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.
Kelley says
Do you precook the ground meat before adding to the instant pot?
Taylor Stinson says
No it’s not necessary!
Sarah says
I really like how flexible this recipe can be! I did the stovetop steps and it turned out great. I only used 1 bag of coleslaw and used canned chicken. We served it over rice with Everything Bagel seasoning instead of just sesame seeds.
Taylor Stinson says
I’m so happy you enjoyed!
Julie says
Hello,
Can this recipe be made in a crockpot?
Taylor Stinson says
Unfortunately this one can’t.
Cheri says
I added 1c quinoa, 21/2 c chicken broth total liquid. I added 1/2 c dry roasted peanuts at the end. Very good.
Cheri says
I had to put the pressure on for additional 2 min to cook the quinoa.
Taylor Stinson says
I’m so glad you enjoyed!
Mack says
I omitted the mushrooms and the recipe came out just a little soupy, but I actually really liked it. Instead of heating it up in the microwave, I just turned on the ‘Keep Warm’ feature, for about 6 minutes or so, and clean up the kitchen while I waited. Unfortunately I couldn’t find sesame seeds, and totally spaced grabbing sriracha, so I added red pepper flakes and it was delicious!
I haven’t had it quite yet for a next day meal, so I can’t say how it reheats, but it’s an excellent and quick dish!
Taylor Stinson says
I’m so glad you enjoyed overall 🙂
Anna W says
I tried this recipe but the instant pot never got to pressure with the timer. It then gave me the death notice of food burn and sure enough everything stuck to the bottom and the ground turkey was dry as can be. I followed the instructions and hit pressure cook on “hi” for 2 minutes and waited for pressure to build. What happened?
Taylor Stinson says
Hi Anna – I’m wondering if you stirred the ingredients or skipped a step with the recipe? There should have been more than enough liquid to avoid the burn notice. Not sure what happened here.