If you like egg rolls, you're going to love this Instant Pot Egg Roll in a Bowl, ready in just 25 minutes with minimal prep. Inspired by the popular egg roll appetizer served at North American Chinese restaurants, this deconstructed low carb dinner version offers all the flavor of an egg roll without the deep-fried shell, focusing instead on a nutritious blend of ground meat and veggies in a savory sauce.
Pair this Instant Pot Egg Roll Bowl with rice or noodles that align with your dietary needs (see recipe notes for options), making it adaptable for low FODMAP (at servings of up to 1 cup), low carb, Keto, and gluten-free diets, with Paleo/Whole30 alternatives available.
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- Your New Go-To Easy Weeknight Dinner
- Keto, Low Carb, Low FODMAP, and Gluten-Free with Paleo/Whole30 Options
- Necessary Equipment
- Ingredients
- How to Make Egg Roll in a Bowl in the Instant Pot
- Serving Options
- Instant Pot Egg Roll in a Bowl: FAQs
- Instant Pot Egg Roll in a Bowl (Keto, Low FODMAP)
- Related Recipes
Your New Go-To Easy Weeknight Dinner
I've seen Egg Roll in a Bowl in my Pinterest feed literally thousands of times over the years but never felt inspired to try it until now. I'm at a point in my life where I'm seeking easy weeknight dinner options in order to spend less time standing in the kitchen and more time creating new recipes and doing other things I enjoy. My community is also calling for more easy weeknight dinners, and I am listening.
In my opinion, this is the easiest - and dare I say - laziest - Egg Roll in a Bowl recipe you can find. It calls for pre-shredded coleslaw mix for the majority of the veggies, and requires only mincing or shredding ginger and chopping scallions for the prep.
Calling for a short sauté of the meat and ginger and only 3 minutes of pressure cooking time, this nutrient rich, flavorful main lunch or dinner dish can be on your table in 25 minutes flat - maybe even faster!
Keto, Low Carb, Low FODMAP, and Gluten-Free with Paleo/Whole30 Options
Another reason this Instant Pot Egg Roll in a Bowl is so awesome is that it's compliant with so many special diets. Depending on what kind of rice or noodles you choose to serve it over (see "Serving Options" section below for a few suggestions), it can fit the Keto, low carb, Low FODMAP, gluten-free, grain-free, and dairy-free diets and has options for Paleo and Whole30.
That being said, based on compiling data in Monash University's Low FODMAP Diet App, those eating low FODMAP due to fructan or sorbitol sensitivities should keep their serving size of the egg roll bowl portion to one cup maximum (not including the rice or noodles its served over). This is due to the coleslaw mix, whose quantities of green (a.k.a. common cabbage or white cabbage) and red cabbage can vary from brand to brand.
I talk a bit more the FODMAP content of cabbage in the "Is cabbage Low FODMAP?" section of my Low FODMAP Coleslaw recipe post. Do what is best for your own gut sensitivities in consultation with your doctor or dietician.
Otherwise, the ideal serving size (not for low FODMAP) of this egg roll bowl is 1 ½ cups per serving for 4 total servings.
Necessary Equipment
The equipment I use to make this Egg Roll Bowl in the Instant Pot includes:
- 6-quart Instant Pot, 8-quart Instant Pot, or comparable electric pressure cooker
- Chopping board and knife
- Box shredder or rasp-style grater - if shredding the ginger
- Vegetable peeler
- Measuring cups and spoons
- Stiff spatula - I use and love this Instant Pot spatula.
- Slotted spoon (optional) - if you want to leave some juices in the pot
That's it. It's so simple!
Ingredients
The ingredients I use to make these Keto Egg Roll Bowls include:
- Garlic-infused olive oil - If not needing low FODMAP, you can use your preferred cooking oil plus minced fresh garlic. Olive oil is not typically used in Chinese cooking; however, I just use it here to add garlic-flavor to the bowl without the FODMAPs.
- Ground pork, chicken, or turkey. I typically use pork and think it has the best flavor in this dish.
- Fresh ginger, minced or shredded
- Chicken bone broth - homemade or store-bought, low FODMAP if needed.
- Low sodium (a.k.a. lite) tamari sauce, soy sauce (if not needing gluten-free), or coconut aminos (for Paleo/Whole30 but not low FODMAP). I typically use low sodium soy sauce, but I'm not gluten-intolerant.
- Rice vinegar
- Sesame oil
- Hot sauce, low FODMAP if needed (optional) - I use and love Louisiana Hot Sauce, which I consider medium-spicy, contains only low FODMAP ingredients, and is Paleo and Whole30 compliant. However, if you have problems with spicy food (as some with IBS do) or simply do not want it to have a little kick, you're welcome to omit this.
