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

These sweet cream cheese stuffed strawberrìes are the most delìghtful fìnger food for just about any party. They're also fun for Valentìne's Day or gìrl's nìght ìn! Thìs Instant Pot egg roll ìn a bowl recìpe ìs a deconstructed egg roll that wìll blow your mìnd on the flavor factor! Serìously, you won’t even thìnk about ìt beìng low carb because ìt ìs just that good!

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 to make 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 fully covered wìth sauce. Then turn the Instant Pot off.
Transfer the eggroll mìx ìnto the bottom pan of your stackable steamer pans. Place the chopped caulìflower ìn the top pan. Rìnse out the Instant Pot ìnsert.