Quick & Easy Low-Carb Instant Pot Egg Roll in a Bowl: A Healthy Takeout Favorite
Craving the delicious flavors of your favorite takeout egg rolls but want a healthier, low-carb alternative that’s ready in a flash? Look no further! This Instant Pot Egg Roll in a Bowl recipe transforms that classic taste into a convenient, nutritious, and incredibly satisfying meal. Featuring lean ground chicken and a vibrant mix of cabbage and mushrooms, this dish offers all the savory goodness without the carbs or the deep-fried guilt. It’s perfect for busy weeknights, meal prep, or anyone looking to enjoy a wholesome, Asian-inspired dinner without compromising on flavor or time.
The beauty of the Instant Pot lies in its ability to deliver complex flavors in minimal time, and this egg roll bowl is a prime example. You’ll achieve a rich, umami-packed sauce and perfectly cooked ingredients with hardly any effort. Whether you’re following a keto, Whole30, or simply a low-carb diet, this recipe is a fantastic addition to your culinary repertoire. Say goodbye to greasy takeout and hello to a homemade dish that’s equally delicious and much better for you!
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Why You’ll Love This Instant Pot Egg Roll in a Bowl Recipe
This Instant Pot Egg Roll in a Bowl isn’t just a delicious meal; it’s a game-changer for anyone seeking a healthy, flavorful, and incredibly efficient dinner solution. Here’s why it’s destined to become a staple in your home:
- **Rapid Preparation:** The Instant Pot slashes cooking time, delivering a complete meal in about 15 minutes of active cooking. This makes it perfect for those hectic weeknights when you need dinner on the table fast.
- **Low-Carb & Healthy:** By omitting the fried wrapper, this dish significantly reduces carbohydrate content, making it an excellent choice for keto, Whole30, or general low-carb eating plans. It’s packed with lean protein and nutrient-rich vegetables.
- **Flavor-Packed:** You get all the savory, umami-rich goodness of a traditional egg roll, enhanced by aromatic ginger, garlic, and savory soy sauce. The fresh green onions and sesame seeds add a final burst of authentic flavor.
- **Easy Cleanup:** True to Instant Pot cooking, this is a one-pot meal, meaning minimal dishes to wash afterwards. A true blessing for busy cooks!
- **Highly Customizable:** Easily adapt this recipe to your preferences. Swap proteins, add different vegetables, or adjust the spice level to create your perfect bowl every time. It’s a versatile canvas for your culinary creativity.
- **Excellent for Meal Prep:** This dish stores wonderfully, making it ideal for preparing ahead of time. Enjoy delicious, healthy lunches or dinners throughout the week with minimal effort.
Ingredients and Substitutions: Crafting Your Perfect Egg Roll Bowl
The beauty of this recipe lies in its flexibility. While the core ingredients create an authentic egg roll flavor, you can easily adapt them based on what you have on hand or your dietary needs. Here’s a deeper dive into each component and their best alternatives:
- Sesame oil – This oil is a cornerstone of Asian cooking, providing a distinct nutty aroma and flavor. While olive oil or canola oil would technically work for cooking, they will impart a slightly different taste profile. For the most authentic flavor, stick to sesame oil. Dark sesame oil is generally used for flavor and light sesame oil for cooking.
- Low-sodium soy sauce – Essential for that savory, umami depth. To make this recipe gluten-free and Whole30 friendly, or if you’re mindful of sodium intake, opt for tamari sauce (which is naturally gluten-free) or coconut aminos. Coconut aminos offer a slightly sweeter, milder flavor, so you might want to adjust other seasonings to taste.
- Ground chicken – A fantastic lean protein choice that cooks quickly and absorbs flavors beautifully. You can absolutely use other ground meats like ground turkey for a similar lean profile, or ground pork for a richer, more traditional egg roll flavor. Ground beef would also work, but its stronger, beefier taste will slightly alter the classic profile, so use a leaner blend if possible.
- Garlic – Freshly minced garlic offers the most pungent and vibrant flavor, which is highly recommended. However, if you’re in a rush, jarred minced garlic is a convenient backup. Just remember that its flavor can be a bit milder, so you might need to use a touch more.
- Shitake mushrooms – These mushrooms add a wonderful earthy depth and meaty texture. They are an excellent choice for boosting flavor and nutrition. Feel free to swap them out for other quick-cooking vegetables you enjoy. Great alternatives include thinly sliced bell peppers (red, yellow, or orange for sweetness), chopped bok choy, small broccoli florets, snap peas, or even water chestnuts for added crunch. The goal is to get a variety of textures and nutrients.
