Instant Pot Egg Roll in a Bowl: Your Go-To Quick, Healthy & Flavorful Meal

Craving the savory, crunchy goodness of an egg roll but want a healthier, quicker, and wrapper-free option? Look no further! This Instant Pot Egg Roll in a Bowl recipe delivers all the deliciousness of your favorite egg roll filling in a hearty, wholesome, and incredibly easy-to-make meal. Perfect for busy weeknights, meal prep, or anyone looking for a flavorful, low-carb dish, this recipe is a game-changer.

Using the magic of the Instant Pot, you can whip up this amazing dish in a matter of minutes. We’re talking tender chicken, crisp cabbage, sweet carrots, and aromatic onions, all bathed in a savory soy-ginger sauce, topped with toasted sesame seeds, and a hint of sriracha for those who love a little kick. It’s a complete meal that feels gourmet but comes together with minimal effort. Get ready to impress your taste buds and simplify your dinner routine!

Why You’ll Love This Instant Pot Egg Roll in a Bowl Recipe

This recipe isn’t just another dinner idea; it’s a testament to how delicious and healthy eating can be both convenient and satisfying. Here’s why this Instant Pot Egg Roll in a Bowl will become a staple in your kitchen:

• Effortless & Quick: Thanks to the Instant Pot, this meal comes together incredibly fast, making it perfect for those evenings when you’re short on time but still want a homemade meal.
• Healthy & Wholesome: By skipping the fried wrapper, you’re enjoying all the vibrant flavors and nutrients of the egg roll filling without the extra calories and fat. It’s packed with lean protein and an abundance of fresh vegetables.
• Flavor-Packed: The combination of garlic, ginger, soy sauce, and sesame seeds creates an authentic Asian-inspired taste that’s incredibly satisfying and savory.
• Customizable: Easily adapt it to your dietary needs or taste preferences. Swap proteins, add more veggies, or adjust the spice level – the possibilities are endless!
• Great for Meal Prep: This dish tastes fantastic as leftovers, making it an excellent choice for meal prepping healthy lunches or dinners throughout the week.
• Low-Carb & Gluten-Free Friendly: Naturally low in carbohydrates, it’s a fantastic option for those following keto, paleo, or gluten-free diets (just ensure you use tamari or coconut aminos).

Gather Your Ingredients for This Easy Recipe

The beauty of this Instant Pot Egg Roll in a Bowl lies in its simple yet powerful ingredients. You’ll find most of these staples readily available at your local grocery store. Here’s what you’ll need to create this culinary delight:

• Boneless, Skinless Chicken Breasts: 1 1/2 pounds. These are perfect for shredding and absorbing all the delicious flavors. You can also use chicken thighs for a richer flavor.
• Chicken Broth: 1 cup. Essential for cooking the chicken in the Instant Pot and adding depth to the dish.
• Green Cabbage: One medium head, cored and sliced. The star vegetable that gives this dish its classic egg roll texture and crunch.
• Yellow Onion: 1, sliced. Provides a foundational aromatic sweetness when sautéed.
• Coconut Oil: 2 Tablespoons. Great for sautéing with a high smoke point and a subtle flavor. Olive oil or any other cooking oil works too.
• Garlic Powder: 1 Tablespoon. A quick way to infuse robust garlic flavor. Fresh minced garlic can also be used for an even more intense taste.
• Ground Ginger: 2 teaspoons. Essential for that characteristic Asian flavor profile. Fresh grated ginger (1 tablespoon) would also be fantastic.
• Soy Sauce or Coconut Aminos: 1/4 cup. The primary savory and umami component. Use low-sodium soy sauce or coconut aminos for a gluten-free and soy-free alternative.
• Medium Carrot: 1, peeled and finely grated. Adds natural sweetness, color, and texture.
• Green Onions: 2, diced (both white and green parts). Used for garnish and a fresh, mild onion flavor.
• Sesame Seeds: 2 Tablespoons. Toasted sesame seeds add a lovely nutty crunch and visual appeal.
• Optional: Sriracha: For those who love a bit of heat! Drizzle it on top to taste.

Pro Tip for Convenience: If you’re looking to shave off even more prep time, grab a 16-ounce bag of pre-shredded coleslaw mix! It typically contains pre-sliced cabbage and carrots, making this recipe even faster and easier. Just toss it right into the pot when instructed, skipping the chopping step for cabbage and carrots.

Step-by-Step Guide: How to Make Instant Pot Egg Roll in a Bowl

Let’s get cooking! This recipe leverages the Instant Pot for maximum efficiency, making it perfect for a quick and satisfying meal. Follow these simple steps to create your delicious Egg Roll in a Bowl:

