Instant Pot Egg Rolls in a bowl, a recipe my boys absolutely love and I think you will too! There are Paleo options in the post for those of you that need it.
My Instant Pot Egg Rolls in a bowl are made with pork, shredded vegetables, garlic, ginger and a tasty sauce that will leave you wanting more!
KITCHEN ITEMS YOU’LL NEED FOR INSTANT POT EGG ROLLS IN A BOWL
Here’s a quick list of just a few of the ingredients and tools you may need to make this recipe, I have directions for making it Paleo further down the page:
- Instant Pot Pressure Cooker
- Olive Oil
- Gluten Free Soy Sauce
- Sesame Oil
- Coconut Aminos
- Gluten Free Fish Sauce
- Brown Sugar
This post contains affiliate links
HOW TO MAKE INSTANT POT EGG ROLLS IN A BOWL
Here are a few quick step by step guidelines for making Instant Pot egg rolls in a bowl, the full recipe is at the end of the post.
Step 1 – mix up all the sauce ingredients in a small bowl and set aside
Step 2 – Saute the pork and onions in your Instant Pot for a couple of minutes.
Step 3 – Add the broth and cook under pressure for 4 minutes, then quick release
Step 4 – Turn on the sauté function. Add the vegetables, garlic, ginger, and sauce and stir well.
Step 5 – then put the lid on and let the vegetables cook down for just a couple of minutes. I like my vegetables with a bit of crunch so it only takes about two minutes, cook for longer if you want them softer.
Can I make Paleo Instant Pot Egg Rolls in a Bowl?
Yes, you absolutely can make Paleo Instant Pot Egg Rolls in a bowl, it’s really easy and just requires a couple of simple substitutions.
So first, you need to replace the gluten free Soy Sauce with Coconut Aminos. They have a very similar taste but are not quite as strong so you may need to add a little more to the finished recipe, just taste and see how you like it.
I know some people are ok cooking with alcohol on a Paleo diet, and others are not so if you don’t want to use the Sherry , simply skip it. I don’t think there’s an adequate substitution for the flavor of the sherry.
The second Paleo substitution is to use coconut sugar or a little honey in place of the brown sugar. Honey does tend to be sweeter than sugar so you may need to taste and see how the sauce is and start with a little less.
Even if I’m not following Paleo I always, always, use Red Boat Fish Sauce, it has SUCH a superior taste to any of the other brands I’ve tried, and its Paleo and Whole30 compliant.
And lastly, you can substitute the cornstarch with either Arrowroot or Tapioca starch.
MORE GLUTEN FREE INSTANT POT RECIPES YOU’ll ENJOY!
I know you’ll love this super easy Instant Pot Risotto with Chicken and Mushrooms, it’s gluten free, made in 30 minutes with no need to stand over the stove!
The BEST pressure cooker Chicken and Wild Rice soup recipe, it’s gluten free, healthy, tasty and unbelievably easy to make in your electric pressure cooker, you just throw it all in and go!
This is a classic recipe that’s been given a ‘do-over’ to make it work in the Instant Pot, I think you’ll love my pressure cooker Beef Bourguignon!
Join our Gluten Free Pressure Cooker Group!
Have you joined our Gluten Free Pressure Cooker Facebook group yet? If you’re looking for a place to share and find more gluten free pressure cooker recipes, learn how to use your new pressure cooker, or simply ask for gluten free advice, tips and recipe ideas then don’t miss out on all the fun!
If you’ve already joined, be sure to add your friends who love pressure cookers!
Instant Pot Egg Rolls in a Bowl
Healthy and delicious recipe for Instant pot Egg Rolls in a Bowl, made with ground pork, vegetables and simple seasoning, this quick recipe is a real treat that the whole family will love! You can make it Paleo too.
- 1 tbsp olive oil
- 1 lb lean ground pork or ground beef
- 1 small onion
- 1/2 cup beef or chicken broth
- 2 cloves garlic
- 1 inch ginger peeled and grated
- 1 bag coleslaw mix
- 1 cup shredded carrots
- 1/4 cup cilantro leaves Optional, to garnish
For Paleo substitutions please see the notes in the post.
Make the sauce by adding all of the sauce ingredients into a small bowl and whisking well, then set aside.
Brown the pork and onions in a little olive oil in the inner pot of the Instant Pot by turning on the saute function and adjust it to the medium heat setting.
Don't wait for the display to say 'hot', add oil right away and cook the pork for two to three minutes, stirring all the time, then turn it off.
Add the beef or chicken broth to the pot with the onions and pork.
Lock the lid, turn the steam release vent to 'sealing' and using the manual setting, adjust it to cook for 4 minutes at High Pressure, then quick release.
Add the garlic, ginger and the sauce to the pot, stir and turn back on the saute function.
Add the shredded vegetables, garlic, ginger stir well and add the Instant Pot Glass lid and let the vegetables cook down for two or three minutes, longer if you want softer vegetables.
PALEO OPTIONS - for full details on Paleo substitutions, please read the narrative in the post above where I cover all the substitutions you'll need.