Instant Pot Egg Roll Bowl
1 pound lean ground beef (you can also use ground turkey, pork or chicken)
1 cup chicken or beef broth
½ cup uncooked long grain white rice or ¾ cup jasmine rice
4 Tbsp low sodium soy sauce
4 Tbsp honey
2 Tbsp ketchup
1 tsp rice vinegar
¼ tsp sesame oil
1 Tbsp minced garlic
⅛ tsp ground red pepper
1 (13 oz) bag Asian salad kit (see note)
¼ cup chopped green onions
1. Turn your Instant Pot to the saute setting. When the display says HOT add in the ground beef. Break it up and brown it for about 5 minutes.
2. While the beef is browning combine soy sauce, honey, ketchup, vinegar, sesame oil, garlic and red pepper together in a bowl and whisk.
3. Deglaze the pot with the broth and add in the rice. Then pour in the soy sauce mixture.
4. Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When the time is up let the pot sit for 10 minutes. Then move the valve to venting. Remove the lid. Stir the mixture.
Open the salad kit and toss it into a bowl. I didn’t use the dressing that came with mine because the meat was so flavorful. Toss the meat into the salad. Toss in the green onions and sesame seeds.
5. Serve and enjoy!
Makes 4 servings. Recipe credit to blog 365 days of slow & pressure cooking. This is my pic of the meal I made for dinner last night using this recipe :) Enjoy!
