Using the Instant Pot on the “Sauté” setting, add a little oil and a pound of your choice of pasture raised organic meat and brown.
While your meat cooks, #spiralize or finely chop a whole cabbage and an onion. When the meat is done, stop the sauté and add cabbage, onion, and a bag of shredded carrots to the IP.
Sauce:
In a separate bowl, whisk up
3 Tbsp coconut aminos
1 Tbsp fish sauce
1 Tbsp honey
1 Tbsp spicy brown mustard
1 Tbsp rice vinegar
1 Tbsp sesame oil
A pinch or so crushed red pepper
5-8 cloves of garlic, crushed
1-2” of ginger, grated
Mix well and pour over the contents of your IP. Close lid. Seal vent. Set to high for 3 minutes.
While that comes to pressure and cooks, make some cauliflower rice. I popped a whole head of cauliflower in my food processor in portions and pulsed until I got a nice sized rice shape. In a cast iron skillet, heat up a couple Tbsp of your choice of fat, add your #cauliflowerrice and season with salt and a little garlic powder. Stir occasionally and cook until tender.
Serve it all up in a bowl and top with fresh cilantro and kimchi. Sauerkraut for the littles or the spicy intolerant.