Instant Pot Egg Roll Bowl
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
16 oz Ground beef1 tbsp coconut aminos (or soy sauce)4 cloves Garlic, minced 1 tsp Ginger Root 1 tbsp Sesame Oil 12 oz Mann's Broccoli Cole Slaw 10 oz Dole Angel Hair Coleslaw .5 cup Low Sodium Vegetable Broth (or water)2 scallions2 medium (4-1/8" long) Scallions, raw
Turn the IP on in sauté mode and brown the meat. If you have not used lean meat, drain the grease off.
Once the meat has been cooked, mix in the coconut aminos, garlic, ginger, and sesame oil.
Pour the bags of coleslaw on top.
Pour the broth on top.
Do not stir.
Close the lid and move the vent to sealing.
Cook on High for 0 minutes.
When the IP finishes, QR
Stir
Garnish with scallions and serve.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user GAININGBYLOSING.
Once the meat has been cooked, mix in the coconut aminos, garlic, ginger, and sesame oil.
Pour the bags of coleslaw on top.
Pour the broth on top.
Do not stir.
Close the lid and move the vent to sealing.
Cook on High for 0 minutes.
When the IP finishes, QR
Stir
Garnish with scallions and serve.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user GAININGBYLOSING.
Nutritional Info Amount Per Serving
- Calories: 258.5
- Total Fat: 17.9 g
- Cholesterol: 56.7 mg
- Sodium: 136.7 mg
- Total Carbs: 8.6 g
- Dietary Fiber: 2.7 g
- Protein: 15.5 g
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