- Chicken broth – This helps create the saucy base for the dish. Vegetable broth would be the best substitute if you want to keep it vegetarian (when combined with a plant-based protein) or simply prefer a different flavor. Ensure you use low-sodium broth to control the overall saltiness, especially if your soy sauce or tamari isn’t low-sodium.
- Matchstick carrots – These provide a touch of sweetness, color, and a pleasant crunch. The matchstick cut ensures they cook quickly and evenly with the other vegetables. If you can’t find pre-cut matchstick carrots, you can easily julienne your own carrots using a mandoline or a sharp knife.
- Coleslaw mix – This is a fantastic shortcut for an egg roll in a bowl, as it already contains pre-shredded cabbage and often some shredded carrots. Using two bags ensures a generous amount of vegetables. If you prefer to use fresh cabbage, simply use about two cups of thinly-sliced green cabbage. You can also add a mix of red cabbage for more color and nutrients.
- Green onions – These are primarily used as a fresh, pungent garnish, adding a crisp texture and bright flavor at the end. Chives or finely minced shallots would also work well as substitutes, offering similar fresh oniony notes.
- Sesame seeds – A classic topping for Asian-inspired dishes, sesame seeds add a subtle crunch and a decorative touch. You can use either black or white sesame seeds, or a mix of both for visual appeal. They also contribute a mild nutty flavor.
- Sriracha – For those who love a bit of heat, sriracha is the perfect topping. It adds a spicy kick and a touch of tang. If you’re not a fan of spice, simply leave it out. Other hot sauces like chili garlic sauce or even a dash of red pepper flakes could be used for varying levels of heat.
How to Make Egg Roll in a Bowl in the Instant Pot: Step-by-Step Guide
Making this low-carb egg roll in a bowl in your Instant Pot is incredibly straightforward. The pressure cooker does most of the work, allowing you to enjoy a flavorful meal with minimal effort. Follow these simple steps for a perfect result:
- Layer the Ingredients: Start by adding the sesame oil to the Instant Pot. Then, layer the low-sodium soy sauce, ground chicken, minced garlic, sliced shitake mushrooms, and chicken broth in that specific order. Layering is important to prevent a “burn” notice, as the liquids sit at the bottom, and the meat cooks evenly.
- Pressure Cook: Secure the lid and set your Instant Pot to cook on high pressure for just 2 minutes. The Instant Pot will take about 10 minutes to build pressure before the actual cooking time begins. This brief cooking time is all that’s needed to perfectly cook the chicken and mushrooms while keeping them tender.
- Quick Pressure Release: Once the cooking cycle is complete, press “Cancel” on your Instant Pot. Immediately perform a quick release of the pressure by carefully turning the venting knob to the “Venting” position. Stand back and allow all the steam to escape until the float valve drops, indicating the pressure has fully released and it’s safe to open the lid.
- Stir in Carrots and Coleslaw: Carefully remove the lid. Stir in the matchstick carrots and the coleslaw mix thoroughly until all ingredients are well combined. The residual heat from the Instant Pot will gently soften the cabbage and carrots without overcooking them, retaining their crisp-tender texture.
- Rest for Flavor Infusion: Replace the lid (no need to secure it for pressure cooking again, just cover it) and let the mixture sit for 5 minutes. This crucial step allows the heat to continue tenderizing the cabbage and carrots, and more importantly, allows all the delicious flavors to meld together beautifully.
- Garnish and Serve: Finally, open the lid and stir in the sliced green onions and sesame seeds. These additions provide a fresh crunch and aromatic finish. Serve your Instant Pot Egg Roll in a Bowl immediately and enjoy the burst of flavors!
While this is a one-pot, quick-and-easy method, if you prefer your food piping hot, especially after the coleslaw and carrots have been added, feel free to microwave individual servings for about a minute. The vegetables will release some liquid upon reheating, keeping your chicken moist and delicious.
Don’t have an Instant Pot yet? No worries! You can still enjoy this incredible dish. Follow my stovetop egg roll in a bowl recipe for equally delicious results.
