Instant Pot Egg Roll Bowl
Ingredients
- 1 pound ground pork
turkey or beef
- 2 tablespoons minced ginger
- 2 cloves garlic
minced
- 1/3 cup coconut aminos
or 1/4 cup gluten free soy sauce/tamari
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 2 tablespoons rice vinegar
or apple cider vinegar
- 1/2 cup chicken stock
homemade if you can
- 8 cups cabbage
sliced into 1″ x 2″ thick pieces, about 1 pound
- 2 cups grated carrots
8 ounces from 4 carrots
- 1 red onion
sliced 1/2″ thick, 10 ounces
- 1/2 cup thinly sliced green onions
- 1/2 cup toasted cashew pieces
- Sriracha
or 3 tablespoons mayo mixed with 1 tablespoon sriracha
Directions
- 1
Prep all the ingredients before beginning to cook.
- 2
Using the sauté function on the Instant Pot, brown the ground pork. If you’re using ground turkey you may want to add a bit of oil as well to keep it from sticking.
- 3
When the meat is browned, add the ginger and garlic, and cook stirring constantly for about 1 minute.
- 4
Add the sauce ingredients, and stir scraping up the browned bits from the bottom of the pan, (a metal spatula works well for this).
- 5
Then turn off the sauté function and add the prepped cabbage, carrots, and red onion to the Instant Pot. Stir to combine, then secure the lid and set the the pressure cook function for 0 minutes, (not a misprint, it’s really 0 minutes).
- 6
When the Instant Pot is done cooking, using the quick release function. When it’s safe to open, stir the egg roll mixture to combine and taste to see if you need to adjust the seasonings/add more salt or pepper.
- 7
Serve immediately with the sliced green onions and toasted cashews. Add some sriracha or the sriracha mayo if desired.
Instant Pot Egg Roll Bowl
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About this Recipe
Craving the savory, vibrant flavors of an egg roll without the fuss of frying? This Instant Pot Egg Roll Bowl delivers all the deliciousness in a quick, satisfying meal that's ready in just 15 minutes, making it perfect for even your busiest weeknights.
What makes this bowl truly special is how the Instant Pot expertly melds the aromatic minced ginger, garlic, and savory ground meat with tender-crisp cabbage and carrots. It's a one-pot wonder that infuses every bite with robust flavor, all while skipping the wrappers and the deep-fryer for a lighter, faster dish.
Prepare for a delightful symphony of textures and tastes. You'll enjoy perfectly seasoned ground pork, turkey, or beef, complemented by crisp-tender ribbons of cabbage and grated carrots. Freshly sliced green onions add a zesty finish, while toasted cashew pieces provide an irresistible crunch. The rich sauce, a harmonious blend of coconut aminos (or gluten-free tamari), toasted sesame oil, and rice vinegar, offers that classic sweet, tangy, and umami profile with just the right kick from red pepper flakes. This hearty yet refreshing dish is naturally gluten-free when using the specified alternatives.
This recipe is wonderfully versatile. Feel free to swap the ground pork for turkey or beef based on your preference. For a plant-based option, extra firm tofu or mushrooms could replace the meat, adjusting cook time as needed. If you don't have coconut aminos, gluten-free tamari or regular soy sauce are excellent alternatives, and apple cider vinegar works perfectly in place of rice vinegar.
Serve this vibrant bowl as a stand-alone meal for a satisfying lunch or dinner. A simple drizzle of Sriracha or a dollop of Sriracha mixed with mayo adds a customizable kick, allowing everyone to tailor the spice level to their liking.