Egg Roll Casserole

Egg Roll Casserole–an easy one-pot dinner made with ground pork, cabbage, carrots, teriyaki sauce, and rice for a flavorful Instant Pot meal.

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Egg Roll Casserole

This easy one pot meal has so much flavor and is super simple to throw together in the Instant Pot. It kind of tastes like an egg roll mixed with fried rice in an easy dinner form. I love that you can pile in a ton of cabbage and it cooks down so much that you barely even notice it’s there. The ground pork gives the whole dish a lot more flavor than leaner meats do, which makes it extra good. If you’re not into spicy food, just leave out the sriracha and let everyone add some to their own bowl if they want it. The leftovers are really good too and make such an easy lunch the next day.

Ingredients/Substitution Ideas

• Ground pork–or ground turkey, beef or ground chicken
• Low sodium soy sauce–or coconut aminos
• Garlic–jarred or fresh
• Broth–or water
• Converted rice–or jasmine rice
• Shredded cabbage–or coleslaw mix
• Shredded carrots–or matchstick carrots
• Fresh ginger root
• Teriyaki sauce
• Sriracha
• Green onions

Steps

Turn Instant Pot to saute setting. When display says HOT add in the pork and break it up. Brown until no longer pink. Drain off excess grease. Stir in the soy sauce and garlic. 

Pour in the water and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 

Sprinkle in the rice. Add the cabbage, carrots, ginger, teriyaki and sriracha on top. Don’t stir.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid. 

Stir well. Scoop onto plates and top with green onions. 

Notes/Tips

• Serve with fresh fruit to balance out the savory and saltiness.
• Jasmine rice will be softer than converted rice but both work well in this recipe.
• Bagged coleslaw mix is a great shortcut and saves prep time.
• Try adding in some chopped mushrooms with the ground pork.
• Fresh ginger root freezes really well! Store the whole knob wrapped in foil and grate it straight from frozen using a microplane or small grater. It’s actually easier to grate frozen because it stays firm and you don’t even need to peel it first.
• This can be gluten free if you use gluten free soy sauce and teriyaki.
• I used my 4 quart Instant Pot*. You can also make this in a 6 or 8 quart pot.
• Store leftovers in an airtight container* in the refrigerator for up to 4 days. You can freeze portions in freezer containers for up to 2 months, though the cabbage texture will soften a bit after thawing.
• Other recipes you can make with ground pork are Ranger Frank Soup and Instant Pot Swedish Meatballs.

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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More recipes with sriracha…

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.