by Sandy 52 Comments
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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!
4.8 from 20 votes
Instant Pot Egg Roll in a Bowl
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
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.
Course:Dinner
Cuisine:Chinese
Keyword:pressure cooker egg roll in a bowl recipe
Servings: 4
Calories: 326 kcal
Author: Sandy Clifton
Ingredients
- 1lbGround Pork(or Turkey, Chicken, or Beef)
- ½smallSweet Onion,sliced
- 1TablespoonGrated Fresh Ginger(or 1 Tbsp Ground Ginger)
- 5clovesGarlic,pressed (or 3 tsp Garlic Powder)
- 3TablespoonsLow Sodium Tamari(or Coconut Aminos, or Low Sodium Soy Sauce if you are not gluten-free)
- 3teaspoonsRice Wine Vinegar
- 2TablespoonToasted Sesame Oil(more for taste)
- ½cupChicken Broth,low sodium
- 1(14 oz) bagColeslaw Mix(or Broccoli Slaw)
- 3Green Onions,sliced
- 1-3tspSriracha
Instructions
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.
Recipe Notes
Bulk it up with the addition of other: broccoli, cauliflower, snap peas, bamboo shoots, corn, or even mushrooms.
RESOURCES TO MAKE Instant Pot Egg Roll in a Bowl recipe and more
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Reader Interactions
Comments
Kim Burke
I veganized mine and used 1 Tsp. of ground ginger (not a Tablespoon); that may be an error. It was really good. I ate it with some rice noodles. I'm already getting ready for a second batch.
Reply
Ann
This was SO good...I had a bit too much liquid, so I sauted after removing lis to reduce...also, I might add a bit more cabbage next time and more veggies as suggested...thanks so much!
Reply
Caeles
Yum! Egg roll vibes without the grease. I used ground Turkey and added some mushroom as well.
Reply
Scott
can you freeze it for later
Reply
Sandy
I haven't tried freezing this. I don't think it would be that good after thawing, but I'm not sure.
Reply
Shawna
Pretty good! Quick and easy. Next time I will try it with an over easy egg!
Reply
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