20 Minute Instant Pot Egg Roll in a Bowl – A Flavor Explosion

You know those nights when you’re starving but can’t bear the thought of another boring dinner? That’s when my Instant Pot egg roll in a bowl swoops in to save the day. I discovered this magical dish during one of those “I have zero time but need serious flavor” weeks, and wow – it’s become my go-to ever since. All the crispy, savory goodness of an egg roll without the fuss of wrapping or frying? Yes please! In just 20 minutes, you’ll have a steaming bowl packed with garlicky pork, crunchy veggies, and that irresistible Asian takeout flavor. Trust me, your future self will thank you for this one.

Why You’ll Love This Instant Pot Egg Roll in a Bowl

This dish is my weeknight superhero, and here’s why it’ll be yours too:

• Crazy fast: From fridge to table in 20 minutes flat—even my toddler’s impatience can’t outpace this meal!
• Flavor bomb: That magical combo of sesame oil, ginger, and soy sauce tastes like your favorite takeout (but way fresher).
• One-pot wonder: The Instant Pot does all the work—just sauté, pressure cook, and boom. Minimal dishes = maximum happiness.
• Secretly healthy: Piled high with cabbage and carrots, it’s basically a salad in disguise (shh, don’t tell the kids).
• Endlessly adaptable: Swap proteins, adjust spice, or dump in extra veggies—it’s foolproof.

Seriously, this recipe checks every “I need dinner NOW” box without skimping on flavor. Game changer.

Ingredients for Instant Pot Egg Roll in a Bowl

Here’s everything you’ll need to make this flavor-packed dish – I’ve included my favorite brands and prep notes where it makes a difference:

• 1 lb ground pork (I like 80/20 for best flavor, but lean works too)
• 1 tbsp sesame oil (toasted kind – this is your flavor foundation!)
• 1 tbsp minced garlic (about 3 cloves if fresh – more if you’re garlic obsessed like me)
• 1 tbsp grated ginger (keep those knobs in the freezer for easy grating)
• 1/2 cup chopped onion (yellow or white – whatever’s lurking in your fridge)
• 4 cups shredded cabbage (bagged coleslaw mix works in a pinch)
• 1 cup shredded carrots (2 medium carrots or pre-shredded to save time)
• 2 tbsp soy sauce (low-sodium if you’re watching salt)
• 1 tbsp rice vinegar (that tangy bite makes all the difference)
• 1 tsp sriracha (optional but recommended for heat lovers)
• Green onions for garnish (don’t skip – they add fresh crunch!)

Ingredient Substitutions & Notes

No pork? No problem! Ground turkey or chicken work beautifully. For gluten-free folks, coconut aminos replace soy sauce perfectly. Out of fresh cabbage? A 14oz bag of coleslaw mix saves the day. And hey – that sriracha? Start with 1/2 tsp if you’re spice-shy, or go wild with 2 tbsp if you like it fiery!

How to Make Instant Pot Egg Roll in a Bowl

Okay, let’s get cooking! The magic of this recipe is how stupid-easy it is – just four simple steps to flavor town. I’ll walk you through each one with all my hard-earned tips (learned from many “oops” moments in my own kitchen).

Step 1: Sauté Aromatics

First, grab your Instant Pot and hit that “Sauté” button – we want it nice and hot. Pour in your sesame oil (take a deep breath of that glorious nutty aroma) and toss in the garlic, ginger, and onions. Now here’s the key: stir constantly for about 2 minutes. You’ll know it’s ready when the onions turn translucent and your whole kitchen smells like your favorite Asian restaurant. Watch closely though – garlic burns faster than you’d think! If it starts browning too fast, just add a splash of oil or turn the heat down a smidge.

Step 2: Brown the Meat

Time for the pork! Crumble it into the pot – I just break it apart with my wooden spoon as it cooks. You’re looking for that perfect golden-brown color with zero pink spots, which usually takes about 5 minutes. If your pork is extra fatty, you might want to drain some grease before moving on (I use a spoon to scoop out excess – no need to get fancy). Pro tip: This is when I sneak a tiny taste to check the seasoning – don’t tell anyone!

