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Low Carb Instant Pot Egg Roll Bowls
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4.54 from 47 votes

Low Carb Instant Pot Egg Roll Bowls

This Low Carb Instant Pot Egg Roll in a Bowl with ground chicken & cabbage is a delicious takeout-inspired 30-minute idea!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Cuisine: Asian-Inspired
Keyword: instant pot egg roll bowl
Servings: 4 servings
Calories: 378kcal
Author: Taylor Stinson


  • 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


  • 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.



Calories: 378kcal | Carbohydrates: 12g | Protein: 24g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 10g | Cholesterol: 65mg | Sodium: 1635mg | Potassium: 353mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5750IU | Vitamin C: 31.4mg | Calcium: 110mg | Iron: 2.9mg