Low Carb Instant Pot Egg Roll Bowls
This Low Carb Instant Pot Egg Roll in a Bowl with ground chicken and coleslaw mix is a delicious Chinese takeout-inspired dinner idea that comes together in less than 30-minutes!
Servings: 4 servings
- 2 tbsp sesame oil
- 1/3 cup low-sodium soy sauce or tamari
- 1 lb ground chicken
- 4 cloves garlic minced
- 1 (8oz) package shittake mushrooms, sliced
- 1 1/2 cups chicken broth
- 1 cup matchstick cut carrots
- 2 bags coleslaw mix
- 1 bunch green onions, sliced
- 2 tbsp sesame seeds
- Sriracha, for topping
Add sesame oil, soy sauce, ground chicken, garlic, mushrooms and chicken broth to Instant Pot in that order. Cook on high pressure 2 minutes. Instant Pot will take about 10 minutes to pre-heat and then the 2 minutes to cook. When complete, press cancel and do a quick release of the steam, waiting until the pressure gauge drops back down and the lid is safe to open.
Stir in matchstick carrots and coleslaw mix, stirring well to combine. Replace lid and let sit 5 minutes. Open lid and stir in green onions and sesame seeds then serve and enjoy!
Note: While this is a one-pot quick and easy method, you may need to microwave for a minute after serving in a bowl to get the dish piping hot (just depends how hot you like your food). Leftovers will keep up to 3-5 days in the fridge.
Calories: 378kcal | Carbohydrates: 12g | Protein: 24g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 10g | Cholesterol: 65mg | Sodium: 1635mg | Potassium: 353mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5750IU | Vitamin C: 31.4mg | Calcium: 110mg | Iron: 2.9mg