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Instant Pot Egg Roll in a Bowl

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Instant Pot Egg Roll in a Bowl is a delicious one-pot meal that’s perfect for busy weeknights because the recipe is so quick and easy to make.

Egg Roll in a Bowl with the Instant Pot it was made in.

If you haven’t tried it yet, Egg Roll in a Bowl is essentially a deconstructed egg roll. Instead of the finger food we think of, you get to eat the egg roll filling with a fork – no egg roll wrappers needed.

It’s always a huge hit with the whole family, even if you have a picky eater. You get the flavor of an egg roll without the wrapper, served in a bowl.

All you need are basic ingredients you can find at your local grocery store like ground beef, cabbage and carrots. And, best of all, it only takes about 35 minutes to get this delicious recipe on the table.

Ingredients

  • 1 teaspoon of sesame oil
  • 2 teaspoons of olive oil
  • 2 pounds of ground beef
  • 5 cloves of minced garlic
  • 2 tablespoons of grated fresh ginger
  • ½ cup of chicken broth
  • ⅓ cup of gluten free soy sauce
  • 2 tablespoons of rice vinegar
  • 2 tablespoons of honey
  • 4 cups of shredded carrots
  • 10 cups of shredded cabbage
  • Green onions or cilantro, for garnish

Supplies

  • Knife
  • Cutting board
  • Grater
  • Measuring cups and spoons
  • Wooden spoon
  • Instant Pot

By the Numbers: How to Make Instant Pot Egg Roll in a Bowl

Follow these simple steps to learn how to make this yummy alternative to traditional egg rolls.

Step 1: Brown Meat in Oils.

The first thing you want to do is press the Saute function button on your Instant Pot. Then add 1 teaspoon of sesame oil and 2 teaspoons of olive oil to the pot to warm it up. Once it’s warm, add 2 pounds of ground beef and cook until it’s mostly browned.

Ground beef being browned in Instant Pot.

Step 2: Add Garlic and Ginger.

Stir in 5 cloves of minced garlic and 2 tablespoons of grated ginger. Cook, stirring frequently, until the garlic and ginger become fragrant.

Ginger and garlic added to browned ground beef in Instant Pot.

Step 3: Add Liquids to Pot.

Next, add ½ cup of chicken stock, ⅓ cup of soy sauce, 2 tablespoons of rice vinegar and 2 tablespoons of honey to the pot and stir well. Use your wooden spoon to make sure nothing is stuck to the bottom of the pot.

Sauce added to browned ground beef in Instant Pot.

Step 4: Add Fresh Cabbage.

Add 10 cups of shredded cabbage to the pot without stirring.

Shredded cabbage added to beef mixture in Instant Pot.

Step 5: Add Carrots and Pressure Cook.

Add 4 cups of shredded carrots to the pot, close the lid and make sure the valve is in the sealing position. Push the Pressure Cook button and cook on High Pressure for 0 minutes. It will beep as soon as it comes to pressure. You want to make sure to immediately do a quick release to let out the pressure when it beeps to stop it from cooking.

Shredded carrots added to Instant Pot.

Step 6: Open and Stir.

When all of the pressure has been released from the Instant Pot, you can remove the lid.

Pressure cooked Instant Pot Egg Roll in a Bowl before stirring.

Give the egg roll mixture a good stir to combine everything.

Stirred up egg roll in a bowl still in the Instant Pot.

Step 6: Serve Egg Roll in a Bowl.

Serve your delicious egg roll filling in bowls with basmati rice, garnished with chopped green onions and/or cilantro leaves. Sesame seeds also make a fun garnish.

Shallow bowl of half egg roll in a bowl and half basmati rice.

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Tips for Making Egg Roll in a Bowl in Your Instant Pot

Answers to all of your questions about making egg roll in a bowl, including tips and substitution ideas.

1. What ground meat is best?

It depends on your personal preference. We like to use ground beef from Butcher Box because we prefer the taste of lean meat in this recipe most of the time.

However, it’s also really great with ground pork. Because it’s a fattier meat, you get more of that greasy, fried feel that you’d get at a Chinese restaurant.

You can also use ground turkey or ground chicken for a lighter option.

