Press "SAUTE" and add the olive oil, onion, turkey and salt to the Instant Pot. Saute 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.
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 (see Recipe Notes below about setting at 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).
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.
Use tongs to transfer the egg roll filling to bowls. Garnish with the sesame seeds and green onions and serve warm. Store leftovers in an airtight container in the fridge for up to 4 days.
Though it might sound strange, the 0 minutes indicated is correct. Don't worry- it works :)
Weight Watchers Points were figured using 93% lean ground turkey
To make it VEGAN: Swap 16 ounces of mushrooms for the ground turkey, sauteing for only 5 minutes in step 1.
To make it GLUTEN FREE: Use tamari instead of soy sauce.