Instant Pot Egg Roll in a Bowl

Ground beef with cabbage slices and chopped scallion in a brown 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.

Ground beef with cabbage slices and chopped scallion in a brown bowl

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 aka spring 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!

If you want to make a healthy version of the classic egg roll, check out this Instant Pot Egg Rolls recipe that we are making using the Air Fryer Lid.

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!

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

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 spring rolls 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

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

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

Enjoy this low-carb meal in less than 10 minutes. This Instant Pot Egg Roll in a bowl is gluten-free, super healthy and very easy to make!
4.58 from 69 votes
Print Pin Rate
Course: dinner, lunch
Cuisine: Asian, Chinese
Keyword: broccoli, cabbage, ground beef, Instant Pot Apple Streusel
Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes
Servings: 4
Author: Corrie

Ingredients

  • 1 tablespoon olive oil
  • 1 lb ground beef
  • 2 teaspoon garlic powder
  • 1 tablespoon ginger powder
  • 3 teaspoon rice vinegar
  • ½ cup chicken stock
  • 2 tablespoon toasted sesame oil
  • 2 tablespoon tamari sauce
  • 14 oz cabbage slaw or broccoli slaw
  • 2 sliced spring onions for serving
  • 2 teaspoon 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: 407kcal Carbohydrates: 4g Protein: 22g Fat: 34g Saturated Fat: 10g Polyunsaturated Fat: 4g Monounsaturated Fat: 15g Trans Fat: 1g Cholesterol: 81mg Sodium: 676mg Potassium: 394mg Fiber: 1g Sugar: 1g Vitamin A: 5IU Vitamin C: 2mg Calcium: 26mg Iron: 3mg

Notes

  • You can use any type of ground meat in this spring rolls 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!
Tried this Recipe? Pin it for Later!Mention @corriecooksblog or tag #corriecooks!

Instant Pot Flavorful Egg Roll In A Bowl

 

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33 thoughts on “Instant Pot Egg Roll in a Bowl

  1. 5 stars
    I tried a double batch of the recipe last night in my 6qt instant pot and it turned out just great, mind you the instant pot was filled to maximum capacity but I still only cooked it for 0 minutes but i did leave the keep warm option turned on and left it for 2 minutes. It was amazing and lots of leftovers.

    1. I just saw your other comment, sorry that I wasn't able to reply before you tried it. But I was going to suggest the 0 minutes, so I'm really happy you did that and it turned out great! With most recipes, you can double it and the cook time usually is the same. It just takes longer to reach full pressure the more full the Instant Pot is.

  2. 5 stars
    I made this and it was amazing, I would like to try a double batch which I think will fit into my instant pot but I'm wondering about cooking time. Would it still be 0 minutes? Any suggestions would be greatly appreciated.

  3. I understand I have to add a minimum of 2 cups of water in my pressure cooker...your recipe only has 1/2 cup of liquid [chicken stock] ... how do I still make this in my pressure cooker? Is it not as critical to use the full 2 cups of liquid if I'm only bringing it up to pressure [0 minutes] .... ?? By the way, we've enjoyed many of your instant pot recipes - thank you!

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