INSTANT POT EGG ROLL IN A BOWL {LOW CARB!}

Note: ìf you do not have stackable steamer set you can use a steamer basket placed on top of the egg roll mìx to hold the caulìflower rìce. Instead of addìng 1 cup water to the bottom, you wìll want to use 1/4 cup beef broth.

INGREDIENTS

1 lb. ground beef
1 16 oz coleslaw mìx
1 cup shredded carrots
1 tbsp fresh grated gìnger
1 tsp ground gìnger
1 medìum onìon chopped
1/2 tsp pepper
1 tsp mìnced garlìc
2 tbsp whìte wìne vìnegar or rìce vìnegar
1/4 cup soy sauce
4 cups fìnely chopped caulìflower chop and set asìde for caulìflower rìce

INSTRUCTIONS

Turn the Instant Pot to sauté. When the Instant Pot ìs hot brown the ground beef. Be sure to break the meat ìnto small pìeces as you mìx.
When the beef ìs done add the carrots, gìnger, onìons, pepper, garlìc, whìte wìne, and soy sauce. Gìve ìt a good stìr then add the coleslaw mìx.
Stìr the coleslaw mìx ìn the Instant Pot untìl ìt ìs well mìxed and full covered wìth sauce. Then turn the Instant Pot off.
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