Instant Pot Egg Roll in a Bowl

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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!


Units Scale
  • 2 Tbs Sesame Oil
  • 1/3 cup Low Sodium Tamari (gluten free soy sauce)
  • 1 lb Ground Chicken
  • 4 Cloves Minced Garlic
  • 8 oz Shiitake Mushrooms sliced
  • 1 1/2 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


  1. Add Sesame Oil, Tamari, Chicken, Garlic, Mushrooms and Chicken Broth to an Instant Pot in that order
  2. Seal the lid and pressure cook on high for 2 minutes (note it’ll take about 10 minutes to bring to pressure)
  3. When it’s done, do a quick release and remove the lid once the pin has dropped
  4. Break up Chicken into small pieces with a spatula
  5. Add Carrots, Coleslaw, Red Cabbage, Green Onions and mix well
  6. Place the lid back on and let sit for 5 minutes
  7. Press cancel on the Instant Pot
  8. Serve as is to keep it low carb, or place over rice
  9. Add desired toppings and enjoy!


Nutritional value does not include any extra toppings you choose to add, it’s only for the ingredients in the egg roll bowl.

Keywords: Instant Pot Egg Roll in a Bowl, egg roll in a bowl, egg roll, Asian food, dinner, quick dinner, gluten free, keto, low carb

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