- Liquid stevia (for Keto/low carb) or pure maple syrup (optional – omit for Whole30) - I typically use liquid stevia, which can be found in the baking aisle in some grocery stores. Any sweetener is optional though - I find it creates more flavor balance but is not a deal breaker.
- Sea salt and ground black pepper
- 14 ounce (397 gram) package coleslaw mix - consisting of a mixture of shredded red and green cabbage and carrots.
- Scallions (a.k.a. green onions), green parts only, chopped, plus more for garnish - these I add after pressure cooking as they otherwise get overcooked and lost in the dish. They cook just enough in the egg roll bowl's residual heat.
Ingredient quantities can be found in the recipe card below.
How to Make Egg Roll in a Bowl in the Instant Pot
To make these Egg Roll Bowls using your Instant Pot:
Sauté
Hit “Sauté” button on your 6-quart Instant Pot, 8-quart Instant Pot, or comparable electric pressure cooker. Once the display reads “Hot,” add garlic-infused olive oil, and swirl the pot to coat in oil.
Add ground pork to the Instant Pot and cook until browned, about 3-4 minutes, breaking it up into smaller pieces with a stiff spatula (I use this Instant Pot spatula).
Once the pork is browned, add ginger to the pot. Sauté until fragrant, about 1-2 minutes, stirring frequently.
Deglaze
Hit “Cancel” on the Instant Pot. Slowly add chicken bone broth, wait 15 seconds, and scrape the bottom of the pot clean with your spatula.
Add Ingredients
Add tamari sauce, rice vinegar, sesame oil, hot sauce (if using), stevia or maple syrup (if using), salt, and ground black pepper to the pot and stir until combined.
Incorporate coleslaw mix and stir until everything is coated in sauce. Reserve the chopped scallions for after cooking.
Pressure Cook
Close the Instant Pot lid and set the valve to “Sealing.” Hit the “Manual” or “Pressure Cook” button and set the timer for 3 minutes.
Quick Pressure Release
Once the cooking time is complete, do a quick pressure release. Open the lid.
Add Scallions
Add scallions to the contents of the Instant Pot and stir, ensuring everything is well combined and covered in sauce. Carefully taste the mixture and adjust seasoning and hot sauce to your personal preferences.
Serve
Using a slotted spoon to leave some of the juices in the pot (if desired), serve the egg roll in a bowl over rice or noodles compliant with your dietary needs, garnished with more chopped scallions if desired.
Serving Options
This Instant Pot Egg Roll in a Bowl is best served over rice or noodles. Some options include (not an all-inclusive list):
- Gluten-free + Low FODMAP: Long grain white rice, basmati rice, brown rice
- Low carb, Gluten-free + Low FODMAP: shirataki rice or shirataki noodles, hearts of palm rice or noodles (also Paleo / Whole30), mung bean noodles (a.k.a. mung bean vermicelli noodles, glass noodles, or cellophane noodles)
- Low carb, Gluten-free + Paleo/Whole30: cauliflower rice
Instant Pot Egg Roll in a Bowl: FAQs
Yes, you can absolutely make Egg Roll in a Bowl on the stove instead of using an Instant Pot. Simply follow the same steps outlined in the recipe, but use a large skillet over medium heat. Cook the ground pork (or ground meat of choice) until browned, then add the remaining ingredients and stir until well combined and heated through. Adjust the cooking time as needed to ensure the ingredients are fully cooked and flavors meld together.
You can double the recipe in your Instant Pot as long as you ensure that the total volume of ingredients does not exceed the maximum fill line indicated on the inner pot. Using an 8-quart Instant Pot might be more ideal for doubling this recipe. You may also need to adjust the cooking time slightly to ensure that all ingredients cook through evenly.
Yes, you can omit the sesame oil if you don't have any on hand. While sesame oil adds a distinct flavor to the dish, it's not essential for the overall outcome.
Yes, you can make Egg Roll in a Bowl ahead of time and reheat it later. Simply follow the recipe as instructed and allow the dish to cool completely before transferring it to an airtight container. Store the container in the refrigerator for up to 3-4 days. When ready to eat, you can reheat the dish in the microwave, on the stovetop, or using the Instant Pot's "Sauté" function until heated through. Stir occasionally to ensure even heating. If the dish appears dry after reheating, you can add a splash of water or broth to moisten it.
