Instant Pot Egg Roll Bowls—The tastiest garlic sesame sauce coats ground beef (or ground chicken or turkey) and is tossed together with cabbage and fried wontons. This recipe is inspired by chinese egg rolls but it’s given a fresher spin.
Instant Pot Egg Roll Bowls
Greg and I were both blown away by the garlic sesame flavor of the beef in these egg roll bowls and agreed that we should make this recipe again soon. The fact that it is such as easy recipe with little prep makes me so happy!
Basically you brown the ground beef and combine it with uncooked rice and a tasty soy-sesame-honey-garlic sauce. I pressure cooked it for just 4 minutes. Then you open up one of those Asian salad kits that you find in the produce section of the grocery store and toss everything together in a bowl. It makes a flavorful, healthy-ish, semi-homemade dinner that can be made so fast.
If you’re not a fan of pre-bagged salad you can cut up a head of cabbage and throw in some shredded carrots and fry up some wontons. I preferred the easy route. This time around I bought the Dole brand of an Asian salad kit. It was pretty good but I prefer the Costco Asian salad kit. They are all fairly similar and should contain a little pouch of fried wontons.
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Instant Pot Homemade Rice-A-Roni
Instant Pot Creamy Sloppy Joes
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What Equipment Did You Use?
To make Instant Pot Egg Roll Bowls I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
To break up my meat I used this tool.* It’s also handy to mash potatoes.
Instant Pot Egg Roll Bowls
- Prep Time: 15 minutes
- Cook Time: 4 minutes (plus 10 minute NPR)
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
Print Recipe
Pin RecipeDescription
The tastiest garlic sesame sauce coats ground beef (or ground chicken or turkey) and is tossed together with cabbage and fried wontons. This recipe is inspired by chinese egg rolls but it’s given a fresher spin.
Ingredients
- 1 pound lean ground beef (you can also use ground turkey, pork or chicken)
- 1 cup chicken or beef broth
- ½ cup uncooked long grain white rice or ¾ cup jasmine rice
- 4 Tbsp low sodium soy sauce
- 4 Tbsp honey
- 2 Tbsp ketchup
- 1 tsp rice vinegar
- ¼ tsp sesame oil
- 1 Tbsp minced garlic
- ⅛ tsp ground red pepper
- 1 (13 oz) bag Asian salad kit (see note)
- ¼ cup chopped green onions
- 1 Tbsp sesame seeds
Instructions
- Turn your Instant Pot to the saute setting. When the display says HOT add in the ground beef. Break it up and brown it for about 5 minutes.
- While the beef is browning combine soy sauce, honey, ketchup, vinegar, sesame oil, garlic and red pepper together in a bowl and whisk.
- Deglaze the pot with the broth and add in the rice. Then pour in the soy sauce mixture.
- Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When the time is up let the pot sit for 10 minutes. Then move the valve to venting. Remove the lid. Stir the mixture.
- Open the salad kit and toss it into a bowl. I didn’t use the dressing that came with mine because the meat was so flavorful. Toss the meat into the salad. Toss in the green onions and sesame seeds.
- Serve and enjoy!
Notes
You can find an Asian chopped salad kit in the produce section of the grocery store. I’ve seen them at Costco before. This time I used the Dole brand from Winco but there are lots of different brands. They contain a cabbage mix with some carrots and then a packet of fried wontons (and various other ingredients depending on the brand). If you prefer you can make your own salad mix with cabbage, shredded carrots and snap peas. Then you can fry your own wontons.
- Category: Beef
- Method: Instant Pot
- Cuisine: Asian
Making rice in the Instant Pot…
I’ve created this cheat sheet for you if you’re wondering how to make rice in the Instant Pot. If you’re looking to switch the type of rice in any of my recipes check this chart for liquid to rice ratios as well as cooking times.
*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.
Oops, I just accidentally made this with ginger instead of garlic, but luckily it was still quite good. Maybe a bit strong since I used the garlic amount in the recipe (because I just spaced it and didn’t realize what I was doing!), but still pretty, pretty good. I can’t wait to try it the right way!
★★★★★
Oh whoops! I’m glad it was still good 🙂
I made this with ground chicken and I totally agree with a previous reviewer that the dressing that comes in the salad kit is unnecessary since the mixture is so flavorful.
★★★★★
Yes it is so flavorful!
Substituted with pork, chicken broth, white rice and used 2 bags of slaw and it came out excellent. So easy to make with great flavors. There were 4 of us and we all wanted more. Could this recipe be doubled or tripled? Thanks in advance.
★★★★★
Glad you enjoyed it! I think it would be just fine to double or triple. Keep the same cooking time.
Turned out delicious. Next time I will add more of my own cabbage, carrots, cilantro, romaine lettuce and celery to the salad mix so there won’t be so much meat/rice mixture left over. The salad had excellent flavor, and got the approval of my husband. I used toasted sesame seeds.
★★★★★
Glad to hear it!
How long would I set instant pot if I use brown rice?
22 minutes with a 10 minute npr
I made this using venison, instead of the Asian salad I used a pre-made coleslaw package(sent the hubby to the store for Asian salad he interpreted that to be coleslaw). I added water chestnuts, and topped it with crispy chow mein noodles. It was a huge hit that evening for dinner, and just as good the next day for lunch. So easy even my husband has made it ☺!!! Thank you ♥!
Coleslaw totally works!!
Can I make this in the slow cooker?
I haven’t tried it but I bet you could. Easier than that would be to just make it on the stove. Cook the rice separately. Brown the beef add the rice in and the sauce in. Don’t use any broth.