Stovetop Instructions: An Alternative Cooking Method
While the Instant Pot offers unparalleled speed and convenience, you can absolutely achieve a fantastic egg roll in a bowl on the stovetop. This method allows for more control over browning the meat and sautéing the vegetables to your desired tenderness. Here’s how to do it:
- Sauté Aromatics and Meat: Heat sesame oil in a large skillet or wok over medium-high heat. Add the ground chicken and break it apart with a spoon. Once it starts to brown, add the minced garlic, soy sauce, sliced mushrooms, and matchstick carrots. Continue to sauté for 7-8 minutes, stirring frequently, until the chicken is fully cooked and nicely browned, and the mushrooms have released their liquid and are tender. This step builds the foundational flavors of your dish.
- Add Cabbage and Heat Through: Stir in the coleslaw mix. Continue to stir-fry for another 2-3 minutes. You want the cabbage to soften slightly but still retain a pleasant crispness. Ensure the entire mixture is heated through evenly.
- Finish and Serve: Remove the skillet from the heat. Stir in the sliced green onions, which add a fresh, pungent bite without being cooked down too much. Garnish generously with sesame seeds and a drizzle of sriracha (if you enjoy a little heat).
- Enjoy Immediately: Serve your delicious stovetop egg roll in a bowl while it’s hot and savor the vibrant flavors and textures!
Both the Instant Pot and stovetop methods yield a fantastic low-carb egg roll bowl. The Instant Pot is ideal for a hands-off, ultra-fast meal, while the stovetop offers the classic stir-fry experience with more control over browning and caramelization, if you have a few extra minutes.
Frequently Asked Questions About Instant Pot Egg Roll in a Bowl
Here are some common questions about making and enjoying this delicious low-carb Instant Pot Egg Roll in a Bowl, with detailed answers to help you perfect your dish and confidently integrate it into your meal plan:
For this Instant Pot Egg Roll in a Bowl, I highly recommend using ground chicken. It’s a wonderfully lean protein option that cooks quickly and effectively absorbs all the savory Asian-inspired flavors, leading to a moist and tender result. However, this recipe is incredibly versatile! If you’re looking for alternatives, ground turkey is an excellent choice, offering a similar lean profile and cooking characteristics. Ground pork will provide a richer, slightly fattier flavor that some find more akin to traditional egg rolls, and it also pairs exceptionally well with the seasonings. While ground beef can certainly be used, be aware that its stronger, distinct flavor profile might alter the overall taste compared to the classic egg roll experience. If using ground beef, a leaner blend (like 90/10) is preferable to avoid excess grease.
Despite the “egg” in the name, this recipe, much like most traditional egg rolls themselves, doesn’t actually require eggs as a primary ingredient within the filling. The “egg” in egg roll typically refers to the egg wash used to seal and crisp the wrapper before deep-frying. Since we’re making a deconstructed, low-carb “bowl” version without the wrapper, eggs are not necessary. However, if you’re looking for an extra boost of protein and richness, adding a fried or soft-boiled egg on top of your finished bowl is a fantastic idea! It complements the flavors beautifully and adds another layer of texture and nutritional value.
Each serving of this Instant Pot Egg Roll in a Bowl contains approximately 378 calories. This makes it a wonderfully satisfying and filling meal, especially when compared to a single traditional deep-fried egg roll, which often has fewer calories but also less protein and fiber, leaving you less satiated. Our low-carb bowl offers a significantly larger portion size packed with nutrients, ensuring you feel full and energized without the heavy carb load. It’s a great option for mindful eating and managing calorie intake while still enjoying robust flavors.
Absolutely! Doubling this Instant Pot Egg Roll in a Bowl recipe is a great strategy for feeding a larger family, having plenty of leftovers for meal prep throughout the week, or hosting a gathering. When doubling, the cooking time under high pressure generally remains the same (2 minutes in this case). The Instant Pot needs more time to come to pressure with increased volume, but the actual cooking duration once pressure is reached doesn’t significantly change for ingredients like ground meat and soft vegetables. The most crucial consideration is to ensure you do not exceed your Instant Pot’s maximum fill line (typically marked inside the inner pot) to prevent overfilling and ensure safe operation. As long as you stay below this line, you’re good to go!
