Confetti Egg Salad
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
4 Servings
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Ingredients
- 1 1/4 lbs ground chicken
- 2 tbsp snipped chives
- 2 tbsp grated ginger
- 2 tbsp oil
- 1/2 cup low-sodium soy sauce
- 2 tbsp brown sugar
- 1/2 lb snow peas
- 1 cup frozen shelled edamame thawed
- 1 tbsp cornstarch optional
- 1 1/2 cups rice cooked
Ingredients
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Instructions
- In a large bowl, combine chicken, chives, and ginger. Form
16 meatballs. - Add oil to the Instant Pot. Using the display panel select the SAUTE function.
- When oil gets hot, brown the meatballs, 2 - 3 minuteS per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
- In a small bowl mix soy sauce and brown sugar. Add soy sauce mixture to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Put all meatballs back into to the pot and roll gently to coat.
- Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 7 minutes.
- When the time is up, then quick-release the pressure.
- Divide rice amongst serving bowls. Top with meatballs.
- Add the snow peas and edamame to the pot and toss to coat. Close the pot and allow the residual heat to cook the vegetables, about 3 minutes.
- (Optional) In a small bowl mix together
1/4 cup of pot liquid and cornstarch. Stir into the pot until thickened. - Serve vegetables and sauce over meatballs
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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