Instant Pot Egg Roll Bowl
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Instant Pot Egg Roll Bowl calories by ingredient
Introduction
Easy, fast, and filling meal that the kids LOVE. A great school night option.Low Carb, Gluten Free Easy, fast, and filling meal that the kids LOVE. A great school night option.
Low Carb, Gluten Free
Number of Servings: 6
Ingredients
-
16 oz Ground beef
1 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
Tips
6 servings as a main if served alone
8 servings if you serve over rice
12 servings if it's a side dish
Directions
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.