Instant Pot Egg Roll Casserole ✅

Ingredients

• 1 tbsp olive oil
• 1 lb ground pork
• 1 small onion
• 1/2 cup chicken broth
• 1 14 oz bag coleslaw mix
• 1 cup shredded carrots
• 1 apple chopped into matchsticks (Optional)
• 1/4 cup cilantro leaves (Optional)
• Chow mein noodles (Optional)

SAUCE

• 1/4 cup soy sauce
• 1/4 cup dry sherry
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 1 inch ginger peeled and grated
• 2 tsp sesame oil
• 1/2 tsp black pepper
• 1 tsp fish sauce
• 1 tbsp corn starch

Steps

1. Make the sauce by adding all of the sauce ingredients into a small bowl and whisking well, then set aside.

2. Turn on the sauté function, preheat the olive oil, and then cook the pork and onions for two to three minutes, stirring all the time, then turn it off.

3. Add the broth to the pot. Lock the lid, close the steam release vent, and set it to cook for 4 minutes. When cooking is done, perform a quick release of the pressure.

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

5. Add the cole slaw mix and shredded carrots, stir well and cover the pot with a dinner plate and let the vegetables cook down for two or three minutes.

6. Stir in the chopped apple (optional)

7. Top with cilantro and/or chow mein noodles to serve (optional)