2. Can coconut aminos be substituted for soy sauce?

Yes, coconut aminos are another gluten free alternative to regular soy sauce. It’s a lot sweeter and less salty, so you’ll get a different flavor profile. I usually add a pinch of salt if I use coconut aminos.

3. Substitutes for chicken broth?

You can use any type of stock or broth, including beef broth, and if you don’t have stock on hand, you can even use water. While I use my homemade chicken stock, you can also use store bought – my favorite is Kettle and Fire!

4. What hot sauce pairs well?

Our favorite hot sauce to serve with Chinese food is Sriracha sauce. Chili garlic sauce is also amazing.

You can also even some hot sauce or crushed red pepper flakes in with the other ingredients while they’re cooking in the electric pressure cooker to give the entire meal a kick.

5. Is it really cooked for zero minutes?

Yes, you read that right… it’s not a typo. In this recipe, browning the ground beef first is an important part of the cooking process since you’re cooking for 0 minutes. The cabbage and carrots are cooked while the Instant Pot is coming to pressure – they don’t need longer than that or you’ll end up with mush.

6. How to serve egg roll in a bowl?

We like to serve ours over basmati rice (I also make basmati rice in the Instant Pot since we have two). You can also serve it with brown rice.

However, if you want a keto egg roll recipe, the perfect solution is to eat it on its own or serve it with cauliflower rice. Either way, it makes a delicious low carb meal.

7. How to store leftovers?

You can store any leftovers in the refrigerator in an airtight container for 3-4 days. To reheat the next day, put in a small skillet on the stove top and heat over low, stirring frequently, until warm.

8. Tips for easier meal prep?

One thing that will make meal prep go even faster for this recipe is to use store bought coleslaw mix in place of the cabbage and carrots. It will save you the time in shredding those ingredients.

And in general, using a meal planner to plan out your meals for the week or month will make it easier too. That way you know what you’re making and when.

9. More yummy Chinese food recipes?

If you’d rather cook a feast at home than go out to a Chinese restaurant, here are some of my favorite recipes:

Instant Pot Egg Roll in a Bowl with Basmati Rice, garnished with green onions.

Instant Pot Egg Roll in a Bowl Recipe

These Instant Pot egg roll bowls are essentially inside out egg rolls, and they make a delicious, kid-friendly dinner.
5 from 1 vote
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Prep Time: 20 minutes
Cook Time: 8 minutes
Pressurizing Time: 7 minutes
Total Time: 35 minutes
Recipe Servings: 6

Ingredients

  • 1 teaspoon sesame oil
  • 2 teaspoons olive oil
  • 2 pounds ground beef - or other ground meat
  • 5 cloves garlic - minced
  • 2 tablespoons fresh ginger - grated
  • ½ cup chicken stock
  • cup gluten free soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 4 cups carrots - shredded
  • 10 cups cabbage - shredded
  • Green onions and/or cilantro - for garnish

Equipment

  • Knife
  • Cutting Board
  • Grater
  • Measuring cups and spoons
  • Wooden spoon

Instructions

  • Warm oil in Instant Pot on Saute mode. Add the ground beef and cook until browned.
    Ground beef being browned in Instant Pot.
  • Stir in the garlic and ginger and cook until fragrant.
    Ginger and garlic added to browned ground beef in Instant Pot.
  • Add the chicken stock, soy sauce, rice vinegar and honey to the pot and give it a quick stir to combine.
    Sauce added to browned ground beef in Instant Pot.
  • Add the carrots and cabbage to the pot, place the lid on the pot and turn the pressure valve to the sealing position. Cook on manual High Pressure for 0 minutes, then do a quick pressure release.
    Shredded carrots added to Instant Pot.
  • Remove the lid and stir to combine.
    Stirred up egg roll in a bowl still in the Instant Pot.
  • Serve in a small bowl topped with chopped green onions and/or cilantro leaves.
    Shallow bowl of half egg roll in a bowl and half basmati rice.

Nutrition Information Per Serving

Calories: 510kcal | Carbohydrates: 24g | Protein: 30g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 108mg | Sodium: 932mg | Potassium: 962mg | Fiber: 6g | Sugar: 14g | Vitamin A: 14411IU | Vitamin C: 49mg | Calcium: 114mg | Iron: 4mg

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