Instant Pot Egg Roll in a Bowl packs all of the flavor and none of the guilt. This low-carb, keto-friendly alternative to your favorite Chinese starter is easy and delicious, and ready in about 40 minutes, but you know what? You barely have to lift a finger!
Because this recipe is cooked in your Instant Pot, you can just throw everything in, turn on the pressure cooker, and it comes out ready to serve! Now, who doesn’t love the sound of that on a busy night?
What is Instant Pot Egg Roll in a Bowl?
Quick and healthy Instant Pot Egg Rolls (also called “Crack Slaw”) feature a blend of Asian-flavored meat with prepared coleslaw mix. Thanks to the Instant Pot, you can enjoy this savory dish in under ten minutes of prep time. What’s not to love?
How do I store Egg Roll in a Bowl?
You can make Instant Pot Egg Roll in a Bowl in advance. Prep and store, or save leftovers in an airtight container in the fridge for up to 4 days.
Can I freeze Instant Pot Egg Roll in a Bowl?
You can freeze leftovers for up to 3 months. Thaw overnight before reheating in the microwave or hot skillet until heated. When reheating, I recommend doing it on the stove top! It helps to keep the flavors better intact then using a microwave.
What else can I add to the egg roll mix?
Add ½ pound of shiitake mushrooms (stems removed and thinly sliced) or some edamame. A twist of lime would also be a nice finishing touch.
Can I make this recipe ahead of time?
Egg Roll in a Bowl is a great grab-and-go meal. Prepare it ahead of time and store it in an airtight storage container in the fridge for up to 4 days. Be sure to allow the mixture to cool closer to room temperature.
You can pre-portion it into small containers, ready to toss in your lunch bag to heat up at work!
What other variations can I try?
Try Egg Roll in a Bowl topped with Chinese mustard, sweet chili sauce, hoisin or teriyaki. Don’t forget the chow mein noodles for extra crunch. You can also replace the pork with chicken or beef if you prefer.
Tips for Making Instant Pot Egg Roll in a Bowl
- Include sesame seeds with the freshly-grated ginger for some added Asian flare.
- Add more cabbage to this recipe to stretch this meal and serve more people.
- If you are a carb-lover, Instant Pot Egg Roll in a Bowl is super filling when served over rice. But if you are still watching your carbs, you can enjoy Instant Pot Egg Roll in a Bowl over cauliflower rice.
This Egg Roll in a Bowl is a delicious, creative, off-the-charts meal that your family will love. But, before you take this recipe out for a spin, keep these tips in mind:
- Use grated fresh ginger sparingly. A little goes a long way in any recipe, and too much can overpower the other flavors.
- Salting the pork 3-24 hours in advance will bring out the extra flavor in this dish. Use 1 tsp of salt per pound of meat.
- Drain the pork fat and juices from the pot before adding the sesame oil.
- Ground Turkey: If you don’t eat pork or trying to lower your caloric intake, then this a fabulous substitute. Honestly, I normally swap out ground turkey for ground pork, but I know how much people the original recipe!
- Broccoli slaw: If you are not a fan of cabbage, use broccoli slaw instead. The slaw will still maintain the crunchy consistency.
- Baby Bok Choy / Fresh Bean Sprouts: These veggie alternatives can also substitute coleslaw.
- Coconut Aminos: Use as a gluten-free alternative to soy sauce.
More Yummy Asian Recipes You’ll Enjoy
If you like this delicious Instant Pot Egg Roll in a Bowl recipe, you’ll want to try some of our Asian-inspired specialties! Try any from the list below.
- 1 lb ground pork or turkey
- 1/2 small Sweet Onion, sliced
- 1 Tbsp Grated Fresh Ginger
- 5 cloves Garlic, minced
- 3 Tbsp Low Sodium Soy Sauce
- 3 tsp Rice Wine Vinegar
- 1 Tbsp Toasted Sesame Oil (more for taste)
- 1/2 cup Chicken Broth, low sodium
- 1 (14 oz) bag Coleslaw Mix (or Broccoli Slaw)
- 3 Green Onions, sliced
- 2 tsp Sriracha
- Turn on the pot's Sauté setting. When hot, add the pork and onion and cook, occasionally stirring, until almost fully cooked.
- Add the ginger and garlic and cook, constantly stirring, for 30 seconds to 1 minute. Don't let it burn!
- Add the soy sauce, 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 cover and stir the mixture well.
- Garnish with the green onions, Sriracha, and a little more sesame oil, if desired. Serve hot.