This Low Carb Instant Pot Egg Roll in a Bowl with ground chicken & cabbage is a delicious takeout-inspired 30-minute idea!
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Ingredients in egg roll bowls
Get ready for the easiest one pot weeknight dinner ever!
This Low Carb Instant Pot Egg Roll in a Bowl is a delicious, easy dinner idea that comes together with the help of your pressure cooker – I've done a version of it on the stovetop (what I deemed Potsticker Bowls) but the Instant Pot version is so much easier and honestly makes lunch prep so easy.
Here's what you need on hand:
- sesame oil
- low-sodium soy sauce or tamari
- ground chicken
- garlic, minced
- shittake mushrooms
- chicken broth
- carrots
- coleslaw mix
- green onions, sliced
- sesame seeds & Sriracha, for topping
How to make Instant Pot egg roll in a bowl
If you want dinner ready to go in less than 30 minutes with no attending to it during the cooking process, then the Instant Pot is where it's at!
Here's how to make these bowls in the Instant Pot:
- Add sesame oil, soy sauce, ground chicken, garlic, mushrooms and chicken broth to the Instant Pot and pressure cook for 2 minutes.
- Do a quick release of the pressure, then open the lid and stir in matchstick carrots and coleslaw mix. Replace the lid and let it all sit for 5 minutes.
- Open the lid once more, 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).
How to make this recipe on the stovetop:
- Heat sesame oil in a large skillet, then add ground chicken, garlic, soy sauce, mushrooms and carrots, leaving out the chicken broth. Saute for 7-8 minutes until chicken is browned and mushrooms have released liquid.
- Stir in coleslaw mix, stir frying for another 2-3 minutes until cabbage is softened and mixture is hot.
- Remove from heat, stir in green onions and garnish with sesame seeds and sriracha. Serve and enjoy!
Ingredient substitutions
If you're looking to add some grains to this Instant Pot Egg Roll in a Bowl, you could add in some jasmine rice or quinoa and a little bit more broth – in this case, I would say 2 extra cups of broth and 1 cup of rice/quinoa would suffice, but honestly these bowls are so filling you won't even miss the carbs!
Here are some other substitutions you can make:
- Ground chicken: feel free to use ground turkey or ground pork instead
- Sesame oil: canola or olive oil will work in a pinch, but the flavour will be slightly different
- Coleslaw mix: use 2 cups of thinly sliced green cabbage instead
- Shittake mushrooms: use any type of mushrooms you'd like
- Soy sauce: use tamari or coconut aminos if you're looking to make this recipe gluten-free/Whole 30
A note on reheating after cooking in the pressure cooker
Now, I know what you're thinking.
Throwing in this much raw cabbage will cause the food to be cold in the end, and you're partially right. The hot chicken, mushroom and broth mixture really only semi-cooks the cabbage mix, but that's what allows this to be such a super quick and easy one pot meal.
Once you've got everything mixed together and have let it sit for about 5 minutes, you may want to microwave each serving size for a minute or two just to get everything piping hot.
But hey, it's way better than overcooked, shrunken up cabbage right?
I will admit, if you only like your veggies tender crisp and not super thoroughly cooked, this Low Carb Instant Pot Egg Roll in a Bowl probably isn't for you.
But I really do like my veggies only slightly steamed, and I've heard they retain a lot more nutritional value when cooked this way so it's up to you to decide what you like.
Storing & reheating
You can store these egg roll bowls in the fridge for up to 5 days. To reheat, simply microwave for 1-2 minutes, stirring halfway through. Normally I would advise you to sprinkle some water overtop so the chicken doesn't dry out but the mushrooms and cabbage will release more liquid upon reheating which will keep the chicken moist.
Can you freeze egg roll bowls?
