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 – use any kind of mushrooms you’d like.
- 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 sesame oil, soy sauce, ground chicken, garlic, mushrooms and broth 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!
How to make it on the stovetop
- 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
An egg roll contains shredded cabbage, ground meat (typically pork) and other vegetables that are wrapped in batter and deep-fried. This egg roll in a bowl contains all the fillings you’d find in a traditional egg roll but without the deep-fried wrapper!
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This recipe is gluten-free as long as you use tamari or coconut aminos instead of soy sauce.
Despite the name, there aren’t actually eggs in egg roll in a bowl. 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.
Storing and 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 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.
More takeout-inspired 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.
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.
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.
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!
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!
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!
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.
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 🙂
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!
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.
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.
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.