Egg rolls have always been a beloved staple of Asian cuisine, offering a delightful combination of savory filling wrapped in a crispy shell. 

However, as delicious as they are, traditional egg rolls can be time-consuming to prepare and often come with extra carbs and oils that many of us are looking to avoid. 

That’s where our Instant Pot Egg Roll in a Bowl comes in...

—a deconstructed, low-carb version that captures all the flavors you love in a fraction of the time.

This dish brings together the heartiness of ground pork, the aromatic punch of garlic and ginger, and the fresh crunch of shredded cabbage and carrots, all in one bowl.

The Instant Pot simplifies the cooking process, allowing you to sauté and pressure cook in the same pot, which means less mess and more flavor. 

The ground pork is browned to perfection, creating a rich base that absorbs the savory notes of coconut aminos, beef broth, and toasted sesame oil.

With just a quick three-minute pressure cook, the vegetables soften while retaining a satisfying bite, perfectly complementing the tender, flavorful pork. 

The addition of rice vinegar adds a tangy brightness, balancing the rich and umami flavors of the dish. 

And because it’s all made in the Instant Pot, you get the depth of flavor of a slow-cooked meal in a fraction of the time.

This recipe is a fantastic low-carb, gluten-free option that delivers all the satisfaction of an egg roll without the wrapper. 

It’s perfect for those busy weeknights when you want something quick, nutritious, and deeply flavorful. 

Whether you’re following a keto diet, looking for a healthier take on a favorite dish, or simply in need of a quick and satisfying meal, this Instant Pot Egg Roll in a Bowl is sure to become a regular in your dinner rotation.

To your health,

Kelley Herring
Healing Gourmet

Instant Pot Egg Roll in a Bowl Recipe

Serves: 6

INGREDIENTS

• 2 lbs. ground pork
• 6 cloves garlic, minced
• 1 inch ginger, peeled and grated
• ½ cup beef broth
• 3 Tbsp. Thrive Market Coconut Aminos 
• 2 Tbsp. rice vinegar
• 1 Tbsp. toasted sesame oil
• 2 carrots, shredded
• ½ medium head green cabbage, shredded

DIRECTIONS

1. Turn Instant Pot to Saute. Add the ground pork and cook, stirring until cooked through.
2. Add the garlic and ginger and cook another minute.
3. While the meat cooks, add the beef broth, aminos, rice vinegar and sesame oil to a small bowl. Set aside.
4. Add the shredded carrots and cabbage over the meat on a layer. Pour the sauce over. Close and lock the lid.
5. Set pressure to HIGH and time to 3 minutes. 
6. When the time is up, allow the pressure to release naturally for 10 minutes, then vent, stir well and serve.