Instant Pot Egg Roll Bowls
If you’re craving Chinese Takeout, but you’re trying to stick to your New Years Resolutions, then these Instant Pot Egg Rolls Bowls are the perfect middle ground.
What is an Egg Roll Bowl?
Burrito bowls are all the rage right now, which led us to the wonderful creation of Egg Roll Bowls. Yes, it is probably exactly what you’re thinking… An egg roll, basically inside out, in a bowl! It sounds pretty complicated, but it’s actually very simple- especially with our Instant Pot! We like to use the wonton chips to eat this yummy meal, and it’s delicious to dip your Egg Roll in sauces like sweet and sour (#1265), soy, teriyaki, or chili sauce!
Can I change This Recipe?
Of course! Nothing about this recipe is set in stone. You can switch the ground beef for ground turkey, pork, tofu, or any meat substitute. In fact, you can even change up the seasonings! As this recipe stands, there isn’t a lot that goes into it- but it still exploding with flavor. For example, you can add onion powder (#), sesame seeds, green onions, or sesame oil.
Looking for more Chinese Favorites?
If you’re craving Chinese Takeout, but you’re trying to stick to your New Years Resolutions, then these Instant Pot Egg Rolls Bowls are the perfect middle ground. Although, if you’re looking for an easy option and don’t care about the carbs, try our Vegetable Egg Rolls (#4078) or our Pork and Vegetable Egg Rolls (#4082).
Instant Pot Egg Rolls Bowls (Egg Roll Nachos)
- 1 lb. ground beef (#2622)
- 1 bag pre-shredded Cole slaw mix found in the produce section near the bagged salads
- 1/2 cup bone broth, or beef broth (#1039 base)
- 1 tbsp soy sauce or to taste
- 1 tbsp garlic powder or to taste (#1021)
- 1 tbsp ground ginger or to taste (#1420)
- 1/2 tsp pepper or to taste (#1029)
- 1/ tsp salt or to taste (#1146)
- 1 pkg egg roll wrappers cut into strips
- Avocado oil (#3516)
- First, place Instant Pot on sauté. Wait until it’s hot and then add pork (or meat of choice). Add seasonings and soy sauce and brown meat. If you are using a lean meat (like ground pork or turkey) you will not need to drain it when its done. If you are using a higher fat meat (like ground beef) you will need to drain when browned.
- When meat is browned, turn Instant Pot off and add the 1/2 cup bone broth. Add bag of Cole slaw mix on top and DO NOT stir. Place lid on and turn knob to sealing position.
- Set Instant Pot on manual high pressure for 0 minutes. If you have a newer model Instant Pot, you select the pressure cook button instead for 0 minutes. And, yes 0 minutes is totally a thing. Just keep hitting the – button until the timer reaches 0.
- Then, when the timer is up, perform a quick release. When pressure is released, open carefully and give everything a quick stir.
- Spoon into bowls and enjoy!
- First, preheat oven to 400 degrees while Instant Pot is preheating on saute.
- Then, cut egg roll wrappers into strips and brush with olive or veggie oil. I use egg roll wrappers because they are more sturdy than traditional wonton wrappers when you are trying to scoop, but you can use whatever you have (even tortilla chips).
- Bake in preheated oven for 4-5 minutes until bubbly and brown. WATCH these carefully because they go from brown to burned very fast!
- Let chips cool and enjoy with your egg roll bowls!
Yield: 4 servings
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