Home » Recipes » Low Carb » Instant Pot Egg Roll in a Bowl {Low-Carb}
By Taylor Stinson | 61 Comments | Posted: | Updated:
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This Instant Pot Egg Roll in a Bowl is a delicious low-carb take on your favourite takeout dish with ground chicken and cabbage.
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Ingredients and substitutions
- Sesame oil – olive oil or canola oil would work but will have a slightly different flavour.
- Low-sodium soy sauce – tamari sauce or coconut aminos will make the recipe gluten-free and Whole 30 friendly.
- Ground chicken – feel free to use ground turkey or ground pork instead.
- Garlic – fresh garlic is best but jarred minced garlic will work in a pinch.
- Shitake mushrooms – swap out for other veggies of your choice like bell peppers, bok choy, broccoli florets and more.
- Chicken broth – vegetable broth would be the best substitute here.
- Matchstick carrots – if you can’t find any matchstick carrots, you can julienne your own carrots.
- Coleslaw mix – use two cups of thinly-sliced green cabbage instead.
- Green onions – chives and shallots would also work.
- Sesame seeds – use black or white sesame seeds.
- Sriracha – leave this out if you don’t like spice.
How to make egg roll in a bowl in the Instant Pot
- Add the ingredients to the Instant Pot in order.
- Cook on high pressure for 2 minutes.
- Do a quick release of the pressure.
- Stir in the carrots and coleslaw.
- Let it sit for 5 minutes.
- Add in the green onions and sesame seeds.
- Serve and enjoy!
Stovetop instructions
I love making this egg roll in a bowl in the Instant Pot, but you can make it on the stovetop too! Just follow the instructions below:
- Heat sesame oil in a large skillet, then add the ground chicken, garlic, soy sauce, mushrooms and carrots.
- Sauté for 7-8 minutes until the chicken is browned and the mushrooms have released their liquid.
- Stir in the coleslaw mix and stir fry for 2-3 minutes until the cabbage is softened and the mixture is hot.
- Remove from the heat, stir in green onions and garnish with sesame seeds and sriracha.
- Serve and enjoy!
Frequently Asked Questions
What is the best meat to use for egg roll in a bowl?
I like using ground chicken for my egg roll in a bowl, as it's a leaner protein option, but you could also try using ground turkey or ground pork. Ground beef would work as well, but it will have a stronger flavour.
Do you need to add eggs?
Despite the name, there aren’t actually eggs in this recipe. The egg in the name comes from the traditional egg roll, which is dipped in egg before it’s deep-fried. That being said, you can add a fried egg on top for some extra protein!
How many calories are in this recipe?
There are 378 calories per serving in this recipe. It’s super filling and you’re getting a way bigger serving size than you would with one tiny egg roll.
Can you double the recipe?
If you're feeding a big group or want lots of leftovers to enjoy throughout the week, you can try doubling up on this recipe. The cooking time can stay the same, just make sure you don't go above your Instant Pot's overflow line (which can be found inside the pot).
What goes well with egg roll in a bowl?
This egg roll in a bowl is a complete meal on its own, but if you’re looking for side dish ideas, I’d recommend keeping things light. Try serving itwith a side salad, steamed veggies or cauliflower rice. If you want to stick with the takeout theme, you can start with these copycat Applebee’s Chicken Wonton Tacos – just keep in mind that they’re not low-carb.
Storing and reheating
You can store any leftover Instant Pot egg roll in a bowl in the fridge for up to 5 days. To reheat, simply microwave for 1 to 2 minutes, stirring halfway through. Normally, I would suggest sprinkling some water over top of the chicken so it doesn’t dry out – but the mushrooms and cabbage in this recipe will release more liquid upon reheating, which will keep the chicken nice and moist.
Can you freeze egg roll in a bowl?
Unfortunately, this recipe will not freeze very well. You can freeze the cooked ground chicken and mushroom mixture for up to 3 months though. If you'd like to reuse it or make it ahead of time, simply freeze that mixture and let it defrost in the fridge overnight before serving. From there, sauté in a pan on the stovetop and assemble with the rest of the ingredients.
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Meal prep tools for this recipe
- Grab someglass meal prep bowls if you plan on packing this recipe up for lunch.
- I get all my free-range poultry from Butcher Box.
More low carb recipes
Easiest Ever Ground Turkey Stir Fry
The Best Cauliflower Fried Rice {Low Carb!}
PF Chang's Chicken Lettuce Wraps (Perfect Copycat)
See more related recipes
Meal Prep Tools
- Grab someglass meal prep bowls if you plan on packing this recipe up for lunch.
- I get all my free-range poultry from Butcher Box.
- **Get my full list of tools here**
Instant Pot Egg Roll in a Bowl {Low-Carb}
This Instant Pot Egg Roll in a Bowl is a delicious low-carb take on your favourite takeout dish with ground chicken and cabbage.
4.84 from 67 votes
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Servings: 4 servings
Calories: 378kcal
Author: Taylor Stinson
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 15 minutes minutes
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
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.
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!
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.
Video
Notes
Make this dish vegetarian by swapping out the ground meat for veggies like bell peppers, broccoli florets, bok choy and more.
