Beef shiitake bowl is a smoky, savory weeknight bowl that lands in 20 minutes. Ground beef and onion brown with earthy shiitake mushrooms and creamy avocado in smoked paprika, then finish with beaten eggs and briny olives stirred through at the end. Hearty, colorful, and endlessly satisfying.
Beef Shiitake Bowl
(Total Time: 20 MIN| Serves: 4)
Ingredients:
8 oz (226.8 g) ground beef
1 cup (240 ml) Shiitake mushrooms, sliced
4 large eggs, beaten
1 small onion, chopped
½ medium-sized avocado, sliced
¼ cup olives, pitted
1 tbsp (15 ml) extra virgin olive oil
Spices:
1 tsp (5 ml) smoked paprika, ground
1 tsp (5 ml) salt
1 tsp (5 ml) black pepper
Directions:
- Plug in your instant pot and grease the stainless steel insert with olive oil. Press the “Sauté” button and add onions and beef. Cook for 5 minutes, stirring occasionally.
- Add mushrooms and avocado. Sprinkle with smoked paprika, salt, and pepper. Stir well and add ½ cup of water. Close the lid and adjust the steam release handle. Press the “Manual” button and set the timer for 5 minutes. Cook on “High” pressure.
- When done, perform a quick release of the pressure by turning the valve to the “Venting” position. Open the lid and stir in the eggs and olives. Press the “Sauté” button and cook for 2-3 minutes more.
- Turn off the pot and transfer all to serving bowls.
- Serve immediately.
Per Serving(Calories 297 | Total Fats 18g | Net Carbs: 7g | Protein 24.9g |Fiber: 3.4g)
Pro Tips
- Brown the beef and onions the full 5 minutes before adding the mushrooms — that fond is the base of the bowl's savory depth.
- Add the avocado with the mushrooms before the pressure cook; it breaks down into the sauce and makes the bowl luxuriously creamy.
- Stir the eggs and olives in only after the pressure cook, then sauté 2–3 minutes — the eggs thicken the sauce instead of turning rubbery.
- Smoked paprika is what makes this bowl special; don't substitute sweet paprika if you can help it.
Frequently Asked Questions
Can I make this without an Instant Pot?
Yes — it's a straightforward stovetop skillet dish. Brown the beef and onions, simmer the mushrooms and avocado, then stir the eggs through at the end.
What can I use instead of shiitake mushrooms?
Any earthy mushroom works, though shiitakes give the smoky, meaty flavor the bowl is named for.
Is it keto?
Yes — about 7g net carbs and 25g protein per serving, with the avocado and olive oil supplying satisfying fats.
How long do leftovers keep?
Up to 3 days in the fridge. Reheat gently so the eggs and avocado stay creamy.
Recipe Card
Ingredients
Method
- Plug in your instant pot and grease the stainless steel insert with olive oil. Press the “Sauté” button and add onions and beef.
- Cook for 5 minutes, stirring occasionally.
- Add mushrooms and avocado.
- Sprinkle with smoked paprika, salt, and pepper.
- Stir well and add ½ cup of water. Close the lid and adjust the steam release handle. Press the “Manual” button and set the timer for 5 minutes.
- Cook on “High” pressure.
- When done, perform a quick release of the pressure by turning the valve to the “Venting” position. Open the lid and stir in the eggs and olives. Press the “Sauté” button and cook for 2-3 minutes more.
- Turn off the pot and transfer all to serving bowls.
- Serve immediately. Per Serving(Calories 297 | Total Fats 18g | Net Carbs: 7g | Protein 24.9g |Fiber: 3.4g)