Step 3: Add Veggies & Seasonings

Here comes the fun part – dump in that mountain of cabbage and carrots! It’ll seem like way too much at first (I always panic a little), but trust me, it shrinks down like magic. Pour over the soy sauce, rice vinegar, and sriracha if using. Give everything a good stir – you’ll hear the cabbage start to sizzle and wilt almost immediately. The mix should look glossy and smell absolutely incredible. If it seems dry, add a tablespoon of water or broth – but don’t overdo it, the veggies release moisture as they cook.

Step 4: Pressure Cook

Pop on the lid, make sure the valve is set to “Sealing,” and press “Manual” or “Pressure Cook” for 3 minutes. Yes, just 3 minutes – that’s the beauty of pressure cooking! When the timer beeps, do an immediate quick release (careful – stand back from that steam!). The second the float valve drops, open that lid to reveal your masterpiece. Give everything one last stir – the cabbage should be tender-crisp, not mushy. If it looks too watery, just hit “Sauté” again for a minute or two to evaporate excess liquid. Done!

Tips for Perfect Instant Pot Egg Roll in a Bowl

After making this recipe more times than I can count (and yes, burning a batch or two), here are my foolproof tips for egg roll bowl perfection:

• Cabbage is the diva: That 3-minute cook time isn’t a suggestion – overcooked cabbage turns to sad mush. Set a timer!
• Sauce to taste: Always try a bite before serving. Need more salt? Add a splash of soy sauce. Too salty? A squeeze of lime balances it out.
• Garnish like you mean it: Don’t just sprinkle those green onions – give them a dramatic shower over the top. The fresh crunch makes every bite better.
• Fat is flavor: If you drain the pork, leave about 1 tbsp of fat in the pot. That golden goodness carries all the spices beautifully.
• The sriracha trick: If you’re serving kids or spice-wimps, skip it during cooking and let folks add heat at the table.
• Prep shortcuts: Use pre-minced garlic and ginger from the fridge section – I won’t judge! Bagged coleslaw mix saves at least 10 minutes.

One last secret? Leftovers taste even better next day – the flavors party in your fridge overnight!

Serving Suggestions for Instant Pot Egg Roll in a Bowl

Now for my favorite part – piling this glorious mix into bowls and making it a meal! While it’s fantastic all on its own, here’s how my family loves to serve it:

• Classic duo: Spoon it over steaming white rice (hello, takeout vibes!) or try brown rice for extra nuttiness. The rice soaks up all those delicious juices perfectly.
• Low-carb magic: Cauliflower rice is my go-to when I’m being “good” – just microwave a bag while the IP does its thing. Pro tip: Sauté it with a little sesame oil first for extra flavor.
• Crunch boost: Top with extra green onions, crispy fried wonton strips (I keep these in my pantry for emergencies), or even crushed peanuts for texture.
• Veggie overload: Sometimes I’ll throw in extra snap peas or bell peppers during cooking, then serve with a side of quick-pickled cucumbers.
• Breakfast twist: Don’t laugh – fry an egg and plop it right on top! The runny yolk mixed in is absolute heaven.

Truth time? Half the time we eat it straight from the pot with big spoons – no sides, no fuss. It’s that satisfying! But if you’re feeding a crowd or want to stretch it further, rice is your best friend. Leftovers (if you’re lucky enough to have any) make killer lunchbox meals the next day.

Storing & Reheating

Here’s the beautiful thing about this egg roll bowl – it might taste even better the next day! The flavors have time to get cozy together in the fridge. I always make a double batch because it keeps like a dream.

Fridge storage: Let the bowl cool slightly (but don’t leave it out more than 2 hours – food safety first!). Transfer to an airtight container and it’ll stay fresh for 3-4 days. I like to portion mine into meal prep containers for grab-and-go lunches.

Freezer magic: This recipe freezes shockingly well! Pack cooled portions into freezer bags, squeeze out excess air, and they’ll keep for 1 month. Thaw overnight in the fridge when ready to eat.

