Instant Pot Egg Roll in a Bowl Recipe

Instant Pot Egg Roll in a Bowl features juicy, well-seasoned ground pork simmered in a savory soy-based sauce and tossed with crisp shredded vegetables. This version delivers all the satisfying flavors of a traditional egg roll without the fried wrapper, making it a faster, lighter option for a weeknight dinner or lunch.

Note: This post has been updated for clarity and usability.

Egg roll in a bowl with coleslaw mix

If you love the filling of an egg roll but want to skip the time-consuming steps of wrapping and deep-frying, this one-pot Instant Pot version is ideal. It captures the savory, slightly sweet, and umami-rich flavors you expect from egg-roll filling while keeping prep and cleanup simple.

Ground pork is browned and pressure-cooked with aromatics, then finished with a tangy-sweet sauce and a quick toss of coleslaw mix for color, crunch, and convenience.

Ingredients & Substitutions

Find exact measurements and the full recipe below in the recipe card. The list here highlights the main components and easy swaps.

• Ground pork: Use lean ground beef, ground chicken, or ground turkey as alternatives.
• Veggies: A pre-shredded coleslaw mix (green and purple cabbage with carrots) keeps this dish fast and tidy.
• Aromatics: Onion, ginger, and garlic. Yellow onion works well for sweetness and depth.
• Soy sauce: Low-sodium soy sauce, tamari, or coconut aminos are all suitable substitutes.
• Sriracha: Optional for heat. Omit for kid-friendly versions.
• Hoisin sauce: Adds a barbecue-like sweetness and depth; a little goes a long way.
• Rice vinegar: Can be swapped with apple cider vinegar if needed.
• Red pepper flakes: Optional; adjust for desired spice level.
• Oils: Use a neutral oil such as avocado or vegetable oil for sautéing; finish with toasted sesame oil for aroma.
• Garnish: Sliced scallions and sesame seeds.

Tips for success

1. Brown the meat: Browning the ground pork (or alternative) on Sauté adds flavor and texture before pressure cooking.
2. Pressure-cook the meat first: Cooking the meat under pressure, then reducing the sauce, yields deep, caramelized flavors similar to wok cooking.
3. Cook down the sauce: Simmer the sauce on Sauté after pressure cooking so it thickens and clings to the meat.
4. Add vegetables last: Stir in the coleslaw mix at the end and toss briefly. The residual heat will soften the cabbage without making it soggy—pressure-cooking the vegetables will make them limp and watery.
5. Adjust spice to taste: Use sriracha and red pepper flakes for heat; omit for milder taste.

Method

Follow the detailed step-by-step instructions and ingredient measurements in the recipe card below.

Step #1 Brown the meat

Use the Instant Pot Sauté function on high heat. Heat oil, add ground pork, and cook until mostly browned. This step builds flavor and texture.

Step #2 Pressure cook meat

Add onion, ginger, and garlic and sauté until softened. Pour in 1/4 cup water and deglaze the pot by scraping any brown bits from the bottom. Close the lid, seal the valve, and pressure cook on high for 2 minutes, then perform a quick pressure release. Some liquid will remain—this will be reduced in the next step.

Step #3 Cook down sauces

Switch back to Sauté on normal heat. Add soy sauce, hoisin, sriracha (if using), rice vinegar, and red pepper flakes. Stir and simmer, allowing the mixture to reduce and the meat to caramelize slightly. Turn off the Instant Pot when most of the extra liquid has evaporated but the meat remains moist.

Add the coleslaw mix and toss well. For crisp-tender cabbage, cover the pot and let it rest for 1–2 minutes; otherwise serve immediately. Stir in sesame oil just before serving if desired. Garnish with scallions and sesame seeds.

Serving ideas

This dish is versatile: serve it over steamed rice, cauliflower rice, zucchini noodles (zoodles), or spoon it into lettuce cups for a lighter option. It also works well as a simple stand-alone bowl for a quick, satisfying meal.

Storage and reheating

Fridge: Store in airtight containers for up to 7 days. Vegetables will soften and may release liquid; reheat in a skillet to evaporate excess moisture and refresh texture.

Freezer: Freeze in portioned, freezer-safe containers or bags for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating: Reheat on the stovetop over medium-high heat in a skillet, or use a microwave until warmed through. If vegetables have softened, stir in a small handful of fresh shredded cabbage or carrots when reheating for extra crunch.

FAQs

Recipe

Instant Pot Egg Roll in a Bowl

Juicy ground meat cooked in a savory soy-based sauce and tossed with crisp shredded vegetables. All the flavors of an egg roll without the wrapper.

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 4 people

Calories: 318 kcal per serving (approximate)

Author: Meghna

Ingredients

• 1 pound ground pork (453 g / 16 oz)
• 5 cups coleslaw mix (discard any dressing)
• 1 cup yellow onion, chopped
• 1 tbsp minced ginger
• 1.5 tbsp minced garlic
• 3 tbsp neutral oil (avocado or vegetable)

For the sauce

• 1/4 cup soy sauce (low-sodium suggested)
• 2 tbsp sriracha (optional)
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1/2 tbsp red pepper flakes (optional)

Liquid & Garnish

• 1/4 cup water
• 1/2 tbsp toasted sesame oil
• 1 tsp sesame seeds
• 1/3 cup scallions, chopped (green parts)

Instructions

1. Set the Instant Pot to Sauté on high. Heat oil and brown the ground pork until most of the pink is gone.
2. Add onion, ginger, and garlic; sauté until aromatics soften and the meat is nicely browned.
3. Pour in 1/4 cup water and deglaze the pot, scraping any browned bits from the bottom to prevent a burn notice.
4. Cancel Sauté, close the lid, seal the valve, and Pressure Cook on high for 2 minutes. Perform a quick pressure release.
5. Switch to Sauté on normal heat. Add soy sauce, hoisin, sriracha (if using), rice vinegar, and red pepper flakes. Stir and simmer until the sauce reduces and the meat caramelizes slightly.
6. Turn off the Instant Pot. Add the coleslaw mix and toss to combine. For softer cabbage, cover the pot and rest 1–2 minutes; for crisp vegetables, serve immediately.
7. Drizzle sesame oil, garnish with scallions and sesame seeds, and serve hot.

Notes

1. Meat substitutions: lean ground beef, ground chicken, or ground turkey work well.
2. Adjust spice: omit sriracha and red pepper flakes for a milder dish.
3. If you prefer a touch of sweetness, add 1 tablespoon brown sugar to the sauce.
4. For extra crunch, stir in chopped water chestnuts when adding the coleslaw mix.

Nutrition (per serving, approximate)

Calories: 318 kcal | Carbohydrates: 9 g | Protein: 15 g | Fat: 25 g | Sodium: 764 mg

Reader feedback

“Literally just finished making this and my house smells amazing. Definitely making this again and again!”

– Austin Glass

We love hearing from you. If you try this recipe, please leave a comment and rating to share how it turned out or any changes you made. Enjoy!