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Instant Pot Egg Rolls in a Bowl - Gluten Free Dairy Free - Dump and Go Dinner

4 Servings Recipe By

Ingredients

  • 1/4 cups Soy Sauce, Gluten Free
  • 1/4 cups Sherry Cooking Wine
  • 1 tablespoon Brown Sugar
  • 2 teaspoons Sesame Oil
  • 1/2 teaspoons Black Pepper
  • 1 teaspoon Fish Sauce
  • 1 tablespoon Cornstarch
  • 1/2 cups Chicken Broth/Stock
  • 1 1/4 cups dice Onion
  • 2 cups cook Ground Pork
  • 2 teaspoons mince Garlic, Cloves
  • 1 tablespoon peel and mince Ginger, Fresh
  • 1 cup grate Carrot
  • 8 1/2 ounces Coleslaw (Shredded Cabbage)

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup
  • 415 Calories
  • 27g Total Fat
  • 9g Sat Fat
  • 0g Trans Fat
  • 82mg Cholesterol
  • 1177mg Sodium
  • 18g Total Carb
  • 3g Fiber
  • 9g Total Sugars (Includes 3g Added Sugars)
  • 22g Protein
  • 12 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Noshtastic for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Whisk together soy sauce, sherry, brown sugar, sesame oil, black pepper, fish sauce and cornstarch. Divide among indicated number of pint bags.
  2. Divide broth, onions and pork among indicated number of round freezer containers.
  3. Divide the remaining ingredients among the indicated number of gallon bags.
  4. Label all bags and containers. Freeze together.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  3. Place smaller bags in a bowl of water to thaw a bit.
  4. Meanwhile, place meat mixture in Instant Pot. Lock lid into place and seal steam nozzle.
  5. Cook on high pressure for 4 minutes.
  6. Quick release pressure.
  7. Add the remaining ingredients and sauce to the pot. Set to saute.
  8. Let vegetables soften for a few minutes.

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