Asian

Instant Pot Egg Roll Bowl is for Dinner.

Instant Pot Egg Roll Bowl takes 5 minutes to prepare.

Instant Pot Egg Roll Bowl takes 5 minutes to cook.

Instant Pot Egg Roll Bowl makes 6 servings.

The ingredients for Instant Pot Egg Roll Bowl are:

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

Here is how you make Instant Pot Egg Roll Bowl:

Turn the IP on in saut? 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, QRStirGarnish with scallions and serve.Serving Size: 6Number of Servings: 6Recipe submitted by SparkPeople user GAININGBYLOSING.

The nutritional information for Instant Pot Egg Roll Bowl is:

• 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

Instant Pot Egg Roll Bowl is Asian cuisine.

The dietary needs meet for Instant Pot Egg Roll Bowl is Gluten Free