This delicious Egg Roll in a Bowl recipe is a hearty, healthy meal of egg roll “filling” without the wrapper, and it effortlessly comes together in mere minutes in the Instant Pot!
Y’all. Today I’m sharing one of those recipes that I’m just so gosh-darn excited about! It’s healthy. It’s super delicious. And it’s ridiculously quick and easy to make!
Egg Roll in a Bowl
That’s right…today’s recipe is for Egg Roll in a Bowl! Have you ever heard of it? Have you ever had it? I’ve seen this concept floating around the interwebs for the past couple of years, but I only wish I hadn’t waited so long to make it!
Basically, Egg Roll in a Bowl is exactly what it sounds like. It takes the yummy, savory filling of an egg roll — seasoned meat and veggies — and serves it over rice or quinoa as opposed to the tedious work of folding everything up in an egg roll wrapper. But lack of wrapping aside, I made this recipe even less work by employing my trusty Instant Pot!
Last year’s Instant Pot recipes were some of my most popular posts of the year. And I knew that this year, I’d want to bring you even more Instant Pot goodness! So when I decided to try my hand at the currently trendy Egg Roll in a Bowl concept, I knew I’d want to create it as a pressure cooker recipe.
And so here it is…Instant Pot Egg Roll in a Bowl! I was thrilled by how this one turned out. And I can’t describe how speedy and simple it is to throw together! So allow me to break it down for you…
First, I used the sauté function of my Instant Pot to brown my ground meat right in the insert. I used lean ground beef because that’s what I had on hand, but you could use more traditional ground pork or even ground turkey or chicken.
While my meat was browning, I stirred together a quick sauce with some of the Asian staples in my fridge and pantry — beef broth, soy sauce (or new-to-me coconut aminos, which is what I actually used), oyster sauce, honey, rice wine vinegar, and sesame oil. I set the sauce aside while I mixed some minced garlic and ginger into the beef before draining it and turning off the sauté function.
And then, on top of the cooked ground beef, I piled a couple big handfuls of shredded carrots and a whole bag of coleslaw mix, which was mostly shredded green cabbage with some purple cabbage and a few more carrots mixed in. Then I poured my sauce over the top of everything, sealed the lid, and set my Instant Pot to cook on high for three minutes. JUST THREE MINUTES!
Of course, because the Instant Pot takes a few minutes to come to pressure and then a few more minutes to release pressure after cooking, this whole recipe took 20-ish minutes from start to finish. However, most of that time was completely hands-off! And once I opened the lid, all I had to do was stir everything together and dinner was done!
If you’d like to garnish your dish, sprinkling with sesame seeds is a nice touch. Topping with some chopped green onions or scallions would also be great. But I actually garnished our meal with cilantro for a bit of green freshness…because I already had some on hand, and because y’all know I don’t like onions.?
I served our Instant Pot Egg Roll in a Bowl over brown rice…and in the essence of speed, it came out of a bag in the freezer (don’t judge). Quinoa would be another wholesome option for serving. Or rice noodles would be yummy. Even riced cauliflower would be great if you really want to pack in the veggies!
At the table, a couple members of my family added a light sprinkle of crushed red pepper flakes to their plate, while another went for a drizzle of Sriracha. I always enjoy dipping my egg rolls in duck sauce, so I think I might try that next time!
For such a simple combo of meat and veggies, this recipe was amazingly delicious. The ground meat was perfectly flavored by the Asian-influenced sauce, and the cabbage and carrots were tender but not mushy.
Overall, this recipe was a HUGE hit with my family! It didn’t fit my picky daughter’s criteria (shocker — ha), but both of my boys and my husband and myself loved it. And I was pleasantly surprised since my boys aren’t typically cabbage lovers.
So there you have it, friends! If you’re looking for a quick, healthy, tasty new meal to add to your dinner rotation, Instant Pot Egg Roll in a Bowl is IT!
How to Make this Recipe on the Stove
If you don’t have an electric pressure cooker, do not despair! You can still make this recipe on the stovetop. The main difference in making it this way is hands-off (Instant Pot) vs. hands-on (stirring on the stove…but still quick and easy!).
Simply brown your chosen ground meat in a large skillet or Dutch oven. Then stir in the carrots, cabbage, and sauce.
Stir and cook (over medium to medium-high heat) for 5 to 10 minutes or until the carrots and cabbage are cooked to your desired tenderness.
Helpful Tips, Tricks, & Equipment
- Ever since I discovered it at Trader Joe’s, I always keep a tray or two of frozen crushed ginger in my freezer. I think fresh ginger adds so much flavor to Asian dishes. And it’s highly convenient to be able to pop out a little frozen cube for every teaspoon that a recipe requires.
- I’ve learned the hard way to store my sesame oil in the fridge. I love keeping a small bottle to add a fabulous undertone of flavor to Asian recipes, but if left unrefrigerated, it goes rancid very quickly!
- Toasted sesame oil will also work in this recipe if that’s all you have, but I recommend stirring it in after cooking instead of before. Since toasted sesame oil is technically already ‘cooked,” it can turn a little bitter if cooked a second time.
More Easy Asian-Inspired Entrees
- Slow Cooker Thai Peanut Chicken
- P.F. Chang’s Chicken Lettuce Wraps Salad
- Ground Beef & Broccoli
- One-Pan Asian Beef & Rice Skillet
Instant Pot Egg Roll in a Bowl
- 1 pound lean ground beef, OR ground pork OR ground turkey OR ground chicken
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, crushed or grated
- 1/4 cup beef broth
- 3 tablespoons soy sauce, OR tamari OR coconut aminos
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 2 cups shredded carrots
- 1 (12-ounce) bag coleslaw mix, OR 4 to 5 cups shredded cabbage
- Cooked brown rice, quinoa, rice noodles, or riced cauliflower
- chopped green onions, scallions, cilantro, and/or sesame seeds, optional garnishes
- Set Instant Pot to SAUTÉ function. Add the ground meat and cook, stirring occasionally, for several minutes or until browned. Mix in the garlic and ginger and stir for another minute. Press CANCEL after sautéing and drain any grease from the meat.
- While the meat is cooking, combine the broth, soy sauce, oyster sauce, rice vinegar, sesame oil, and honey in a measuring cup; set aside.
- Pile the carrots and coleslaw mix on top of the cooked meat in the Instant Pot insert. Pour the sauce over the top. Seal the lid according to the owner's manual and cook on HIGH pressure for 3 minutes.
- When the timer is done, allow the pressure to release naturally for 10 minutes, then carefully vent to release the remaining pressure (consult your owner's manual for more specific instructions). Open the lid, stir well, and serve hot.