This Instant Pot Egg Roll in a Bowl is designed to be a complete and satisfying meal all on its own, providing a perfect balance of protein and vegetables. However, if you’re looking to expand your meal or add some complementary side dishes, I recommend keeping things light and aligned with the healthy, low-carb theme. Consider serving it with a refreshing side salad dressed with a light vinaigrette or sesame dressing, or a simple plate of steamed green beans or asparagus. For another low-carb pairing that enhances the Asian theme, cauliflower rice is an excellent choice to serve under the egg roll mixture. If you’re hosting a takeout-themed dinner and are not strictly adhering to low-carb for everyone, you could start with some delicious copycat Applebee’s Chicken Wonton Tacos as an appetizer, but remember they are not low-carb. For a sweet, light finish, fresh fruit like orange slices or mango chunks would be delightful.
Storing and Reheating Your Egg Roll in a Bowl
One of the many benefits of this Instant Pot Egg Roll in a Bowl is its suitability for meal prep and leftovers. Proper storage and reheating ensure you can enjoy this delicious dish for days to come without sacrificing quality or flavor. You can store any leftover Instant Pot egg roll in a bowl in airtight containers in the fridge for up to 5 days. Make sure to let the dish cool down to room temperature before transferring it to containers to prevent condensation and bacterial growth. When you’re ready to enjoy, simply microwave for 1 to 2 minutes, stirring halfway through to ensure even heating. Typically, I would suggest sprinkling a bit of water over chicken dishes to prevent them from drying out during reheating. However, in this recipe, the mushrooms and cabbage naturally release additional liquid when reheated, which beautifully keeps the ground chicken and vegetables nice and moist, retaining that fresh-cooked texture and taste.
Can You Freeze Egg Roll in a Bowl?
While this recipe is excellent for refrigeration, the complete Instant Pot Egg Roll in a Bowl, with its cabbage and carrot mix, will unfortunately not freeze very well. The high water content in the cabbage causes it to become mushy and lose its desirable crisp-tender texture once thawed, which can significantly detract from the dish’s appeal. However, you can smartly prepare components of this recipe ahead of time for future meals! You can freeze the cooked ground chicken and mushroom mixture (without the carrots and coleslaw) for up to 3 months. To do this, allow the cooked mixture to cool completely, then transfer it to a freezer-safe bag or airtight container. When you’re ready to enjoy, simply let the frozen chicken and mushroom mixture defrost in the fridge overnight. From there, you can quickly sauté it in a pan on the stovetop to heat it through, then assemble your bowl by stirring in fresh matchstick carrots and coleslaw mix, letting them warm through with the residual heat as per the recipe instructions. This way, you get a fresh-tasting bowl with minimal effort even after freezing!
Essential Meal Prep Tools for This Recipe
Having the right tools can make your meal preparation even smoother and more efficient. For this Instant Pot Egg Roll in a Bowl, a few key items will enhance your cooking and storage experience:
- Instant Pot: The star of the show for quick and easy cooking. While any model will work, I personally use this Instant Pot for consistent results.
- Glass Meal Prep Bowls: If you’re planning on packing this recipe up for healthy lunches or dinners throughout the week, quality airtight glass meal prep bowls are essential. They’re perfect for reheating and keeping your food fresh.
- Quality Ground Meat: For the best flavor and ethical sourcing, I get all my free-range poultry from Butcher Box. Their quality meat makes a noticeable difference in the final dish.
- Sharp Knife or Mandoline: If you’re shredding your own cabbage or julienning carrots, a sharp chef’s knife or a mandoline will make quick work of the prep, ensuring even cuts for consistent cooking.
- Large Skillet or Wok: For those opting for the stovetop method, a spacious skillet or wok is necessary to allow the ingredients to stir-fry effectively without overcrowding.
More Delicious Low-Carb Recipes You’ll Love
If you’re embracing a low-carb lifestyle, you know the importance of flavorful and satisfying meals. Here are some of my other favorite low-carb recipes that perfectly complement this Instant Pot Egg Roll in a Bowl:
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Easiest Ever Ground Turkey Stir Fry
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The Best Cauliflower Fried Rice {Low Carb!}
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PF Chang’s Chicken Lettuce Wraps {Perfect Copycat}
Instant Pot Egg Roll in a Bowl {Low-Carb}
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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
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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.
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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!
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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.
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Notes
Follow my stovetop egg roll in a bowl recipe if you don’t have an Instant Pot.
Store any leftovers in the fridge for up to 5 days then reheat in the microwave for 1-2 minutes.
Freeze the cooked ground chicken and mushroom mixture for up to 3 months. Defrost in the fridge overnight then sauté on the stovetop.
Nutrition
