This Instant Pot Egg Roll in a Bowl is a delicious low-carb take on your favourite takeout dish with ground chicken and cabbage.
Ingredients and substitutions
- Sesame oil – olive oil or canola oil would work but will have a slightly different flavour.
- Low-sodium soy sauce – tamari sauce or coconut aminos will make the recipe gluten-free and Whole 30 friendly.
- Ground chicken – feel free to use ground turkey or ground pork instead.
- Garlic – fresh garlic is best but jarred minced garlic will work in a pinch.
- Shitake mushrooms – swap out for other veggies of your choice like bell peppers, bok choy, broccoli florets and more.
- Chicken broth – vegetable broth would be the best substitute here.
- Matchstick carrots – if you can’t find any matchstick carrots, you can julienne your own carrots.
- Coleslaw mix – use two cups of thinly-sliced green cabbage instead.
- Green onions – chives and shallots would also work.
- Sesame seeds – use black or white sesame seeds.
- Sriracha – leave this out if you don’t like spice.
How to make egg roll in a bowl in the Instant Pot
- Add the ingredients to the Instant Pot in order.
- Cook on high pressure for 2 minutes.
- Do a quick release of the pressure.
- Stir in the carrots and coleslaw.
- Let it sit for 5 minutes.
- Add in the green onions and sesame seeds.
- Serve and enjoy!
Follow my stovetop egg roll in a bowl recipe if you don’t have an Instant Pot.
Stovetop instructions
I love making this egg roll in a bowl in the Instant Pot, but you can make it on the stovetop too! Just follow the instructions below:
- Heat sesame oil in a large skillet, then add the ground chicken, garlic, soy sauce, mushrooms and carrots.
- Sauté for 7-8 minutes until the chicken is browned and the mushrooms have released their liquid.
- Stir in the coleslaw mix and stir fry for 2-3 minutes until the cabbage is softened and the mixture is hot.
- Remove from the heat, stir in green onions and garnish with sesame seeds and sriracha.
- Serve and enjoy!
Frequently Asked Questions
I like using ground chicken for my egg roll in a bowl, as it’s a leaner protein option, but you could also try using ground turkey or ground pork. Ground beef would work as well, but it will have a stronger flavour.
Despite the name, there aren’t actually eggs in this recipe. The egg in the name comes from the traditional egg roll, which is dipped in egg before it’s deep-fried. That being said, you can add a fried egg on top for some extra protein!
There are 378 calories per serving in this recipe. It’s super filling and you’re getting a way bigger serving size than you would with one tiny egg roll.
If you’re feeding a big group or want lots of leftovers to enjoy throughout the week, you can try doubling up on this recipe. The cooking time can stay the same, just make sure you don’t go above your Instant Pot’s overflow line (which can be found inside the pot).
This egg roll in a bowl is a complete meal on its own, but if you’re looking for side dish ideas, I’d recommend keeping things light. Try serving itwith a side salad, steamed veggies or cauliflower rice. If you want to stick with the takeout theme, you can start with these copycat Applebee’s Chicken Wonton Tacos – just keep in mind that they’re not low-carb.
Storing and reheating
You can store any leftover Instant Pot egg roll in a bowl in the fridge for up to 5 days. To reheat, simply microwave for 1 to 2 minutes, stirring halfway through. Normally, I would suggest sprinkling some water over top of the chicken so it doesn’t dry out – but the mushrooms and cabbage in this recipe will release more liquid upon reheating, which will keep the chicken nice and moist.
Can you freeze egg roll in a bowl?
Unfortunately, this recipe will not freeze very well. You can freeze the cooked ground chicken and mushroom mixture for up to 3 months though. If you’d like to reuse it or make it ahead of time, simply freeze that mixture and let it defrost in the fridge overnight before serving. From there, sauté in a pan on the stovetop and assemble with the rest of the ingredients.
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on packing this recipe up for lunch.
- I get all my free-range poultry from Butcher Box.
Meal Prep Tools
- This is the Instant Pot I use for this recipe.
- Grab some glass meal prep bowls if you plan on packing this recipe up for lunch.
- I get all my free-range poultry from Butcher Box.
Instant Pot Egg Roll in a Bowl {Low-Carb}
Ingredients
- 2 tbsp sesame oil
- 1/3 cup low-sodium soy sauce or tamari
- 1 lb ground chicken
- 4 cloves garlic minced
- 1 (8oz) package shittake mushrooms, sliced
- 1 1/2 cups chicken broth
- 1 cup matchstick cut carrots
- 2 bags coleslaw mix
- 1 bunch green onions, sliced
- 2 tbsp sesame seeds
- Sriracha, for topping
Instructions
- Add sesame oil, soy sauce, ground chicken, garlic, mushrooms and chicken broth to Instant Pot in that order. Cook on high pressure 2 minutes. Instant Pot will take about 10 minutes to pre-heat and then the 2 minutes to cook. When complete, press cancel and do a quick release of the steam, waiting until the pressure gauge drops back down and the lid is safe to open.
- Stir in matchstick carrots and coleslaw mix, stirring well to combine. Replace lid and let sit 5 minutes. Open lid and stir in green onions and sesame seeds then serve and enjoy!
- Note: While this is a one-pot quick and easy method, you may need to microwave for a minute after serving in a bowl to get the dish piping hot (just depends how hot you like your food). Leftovers will keep up to 3-5 days in the fridge.
Video
Comments & Reviews
Emily says
I made this and instead of two bags of coleslaw, I did one bag of coleslaw and one bag of broccoli slaw.