Instant Pot Egg Roll in a Bowl (Keto, Low FODMAP)
- Total Time: 25 minutes
- Yield: 4-6 servings 1x
- Diet: Gluten Free
Description
Instant Pot Egg Roll in a Bowl – a quick, low carb dinner twist on classic egg rolls! Ready in 25 mins with minimal prep. Serve over rice or noodles tailored to your diet (see notes for options). Low FODMAP (up to 1 cup/serving), low carb, Keto, and gluten-free with Paleo and Whole30 options.
Ingredients
- 2 tablespoons garlic-infused olive oil*
- 1 pound ground pork, chicken, or turkey
- 2 teaspoons fresh ginger, minced or shredded
- ½ cup chicken bone broth (homemade or store-bought - low FODMAP if needed)
- ¼ cup low sodium tamari sauce*
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 1 teaspoon hot sauce, low FODMAP if needed (optional)*
- ⅛ teaspoon liquid stevia, or ¼ teaspoon pure maple syrup (optional - omit for Whole30)
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 (14 ounce) package coleslaw mix (shredded red and green cabbage and carrots)
- ½ cup scallions, green parts only, chopped, plus more for garnish
Instructions
- Sauté: Hit “Sauté” button on your 6-quart Instant Pot, 8-quart Instant Pot, or comparable electric pressure cooker. Once the display reads “Hot,” add garlic-infused olive oil, and swirl the pot to coat in oil.
- Add ground pork to the Instant Pot and cook until browned, about 3-4 minutes, breaking it up into smaller pieces with a stiff spatula (I use this Instant Pot spatula).
- Once the pork is browned, add ginger to the pot. Sauté until fragrant, about 1-2 minutes, stirring frequently.
- Deglaze: Hit “Cancel” on the Instant Pot. Slowly add chicken broth, wait 15 seconds, and scrape the bottom of the pot clean with your spatula.
- Add ingredients: Add tamari sauce, rice vinegar, sesame oil, hot sauce (if using), stevia or maple syrup (if using), salt, and ground black pepper to the pot and stir until combined.
- Add coleslaw mix and stir until everything is coated in sauce. Reserve the scallions for after cooking.
- Pressure cook: Close the Instant Pot lid and set the valve to “Sealing.” Hit the “Manual” or “Pressure Cook” button and set the timer for 3 minutes.
- Quick pressure release: Once the cooking time is complete, do a quick pressure release. Open the lid.
- Add scallions: Add scallions to the Instant Pot and stir, ensuring everything is well combined and coated in sauce. Carefully taste the mixture and adjust seasoning and hot sauce to your personal preferences.
- Serve: Using a slotted spoon to leave some of the juices in the pot (if desired), serve the egg roll in a bowl over rice or noodles compliant with your dietary needs (see notes for options), garnished with more chopped scallions if desired.
- Store: Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat leftovers in the microwave, on the stovetop, or the Instant Pot using the “Sauté” function until heated through.
Notes
- Low FODMAP serving size: Up to 1 cup if sensitive to fructans or sorbitol. This could potentially be larger; however, it’s impossible to know the exact composition of the coleslaw mix you’ll use (the quantity of green cabbage versus red cabbage versus carrots), so I’ve made the serving size 1 cup to safeguard this. Do what is best for your own gut sensitivities in consultation with your doctor or dietician. This quantity based on the use of a 14 ounce (397 gram) bag of coleslaw mix containing green (aka white or common cabbage), red cabbage, and carrots. Otherwise, an ideal serving size (not for Low FODMAP) is 1 ½ cups.
- Garlic-infused olive oil: If not needing low FODMAP, you can substitute your preferred oil + 2 cloves minced garlic, adding the garlic when you sauté the ginger.
- Tamari sauce: If you’re not needing gluten-free, you can use low sodium soy sauce instead. To make this Paleo/Whole30 compliant, use coconut aminos but not if needing low FODMAP.
- Hot sauce: I use and love Louisiana Hot Sauce, which contains low FODMAP and Paleo / Whole30 compliant ingredients. However, if you are triggered by spicy food (as some people with IBS are), feel free to omit.
- Rice & Noodle Options (list is not all-inclusive):
- Gluten-free + Low FODMAP: Long grain white rice, basmati rice, brown rice
- Low carb, Gluten-free + Low FODMAP: shirataki rice or shirataki noodles, hearts of palm rice or noodles (also Paleo/Whole30), mung bean noodles
- Low carb, Gluten-free + Paleo/Whole30: cauliflower rice
- Prep Time: 5 minutes
- Time to Pressurize & Depressurize: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: American Chinese-Inspired
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