A homemade Asian-inspired sauce cooks with beef and coleslaw in this this low-carb, paleo, and whole30 recipe. Make this easy & healthy meal in your Instant Pot or slow cooker.

Slow Cooker/Instant Pot Asian Beef ‘Crack Slaw’ (Low-Carb,Paleo,Whole30)

  • Author: Fit SlowCooker Queen
  • Prep Time: 10 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 10 minutes
  • Yield: 4 1x


  • 1 lb beef sirloin, sliced into thin strips or cut into 1-inch pieces
  • 1416 ounces coleslaw
  • 2 green onions, sliced
  • 1 garlic clove, minced
  • 1/4 cup coconut aminos (or low-sodium soy sauce)
  • 1/4 cup rice vinegar
  • 2 tsp sesame oil (for IP)
  • 1 tsp ground ginger
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp hot sauce or sriracha (optional)


Slow Cooker

Optional step – brown meat in a skillet over medium heat and drain grease before adding to the slow cooker. 

  1. Add beef, coconut aminos, rice vinegar, green onion, ginger, salt, pepper, and hot sauce (if using) to the slow cooker. Stir to mix well. Add coleslaw on top.
  2. Cook HIGH 2 hours or LOW 4. Stir & serve.

Instant Pot

  1. Turn on the IP and select Sauté. Once hot add oil to the pot. Add the beef,  green onions, and garlic and cook until browned, 3-5 minutes.
  2. Add the coconut aminos, rice vinegar, ginger, salt, pepper, and hot sauce/sriracha (if using). Stir to mix well. Add coleslaw on top.
  3. Close lid and seal valve. Set manual (high) pressure to 0. Yes, 0 as in zero cook time. Quick release the pressure. Stir & serve.