Instant Pot Egg Roll In A Bowl Recipe
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Instant Pot egg roll in a bowl is your perfect healthy low-carb dinner! Ready in 10 minutes from start to finish!
“Egg roll in a bowl” tastes like the egg roll without a wrapper :) If you can’t get enough of the egg roll filling and want to eat it with a spoon, this will surely satisfy your craving! If you are looking for classic egg rolls in wrappers, check out my easy authentic egg roll recipe.
Instant Pot surely makes life easier :) This egg roll in a bowl dinner is ready in 10 minutes from start to finish thanks to amazing Instant Pot! So easy and yummy!
No Instant Pot? No problem! For a stovetop version of this recipe, see my classic easy eggroll in a bowl. Enjoy!
If you are cutting carbs from your diet, this Instant Pot egg roll in a bowl recipe is a dream come true! It’s a complete meal that consists of meat and vegetables – and it’s so yummy that you won’t miss the carbs! Perfect for any low-carb diet including keto!
Egg roll in a bowl is made with very simple ingredients – ground pork or chicken, coleslaw mix (shredded cabbage and carrots), chicken stock, soy sauce, minced garlic and ground ginger. Simple ingredients produce a delicious one-pot meal, made super easy in your Instant Pot!
Making egg roll in a bowl is super easy. First use the Saute function of the Instant Pot to cook the ground meat, then add the coleslaw mix, chicken stock, soy sauce, minced garlic and ground ginger. Close the lid of the Instant Pot and use the “Pressure Cook” function with the time set to ZERO minutes. When it beeps, do the quick release (QR) of the steam, transfer to bowls and serve.
Coleslaw mix cooks really quickly and zero minutes is enough (it still takes several minutes for the Instant Pot to come to pressure before the timer countdown and that’s when it will cook). In fact, I use the “zero minute” technique for cooking many vegetables in the Instant Pot, such as Instant Pot green beans, cauliflower and broccoli.
Egg roll in a bowl is delicious topped with the fresh chopped green onions! A 10-minute recipe that’s a one-pot meal and happens to be healthy – you owe it to yourself to add this to your “make this week” recipe list right now!
If you like Instant Pot egg roll in a bowl, you will also like these easy recipes:
Instant Pot Adobo Chicken – this authentic Filipino dish is also low-carb and healthy and super flavorful! So easy to make in your Instant Pot!
Instant Pot Honey Mustard Chicken – so easy to make with finger-lickin’ honey-mustard sauce!
Instant Pot Broccoli – cook veggies to perfection in your Instant Pot! So healthy and yummy!
Instant Pot Drumsticks – got a package of frozen chicken legs in the freezer? Make this recipe!
Instant Pot Applesauce – so easy to make and flavorful, no added sugar – amazing!
Instant Pot Egg Roll In A Bowl
- 1 lb ground pork turkey or chicken
- 1 package 16 oz coleslaw mix
- 5 garlic cloves minced
- 1 tsp ground ginger
- 1/4 cup soy sauce
- 1/4 cup chicken stock
- 1 tbsp sesame or vegetable oil
- Optional chopped green onions for garnish
- In a cup, mix chicken stock, soy sauce, minced garlic, ground ginger and sesame oil and set aside.
- Open the lid of the Instant Pot and set the Instant Pot to a Saute setting. Add ground meat and cook, stirring occasionally, for 5 minutes, or until cooked through.
- Add the coleslaw mix and the chicken stock mixture to the Instant Pot/
- Close the Instant Pot lid, select "Pressure Cook" or "Manual" option and set the time to zero minutes (zero minutes pressure cooking is enough time to cook the cabbage, the cooking will be done while the Instant Pot is coming to pressure).
- When the timer beeps, do a quick release (QR) of the steam, open the Instant Pot and mix everything to combine.
- Transfer to serving bowls and top with chopped green onions if desired.
This was an easy to follow receipe. I changed the ground chicken to thinly sliced chicken breast as I don’t like ground chicken. I used about 3T of sesame oil to saute it. I put the garlic in with the chicken. I found it a little bland- maybe next time I will add some ref pepper flakes. But it was super easy and quick. I loved using the cole slaw.
At first, I wondered why I would make this in the IP when it’s already a very simple stove top recipe. But we’ve been above 100 degrees for about 25 days this summer already here in DFW, and I find myself dreading to fire up the stove. So I’ve made this in the IP twice already due to the heat.
It’s really good. The first time I used Trader Joe’s Healthy 8 chopped veggie mix and the second time a bag of broccoli slaw, with ground pork both times. I also add a touch of brown sugar to the soy sauce and stock mixture. I don’t think I’ll ever make it on the stove top again.
Hello I wanted to add broccoli to this dish is it possible. Fresh broccoli that is. Can’t wait to make this
It would work if it’s broccoli slaw instead of cole slaw mix, but wouldn’t work with broccoli florets. If you dump whole broccoli florets in there, they’ll get mushy. So if you want to use broccoli, shred it in the food processor to resemble cole slaw mix and use in recipe instead of cole slaw. If you want to use whole broccoli florets, cook them in the microwave and then stir it into the finished dish at the end.
Awesome recipe, Melanie. I made it tonight for the extended family. The younger kids said “It’s not good, it’s delicious!”
That’s all the “fluids” less than a cup? I’m only asking bc if my ignorance with an IP or any pressure cooker, the instructions said when using pressure cook to put in 2 cups to blah blah blah Like I said I’m clueless
1/2 cup of liquid is enough for the 6qt Instant Pot. Cabbage also releases some water as well.
Question. Just got my 6 quart IP LUX6 last week. How do I set the cooking time to 0?
Press the “Pressure Cook” button, and then keep pressing the button with the minus sign until the cook time is 0.
This was fantastic! The flavors were spot on. Even my picky-doesn’t eat any thing with “salad” type stuff in it LOVED it! We decided it needed more veggies, so next time I will double the bag of coleslaw (I used a large bag to begin with). Thanks for sharing!
If I want to double the recipe do I need to adjust the cook time?
same cooking time
How would i alter this for the 8 qt IP?
Add an extra 1/4 cup water to liquids.
This was really good. I think I may add a bit more slaw next time. But this was delicious. Thank you.
Made this tonight and it was a hit. My partner is a picky eater when it comes to veggies, and also isn’t a big fan of sesame oil, but even he was a fan! I used ground turkey and I think next time I will use chicken or pork. I also added in some thin sliced bok choy, we only had a 14 oz bag of coleslaw mix and bok choy is what my family used when we made egg rolls at home. The coleslaw definitely cooks down a lot. I’ll either get a second bag or slice up some nappa cabbage next time if I’m not pressed for time. I bet some kimchi would be great on the side too. Thanks so much for the recipe!
This is a breeze of a recipe & so tasty! I didn’t have soy sauce but added 1 Tablespoon dry ginger, 3 Tablespoons toasted sesame oil, 1 Tablespoon Celtic sea salt, 1 extra bag slaw, & 1/2 cup water for the liquids required. Thanks for a great recipe! Now I’m making the IP apple crisp!!!
Can’t wait to make it. Have all the ingredients except slaw mix which I’ll pick up later today. It looks super yummy!