You can also make this dish on the stovetop 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
Calories: 378kcal (19%)Carbohydrates: 12g (4%)Protein: 24g (48%)Fat: 20g (31%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 9gMonounsaturated Fat: 10gCholesterol: 65mg (22%)Sodium: 1635mg (71%)Potassium: 353mg (10%)Fiber: 4g (17%)Sugar: 3g (3%)Vitamin A: 5750IU (115%)Vitamin C: 31.4mg (38%)Calcium: 110mg (11%)Iron: 2.9mg (16%)
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Created by Taylor Stinson
Hey there, my name's Taylor! I’m the founder of The Girl on Bloor, a food blog where I share healthy meal prep recipes for busy people. I'm a busy city girl living in downtown Toronto on (you guessed it!) Bloor Street. I've got 10 years experience meal prepping, along with a Master's degree in journalism, and you can find my work across the internet featured on publications such as Buzzfeed, HuffPost, Women's Health, Reader's Digest and more. I'm also the founder of Dinner Prep Pro, which is a meal prep app and community that helps busy people get more time back, save money on food and reduce stress during the work week. Thanks for being here and I hope to inspire you with my recipes and meal planning tips!
Reader Interactions
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Did you make this recipe or want to share your thoughts? Make sure to leave your review below and tag me on Instagram #thegirlonbloor so I can check it out!
Tara says
This is my go-to recipe! So easy and versatile! Makes heaps of leftovers-it’s perfect for using up odds and ends of things in your pantry or fridge. I think I make it slightly different every time. 🙂 I’ve even stuffed the leftovers into tortillas to make egg roll tacos a couple of times. Sometimes you crave the crunch! Put this in you meal plan for the week, now! 🙂
My use what I had twist:
💚1lb of ground beef
💚1 1/2 cups of water
💚 1/2 tsp ground ginger
💚Instead of Julienned carrots, I used a package of broccoli slaw because I didn’t realize I needed another package of coleslaw…)
💚In hindsight, I will add more green onion ( i only cut up 3 sprigs and threw in half of that accidentally with the meat …)
💚 A slosh of red wine vinegar at the end
💚 One package of snackable dry roasted peanuts
💚Black & White sesame seeds
💚 Top with drizzle of Sriracha & Hibiscus glazeReply
Kim says
This recipe was delicious!! Made enough for 3 seperate dinners for 2 of us! I added more soy sauce and salt to taste. Adding this to my favorites!Reply
Amy says
Yummy! Noticed that the chicken stock is not in the stovetop directions. I left it out because there seemed to be enough liquid from the meat, soy, and oil. Suggestions for next time??Reply
Taylor Stinson says
It’s not in the stovetop directions because you don’t need it.
Reply
Chris says
So so easy and delicious!! I made in instant pot and used chopped up soy curls instead of chicken and doubled the mushrooms. Really tasty!! I will make again. Thank you!!Reply
Taylor Stinson says
I’m so happy you enjoyed! And good to know you can make it vegan 🙂
Reply
Kelley says
Do you precook the ground meat before adding to the instant pot?
Reply
Taylor Stinson says
No it’s not necessary!
Reply
Sarah says
I really like how flexible this recipe can be! I did the stovetop steps and it turned out great. I only used 1 bag of coleslaw and used canned chicken. We served it over rice with Everything Bagel seasoning instead of just sesame seeds.Reply
Taylor Stinson says
I’m so happy you enjoyed!
Reply
Julie says
Hello,
Can this recipe be made in a crockpot?Reply
Taylor Stinson says
Unfortunately this one can’t.
Reply
Cheri says
I added 1c quinoa, 21/2 c chicken broth total liquid. I added 1/2 c dry roasted peanuts at the end. Very good.Reply
Cheri says
I had to put the pressure on for additional 2 min to cook the quinoa.
Reply
Taylor Stinson says
I’m so glad you enjoyed!
Reply
Lucy Craig says
Do you put the quinoa in at the beginning with the raw meat? When do you add it?
Reply
Mack says
I omitted the mushrooms and the recipe came out just a little soupy, but I actually really liked it. Instead of heating it up in the microwave, I just turned on the ‘Keep Warm’ feature, for about 6 minutes or so, and clean up the kitchen while I waited. Unfortunately I couldn’t find sesame seeds, and totally spaced grabbing sriracha, so I added red pepper flakes and it was delicious!I haven’t had it quite yet for a next day meal, so I can’t say how it reheats, but it’s an excellent and quick dish!
Reply
Taylor Stinson says
I’m so glad you enjoyed overall 🙂
Reply
Anna W says
I tried this recipe but the instant pot never got to pressure with the timer. It then gave me the death notice of food burn and sure enough everything stuck to the bottom and the ground turkey was dry as can be. I followed the instructions and hit pressure cook on “hi” for 2 minutes and waited for pressure to build. What happened?
Reply
Taylor Stinson says
Hi Anna – I’m wondering if you stirred the ingredients or skipped a step with the recipe? There should have been more than enough liquid to avoid the burn notice. Not sure what happened here.
Reply
4.84 from 67 votes (56 ratings without comment)
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