Unfortunately this recipe will not freeze very well. You can freeze the cooked ground chicken and mushroom mixture, however. 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, you can saute the mi
More Instant Pot recipes
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
Low Carb Instant Pot Egg Roll Bowls
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
Nutrition
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Amber says
Is the cook time 2 minutes or 3 minutes? The video shows 3 minutes but the recipe says 2 minutes.
This looks delicious!
Taylor Stinson says
There is a typo in the video, sorry about that Amber! It’s 2 minutes cook time.
Jana says
can I use shredded chicken instead of ground chicken? (not sure where to find ground chicken)
Taylor Stinson says
You can use ground turkey if you’d like! I wouldn’t recommend using pre-cooked or shredded chicken as the Instant Pot will overcook it.
McKenzie says
Is the sesame oil necessary for the recipe? Is there a healthy substitute? Reason being I am looking for weight watchers recipe options and the oil, be it Sesame, Olive, or Canola, is REALLY not good. Other than the oil the recipe is great by WW standards.
Taylor Stinson says
Hey McKenzie – you really do need it for the flavour in this recipe. Not only that but most recipes in general do call for some kinda of cooking oil to ensure an even cook on most meats and that they don’t stick to whatever equipment you’re using. As long as you don’t overdo it on the oil, it can be part of a healthy diet.
Ben says
Love the recipe.
Here’s what I did.
I wanted to be sure there was enough chicken.
I used 2.5 lb ground chicken. And 1 can of chicken broth. I didn’t want to splurge on shiitake mushrooms, so I used baby bellas. Increased the cook time to 4 minutes. I also was multitasking at home, so the rest time for the cabbage and carrots was 7 minutes. Everything turned out great.
The end result does need some additional flavor. So I do recommend the sriracha or sweet ‘n sour (for those not concerned with carbs). I’m thinking that next time I will use regular soy sauce. Surprisingly, it is filling and will be a new favorite for the family. Thank you for this recipe!
Taylor Stinson says
So happy you enjoyed it Ben!
Cory says
Do you recommend a good swap for the mushrooms? My husband won’t eat them.
Taylor Stinson says
You can just leave the mushrooms out or add in some bell peppers instead 🙂
Caitlin says
Thank you so much, this is an excellent recipe! Was a big hit when I made it for dinner tonight – so quick & easy but also healthy, delicious and nutritious!
Quick question – if I were to do this with double the quantity of meat + mushroom, does that change the pressure cooking time or amount of broth I put it?
Thanks in advance! 🙂
Taylor Stinson says
So happy you enjoyed, Caitlin! If you double the meat and mushroom, I would also double the broth. I don’t believe the cooking time would change but you could add 2 more minutes to the cook time to be safe.
Annie says
I haven’t made this yet, and I was wondering if I can set the pressure cook back on after I add the coleslaw mix, and for how long? We don’t like crispy coleslaw and definitely do not use the microwave to heat food. Thank you
Taylor Stinson says
Hi Annie – I would not use the pressure cook setting. You can use the saute setting after it’s been pressure cooked to get the coleslaw well-cooked. Hope that helps!
Annie says
Taylor, just finished making this … it is delicious! Thank you for a wonderful recipe. I ate 1/2 bowl and it is very filling!
I also made a vegan version by replacing the chicken broth with vegetable broth and the ground chicken with diced firm tofu, marinated in the soy sauce and vegetable broth. Let it marinade for about 30 minutes before cooking!
Taylor Stinson says
So happy you enjoyed, Annie and thank you for the instructions on how to make it vegan!
Tara says
I just made this last night and added 2 tbs of peanut butter to make it a little creamy, tastes great! Excellent recipe for keto!
Bonnie says
Love the recipe. I used baby Bella instead of shiitake mushrooms, and added a few tablespoons of peanut butter and fresh grated ginger. Served over brown rice. Delicious!
Andrea says
Can you make this on the stove-top?
Taylor Stinson says
Yes you can! Saute the chicken and sesame oil first, then add remaining ingredients except for chicken broth (you don’t need it in the stovetop version) and saute until everything is fully cooked.