Instant Pot Egg Roll Bowl Recipe — Quick Asian-Inspired Dinner

Instant Pot egg roll in a bowl captures the savory flavors of the classic takeout appetizer but in a lighter, healthier form. It’s fast to prepare, ideal for meal prep, and makes a simple weeknight dinner.

Egg rolls are one of those comforting Chinese takeout favorites, but the fried dough wrapper adds extra carbs and calories. This recipe keeps all the delicious filling—savory sausage, crisp cabbage, and bright aromatics—without the deep-fried shell. Using the Instant Pot gives you consistent results with minimal hands-on time.

Ingredients

Gather the following:

• Sausage – 1 lb mild pork sausage (or substitute chicken/turkey sausage or ground chicken)
• Onion – 1 small yellow onion, peeled and diced
• Aromatics – 1½ tbsp ginger paste and 2 tbsp minced garlic
• Soy sauce – 4 tbsp (use reduced-sodium if preferred)
• Vinegar – 3 tsp seasoned rice wine vinegar
• Sesame oil – 2 tbsp
• Chicken broth – 1/4 cup (vegetable broth works too)
• Coleslaw mix – 1 (14 oz) bag
• Green onions – 1/2 cup thinly sliced, for garnish
• Sriracha – 1–2 tsp, adjust to taste

How to Make

This recipe comes together quickly in the Instant Pot.

1. Insert the liner and press SAUTE. When hot, add the sausage and diced onion. Cook, breaking up the meat, until it’s mostly browned.
2. Add the ginger paste and minced garlic, stirring for about 30 seconds until fragrant.
3. Pour in the soy sauce, rice wine vinegar, sesame oil, and chicken broth. Use a sturdy spoon to scrape any browned bits from the bottom to deglaze the pot. Press CANCEL.
4. Top with the coleslaw mix—do not stir. Close the lid and set the vent to SEAL.
5. Cook on HIGH pressure for 0 minutes. When the pot beeps, perform a quick release by carefully opening the vent.
6. Open the lid, stir to combine, and serve warm. Garnish with sliced green onions and sriracha. Optionally serve over steamed rice.

Storage and Freezing

Refrigerate leftovers in an airtight container for up to 4 days. Reheat on the stovetop or in the microwave; add a splash of soy sauce or sriracha if the flavors need a boost. To freeze, cool completely, then transfer to freezer-safe bags or containers and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.

Tips and Variations

• Add extra vegetables—broccoli, mushrooms, zucchini, snow peas, or baby corn work well and do not change the cook time.
• Swap proteins: chicken or turkey sausage, or ground chicken, are good alternatives.
• Adjust heat: omit sriracha for mild flavor or add more for extra spice.

Recipe Summary

Ingredients

• 1 lb mild pork sausage
• 1 small yellow onion, peeled & diced
• 1½ tbsp ginger paste
• 2 tbsp minced garlic
• 4 tbsp soy sauce
• 3 tsp seasoned rice wine vinegar
• 2 tbsp sesame oil
• 1/4 cup chicken broth
• 1 (14 oz) bag coleslaw mix
• 1/2 cup thinly sliced green onion, for garnish
• 1–2 tsp sriracha, for garnish

Instructions

1. Make sure the liner is in the Instant Pot, then press SAUTE. When hot, add sausage and onion. Cook, stirring and crumbling, until almost browned.
2. Add ginger and garlic, stir, and cook 30 seconds while stirring constantly.
3. Add soy sauce, rice wine vinegar, sesame oil, and chicken broth. Stir and scrape the bottom to deglaze. Press CANCEL.
4. Add the coleslaw mix on top—do not stir. Close the lid, set the vent to SEAL, and cook on HIGH pressure for 0 minutes.
5. Once complete, carefully quick release the pressure. Open the lid when safe and stir everything together.
6. Serve warm over rice if desired. Garnish with green onions and sriracha.

Notes

• Add additional vegetables like broccoli, mushrooms, zucchini, snow peas, or baby corn—these won’t change the cook time.
• Substitute other proteins such as chicken or turkey sausage or ground chicken if preferred.
• Adjust sriracha to suit your spice tolerance or leave it out for no heat.

This Instant Pot egg roll in a bowl is a quick, flavorful way to enjoy the classic filling without the fried wrapper. Make it for an easy weeknight dinner or batch-cook for lunches. Enjoy!