Instant Pot Egg Roll in a Bowl

This delicious Instant Pot 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 pressure cooker!

Instant Pot Egg Roll in a Bowl with text overlay.


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!

Aerial view of Egg Roll in a Bowl in Instant Pot.

Egg Roll in a Bowl

That's'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!

Close-up of cooked ingredients in pressure cooker.

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...

Aerial view of Instant Pot Egg Roll in a Bowl on plate with rice.

How to Make It

  1. 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.
  2. 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.
    Serving of Egg Roll in a Bowl with rice.
  3. 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.
  4. 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!

Spoonful of Egg Roll in a Bowl dipped out of Instant Pot.

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.

Serving dish of Instant Pot Egg Roll in a Bowl.


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. 😉

Serving Suggestions

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!

And if you want something on the side, might I suggest a simple green salad drizzled with sesame-and-ginger-infused Asian Salad Dressing?

Aerial view of Instant Pot Egg Roll in a Bowl on table.

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!

Close-up of ingredients.

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

Instant Pot Egg Roll in a Bowl ~ a hearty, healthy, delicious recipe of egg roll "filling" without the wrapper, that effortlessly comes together in mere minutes in the pressure cooker! |

Instant Pot Egg Roll in a Bowl

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!
Course: Main Course
Cuisine: Asian
Prep Time: 7 minutes
Cook Time: 3 minutes
Pressure Build-Up & Release: 25 minutes
Total Time: 35 minutes
Servings: 4 to 6 servings
Calories: 245kcal
Print Pin Rate


  • 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
  • ¼ 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

For Serving:

  • 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.



Calories: 245kcal | Carbohydrates: 12g | Protein: 26g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 1052mg | Potassium: 634mg | Fiber: 1g | Sugar: 7g | Vitamin A: 10690IU | Vitamin C: 4.5mg | Calcium: 38mg | Iron: 3.2mg
Made this recipe? I'd love to see on IG!Mention @FiveHeartHome or tag #FiveHeartHome!

Post originally published on January 24, 2019.

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Recipe Rating


  1. So I just made this. I added a bag of dry Knorr Chicken Fried Rice plus the water it called for. Still only cooked for 3 mins. So quick and flavorful.

  2. 5 stars
    This absolutely deliscious! I used ground chicken and chicken broth . The flavors are wonderful. Definitely making this again and again. Thank you for the recipe!!

    1. 5 stars
      This is easy, quick, and sooooo good. To get in more veggies I add a 16 oz. bag (about 3 to 4 C.) of bean sprouts on top of shredded carrots and cole slaw mix layers.
      Also, I find that setting my Instant Pot to "0" (yes, zero!!!) minutes High Pressure (HP) cook time and doing a Quick Pressure Release (QPR) results in the veggies staying nicely crisp 😉

  3. 5 stars
    This is one of my favorite weeknight recipes! My kiddos beg for this ALL the time. The only thing I do differently is leave out the oyster sauce because my husband doesn't like that. Otherwise, I made this exactly as posted. This is incredibly delicious and versatile! We've served it over rice, ramen noodles, pasta and even used it as a filling for tortillas.

  4. 5 stars
    I made this tonight and it is amazing. Only a few variation due to not having ingredients. I added 1/4 bell pepper and a stalk of celery. For sauce all I had was teriyaki, soy, sriracha and beef broth. Everything else was the same. So good served with brown rice. Only cooked for 2 min with quick release.

  5. 5 stars
    Such an easy and delish recipe. This is in our instant pot now for a side dish for Father’s Day. We had some fresh snow peas from our garden. Also Thai basil and cilantro from our garden was also added

    1. Yum, Jaci...I'm sure the fresh garden snow peas and herbs were a delicious addition! 🙂

    2. 5 stars
      All of us love this recipe! It’s rare Colin goes back for seconds but he did! It’s quick and easy. Hope y’all are doing well!

      The Coleman’s

      1. Christin! So happy to hear y'all enjoy this one! Hope you've all been staying healthy and hanging in there through these crazy times. Please say 'hello' to Maddy and Colin and Mrs. Coleman from us! Take care. 🙂

    1. Yay, Shiho! This has become one of my favorite recipes to make in the Instant Pot. 🙂

  6. 5 stars
    This is so great, with all the loveliness of an egg roll, but deconstructed in a bowl! Thanks for the tip to keep sesame oil in the fridge.

    1. You can just swap it out for an extra tablespoon of soy sauce or leave it out altogether. 🙂

  7. Hi Sam,
    I was reading about keeping your sesame oil in the fridge. Is that after opening?
    Thanks in advance!


    1. Hi Deb...hope you've been doing well! 🙂 Yes, refrigerate after opening! I kept my sesame oil in the pantry in the past, but a small bottle lasts a long time so it always ended up going rancid. Refrigerating fixes that problem!