Healthy Instant Pot Egg Roll Bowl Recipe
This Healthy Instant Pot Egg Roll Bowl Recipe is a great meal prep recipe, healthy weeknight dinner, and one pot meal that is fast, easy, and delicious.
One of my favorite features of the Instant Pot is that it has a saute mode as well as a pressure cooking mode, meaning you can make so many recipes one-pot recipes.
One pot recipes = fewer dishes.
Fewer dishes = a happier me.
How To Make An Un-Stuffed Egg Roll Bowl in Your Instant Pot
Press the saute button on your Instant Pot (I use the 6-quart DUO for this recipe and love it!) and wait for it to preheat.
I use sesame oil for this recipe to give it more Chinese food flavor, but feel free to use avocado oil or extra virgin olive oil, if you prefer. But, I’m telling you, this stuff tastes amazing.
When the pot has preheated, add the sesame oil, then the ground turkey, onion, and garlic.
Brown the meat until it’s all nice and cooked. I love using a wooden spoon in my Instant Pot to avoid scratching the pot.
This is the other part I love about this recipe. It uses a coleslaw mix, which means no chopping, so it saves a ton of time and you still get the benefit of all of those delicious veggies.
Add the coleslaw mix, broth, ginger, and soy sauce and close the lid.
Make sure you have your valve set to sealing and set your pot to high pressure for 0 minutes. And, yes, 0 minutes is a thing! Just keep hitting that minus button until you get down to 0.
When the cooking cycle is over, quick release the pressure, and open your lid to this beautiful sight.
Taste it and add salt, pepper, and even more soy sauce if you’d like until it’s just the way you like it.
Garnish it with the green onions and serve!
I love to make this in my Sunday meal prep sessions to have healthy lunches ready to grab during the week.
(These glass meal prep containers are my favorite!)
And if you want to add a little bit of crunch, you can bake some egg roll wrappers for a few minutes to make little egg roll “chips” to eat with this.
Healthy Instant Pot Egg Roll Bowl Recipe
This Healthy Instant Pot Egg Roll Bowl Recipe is a great meal prep recipe, healthy weeknight dinner, and one pot meal that is fast, easy, and delicious.
Ingredients
- 1 tsp sesame oil
- 1 ½ lbs lean ground turkey
- 1 medium yellow onion, diced
- 2 Tbs minced garlic
- ½ c. low sodium chicken broth
- 1/3 c. low sodium soy sauce
- 1 Tbs fresh ginger, minced
- 2 (16oz) bags of coleslaw mix
- Optional garnish – diced green onions
- salt and pepper, to taste
Instructions
- Press the sauté button your Instant Pot.
- Once the pot has preheated, add sesame oil, ground turkey, yellow onion, and garlic. Brown meat until cooked. Press the cancel button.
- Add remaining ingredients without stirring.
- Close the lid, make sure your valve is set to “Sealing”, and set the machine to high pressure, setting the time to 0 minutes.
- When the cooking cycle is complete, carefully move the valve to “Venting” to quickly release the pressure.
- Stir and add garnish, if desired.
Notes
*The coleslaw fills the pot above the fill line of your pot. Push the coleslaw down as much as possible and make sure the cabbage is not covering the vent on the lid, but we have never had any problems with this recipe.
**0 WW/Weight Watchers Freestyle Smartpoints - when using lean ground turkey breast or chicken breast
WW points calculated with the WW app, 2019
Nutrition Information:
Serving Size: 1/6Amount Per Serving: Calories: 190Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 86mgSodium: 741mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 22g
Interested in More Healthy Instant Pot Recipes? Check Out Our Instant Pot For Weight Loss Course!
This was fine. A bit flavorless. Not sure what it needs but definitely felt like it needed something. My husband liked it
Use Liquid Aminos instead of Soy Sauce for a healthier dish. Liquid Aminos tastes like Soy Sayce (made from soybeans) less processed with no added wheat, sugar or additives. I prefer ground Chicken to ground turkey as it tends to have less fat.
I’m glad you’ve found substitutions that work for your preferences! I don’t think liquid aminos taste as good as soy sauce, so I like to stick with the “original,” but your version sounds great, too!
Can you elaborate more on the portion size please
Hi Brittany! I don’t give specific measurements for portion sizes because I’ve found different brands and varieties of ingredients cook down just a little bit differently for everybody. I recommend making the full recipe and dividing it into 6 equal portions to get the calorie count as close as possible (assuming that’s your goal!).
I have made this several times now. It is a favorite for both me and my hubby. So flavorful and quick & easy!
I’m so glad you like it, Doreen! It’s a favorite of mine, too.
I put the ingredients in my WW app and it says its 3 points, did I do something wrong?
Hi Gemma, I don’t follow WW myself and this recipe was written before they changed all of their plans so the points may differ depending on which plan you are following. Sorry about that!
Does this recipe allow for prepping ahead and freezing to make at a later date?
I’m actually going to be trying this soon to test it out. I’ll update the recipe once I try it and make sure it’s successful!
Have you tried adding some jicama? It would add some crunch! I use jicama instead of water chestnuts
Great idea! I love jicama, but have never thought about adding it to this recipe!
This recipe was delicious! Have not cooked with ground turkey very much. Did not miss the beef. Super easy too!
I am so glad you liked it, Connie! I started using ground turkey when I was looking for a healthier, leaner protein option while trying to lose weight. Growing up, we used ground beef in just about everything (and my dad hated it whenever my mom tried to sneak in ground turkey), so I love that you didn’t miss the beef here!
I don’t have an insta pot. This sounds delicious so wondering if anyone has made on the stove top and how it turned out.
I have made this on stovetop for years. Cook in large skillet or wok. I also include bean sprouts in the mixture. This is actually the filling for egg rolls, that Mom made for years. Cooking on the stovetop equals same results, just requires more attention.
How do you set it for zero minutes?
Hi Keti! You set it the same way you would set it for any other time, by pressing the negative for the time to keep going down until it shows 0 minutes. It will still come to pressure like normal, but it will beep as soon as it does to let you know the time is up. Hope that helps!
This was very good. Was not sure how the husband would like it, but we both went back for seconds. I didn’t have ground turkey but had ground pork, worked well. Thanks!
I’m so glad it was a hit! I bet it tasted great with ground pork!
What is the nutrition Facts
For 1 serving (1/6th of the recipe), my calculations on My Fitness Pal say it has 120 calories, 2 grams of fat, 71 mg cholesterol, 659 mg, 6g carbs, 1 gram fiber, 2 grams sugar, and 19 grams of protein.
Thank you for the nutrition I cant wait to make this!
You are so welcome! I hope you enjoy it! It’s become a favorite weeknight recipe in our family.
How would you make this NOT using Instant Pot; either on stove top or crockpot. Thank you
Hi Maxine. I actually haven’t tried this particular recipe outside of my Instant Pot yet, so I don’t have instructions for that right now!
I’m confused. The nutritional information on your recipee is different than what is posted in this post. Also, Im confused on what a serving actually is, is it 2/3 cup?
It taste very good, so thanks for sharing
Hi Cynthia, I’m not sure exactly where you are seeing two sets on nutrition information. The only nutrition information listed is right under the recipe!
I don’t have the exact measurement in cups for this recipe right now. When I make it, I divide it into 6 servings, so I haven’t measured. So sorry about that! Next time I make it, I’ll try to remember to do that!
I’m so glad you like the taste!
can you use a natural release?
Hi Alex! I wouldn’t recommend using a natural release on this recipe because I’d be afraid it would overcook the cabbage. I hope that helps!