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 that problem!
What is the Best Meat to Use For an Egg Roll in a Bowl Recipe?
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. Perhaps a low sodium chicken sausage would work.
If you have a low sodium breakfast pork sausage, that might work as well.
You can also make this pressure cooker Egg Roll in a Bowl with ground turkey, ground chicken, or ground beef (lean).
What Are Some Variations of This Recipe?
You can add other vegetables to this pressure cooker egg roll in a bowl recipe to bulk it up.
Broccoli, cauliflower, corn, snap peas, radish, bamboo shoots, or even mushrooms.
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!
Can This Recipe Be Doubled?
Yes, Pressure Cooker Egg Roll in a Bowl can easily be doubled to feed about 8 people.
If you do double it, keep the cook time the same. I will take just a bit longer to come to pressure.
Be sure to Quick Release it so it doesn’t overcook!
This recipe also fits in the 3 quart size pressure cookers.
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If you make this pressure cooker Egg Roll in a Bowl recipe, please leave a comment with a star rating below. I’d like to know how you liked it!
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)
- ½ small Sweet Onion, sliced
- 1 Tablespoon Grated Fresh Ginger (or 1 Tbsp Ground Ginger)
- 5 cloves Garlic, pressed (or 3 tsp Garlic Powder)
- 3 Tablespoons Low Sodium Tamari (or Coconut Aminos, or Low Sodium Soy Sauce if you are not gluten-free)
- 3 teaspoons Rice Wine Vinegar
- 2 Tablespoon Toasted Sesame Oil (more for taste)
- ½ cup Chicken Broth, low sodium
- 1 (14 oz) bag Coleslaw Mix (or Broccoli Slaw)
- 3 Green Onions, sliced
- 1-3 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.
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