Looking for a gluten-free dinner recipe that can be made in under 30 minutes in your Instant Pot? You have to try this recipe. It’s full of lean turkey, crunchy carrots and cabbage. It can be eaten on its own, or served over a bit of rice for a rice bowl. Cauliflower “rice” works well also as the ‘grain’. The sauce is allergy friendly, with no wheat or soy added.
Instant Pot Egg Roll In A Bowl
Ingredients:
- 1 Tbsp avocado or olive oil
- 1 pound ground turkey
- 1 large sweet onion, diced
- 8 ounce can water chestnuts, drained and chopped
- ½ cup lower sodium chicken broth
Sauce:
- ¼ cup coconut aminos
- ¼ cup lowers sodium chicken broth
- 1 Tbsp coconut sugar
- 2 tsp garlic, diced
- ½ tsp ground ginger
- 1 tbsp cornstarch
Vegetables:
- 1 bag coleslaw mix
- 10-ounce bag shredded carrots
Directions:
Add the oil to the Instant Pot (we use a 8 quart, this recipe works in all sizes), turn onto “saute” at normal setting. Add in the ground turkey and onion, saute for a few minutes, breaking up the turkey. Once the turkey is starting to cook, add in the water chestnuts and broth. Turn off the Instant Pot, put on the lid, and seal, making sure then steam release vent is turned to “sealing”. Press “manual” or “pressure cooking” and adjust time for 4 minutes. When done, do a quick release.
Meanwhile, mix up sauce in a bowl.
Once pressure is released, open lid carefully. Turn back onto “saute” on normal setting. Add in sauce mixture, stir to mix well. Add in coleslaw and carrots, gently fold to mix in.
Place lid most on and let cook for a few minutes, stirring often, until the cabbage cooks a bit.
Turn off and taste for seasoning.
Serve over hot rice if desired, about ½ to 1 cup rice per person.
Serves 6 adults with rice.