Reheating pro tips:

• Microwave method: My weekday go-to! Sprinkle 1-2 tbsp water over the top to keep it moist, cover loosely, and zap for 1-2 minutes, stirring halfway. The steam works wonders.
• Stovetop revival: For bigger portions, warm it in a skillet over medium with a splash of water or broth. Stir frequently until piping hot – about 5 minutes.
• Instant Pot encore: Yes, you can reheat right in the pot! Add 1/4 cup water, dump in leftovers, and use “Sauté” mode for 3-4 minutes, stirring often.

One warning: The cabbage will soften more when reheated, but the flavors deepen beautifully. If you want crunch, sprinkle fresh green onions or cabbage shreds on top after warming. And whatever you do – don’t skip that final drizzle of sesame oil before serving round two!

Instant Pot Egg Roll in a Bowl FAQs

Over the years, I’ve gotten tons of questions about this recipe from friends and readers – here are the most common ones with my tried-and-true answers:

Q1. Can I use ground beef instead of pork?
Absolutely! Ground beef (85% lean works great) gives a heartier flavor. I’ve even used ground turkey when I’m being “healthy” – just add an extra tbsp of sesame oil to keep it moist. The key is browning it well for maximum flavor.

Q2. Is this really freezer-friendly?
Yes! This dish freezes like a dream. I always stash a few portions in freezer bags for emergency meals. Pro tip: Freeze it flat so it thaws faster. When reheating, add a splash of water or broth to bring back the perfect texture.

Q3. How can I make it spicier?
Oh, my fellow heat-seekers! Double the sriracha, add 1/2 tsp red pepper flakes with the veggies, or top with chili crisp. My secret weapon? A drizzle of sambal oelek at the end – that garlicky heat takes it next level!

Q4. Can I make this without an Instant Pot?
You sure can! Just sauté everything in a large skillet, cover, and simmer for 5-7 minutes until the cabbage softens. It won’t be quite as speedy, but still crazy delicious. Bonus: You get more control over the texture.

Q5. Why is my cabbage mushy?
Ah, the cardinal sin of egg roll bowls! Either you cooked it too long (stick to exactly 3 minutes under pressure) or didn’t quick release immediately. Also, bagged coleslaw mix tends to get softer than hand-shredded cabbage. Still tasty, just less crunchy.

Nutritional Information

Okay, let’s be real – we’re not eating this because it’s a salad (though all that cabbage is sneaky-good for you!). But here’s the scoop on what’s in each delicious serving. Keep in mind these are estimates – your exact numbers will vary based on the pork fat content, how much sriracha you dare to add, and whether you go wild with the garnishes (no judgment here!).

Per serving (about 1 generous cup):

• 280 calories – Perfect for when you want satisfaction without the food coma
• 18g fat (6g saturated) – Thank that glorious sesame oil and pork
• 20g protein – Keeps you full for hours
• 10g carbs (3g fiber) – Low-carb win! Mostly from those vitamin-packed veggies
• 600mg sodium – Goes down easy with all that flavor

Dietitian friends tell me this breaks down to roughly 55% fat, 30% protein, and 15% carbs – making it a fantastic keto or low-glycemic option. Want to lighten it up? Use ground turkey breast and low-sodium soy sauce. Craving extra indulgence? Drizzle with extra sesame oil and serve over rice. Either way, you’re getting a meal packed with vitamin C from the cabbage, vitamin A from the carrots, and enough flavor to make your taste buds do backflips!

Try This Instant Pot Egg Roll in a Bowl Tonight!

Alright, my fellow flavor chasers – you’ve got all my secrets now! This recipe is begging to become your new weeknight hero. I’m telling you, once you experience how stupid-easy and crazy-delicious this dish is, you’ll be making it on repeat like I do.

So here’s your mission: Try it tonight! Throw on some comfy pants, crank up that Instant Pot, and let’s get cooking. And when you do? Tell me all about it in the comments below. Did you add extra spice? Try it with chicken instead? Toss in some mushrooms or water chestnuts? I want to hear every delicious detail – your twists might just become my new favorite version!

Happy pressure cooking, friends – may your bowls be overflowing with flavor and your cleanup be minimal. Now go forth and make magic in that pot!

Print