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.
Instant Pot Beef and Broccoli
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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)
- 1/2 small Sweet Onion, sliced
- 1 Tbsp Grated Fresh Ginger (or 1 Tbsp Ground Ginger)
- 5 cloves Garlic, pressed (or 3 tsp Garlic Powder)
- 3 Tbsp Low Sodium Tamari (or Coconut Aminos, or Low Sodium Soy Sauce if you are not gluten-free)
- 3 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
- 1-3 tsp Sriracha
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Turn on the pot's Sauté setting. When hot, add the pork and onion and cook, stirring occasionally, until almost fully cooked.
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Add the ginger and garlic and cook, stirring constantly, for 30 seconds to 1 minute. Don't let it burn!
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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).
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Turn off the pot.
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Pour the coleslaw mix into the pot, but do not stir.
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Close the lid and set the steam release knob to the Sealing position.
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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.
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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.
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When the pin in the lid drops down, open the lid and give the mixture a good stir.
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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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Hi! When would I add the extra veggies? I’m hoping to add mushrooms and bean sprouts.
Add the mushrooms before pressure cooking, and add the sprouts after. Just stir them in and let the residual heat warm them through.
I see the recipe only calls for 1/2 cup of broth. I have an 8-quart IP, so do I need to increase the amount of broth to 1 cup or more?
I would increase to 1 cup. The seasonings may be a bit diluted, so be prepared to add a little extra.
Is it possible to make this without adding any meat?
Yes. Maybe add more veggies like mushrooms!
Where can I get the rice wine vinegar? Can you recommend a brand I can get here in the NW (Oregon)? Also, do I need to add the Sriracha? I really don’t care for hot, spicy food.
You can get the rice wine vinegar at Safeway, Kroger, etc. Don’t use the sriracha if you don’t want spice.
Made this egg roll bowl for dinner. It was delicious! I would add a half pound more of meat next time I make this.
So i’ve got a question regarding a possibly (very!) inaccurate calorie count of serving size. But first I would just like to say I LOVED this recipe. It’s the first compliment i’ve received from my extremely French roommate who is divinely unimpressed by anything i cook :p Until now.
but here’s the thing I trebeled the recipe (and STILL it turned out great). however the calculation of calories per serving (12 servings) is showing as 478 kcal per serving instead of 326 kcals. i followed the recipe *exactly*… so what gives? I used 85% lean ground turkey and no siracha….so where is the extra 150 calories coming from? thanks!
Hi, I’m glad you and your friend enjoyed this recipe. I just ran the numbers again, using 85% lean ground turkey. The total recipe contains 1357 calories. Divided by 4 servings it comes to 339 calories per serving. That number will change with the type of meat you use. Hope that helps!
Sandy,
This Egg Roll in a Bowl was absolutely delicious. I use ground turkey instead of beef and Safeway was out of cole slaw mix so I use broccoli instead. Will be making this many more times.
Thank You
Dom
Made this a few times now and it’s delicious!! Whole family.loved it!! Thanks for sharing.
My husband and I just started the low carb diet and could not have been any happier with this! My husband even suggested additional add-ins, like water chestnuts and bamboo shoots. He really like the sriracha and green onion toppings!
Also, I am new to the instant pot ; and I gotta’ say that your directions are spot on. Thank you very much!
I’m so happy to know you liked it!
I made this for dinner. It was awesome! I didn’t have the right spices on hand so I used Chinese 5 spice. Not quite the flavor of egg rolls but was so good. I used Trader Joe’s beefless beef.
I followed the recipe exactly and found it to be a bit bland for me. I added mulch more Tamari and rice vinegar. I also made a duck sauce and fried won ton skins to add on top for texture and extra flavor. Like someone else notes, I added water chestnuts as well.
Sounds like great additions!
Thanks so much for posting this recipe for the Instant Pot! I have made the recipe several times on the stovetop but we are preparing for an art show and my husband has stock for the show all over my kitchen. The Instant Pot offers an easy alternative.
Can I use chicken thighs instead of ground meat? Thanks!
Yes, but make sure that the meat gets cooked.
Just made this for dinner. Used ground turkey, added corn and snap peas and extra sesame oil at end of cooking. OMG, this is delicious and I’m a pretty picky eater. I think next time and they’ll definitely be a next time, I’ll add a bit more cabbage and water chestnuts to the mix. I’m so glad I found your site yesterday!!!!!
I made this tonight & added mushrooms. It was delicious!! I liked the fact that it was filling, flavorful & low-calorie & low-carb!! 👍🏻👍🏻👍🏻👍🏻
I’ve made this for my family, but plan to make it for a gluten free family of 5 with 3 teens. Any adjustments to the recipe if I doubled it? What vegetables would you add to make it more hearty, or what could I serve with it as a side? It’s to bring to the family after mom has major surgery.
Thank you!
Hi Anne, the cook time should stay the same. Any veggie that will cook, but not overcook in that short amount of time: broccoli, cauliflower, shredded carrots, tofu, corn, peas, diced sweet potato, etc. A side could be baked potatoes, a salad, rice, baked apples, etc. It’s nice of you to do this for them, I hope their mom’s surgery is successful.
When it comes to Instant Pot recipes, I practically have you on speed dial Sandy – your recipes are so delish! This was another winner and adaptable in so many ways. I used ground chicken instead of pork, added a bit of extra soy sauce and sesame oil, a tablespoon of oyster sauce, some garlic chili paste, sliced crimini mushrooms and water chestnuts. I wasn’t sure the mushrooms would cook in 0 pressure so I did 2 minutes. The cabbage got a bit lost in the mix so I think next time, I’ll dial that back to your original direction.
Thank you, Linda! So many variations are possible!
When do I add the additional vegetables (such as broccoli)?
If you cut your broccoli a little larger, you can ad it on top of the coleslaw mix. It will be a little soft as the cook time is longer than I normally do for broccoli. Cutting the pieces larger helps with that.
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!
Added frozen edamame and it was off-the-chain good!
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!