cup bone broth or regular broth,
     any flavor
1-2 tbsp soy sauce or to taste
2 tsp. garlic powder or to taste
1 tsp. 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
olive oil


Serve with Low-Sodium Soy Sauce


Place Instant Pot on saute. Wait until it’s hot and then add meat. Add seasonings and soy sauce and brown meat.

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.

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.

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!