Instant Pot Egg Roll in a Bowl
Enjoy this low-carb meal in less than 10 minutes. This Instant Pot Egg Roll in a bowl is gluten-free, super healthy and very easy to make!
Servings 4
Calories 407kcal
Ingredients
- 1 tablespoon olive oil
- 1 lb ground beef
- 2 teaspoon garlic powder
- 1 tablespoon ginger powder
- 3 teaspoon rice vinegar
- ½ cup chicken stock
- 2 tablespoon toasted sesame oil
- 2 tablespoon tamari sauce
- 14 oz cabbage slaw or broccoli slaw
- 2 sliced spring onions for serving
- 2 teaspoon sriracha for serving
Instructions
- Add olive oil and saute ground beef until brown.
- Add garlic powder, ginger powder, and tamari sauce and stir well.
- Add sesame oil, rice vinegar and chicken broth and saute for 1 more minute.
- Add the cabbage slaw on top of the beef.
- Close the lid and cook on high pressure for 0 minutes (yes, 0 minutes).
- When cooking time is complete, do a quick pressure release.
- Open the lid and stir well.
- Top with Sriracha and sliced spring onions and serve :)
Notes
- You can use any type of ground meat in this spring rolls recipe — pork, turkey, shredded chicken, and beef all work for this recipe. Pork is most traditionally used in egg roll filling. The cooking time will stay the same.
- Sometimes egg rolls have a bit of diced shrimp in them as well, so feel free to add some!
Nutrition
Calories: 407kcal | Carbohydrates: 4g | Protein: 22g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 676mg | Potassium: 394mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 3mg