Easy recipe you can make in only 5 minutes using the Instant Pot. Perfect for keto diet and tastes just like the inside of an egg roll.
This Instant Pot Egg Roll in a Bowl is a delicious low carb recipe. It's perfect for the ketogenic diet and is a great way to enjoy food where you don't feel like you're missing out.
Making an egg roll in a bowl aka crack slaw is the perfect way to get the taste of an egg roll without adding in the carbs from the wrap. This is a simple dish that everyone will love to eat.
What if I told you that you were minutes away from making a delicious meal where you'll love every bite? This delicious egg roll in a bowl is perfection, trust me.
Table of Contents
Why This Recipe Works
When it comes to getting that spring roll flavor in your mouth, this is the recipe to make it happen! You can take a famous appetizer that everyone loves and turn it into a full-time meal!
- It's a carb-friendly way to get a comfort food flavor
- You get that yummy taste without dealing with any fried foods
- This dish is excellent for kids and adults to chow down on!
If you decide that you want to make egg rolls, check out this Instant Pot Egg Rolls recipe that I use making using the Air Fryer Lid.
Recipe Ingredients
Ground beef – You can use any fat content of ground beef. Ground chicken or ground pork can also be used.
Rice vinegar – Don't confuse this with regular vinegar. It also goes by another name of rice wine vinegar.
Chicken stock – You can use any type of stock or even water.
Toasted sesame oil – This is a must for adding so much flavor to this dish!
Tamari – It's a tad bit like soy sauce, but still has it's own flavor and taste. You can also use coconut aminos as well.
Coleslaw mix – You can create your own cabbage mix using vegetables you like(as I did) or buy it preshredded and prepped already at the store.
You can also use broccoli slaw or any other mix you like.
How to Make Instant Pot Egg Roll in a Bowl
Grab all the ingredients needed to make this simple egg roll in a bowl.
Step One: Add the ground beef to the Instant Pot and sautee it. Add the ginger and garlic powder, and tamari sauce.
Step Two: Add the sesame oil, rice vinegar, and chicken broth. Press saute and cook for 1 minute, while stirring with a wooden spoon.
Step Three: Turn off the saute option and then add the cabbage slaw onto the cooked meat. Do not stir at all during this time.
Step Four: Press the Pressure Cook/Manual button or dial, then press the +/- button or dial to select 0 minutes (yes, zero) on High pressure. Once the cooking cycle has ended, you can do a quick release to release the pressure.
Once you see the pin drop down on the lid, you can take off the lid and stir the mixture.
Serve and enjoy!
Recipe Notes
- You can use any type of ground meat in this spring rolls recipe — ground pork, ground 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 no matter what type of meat that you use.
- You can use store-bought coleslaw mix or make your own using vegetables you like.
- You can have fun with the toppings of this dish. Crushed peanuts, chives, and even fresh cilantro are all delicious.
How to Serve
You can add sriracha and some other yummy toppings, so have fun with it!
You can also add some Instant Pot Cauliflower Rice as well to keep with the low carb dish.
More Asian-Inspired Recipes
There are so many good Asian recipes that we’ve adapted to work in the Instant Pot. Try these next!
Recipe FAQs
If you want to add more protein to this egg roll in a bowl, you can add a fried egg right on top. I've also added hard boiled egg slices as well.
If you have leftovers, you can reheat them easily in the microwave! Just put them in a microwave-safe bowl and heat it for up to 30 seconds. Stir, and if you need to heat some more, you can add more time.
Well there isn't. Crack slaw is just a different name for eggroll in a bowl.
More Low Carb Recipes
Love this recipe? Please leave a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and leave a comment below. Thanks!
Instant Pot Egg Roll in a Bowl
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 coleslaw mix or cabbage mix or broccoli slaw
- 2 sliced spring onions for serving
- 2 teaspoon sriracha for serving
Instructions
- Add the olive oil and ground beef into the Instant Pot and saute until it's fully browned.
- Add the garlic powder, ginger powder, and tamari sauce and stir well. Use a wooden spoon to stir.
- Add the sesame oil, rice vinegar and chicken broth and saute for 1 more minute.
- Add the cabbage directly on top of the cooked beef. Do not stir.
- Put on the Instnat Pot lid and cook on high pressure for 0 minutes (yes, 0 minutes).
- Once the cooking time is complete, do a quick pressure release.
- Take off the lid and stir.
- Serve and enjoy!
Nutrition
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 no matter what type of meat you use.
- You can have fun with the toppings of this dish. Crushed peanuts, chives, and even fresh cilantro are all delicious.
- You can use store-bought coleslaw mix or make your own using vegetables you like.
Asian Fusion Bliss with Instant Pot Egg Roll Extravaganza
Can this be doubled in a 6 quart instant pot?
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.
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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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.
Oh yes, you can add them all at once after the meat is sauteed but the pot is still on saute mode.
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!!
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! 🙂
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!
So glad you liked it- that mustard sauce sounds delicious!
Recipe for the mustard sauce?
Looks good. I haven't made eggshells in decades.
I did see any wrapping it in anything. Like burrito shells
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.
Any ideas for a vegetarian version of this recipe?
This recipe would be great with a plant-based ground beef substitute, like Beyond Beef or Impossible burger beef.
You could also use firm tofu or veggie crumbles.
Great idea! Thanks!
I would use the exact same recipe with Beyond Beef. It would be tasty.
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!
Thanks for the comment, I'm glad you liked it! And thanks for pointing that out-- I will update the recipe 🙂
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 .
I want to make this so bad, and I accidentally bought red wine vinegar, can I still use it to make this recipe?
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 🙂
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.
This was so good! I made it with ground turkey. Definitely a keeper.
Happy you like it ^_^
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?
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.