Instant Pot Egg Roll in a Bowl
Instant Pot Egg Roll in a Bowl contains extremely juicy ground meat cooked in a soy sauce base & mixed in with crisp shredded veggies. It has all the good notes of a regular egg roll but minus the crispy outer wrapper.
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Servings: 4 people
Calories: 318kcal
Cost: $4
Equipment
Ingredients
- 1 pound Ground Pork **453 g or 16 oz
- 5 cups Cole Slaw Mix **sauces discarded
- 1 cup onion **yellow onion
- 1 tbsp ginger **minced
- 1.5 tbsp garlic **minced
- 3 tbsp Avocado oil **or use any neutral oil
For the Sauce
- ¼ cup Soy sauce **low sodium. You can use either regular soy sauce or light soy sauce or tamari or coconut aminos.
- 2 tbsp Sriracha sauce. **skip if you are heat intolerant
- 1 tbsp Hoisin Sauce
- 1 tbsp Rice vinegar **may sub it with cider vinegar
- ½ tbsp red pepper flakes **skip if heat intolerant or use less.
Liquid
- ¼ cup water
Garnish
- 1 tsp sesame seeds **we used white seeds, you can use black too.
- ⅓ cup Scallions **chopped, use only green part
- ½ tbsp Sesame oil
Instructions
Brown meat
- Set the Instant Pot on SAUTE function and set it on HIGH heat settings. Add oil and when it becomes moderately hot gently release the ground pork. Saute the meat until the color changes.
- Add the onion, ginger and garlic and saute until the meat is nicely browned and the aromatics begin to turn soft.
Deglaze pot
- Now, pour ¼ cup water and give everything a good stir. De-glaze the pot with the help of a spatula scraping the sides and the bottom of the pot so that there are absolutely no food particles stuck at the bottom of the pot. This will prevent the BURN error!
Pressure cook
- CANCEL the SAUTE function. Close the lid of the Instant Pot, SEAL the valve and PRESSURE COOK on HIGH for 2 minutes.
- Once the pressure cooking cycle is over the Instant Pot will begin to beep. Do a quick pressure release (QPR) by moving the valve from the SEALING to the VENTING position. Carefully open the lid. You'll end up with some amount of liquid in the pot. That's absolutely normal because we'll be cooking down the sauce to caramelize and thicken things up a bit.
Add sauces, cook down
- Hit the SAUTE function and set it on NORMAL heat setting. Add all the ingredients mentioned above in the "For the Sauce" section and give everything a good mix. Cook down the sauces and allow the meat to caramelize a bit by stirring frequently and simmering the ingredients. When the extra liquid has evaporated but not dried up altogether (the meat should remain moist and juicy) TURN OFF the Instant Pot.
Add coleslaw mix
- Add the shredded veggies or the coleslaw mix and give everything a good mix. If you prefer crisp tender veggies, cover the Instant Pot with a lid and allow the egg roll in a bowl to rest for just 2 minutes. And if you prefer crisp veggies skip this step. Add sesame oil, give everything a quick stir. Garnish with sesame seeds and chopped scallions. Serve hot, enjoy!
Video
Notes
- Ground Meat: You can sub the ground pork with lean ground beef, ground chicken or turkey.
- Control the Spice level: If you are heat intolerant skip using the sriracha sauce and the red pepper flakes.
- How sweet is the recipe? The egg roll in a bowl is not sweet, it's a savory dish. However, if you prefer a mild sweetness you cab add 1 tbsp brown sugar.
- For extra crunch: Add water chestnuts. I did not ad any.
Nutrition Facts
Instant Pot Egg Roll in a Bowl
Amount Per Serving
Calories 318
Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 7g44%
Cholesterol 55mg18%
Sodium 764mg33%
Potassium 418mg12%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 4g4%
Protein 15g30%
Vitamin A 310IU6%
Vitamin C 29mg35%
Calcium 55mg6%
Iron 2mg11%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 318kcal | Carbohydrates: 9g | Protein: 15g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 55mg | Sodium: 764mg | Potassium: 418mg | Fiber: 2g | Sugar: 4g | Vitamin A: 310IU | Vitamin C: 29mg | Calcium: 55mg | Iron: 2mg