For those days where you want simplicity and flavor for dinner, Instant Pot Egg Roll in a Bowl solves all of your problems! All the taste of a delicious egg roll deconstructed into bowl form. This recipe comes together easily with a few ingredients, and is loaded with the Asian flavor you love! Paleo, Whole30, and Keto friendly.
A healthy version of Takeout!
Asian takeout is getting a healthy makeover in today’s easy and delicious recipe with your favorite appliance: the Instant Pot!! Have you ever visited a local takeout Asian restaurant and just wanted to stuff yourself with delicious egg rolls? Yes, this recipe is for you!
You all know how much I love to take a traditional meal and make it healthier! As a nutritionist, I want maximum flavor in the healthiest way possible. While I may not be an egg roll person per se, I am 110% an Egg Roll in a Bowl person!
You can have an egg roll as the main event in this deconstructed bowl. Classic egg roll filling like lean meat, fresh ginger and garlic, umami and slightly sweet flavor from coconut aminos, shredded carrots and cabbage, all served over a bowl of cauliflower rice or rice. And of course we’ll add more toppings 🙂
Let’s dive right in!
How to make Instant Pot Egg Roll in a Bowl:
I am sure you are loving the Instant Pot method. With so many requests for Instant Pot recipes, I am always trying to please you all with more recipes for your favorite appliance. However, if you need a stovetop option, I can still give you that too!
To start we’ll gather up our ingredients:
- Lean meat of choice: Ground turkey, ground pork, ground beef, or ground chicken all work. Pick which one you want to use!
- Fresh ginger: finely chopped
- Garlic cloves: crushed
- Coconut Aminos (this is a GF and Paleo recipe, but you can also use soy sauce)
- Beef broth
- Rice vinegar
- Sesame oil
- Shredded Cabbage and Carrots (I used the package from Trader Joes)
- Toppings: cilantro, green onion, sesame seeds, and hot sauce
Select the saute function on your Instant Pot. Once hot, add some cooking oil and ground the meat. After a few minutes, add in the fresh ginger and garlic. Continue to saute.
While the meat is cooking, whisk together sauce ingredients: coconut aminos, beef broth, rice vinegar, and sesame oil. Pour the sauce over the cooked meat. Be sure to deglaze the pan with the sauce (this helps to prevent the burn function). Now top with the shredded cabbage and carrots.
Secure the lid and select the manual function. Cook at high pressure for only 5 minutes, that’s it! Use a quick release to remove all of the steam.
Serving Instant Pot Egg Roll in a Bowl:
To serve, add in more fresh veggies. I used about 6 cups in the Instant Pot, and another 2 cups that were fresh to serve.
In my bowl, I loaded: cauliflower rice, egg roll mixture, fresh cabbage and carrots, green onion, cilantro, sesame seeds, and hot sauce. You can also use my Cilantro Lime Cauliflower Rice for this recipe.
So good you guys!!
Can I make without an Instant Pot?
Yes, you definitely can! The preferred method would be the stovetop. And this would be a meal that could be made in less than 30 minutes. Simply brown the meat on the stovetop, add the garlic and onion, and saute for another 2-3 minutes. Now toss in the cabbage and carrots. Omit the broth, but use the remaining ingredients for the sauce. Pour on top of the veggies and meat mixture. Stir fry for another 4-5 minutes and serve.
Other healthy Asian Takeout recipes:
- Korean Beef Bowls
- Instant Pot Orange Broccoli Chicken
- Sheet Pan Cashew Shrimp
- Indian Butter Cauliflower
Instant Pot Egg Roll in a Bowl
Instant Pot Egg Roll in a Bowl is a deconstructed version of your favorite takeout recipe! You'll love the maximum flavor, and really quick prep time of 10 minutes. Keto, Paleo, and Whole30 compliant!
- 1 tbsp avocado oil or olive oil
- 1 lb ground beef, turkey or pork
- 3 tsp chopped fresh ginger
- 2 cloves garlic minced
- 1/3 cup coconut aminos
- 1/3 cup beef broth
- 1/4 cup rice vinegar
- 1 tbsp sesame oil
- 4 cups shredded cabbage divided
- 2 cups shredded carrots divided
- 1/4 cup chopped fresh cilantro optional
- 3 tbsp chopped green onion optional
- 3 tbsp hot sauce optional
- 4 cups cauliflower rice for serving
Select the saute function on the Instant Pot. Once hot, coat the bottom of the pot with oil. Add the meat and begin to brown. After 3-4 minutes, add in the ginger and garlic. Cook for another 2-3 minutes, or until meat is no longer pink. Select cancel.
Meanwhile make the sauce. In a bowl, mix together coconut aminos, broth, rice vinegar, and sesame oil. Pour on top of the meat mixture and deglaze the pan, ensuring nothing is stuck at the bottom.
Place 3 cups of cabbage, + 1 cup carrots on top of the meat mixture. Secure the lid. Select manual and cook on high pressure for 5 minutes. Once cook time is complete, release all steam.
Top mixture with remaining cabbage and carrots. Serve over cauliflower rice. Add onion, cilantro, and hot sauce if using.