Instant Pot Egg Roll in a Bowl

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This Instant Pot Egg Roll in a Bowl is a light and healthy one-pot meal. This dish is a powerhouse of protein and fibers while being low-carb and ketogenic.

It’s so quick and easy to make too! All you need is the Instant Pot, ground meat and broccoli slaw. (As well as spices and chicken stock or other liquid for the cooking process…)

Why This Recipe Works

Everyone loves the taste of a good egg roll. They are a favorite takeout appetizer. It’s one of the most popular dishes ordered at Chinese American restaurants.

But being deep fried, they aren’t exactly the healthiest choice. That’s why in this Instant Pot Egg Roll in a Bowl recipe, we took all the inside components of an egg roll and serve it in a bowl rather than in a deep-fried wonton. It’s much healthier this way and just as delicious!

Using the Instant Pot to make this meal allows it to be prepared in one pot. It also ensures that it cooks evenly and quickly, so it’s ready to go to your dinner table that much faster!

Recipe Ingredients

Ground beef – I recommend using a lean ground beef—around 90% or higher. Unless you are on a keto diet, in which case you may want to use a higher fat percentage. You can also substitute ground pork for a more traditional take on egg rolls.

Rice vinegar – also known as rice wine vinegar. This ingredient is used in a lot of Asian recipes, if you don’t have any, I think it’s worth getting a bottle as the flavor cannot easily be replicated.

Chicken stock – you can also use beef stock or veggie stock, or even water in a pinch.

Toasted sesame oil – the toasted version is darker and has a stronger flavor, so make sure you use toasted sesame oil if possible.

Tamari – this sauce tastes just like soy sauce but is gluten free. You can also use regular soy sauce or coconut aminos—all have a similar flavor.

Cabbage slaw – I use shredded green cabbage with a bit of carrot in it when I can find it for some added color and nutrients.

How to Make Instant Pot Egg Roll in a Bowl

Gather your ingredients:

Brown beef in Instant Pot on Saute. Add garlic powder, ginger powder, and tamari sauce.

Add in sesame oil, rice vinegar, and chicken broth. Stir well and cook on saute for 1 minute.

Turn off the Saute option. Add broccoli slaw or cabbage slaw over the meat. Do not stir.

Press the Pressure Cook/Manual button, or dial, then press the +/- button or dial to select 0 minutes (yes, zero). High pressure. As soon as the cooking cycle has ended, do a Quick Release of the pressure.

When the pin in the lid drops down, open the lid and give the mixture a good stir.

Serve and enjoy a healthy meal!

Recipe Notes

  • You can use any type of ground meat in this recipe—pork, turkey, shredded chicken, and beef all work for this recipe. Pork is most traditionally used in egg roll filling. The cooking time will stay the same.
  • Sometimes egg rolls have a bit of diced shrimp in them as well, so feel free to add some!

How to Serve Egg Roll in a Bowl

I love to serve these egg rolls in a bowl with a hefty drizzle of sriracha, but if you don’t like spicy food, feel free to leave that part out.

The other garnish that this dish calls for is sliced spring onions. You can also use green onions, or scallions, and it will taste the same. Spring onions have a slightly stronger flavor but both work wonderfully as a bright, vibrant garnish.

More Asian-Inspired Recipes

There are so many good Asian recipes that we’ve adapted to work in the Instant Pot. Try these next!

Instant Pot Beef and Broccoli

Instant Pot Chow Mein

Instant Pot Ramen

Instant Pot Sesame Chicken

FAQ About Egg Roll in a Bowl

Does it contain eggs?

No. Although the name may indicate it contains eggs, this Instant Pot egg roll in a bowl recipe do not have any.

Still, you can add egg in it. Not during the cooking, but during the serving. Top the meal with hard boiled egg slices.

