the sweet potatoes have a head start, everything should finish cooking at roughly the same time.) 3 While the vegetables are roasting, add the quinoa and 1 cup of the water to the Instant Pot and give it a stir. Secure the lid and move the steam release valve to Sealing . Select Manual/Pressure Cook and cook on high pressure for 1 minute. When the cooking cycle is complete, let the pressure naturally release for 15 minutes. 4 While the quinoa is cooking, in a small bowl, combine the tahini, lemon juice, garlic, cumin, remaining ¼ cup water, ¼ teaspoon salt, and several grinds of pepper. Whisk well (adding more water, 1 tablespoon at a time, as needed to thin). 5 When the screen reads L0:15, move the steam release valve to Venting to release any remaining pressure. When the floating valve drops, remove the lid and use a fork to fluff the quinoa. 6 To serve, fill each bowl with some chopped kale, cooked quinoa, roasted vegetables, cherry tomatoes, and cucumber. Drizzle the creamy tahini dressing over the top. Store leftovers in four separate airtight containers—for the quinoa, the roasted vegetables, the raw vegetables, and the dressing—in the fridge for 5 days.

If you love the flavor of eggrolls but don’t want to indulge in the deep-fried wrapper too often, this dish is for you. It puts classic eggroll fillings, like cabbage, carrots, and ground turkey, front and center for a low-carb take on a favorite takeout appetizer. For a quick weeknight dinner, to be as efficient with my time as possible, I quickly chop the vegetables while the turkey is browning.
SERVES 4
Prep: 10 minutes
Pressurize: 8 minutes
Cook: 8 minutes
Quick Release
Total: 26 minutes
1 tablespoon extra-virgin olive oil
1 red onion, chopped
1 pound ground turkey
½ teaspoon fine sea salt
⅓ cup soy sauce or tamari
3 carrots, peeled and shredded
3 celery stalks, chopped
1 small head cabbage, shredded (about 1½ pounds)
1 teaspoon toasted sesame oil
Freshly ground black pepper
Sesame seeds and chopped green onions, tender white and green parts only, for garnish
1 Press Sauté and add the olive oil, onion, turkey, and salt to the Instant Pot. Sauté until the turkey is browned and cooked through, breaking it up with a wooden spoon as you stir, about 8 minutes. Press Cancel to stop the cooking cycle.
2 Add the soy sauce, carrots, and celery and stir. Add the cabbage on top without stirring. (The cabbage may nearly fill the pot, but it will reduce significantly in size while cooking.) Secure the lid and move the steam release valve to Sealing . Select Manual/Pressure Cook to cook on high pressure for 0 minutes . When the cooking cycle is complete, immediately move the steam release valve to Venting to quickly release the steam pressure (so you don’t overcook the vegetables).
3 When the floating valve drops, remove the lid and stir together the vegetables and meat to make sure everything is coated in the soy sauce. Stir in the sesame oil and a few grinds of pepper to taste. Taste and adjust the seasonings as needed.
4 Use tongs to transfer the eggroll filling to bowls. Garnish with the sesame seeds and green onions and serve warm. Store leftovers in an airtight container in the fridge for 4 days.
MAKE IT VEGAN Swap 1 pound sliced cremini mushrooms for the ground turkey, sautéing for only 5 minutes in step 1.
MAKE IT GLUTEN-FREE Use tamari instead of soy sauce.