1. Cook the Chicken: Begin by placing the boneless, skinless chicken breasts and 1 cup of chicken broth into the inner pot of your Instant Pot. Secure the lid, ensure the valve is set to the sealing position, and manually set the pressure cooking time. For smaller chicken breasts (around 6-8 ounces each), set it for 12 minutes. For larger breasts (9 ounces or more), cook for 15 minutes. This ensures the chicken is perfectly cooked and tender for shredding.
2. Shred the Chicken: Once the pressure cooking cycle is complete, perform a quick release of the pressure (carefully, using a kitchen towel or oven mitt to turn the valve away from your face). Open the lid, carefully remove the chicken breasts, and drain any remaining liquid from the pot. Using two forks, shred the cooked chicken. Set the shredded chicken aside in a bowl.
3. Sauté the Aromatics: Return the Instant Pot to the “Sauté” function. Add the coconut oil to the pot and allow it to melt. Once melted, add the sliced yellow onions. Cook the onions, stirring occasionally, until they become translucent and softened, which usually takes about 3-5 minutes. This step is crucial for building a flavorful base.
4. Add Vegetables and Flavorings: Stir in the sliced cabbage, grated carrots, garlic powder, and ground ginger into the pot with the sautéed onions. Continue to stir and cook for 1-2 minutes. The vegetables will begin to soften slightly, but you want them to retain a bit of their crispness for that authentic egg roll texture. Next, pour in the soy sauce (or coconut aminos) and mix well, ensuring all the vegetables are coated in the savory sauce.
5. Combine and Coat: Finally, add the shredded chicken back into the Instant Pot. Toss everything together thoroughly, making sure the chicken and vegetables are well coated with the sauce and spices. Continue to sauté for another minute or two, allowing all the flavors to meld beautifully and for the vegetables to reach your desired tenderness.
6. Serve and Garnish: Transfer your Instant Pot Egg Roll in a Bowl to serving bowls. Garnish generously with fresh diced green onions and a sprinkle of toasted sesame seeds. If you enjoy a little heat, a drizzle of sriracha is highly recommended! Serve immediately and enjoy this wonderfully satisfying meal!

Customization & Variations: Make It Your Own

One of the best things about the Instant Pot Egg Roll in a Bowl is its incredible versatility. Feel free to experiment and adjust the recipe to suit your dietary preferences or what you have on hand:

• Protein Swaps: Not a fan of chicken? This recipe works wonderfully with other proteins. Try ground pork, ground turkey, ground beef, or even cubed firm tofu for a vegetarian option. If using ground meat, sauté it in the Instant Pot on the “Sauté” function first until browned, then proceed with the recipe.
• Extra Veggies: Boost the nutritional value and flavor by adding more vegetables. Sliced bell peppers, sliced mushrooms, snow peas, bok choy, or water chestnuts would all be excellent additions. Add them during step 4 with the cabbage and carrots.
• Spice It Up: For more heat, add a pinch of red pepper flakes with the garlic and ginger, or increase the amount of sriracha when serving. A dash of chili oil would also be fantastic.
• Sauce Variations: While soy sauce and coconut aminos are classic, you can enhance the flavor profile further. A teaspoon of sesame oil added at the very end (after cooking) will provide a rich, nutty aroma. A splash of rice vinegar can add a pleasant tang, and a bit of hoisin sauce can introduce more sweetness and depth.
• Gluten-Free/Keto: This recipe is naturally low-carb and can easily be made gluten-free by using tamari or coconut aminos instead of traditional soy sauce. It fits perfectly into a keto lifestyle!

Serving Suggestions for Your Egg Roll in a Bowl

This Instant Pot Egg Roll in a Bowl is a complete meal on its own, packed with protein and vegetables. However, if you’re looking to round it out or serve it differently, here are some ideas:

• As Is: Enjoy it straight from the bowl for a satisfying, low-carb meal.
• With Rice: Serve it over a bed of fluffy white or brown rice to make it more filling.
• Cauliflower Rice: For a low-carb alternative, cauliflower rice is an excellent pairing that absorbs all the delicious sauce.
• Noodles: Toss it with some cooked ramen noodles (drain the seasoning packet) or rice vermicelli for a noodle bowl experience.
• Lettuce Wraps: Spoon the mixture into large lettuce cups (like butter lettuce or iceberg) for a fun, interactive meal.

Meal Prep & Storage Tips

This Instant Pot Egg Roll in a Bowl is a fantastic recipe for meal prepping, as it reheats beautifully and the flavors only get better overnight.

• Storage: Allow the dish to cool completely before transferring it to airtight containers. Store in the refrigerator for up to 3-4 days.
• Reheating: Reheat individual portions in the microwave for 1-2 minutes, or gently warm in a skillet on the stovetop over medium heat until heated through. Add a splash of water or broth if it seems too dry.
• Freezing: While technically possible, the cabbage might become a bit watery and lose its crispness when thawed. If you plan to freeze, ensure it’s in a freezer-safe container for up to 2-3 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions (FAQs)

Can I use ground chicken or pork instead of chicken breasts?

Absolutely! Ground meat works wonderfully. Brown 1.5 lbs of ground chicken, pork, or turkey on the “Sauté” function first, breaking it apart, then drain any excess fat before proceeding with the recipe from step 3 (adding onions and oil).

Is this recipe genuinely low-carb?

Yes, without any added rice or noodles, this Instant Pot Egg Roll in a Bowl is naturally very low in carbohydrates, making it suitable for keto and other low-carb diets. Using coconut aminos also keeps it soy-free.

Can I make this in a regular pot on the stove?

While the Instant Pot speeds up the chicken cooking significantly, you can adapt it. Cook shredded chicken on the stovetop or use pre-cooked chicken. Then, follow the sautéing steps in a large skillet or wok, adding vegetables and sauce until cooked through.

What if I don’t have fresh ginger?

Ground ginger is a good substitute. If you only have fresh, use about 1 tablespoon of grated fresh ginger in place of 2 teaspoons of ground ginger, adding it with the garlic powder.

How spicy is this recipe?

As written, the recipe is mild. The sriracha is optional and added to taste, allowing you to control the heat level entirely. Feel free to add more or omit it as you prefer.

This Instant Pot Egg Roll in a Bowl is more than just a meal; it’s a celebration of flavor, convenience, and healthy eating. It proves that you don’t need to sacrifice taste for a quick, wholesome dinner. So go ahead, give it a try, and make your weeknights a little more delicious!

If you give this recipe a try, let me know! Leave a comment, rate it, or snap a photo and tag it with @TheAlexDaynes on Instagram! I love to see what you’ve been cooking. It always makes my day!

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