Instant Pot Egg Roll in a Bowl
3.88 from 63 votes
Print Pin Rate
Course: dinner, lunch
Cuisine: Chinese
Keyword: BBQ Beef Brisket, broccoli, cabbage, Instant Pot Apple Streusel, slaw
Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes
Servings: 4
Ingredients
  • 1 tbsp olive oil
  • 1 lb ground beef
  • 2 tsp garlic powder
  • 1 tbsp ginger powder
  • 3 tsp rice vinegar
  • 1/2 cup chicken stock
  • 2 tbsp toasted sesame oil
  • 2 tbsp tamari sauce
  • 14 oz cabbage slaw or broccoli slaw
  • 2 sliced spring onions for serving
  • 2 tsp sriracha for serving
Instructions
  • Add olive oil and saute ground beef until brown.
  • Add garlic powder, ginger powder, and tamari sauce and stir well.
  • Add sesame oil, rice vinegar and chicken broth and saute for 1 more minute.
  • Add the cabbage slaw on top of the beef.
  • Close the lid and cook on high pressure for 0 minutes (yes, 0 minutes).
  • When cooking time is complete, do a quick pressure release.
  • Open the lid and stir well.
  • Top with Sriracha and sliced spring onions and serve 🙂
Nutrition
Calories: 406kcal Carbohydrates: 9g Protein: 25g Fat: 30g Saturated Fat: 10g Polyunsaturated Fat: 4g Monounsaturated Fat: 13g Trans Fat: 1g Cholesterol: 81mg Sodium: 704mg Potassium: 733mg Fiber: 1g Sugar: 1g Vitamin A: 461IU Vitamin C: 95mg Calcium: 78mg Iron: 4mg

Instant Pot Egg Roll in a Bowl Healthy

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This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

28 thoughts on “Instant Pot Egg Roll in a Bowl

      1. How the hell do you cook it for 0 minutes? It says set it to 0 and then wait until the timer is done. How long does it take? How long am I supposed to wait? How do I know it’s cooked?

        1. When you set the pot to 0 minutes, it will stop immediately once the pot comes to pressure. While the pot is coming to pressure, it starts to create steam and cooks the vegetables. It will alert you once it’s done.

    1. Oh no! That’s quite a different color and taste, so I’m not sure. Red wine vinegar lasts a long time though and I have many other recipes that use it, so it won’t go to waste 🙂

      1. You have red wine vinegar in instruction and have the chicken stock/broth in 2 different steps. Stock is listed in ingredients, broth in directions.

    1. This was SO good! Will definitely repeat! My broccoli slaw came in 12oz. bags, so I put in 1 1/2 bags, 18oz. I would add both full bags next time, and it would not seem like too much. We took Romain lettuce leaves and used this as a filling. It was so tasty.
      One note: your written directions in the (jump to) recipe are missing the garlic powder and rice wine vinegar. (Your instructions with the photos include these ingredients.)
      Thanks for a great meal!

      1. Thanks for the comment, I’m glad you liked it! And thanks for pointing that out– I will update the recipe 🙂

    2. Try using a vege crumble. I think a dehydrated soy burger sub would. work well since when you add the liquid to hydrate it would absorb your flavors better. But be sure to increase liquid, water or vegetable broth .

  1. Looks good. I haven’t made eggshells in decades.
    I did see any wrapping it in anything. Like burrito shells

    1. That’s right! This recipe gives you all the flavor of egg rolls without the wrapper. You could always make this filling and then use it to make egg rolls with egg rolls wraps if you prefer.

  2. Amazing!! I used ground pork, and everything else as listed, and drizzled homemade Asian-style mustard over the top.
    I will definitely be making this again!

  3. I have to go to the store for groceries… It’s all GONE!!
    A few questions: I have tamari sauce (because of course I have tamari!) but also have soy and liquid aminos. Are they interchangeable, or was tamari used for a reason? Also, I had a lot of liquid left in the bottom of the pot. I used water instead of broth. I might try powdered/granular broth flavoring with much less water. Do you thicken it up, enjoy it as is, or not have liquid left over at all? And I’m probably going to double up on veggies as is my wont; shredded carrots, thicker slices of cabbage, maybe another bag of broccoli slaw added after pressure release and stirred in for five minutes.
    And I’m going to need a lot more hot mustard powder!!
    Five stars for this recipe!!

    1. Those all sound like great ideas– it’s pretty flexible. I’d say tamari, soy sauce and liquid aminos are all interchangeable in terms of flavor and consistency, so you should use what best suits your dietary needs. There’s always a little liquid left on the bottom since the Instant Pot requires liquid to cook. If you want, you could thicken it with cornstarch, but I usually just enjoy it as is! Hope that helps! 🙂

  4. This looks yummy. Can you clarify, do you only add the broth/water, sesame oil and tamari once or split it and add twice? If once, is it after meat is sauted but pot is still on saute mode or after the 1 min cook on saute. I see it twice in the printed recipe. Thanks.

  5. This was super fast and really tasty. I had to look up rice wine vinegar and rice vinegar. They are the same thing. Great way to use up a half a cabbage. Could use more color. I will add some carrot shreds. Loved it.

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