Instant Pot Egg Roll in a Bowl

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

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...)

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

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!


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


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


  • 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


  • 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 🙂


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


  • 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 Tasty Egg Roll In A Bowl


33 thoughts on “Instant Pot Egg Roll in a Bowl

    1. I'm not sure, it may go past the max fill line. Try making a single batch first and see if you can increase it.

  1. 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.

  2. 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.

    1. Oh yes, you can add them all at once after the meat is sauteed but the pot is still on saute mode.

  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. 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!

  5. 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.

    1. This recipe would be great with a plant-based ground beef substitute, like Beyond Beef or Impossible burger beef.

    2. 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 🙂

    3. 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. 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. 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.

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