Instant Pot Eggroll in a Bowl
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
5 serving Cabbage (1 cup, shredded) 2 cup, grated Carrots, raw 1.5 cup Bean sprouts (fresh or rinsed from can)1 lb Extra Lean Ground chicken 1 serving Green Onion (green part only) .5 cup Chicken stock, home-prepared 4 tbsp Gluten Free Low FODMAP Teriyaki Sauce4 tbsp Gluten Free Soy Sauce .5 tsp Ginger, ground 2 tbsp Extra Virgin Olive Oil
5 serving Cabbage (1 cup, shredded)
2 cup, grated Carrots, raw
1.5 cup Bean sprouts (fresh or rinsed from can)
1 lb Extra Lean Ground chicken
1 serving Green Onion (green part only)
.5 cup Chicken stock, home-prepared
4 tbsp Gluten Free Low FODMAP Teriyaki Sauce
4 tbsp Gluten Free Soy Sauce
.5 tsp Ginger, ground
2 tbsp Extra Virgin Olive Oil
Turn on saute function on Instant Pot. Once hot, add olive oil then brown the ground chicken. Stir periodically to cook through.
While chicken is cooking, mix together in a small bowl chicken stock, teriyaki sauce, soy sauce, and ginger. Chop green onion top. Shred/grate carrots.
Once chicken is cooked, add cabbage, carrots, bean sprouts, green onion, and liquid mixture. Stir to combine.
Set Instant Pot on Pressure Cook, high. Cook for 7 minutes then quick release.
Stir then serve hot.
Serving Size: 8- 1 cup services
2 cup, grated Carrots, raw
1.5 cup Bean sprouts (fresh or rinsed from can)
1 lb Extra Lean Ground chicken
1 serving Green Onion (green part only)
.5 cup Chicken stock, home-prepared
4 tbsp Gluten Free Low FODMAP Teriyaki Sauce
4 tbsp Gluten Free Soy Sauce
.5 tsp Ginger, ground
2 tbsp Extra Virgin Olive Oil
Turn on saute function on Instant Pot. Once hot, add olive oil then brown the ground chicken. Stir periodically to cook through.
While chicken is cooking, mix together in a small bowl chicken stock, teriyaki sauce, soy sauce, and ginger. Chop green onion top. Shred/grate carrots.
Once chicken is cooked, add cabbage, carrots, bean sprouts, green onion, and liquid mixture. Stir to combine.
Set Instant Pot on Pressure Cook, high. Cook for 7 minutes then quick release.
Stir then serve hot.
Serving Size: 8- 1 cup services
Nutritional Info Amount Per Serving
- Calories: 167.0
- Total Fat: 9.5 g
- Cholesterol: 43.0 mg
- Sodium: 851.0 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 2.3 g
- Protein: 13.1 g
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