Rollito de huevo en bol en Instant Pot, keto y bajo en FODMAP

Ingredientes

• 2 tablespoons garlic-infused olive oil*
• 1 pound ground pork, chicken, or turkey
• 2 teaspoons fresh ginger, minced or shredded
• 1/2 cup chicken or beef broth, low FODMAP if needed
• 1/4 cup low sodium tamari sauce*
• 1 tablespoon rice vinegar
• 2 teaspoons sesame oil
• 1 teaspoon hot sauce, low FODMAP if needed (optional)*
• 1/8 teaspoon liquid stevia, or 1/4 teaspoon pure maple syrup (optional – omit for Whole30)
• 1 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1 (14 ounce) package coleslaw mix (shredded red and green cabbage and carrots)
• 1/2 cup scallions, green parts only, chopped, plus more for garnish
• 2 cups of cold water
• 1/2 teaspoon sea salt
• 100 grams (about 3.5 ounces) mung bean vermicelli in small bundles

Preparación

1. 1

   Sauté: Hit “Sauté” button on your 6-quart Instant Pot, 8-quart Instant Pot, or comparable electric pressure cooker. Once the display reads “Hot,” add garlic-infused olive oil, and swirl the pot to coat in oil.

2. 2

   Add ground pork to the Instant Pot and cook until browned, about 3-4 minutes, breaking it up into smaller pieces with a stiff spatula (I use this Instant Pot spatula).

3. 3

   Once the pork is browned, add ginger to the pot. Sauté until fragrant, about 1-2 minutes, stirring frequently.

4. 4

   Deglaze: Hit “Cancel” on the Instant Pot. Slowly add chicken broth, wait 15 seconds, and scrape the bottom of the pot clean with your spatula.

5. 5

   Add ingredients: Add tamari sauce, rice vinegar, sesame oil, hot sauce (if using), stevia or maple syrup (if using), salt, and ground black pepper to the pot and stir until combined.

6. 6

   Add coleslaw mix and stir until everything is coated in sauce. Reserve the scallions for after cooking.

7. 7

   If making pot-in-pot mung bean noodles (optional): to cook mung bean vermicelli noodles at the same time as the pork and coleslaw mixture, whisk together 2 cups of cold water with ½ teaspoon of sea salt in an oven safe stainless steel bowl or glass bowl (the one I use is stainless steel, 1.5-quarts and 7.25 x 7.25 x 3.75 inches in dimension). Place bundles of mung bean vermicelli in the water and press down so they are mostly submerged in water. Place the Instant Pot trivet on top of the pork and coleslaw mixture, and place bowl containing the noodles and water on top.

8. 8

   Pressure cook: Close the Instant Pot lid and set the valve to “Sealing.” Hit the “Manual” or “Pressure Cook” button and set the timer for 3 minutes.

9. 9

   Quick pressure release: Once the cooking time is complete, do a quick pressure release. Open the lid.

10. 10

    If you made mung bean noodles: wearing hot pads, remove bowl containing noodles to a plate and remove trivet from the Instant Pot. Set bowl aside for a moment while you add scallions to the Instant Pot and stir. Return to the bowl of mung bean noodles, and using kitchen scissors, snip noodles several times (10-15) in various places, so they are shorter. Pour snipped noodles into a fine mesh sieve over a sink to drain. Immediately pour drained noodles into the Instant Pot and stir (don’t wait too long or they will start to clump together). Using a slotted spoon to leave some of the juices in the pot, spoon the egg roll bowl with mung bean noodles into bowls and enjoy!

11. 11

    Add scallions to the Instant Pot and stir, ensuring everything is well combined and coated in sauce. Carefully taste the mixture and adjust seasoning and hot sauce to your personal preferences.

12. 12

    Serve: Using a slotted spoon to leave some of the juices in the pot (if desired), serve the egg roll in a bowl over rice or noodles compliant with your dietary needs (see notes for options), garnished with more chopped scallions if desired.

13. 13

    Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat leftovers in the microwave, on the stovetop, or the Instant Pot using the “Sauté” function until heated through.