Instant Pot Egg Roll In a Bowl

This Instant Pot Beef Egg Roll Bowls Recipe makes a delicious and easy meal that cooks fast and cuts down on dirty pots and pans-dinner for the win!

I love the flavor of egg rolls, but they can be a bit tedious to make, so I usually make a deconstructed egg roll in a bowl, but I have discovered a faster way to get the flavor I love: Instant Pot Egg Roll Bowls!

One of the benefits of making deconstructed egg roll bowls is that you don’t have the extra carbs from the wrapper or the extra fat from frying the egg rolls.

These beef egg roll bowls come together quickly and easily! If you don’t care for beef, you can replace the beef with ground chicken and the beef broth with chicken broth.

Instant Pot Beef Egg Roll Bowl Recipe

Ingredients:

1 to 2 pounds ground beef, browned and drained
½ teaspoon ground ginger
½ teaspoon garlic powder
1 cup brown rice
1 ¾ cup beef broth
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon chili garlic sauce, optional for heat
1 tablespoon honey
1 (12 ounces) bag slaw mix
Sliced green onion, for garnish
Toasted sesame seeds, for garnish

Directions:

Into the pressure cooker liner, place the rice, cooked ground beef, ginger, garlic, and beef broth.
Close the pressure cooker and set the value to sealing. Set the pressure cooker to manual or pressure cook on high for 22 minutes. When the cycle is complete, set the valve to quick release. Keep the pressure cooker on the “stay warm” setting.
In a small bowl or jar, whisk together the soy sauce, sesame oil, chili garlic sauce, and honey.
In the pressure cooker, combine the slaw mix with the beef and brown rice. Pour the soy sauce mixture over the top and stir to combine. Replace the lid to the pressure cooker and allow to rest on the “stay warm” setting for 5 to 10 minutes or until the slaw mix is tender.
Stir well before serving. Garnish with sliced green onions and toasted sesame seeds.

Printable Recipe for Instant Pot Beef Egg Roll in a Bowl

Instant Pot Egg Roll in a Bowl

Author: Alea

Recipe type: Dinner

Serves: 4-6 servings

Ingredients

1 to 2 pounds ground beef, browned and drained
½ teaspoon ground ginger
½ teaspoon garlic powder
1 cup brown rice
1 ¾ cup beef broth
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon chili garlic sauce, optional for heat
1 tablespoon honey
1 (12 ounces) bag slaw mix
Sliced green onion, for garnish
Toasted sesame seeds, for garnish

Directions

Into the pressure cooker liner, place the rice, cooked ground beef, ginger, garlic, and beef broth.
Close the pressure cooker and set the value to sealing. Set the pressure cooker to manual or pressure cook on high for 22 minutes. When the cycle is complete, set the valve to quick release. Keep the pressure cooker on the “stay warm” setting.
In a small bowl or jar, whisk together the soy sauce, sesame oil, chili garlic sauce, and honey.
In the pressure cooker, combine the slaw mix with the beef and brown rice. Pour the soy sauce mixture over the top and stir to combine. Replace the lid to the pressure cooker and allow to rest on the “stay warm” setting for 5 to 10 minutes or until the slaw mix is tender.
Stir well before serving. Garnish with sliced green onions and toasted sesame seeds.
This recipe can easily be doubled but will require 2 ¾ cups of beef broth for 2 cups of brown rice. Also, notice the rice does not require rinsing prior to cooking.