Instant Pot Egg Roll in a Bowl
Instant Pot Egg Roll in a Bowl is a deconstructed version of your favorite takeout recipe! You'll love the maximum flavor, and really quick prep time of 10 minutes. Keto, Paleo, and Whole30 compliant!
Servings: 4
Equipment
- Pressure Cooker
Ingredients
- 1 tbsp avocado oil or olive oil
- 1 lb ground beef, turkey or pork
- 3 tsp chopped fresh ginger
- 2 cloves garlic minced
- 1/3 cup coconut aminos
- 1/3 cup beef broth
- 1/4 cup rice vinegar
- 1 tbsp sesame oil
- 4 cups shredded cabbage divided
- 2 cups shredded carrots divided
- 1/4 cup chopped fresh cilantro optional
- 3 tbsp chopped green onion optional
- 3 tbsp hot sauce optional
- 4 cups cauliflower rice for serving
Instructions
- Select the saute function on the Instant Pot. Once hot, coat the bottom of the pot with oil. Add the meat and begin to brown. After 3-4 minutes, add in the ginger and garlic. Cook for another 2-3 minutes, or until meat is no longer pink. Select cancel.
- Meanwhile make the sauce. In a bowl, mix together coconut aminos, broth, rice vinegar, and sesame oil. Pour on top of the meat mixture and deglaze the pan, ensuring nothing is stuck at the bottom.
- Place 3 cups of cabbage, + 1 cup carrots on top of the meat mixture. Secure the lid. Select manual and cook on high pressure for 5 minutes. Once cook time is complete, release all steam.
- Top mixture with remaining cabbage and carrots. Serve over cauliflower rice. Add onion, cilantro, and hot sauce if using.
Nutrition
Calories: 382kcal | Carbohydrates: 25g | Protein: 28g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 74mg | Sodium: 983mg | Potassium: 1235mg | Fiber: 7g | Sugar: 10g | Vitamin A: 9902IU | Vitamin C: 138mg | Calcium: 112mg | Iron: 5mg