Egg rolls are delicious, let’s be honest. But they’re crazy unhealthy because they’re usually deep fried in those little wrappers! They’re also a lot of work to make from scratch and I actively avoid using a deep-fryer because that’s bound to end in a trip to the hospital for me. Eek! But we’ve got a workaround here with this Egg Roll in a Bowl – essentially the filling of a traditional egg roll. It’s as delicious as it sounds, we promise. And it’s quick to make with a little help from your Instant Pot.
This recipe is also fairly low carb, which means it’s Keto Diet approved! The ground pork is high in fat and the cabbage is super low carb, making it the perfect combo for your dinner tonight, even if you’re feeding a family with both keto and non-keto dieters.
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To start, set your Instant Pot to Saute mode. Once it’s hot, add some sesame oil, followed by the ground pork, onion, garlic, and ginger and cook until the meat is browned and the onions are softened. Whatever you do, don’t swap the sesame oil for olive oil – you’ll lose that flavor that is so closely associated with Asian cuisine! If you want, you can swap out the pork for a leaner option like turkey or chicken, but you will lose a bit of flavor, so consider yourself warned!
Once the meat is cooked, it’s time to add the liquid! Add the broth and soy sauce and use a wooden spoon or spatula to scrape the bottom of the pot to release any stuck on food. This will help you avoid getting the dreaded BURN notice! We used chicken broth because that’s what we had on hand, but it’ll taste good with vegetable, pork, or even beef broth.
After adding the liquid, dump in the carrots and coleslaw mix, but do not mix! Don’t worry about them not being submerged in liquid The veggies will essentially steam as you pressure cook the dish. Before lidding the pot, drizzle on some Sriracha – between 1 and 2 teaspoons approximately – but don’t mix in.
Lid the pot, set the valve to sealing, and cook on Manual/Pressure Cook NORMAL for 0 minutes. Yes, you read that correctly! hit that “-” button until it goes down to 0. The dish will cook the entire time it’s coming to pressure (it took our 6-quart Instant Pot Duo 16 minutes), just no longer, ensuring your veggies don’t become mush! Once the cook time has elapsed, quick release the pressure and remove the lid.
Stir up the dish to mix the cooked carrots and coleslaw into the meat and onion mixture. At this point, give it a taste and adjust the seasonings if it’s needed! Add more sriracha for heat and double check the salt.
It’s time to serve it up! Put into bowls and top with more Sriracha, sesame seeds, and green onions for additional flavor! Leftovers (if there are any!) can be stored in an airtight container for up to one week. Enjoy!
Our 6-quart Instant Pot Duo took 16 minutes to come to pressure, but the time may differ depending on what model and size you’re using.
You can swap the pork for ground chicken or turkey for a leaner option. It’s totally up to you! We chose pork because it’s the meat most commonly used in egg rolls.
If you’re wanting to add a sweet flavor to the dish, serve with a drizzle of sweet and sour sauce, but know that this will up the sugar content (and therefore carbs!) and it will no longer be keto-friendly.
If you’re using a low sodium soy sauce add an additional 1 tsp of salt.