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–+ servings

Instant Pot Egg Roll in a Bowl

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 favourite Chinese starter is easy and delicious. 
David Murphy
Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 40 minutes
Serving Size 4

Ingredients

  • 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

Instructions

  • 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.