Instant Pot Egg Roll in a Bowl
Recipe type: Dinner
Serves: 4-6 servings
  • 1 to 2 pounds ground beef, browned and drained
  • ½ teaspoon ground ginger
  • ½ teaspoon garlic powder
  • 1 cup brown rice
  • 1 ¾ cup beef broth
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon chili garlic sauce, optional for heat
  • 1 tablespoon honey
  • 1 (12 ounces) bag slaw mix
  • Sliced green onion, for garnish
  • Toasted sesame seeds, for garnish
  1. Into the pressure cooker liner, place the rice, cooked ground beef, ginger, garlic, and beef broth.
  2. Close the pressure cooker and set the value to sealing. Set the pressure cooker to manual or pressure cook on high for 22 minutes. When the cycle is complete, set the valve to quick release. Keep the pressure cooker on the “stay warm” setting.
  3. In a small bowl or jar, whisk together the soy sauce, sesame oil, chili garlic sauce, and honey.
  4. In the pressure cooker, combine the slaw mix with the beef and brown rice. Pour the soy sauce mixture over the top and stir to combine. Replace the lid to the pressure cooker and allow to rest on the “stay warm” setting for 5 to 10 minutes or until the slaw mix is tender.
  5. Stir well before serving. Garnish with sliced green onions and toasted sesame seeds.
  6. This recipe can easily be doubled but will require 2 ¾ cups of beef broth for 2 cups of brown rice. Also, notice the rice does not require rinsing prior to cooking.
Recipe by Premeditated Leftovers™ at