Instant Pot Exploded Egg Rolls That Will Have you Coming Back for More!

• Slice 1 onion, dice 5 cloves of garlic, dice 1 Tbsp of ginger, and shave 1 Large carrot
• Cut the cabbage into quarters starting at the core, slice the core off of each quarter and then thin slice the cabbage

Brown the Meat

• Press Sauté on the instant pot
• When the pot is hot, add the oil, then the Italian sausage and ground pork
• Chop up the meat well as it browns using a flat wooden spatula.
• Brown on sauté for 8 minutes stirring half way breaking the meat into small chunks
• Cancel sauté, use an Instant Pot slow cooker lid to help hold the meat in as you drain the fat from the pork and sausage

Pressure Cook

• Add the soy sauce, rice wine vinegar, sesame oil, salt, pepper, ginger and onions and stir ingredients together
• Add the garlic, carrots and cabbage in a layer over the sausage and pork
• Add 1/2 cup of chicken broth (do not stir)
• Put the Instant Pot lid on, seal the pressure release valve, and pressure cook for One 1 Minute
• While Instant Pot is coming to pressure (8 minutes), slice 3-4 green onions
• After the instant pot pressure cooks for 1 minute and beeps, release the pressure
• Remove the lid once the pin drops and stir all of the ingredients together well
• Use a large serving spoon to plate a healthy helping and sprinkle green onions over the top
• Enjoy!