Pressure Cooker / Instant Pot Egg Roll Bowls give you all the flavor of an egg roll in an easy-to-make, easy-to-serve bowl. Since the cabbage and carrots come preshredded and ready to go, you can have a tasty, low carb meal on the table in under 30 minutes!
Have you heard of Egg Roll Bowls before? Egg Roll Bowls are a popular low-carb meal that takes a complicated food and simplifies it. (Kind of like Like my Stuffed Green Pepper Casserole.) You get all the great egg roll flavors, without all the work of wrapping and frying!
Egg roll bowls have been bouncing around Facebook in the Instant Pot community for awhile. When I saw the recipe in a new Instant Pot cookbook, written by my good friend and fellow blogger, Donna Kelly, Apron Strings, I knew I had to try it!
101 Things To Do with an Instant Pot Cookbook
101 Things To Do with an Instant Pot is a fun new cookbook with, you guessed it, 101 recipes for appetizers, breakfasts, entrees, and desserts. This no-nonsense volume has one recipe per page. The ingredients are written for any model of Instant Pot. However, if you’re wondering, all of the recipes can be made in any brand of electric pressure cooker.
Donna has come up with some really fun recipes, including
- Mason Jar Omelettes
- Cheese Ravioli Lasagna
- Southern Shrimp and Grits
- Lemon-Pistachio Spaghetti Squash
- Pineapple Upsidedown Cakes
All of the recipes have easy to follow, step-by-step instructions. And I really love that the book is spiral bound, making it easy to use in your kitchen
How to Make Instant Pot Egg Roll Bowls
An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use, and your Instant Pot can help you create these delicious Egg Roll Bowls!
I was impressed with how quick and easy the recipe is! Once you brown the meat, just add the ingredients and select High Pressure. The ingredients list is short, but the result is bursting in flavor!
This recipe can be easily customized by mixing up the spices to incorporate your favorites. I toned down the ginger for my crew, and my husband and I added a little heat with extra red pepper flakes. You could also keep it pretty basic and add your sauces after the fact if you have picky eaters.
The Secret to Perfect Instant Pot Egg Roll Bowls
The secret to making perfect egg roll bowls in your pressure cooker comes down to two words: don’t stir.
That’s right, the order you add the ingredients is so important in this recipe! (Just like cooking pasta in the sauce!) After you add the cabbage, don’t stir. By leaving the veggies on top of the meat, the cabbage will steam and the meat will cook evenly.
How to Serve Instant Pot Egg Roll Bowls
Egg roll bowls can stand on their own as a main dish. Just use the crunchy wontons to scoop out the filling and eat until you’re full.
The wonton chips really make this recipe for me. I love the crisp crunchy ends of egg rolls, and this deconstructed version lets me have a little crisp in each bite. Plus, there’s no wrapping and frying or baking, which saves so much time.
The wrappers may be hard to find depending on your grocery store. Many grocery stores only sell one kind of wonton wrapper; feel free to sub round ones if that’s what you have access to. If your grocery store has them, you can find wonton wrappers in the frozen section near other types of frozen pie crusts, phyllo dough, and breads. My grocery store generally carries fresh wrappers in the produce section.
You can also check your local Asian market for a wider selection. You can use wonton wrappers for a crisp version, round potsticker wrappers, Gyoza wrappers, egg roll wrappers, or spring roll wrappers. I’ve also served it with naan in a pinch.
When I need a quick go-to meal, I’ll whip up these egg roll bowls and my family each chooses a different sauce for the top—sweet and sour, Hoisin, teriyaki, spicy (siracha). My grandkids like it when I make a side of white rice to serve on the side along with more steamed vegetables (broccoli is a favorite).
However, because they come together quick and easy, you can serve them with other Asian favorites, just like at your favorite restaurant.
Have you tried an Egg Roll Bowl before? Do you eat it by itself or with something else?
- up to 3 tablespoons vegetable oil, divided
- 16 ounces ground pork
- 1/2 cup vegetable or chicken stock
- 3 tablespoons soy sauce, or to taste
- 1 teaspoon ground ginger*
- 1 tablespoon garlic powder
- 1 tablespoon cayenne pepper sauce
- 1 bag (16 ounces) shredded coleslaw mix*
- 12 (4-inch square) wonton wrappers, optional*
- Select Saute to preheat the cooking pot. When hot, add 1 tablespoon oil, then the pork, and cook until browned, breaking up into small bits.
- Stir in the stock, scraping up the browned bits from the bottom of the pot. Stir in soy sauce, ginger, garlic powder, and cayenne pepper sauce.
- Place coleslaw mix on top—do not stir. Lock the lid in place. Select High Pressure and 2 minutes cook time.
- When the cook time ends, use a Quick Pressure Release. When the valve drops, carefully remove the lid and stir everything together.
- If desired, make wonton chips. Preheat the oven broiler. Cut each wrapper into 2 triangles. Place on a baking sheet and lightly brush both sides of the triangles with remaining 2 tablespoons of oil. Broil for 1-2 minutes, until lightly browned; turn triangles over and broil for about 1 minute or until lightly browned. Top each serving with a garnish of wonton chips.
* The original recipe called for 1 tablespoon ginger, but I cut it to fit my family's taste.
* I used a combination of coleslaw mix and broccoli slaw. I substituted round potsticker wrappers for the square wonton wrappers.
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Amount Per Serving: Calories: 404 Total Fat: 26g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 17g Cholesterol: 76mg Sodium: 783mg Carbohydrates: 18g Fiber: 2g Sugar: 4g Protein: 24g
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