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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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
Description
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
- 1/2 cup uncooked long grain white rice or 3/4 cup jasmine rice
- 4 Tbsp low sodium soy sauce
- 4 Tbsp honey
- 2 Tbsp ketchup
- 1 tsp rice vinegar
- 1/4 tsp sesame oil
- 1 Tbsp minced garlic
- 1/8 tsp ground red pepper
- 1 (13 oz) bag Asian salad kit (see note)
- 1/4 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.
I honestly thought I had posted on here; I make this for everybody! Last year my daughter and son-in-law were coming back from Ireland and unbeknownst to them they had caught Covid(didn’t test positive). Their flight was rerouted so they were a day coming home. I couldn’t stay to pick them up at the airport. I made it, put in the salad, set it to Keep Warm and drove to my home. When they got in later the had a bowl each. The next day my som in law added more cooked rice and chicken broth to make it like a soup. They were able to stretch it for a total of 3 meals each. They ordered grocery delivery and made it again. It got them through a week of quarantine.
For fun substitutions: I use coconut aminos for the soy sauce or tamari sauce to keep it gluten free. I’ll use different salad mixes and even add the dressing or some peanut sauce to give it a flavorful kick. And of course some chili paste of I want it extra spicy!
This recipe has been a hit with EVERYONE! I have a friend who hides the leftovers from her husband and daughter so she can have it for lunch the next day. She’s also added extra chicken broth to make it a soup and that way they won’t touch it because they hate soup.
★★★★★
Thanks for all these awesome tips and ideas Veronica! I’m so glad you love this recipe.
I’d like to make this with shrimp in place of the ground meat. Can you suggest the type and amount of shrimp I should use? Would I need to make any other changes to the recipe?
I wouldn’t pressure cook the shrimp. It’ll be way too overcooked. If you do use shrimp I would add it in after the pressure cooking time is up and using the saute setting to warm it through if it is precooked or cook it on the stove if it uncooked.
Reason #27 why I think that Asian food recipes are among the best 365 recipes.
This one made a delicious lunch for two (w/leftovers). I used Minute jasmine rice with a pressure cook time of one minute with a quick release when finished. All of the sauce ingredients blended together well with no one overpowering the rest. Using an Asian salad kit with those wontons included was a seriously great idea, too. I made this in the 3 qt. IP Mini with no problems. Thanks for clarifying ‘toasted’ sesame oil a while back, as well.
★★★★★
Awesome! So glad to know about the minute rice. Thanks
This is one of my new all-time favorite recipes now! I have tried a non instant pot version of this in the past and did not like so I was hesitant to try. However, the flavor is outstanding in this recipe and I couldn’t wait for seconds!
★★★★★
Thanks! I’m glad you loved it.
I’d like to try a low carb version of this! What adjustments would need to be made to use frozen riced cauliflower instead of the rice?
I would use a zero minute pressure cook time with a quick release
Thank you so much! I’m going to give it a try this way, along with another of your recipes, In Case I Die Casserole.
I guess I missed something or I’m not very bright, but what do you do with the wontons? Lol Do you just omit them or did I miss that part of the recipe?
Hi Katharine, you can add them in on step 5. They were included in my salad kit.
Super easy and tasty! This has become part of regular rotation.
★★★★★
I love this one too! Thanks for the 5 stars 🙂
This is one of our favorites! So easy and quick. And the flavor is amazing. Love your recipies
★★★★★
Thank you Janece!
Oh my gosh – this is very best lunch recipe! I am going to use coleslaw mix instead of Asian salad and just throw it in to let it wilt. I’m going to have to change my will and add you in! I am cooking nonstop since I received your cookbook – I NO LONGER FEAR THE MACHINE! Lol
★★★★★
YESSSSSSSSSS!!! And ha ha about adding me into the will. Debi you are the best 🙂
Hi – what adjustments to the cooking time would I need to make for brown rice? I would love to see more of your recipes use brown rice versus the white rice.
Thanks so much.
I would cook for 22 minutes with a 10 minute pressure cook time for brown rice.
This looks SO good!! What adjustments would be needed to make this in my 8 qt.?
I would increase liquid to 1.5 cups broth instead of 1 cup.
Where is the Egg?
no eggs in the recipe. the name is after chinese egg rolls. https://www.chowhound.com/food-news/196591/why-are-egg-rolls-called-egg-rolls/
Lovely recipe going to make tonight. Do you rinse you rice first or bot?
Thank you
★★★★★
I didn’t rinse my rice.
OMG this egg roll bowl recipe is GREAT. I made it last night in my 6qt. and doubled the recipe. My sons just raved over this dish. It is now going into my favorite recipe collection. I have made several of your recipes and greatly enjoy them all. This is the best site ever to get IP recipes.
★★★★★
ahhh that’s so nice Gail! Thank you!
What sides could you have with this?
It’s kind of an all in one pot meal. I might do some sort of bread or cornbread.
I can’t have raw vegetables. Can I throw the salad mix into the instant pot at the end to cook it? I’m trying to adjust my recipes to my new eating requirement.
Hi Peggy, yes I bet that would work.
Made this just as written, only I had 1.5lbs of ground beef so I adjusted everything accordingly. My husband raved about it and wants me to put it in the weekly rotation. 😀 I got the Asian salad mix at Aldi and it was the perfect compliment to the beef mixture. Thanks!
★★★★★
Nice 👏👏👏
Omg this is soo good exactly as written . Karen you nailed this as a summer recipe!!. Its going to be at least 100 degrees here in Colorado the next 2 days and I have wonderful light yummy lunches. I love your recipes thank u so much.
You’re so welcome Michele. Summer is so hot! I never feel like cooking.
Can you double this in a 6 quart? If so is it the same cook time? Do you stir after you add the rice?
Yes you can double it and I would use the same cooking time. I didn’t stir.
This recipe was amazingly delicious! Very easy too.
Definitely do not need the dressing. I used some leftover ground beef and pork, and jasmine rice.
Perfect for a hot day. So glad I doubled the recipe .
★★★★★
It’s a good one! Glad you liked it Pam 😊
We LOVED this recipe!!! So good! Definatly going to make this often!
★★★★★
So glad you enjoyed it Vicki!
hello
just let you know, i love all you recipe’s and coo kt a lot all lovely i love cooking
i have printed 4 falters of you beauty full cooking
thank you
Thanks for being here!
How could this be made in a crockpot?
This is how I would do it:
Add beef, broth, rice, soy sauce, honey, ketchup, vinegar, sesame oil, garlic and red pepper together in the crockpot. Use a spoon to break up the beef.
Cover and cook on low for 4-6 hours.
Remove the lid. Stir a bit.
Open the salad kit and toss it into a bowl. Toss the meat into the salad. Toss in the green onions and sesame seeds.
Outstanding!! Just as good or better than we have had at any Chinese restaurant! I did have reservations at first, but in time, all proved to be unfounded. This is a real keeper, for sure, Thanks again!
★★★★★
So glad you liked it!
We loved this recipe! I doubled the ingredients so we would have leftovers. I used my 8 qt. IP, took about 7 minutes to come to pressure. I used Basmati Rice, rinsed and soaked the rice in water for 15 minutes before draining and adding to IP. Also used beef broth for the liquid. Definitely will be making again. Thank you!
★★★★★
Glad you liked it Patty!
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 am glad to know that I am not the only one who mix up the ingredients 😂😂😂🇺🇸🇺🇸🇺🇸
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!!
I am glad to know that I am not the only one who mix up the ingredients 😂😂😂🇺🇸🇺🇸🇺🇸
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.