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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Pretty good! Quick and easy. Next time I will try it with an over easy egg!
WE LOVE THIS MEAL!! This is on weekly rotation at my house!! My husband loves it. I double the recipe and we take the leftovers to work in our lunches. 5+ stars!!
My 6 Qt requires a min of 2 Qts of liquid.
How do I adjust the recipe to account for that min amount of liquid.
I would really like to try this recipe
I use a 6-quart as well. Go ahead and make the recipe as instructed. Enjoy!
Hi Steve, my 6qt says minimum of 2qts as well and I use lean ground pork so there is barely any liquid. But trust me 2Cups is enough, you’ll love it!!
Instant Pot Gal
To Steve, (and to Elizabeth who also replied to Steve)…
A 6 qt. Instant Pot requires only 1 C. of liquid to get to pressure without getting the dreaded “burn” signal. I actually make this recipe quite often and with ONLY 1/2 C. of liquid…and NEVER get the “burn” signal. Mixing together just all the “sauce” ingredients, but LEAVING OUT the 1/2 C. chicken broth from the recipe will be plenty enough liquid as so much water comes out of the cole slaw mix as it begins to cook down.
Also, a tip I “stole” from another website…to get in more veggies I add about 3 to 4 C. (16oz. bag) of fresh bean sprouts on top the cole slaw mix – more liquid as they cook down as well 😉
If I doubled this recipe, would I adjust the cook time/cooking instructions?
No, keep the cook time the same. If by chance it isn’t quite soft enough, just put the lid back on quickly and let it set for a few minutes and it will soften more in the residual heat.
So very good! I was going to add bean sprouts with the cabbage , but decided instead to follow your instructions. So glad I did! Putting them in after cooking made all the difference, they’re still crunchy but cooked. Pinning this!
I have made this several times and everyone loves it. I use hot sausage in mine and add grated carrots. So easy and delicious! I also serve it with brown rice.
Just my third IP recipe and first, “eggroll in a bowl” and I thoroughly enjoyed it! I followed the recipe but used ground beef instead of pork and a broccoli slaw mix with carrots and red cabbage. Next time I’ll try the pork (I think more “Asian”) and add some more Tamari or a little salt to the meat while cooking. And, I think upping the spices just a little more, this could definitely double the veggies. Thanks so much. It turned out great!