Have dinner on the table in no time with this Instant Pot Egg Roll in a Bowl! It’s low carb, gluten free and loaded with so much flavor!
I used to love Egg Rolls, but ever since going gluten free I haven’t been able to eat them. So I decided to make a gluten free version, which also happens to be low carb!
When I took my first bite of this I was completely addicted. Seriously I could not stop eating this!
Making this in the Instant Pot was super easy too. This yummy dinner will definitely be on repeat at our house!
Here’s what you need to make this Instant Pot Egg Roll in a Bowl:
- 2 Tbs Sesame Oil
- ⅓ cup Low Sodium Tamari (gluten free soy sauce)
- 1 lb Ground Chicken
- 4 Cloves Minced Garlic
- 8 oz Shiitake Mushrooms sliced
- 1 ½ cups Chicken Broth
- 1 cup Shredded Carrots
- 16 oz Bag Coleslaw mix
- 1 cup Shredded Red Cabbage
- 1 Bunch Green Onions chopped
Start by adding Sesame Oil, Tamari, Chicken, Garlic, Mushrooms and Chicken Broth to an Instant Pot in that order.
Seal the lid and pressure cook on high for 2 minutes, it’ll take about 10 minutes to bring to pressure.
When it’s done, do a quick release and remove the lid once the pin has dropped.
Break up the Chicken into small pieces with a spatula. Then add in Carrots, Coleslaw, Red Cabbage, Green Onions and mix well. Press cancel on the Instant Pot and place the lid back on and let sit for 5 minutes.
Serve as is to keep it low carb, or place over rice. Go ahead and add your favorite toppings such as Sesame Seeds, Cashews, Sweet Red Chili Sauce, Sriracha, or Crunchy Noodles.
More Instant Pot Recipes:
- Instant Pot Turkey Breast
- Instant Pot Crispy Carnitas
- Instant Pot Lentil and Black Bean Chili
- Instant Pot Beef Barbacoa Bowls
- Instant Pot Chicken Fajita Soup
- Instant Pot Chicken Miso Ramen
- Instant Pot Mexican Chicken Stuffed Peppers
- Instant Pot Shrimp Boil
- Instant Pot Jambalaya
- Instant Pot Mashed Potatoes
If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram! I LOVE seeing what you guys cook up.
Cheers!
Be sure to try my Veggie Spring Roll recipe as well!
Instant Pot Egg Roll in a Bowl
Ingredients
- 2 Tbs Sesame Oil
- ⅓ cup Low Sodium Tamari gluten free soy sauce
- 1 lb Ground Chicken
- 4 Cloves Minced Garlic
- 8 oz Shiitake Mushrooms sliced
- 1 ½ cups Chicken Broth
- 1 cup Shredded Carrots
- 16 oz Bag Coleslaw mix
- 1 cup Shredded Red Cabbage
- 1 Bunch Green Onions chopped
Topping ideas:
- Sesame Seeds
- Cashews
- Sweet Red Chili Sauce
- Sriracha
- Crunchy Noodles
Instructions
- Add Sesame Oil, Tamari, Chicken, Garlic, Mushrooms and Chicken Broth to an Instant Pot in that order
- Seal the lid and pressure cook on high for 2 minutes (note it’ll take about 10 minutes to bring to pressure)
- When it’s done, do a quick release and remove the lid once the pin has dropped
- Break up Chicken into small pieces with a spatula
- Add Carrots, Coleslaw, Red Cabbage, Green Onions and mix well
- Place the lid back on and let sit for 5 minutes
- Press cancel on the Instant Pot
- Serve as is to keep it low carb, or place over rice
- Add desired toppings and enjoy!
Leave a Reply