Instant Pot Egg Roll in a Bowl is a delicious low carb one pot recipe. A simple meat and cabbage dish with a tasty Asian flavored sauce. This pressure cooker egg roll in a bowl is also called Crack Slaw.
Instant Pot Egg Roll in a Bowl
Do you love egg rolls? I sure do! I enjoy the filling the most, and the hint of garlic and ginger that pops with the ground pork. Yum!
Sometimes I don’t want to eat the deep fried outer wrapping because it is not very healthy. This deconstructed egg roll takes away the guilt!
You can add other vegetables to this pressure cooker egg roll in a bowl recipe to bulk it up. Broccoli, cauliflower, corn, snap peas, bamboo shoots, or even mushrooms.
Ground pork is my favorite meat to use to make this Instant Pot Egg Roll in a Bowl. I tested it with ground sausage, and didn’t care for it because it was too salty.
If you have a low sodium breakfast sausage, that might work better. You can also make this pressure cooker Egg Roll in a Bowl with ground turkey, ground chicken, or ground beef (lean).
This is Instant Pot Crack Slaw is a versatile recipe that pretty much allows for you to use what you have. You can even top it with an over easy egg for another level of yumminess!
Instant Pot Beef and Broccoli
Instant Pot Mashed Cauliflower
Instant Pot Egg Bites
Instant Pot Broccoli
Instant Pot Whole Steamed Artichokes
This recipe for Crack Slaw can be easily doubled to feed about 8 people. If you do double it, keep the cook time the same.
This recipe also fits in the 3 quart size pressure cookers.
Instant Pot Egg Roll in a Bowl is a delicious low carb one pot recipe. It is a simple meat and cabbage dish with a tasty Asian flavored sauce. This pressure cooker egg roll in a bowl is also known by the name Crack Slaw.
- 1 lb Ground Pork (or Turkey, Chicken, or Beef)
- 1/2 small Sweet Onion, sliced
- 1 Tbsp Grated Fresh Ginger (or 1 Tbsp Ground Ginger)
- 4 cloves Garlic, pressed (or 3 tsp Garlic Powder)
- 2 Tbsp Low Sodium Tamari (or Coconut Aminos, or Low Sodium Soy Sauce if you are not gluten-free)
- 1 tsp Rice Wine Vinegar
- 2 Tbsp Toasted Sesame Oil (more for taste)
- 1/2 cup Chicken Broth, low sodium
- 1 (14 oz) bag Coleslaw Mix (or Broccoli Slaw)
- 3 Green Onions, sliced
- 1-2 tsp Sriracha
Turn on the pot's Sauté setting. When hot, add the pork and onion and cook, stirring occasionally, until almost fully cooked.
Add the ginger and garlic and cook, stirring constantly, for 30 seconds to 1 minute. Don't let it burn!
Add the tamari, vinegar, sesame oil, and chicken broth. Stir, scraping the bottom of the pot to get up all of the browned bits (deglaze).
Turn off the pot.
Pour the coleslaw mix into the pot, but do not stir.
Close the lid and set the steam release knob to the Sealing position.
Press the Pressure Cook/Manual button, or dial, then press the +/- button or dial to select 0 minutes (yes, zero). High pressure. The pot will take a few minutes to come to pressure.
As soon as the cooking cycle has ended, turn the steam release knob to the Venting position to 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.
Garnish with the green onions and Sriracha, and a little more sesame oil, if desired. Serve hot.
Bulk it up with the addition of other: broccoli, cauliflower, snap peas, bamboo shoots, corn, or even mushrooms.
RESOURCES TO MAKE Instant Pot Egg Roll in a Bowl recipe and more
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This was so delicious! I added some snow peas and it was awesome!
That’a great, Katie! Thank you for your review! Love snow peas!
This was the first recipe I tried, the first time I used my pot. I was fine until sometime during step 7 and I got the “BURN” indicator. I panicked and hit cancel. The recipe tasted fine, but there was a thin layer of over what appeared to be burn on the bottom. Any insight?
After you brown the meat you need to scrape off any browned bits from the bottom. That’s called deglazing. That and having enough liquid, and layering the ingredients without stirring should give you good results!