This Instant Pot Egg Roll in a Bowl is a flavorful, wholesome meal that captures all the tastes of an egg roll without the wrapper. Ready in about 40 minutes, it combines tender shredded chicken with crisp cabbage, onions, carrots, and a savory soy-ginger sauce. Finish with sesame seeds and green onions, and add sriracha if you like heat.

What You Need for Instant Pot Egg Roll in a Bowl

• 1 1/2 pounds boneless, skinless chicken breasts
• 1 cup chicken broth
• One medium head green cabbage, cored and sliced
• 1 yellow onion, sliced
• 2 Tablespoons coconut oil
• 1 Tablespoon garlic powder
• 2 teaspoons ground ginger
• 1/4 cup soy sauce or coconut aminos
• 1 medium carrot, peeled and finely grated
• 2 green onions, diced (white and green parts)
• 2 Tablespoons sesame seeds
• Optional: sriracha

For convenience, you can substitute a 16-ounce bag of coleslaw mix for the cabbage and carrot—it’s pre-shredded and saves prep time.

How to Make Instant Pot Egg Roll in a Bowl

1. Place the chicken breasts and chicken broth in the Instant Pot. Lock the lid, set the valve to seal, and pressure cook for 12 minutes for smaller breasts or 15 minutes for larger breasts.
2. When cooking is complete, release pressure according to your Instant Pot’s instructions, remove the chicken, drain any excess liquid, and shred the meat. Set aside.
3. Switch the Instant Pot to Sauté. Add the coconut oil and let it melt. Add the sliced onion and cook until translucent.
4. Add the sliced cabbage (or coleslaw mix), garlic powder, ground ginger, grated carrot, and soy sauce. Sauté for 1–2 minutes, stirring to combine and slightly soften the vegetables.
5. Return the shredded chicken to the pot and toss to coat with the sauce and vegetables. Cook briefly to heat through.
6. Serve topped with diced green onions and sesame seeds. Add sriracha if desired.

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Yield: 6 servings

Instant Pot Egg Roll in a Bowl

This recipe delivers the same satisfying flavors as an egg roll—savory chicken, crisp cabbage, and a punchy soy-ginger profile—without the wrapper.

Prep Time
20 minutes

Cook Time
20 minutes

Total Time
40 minutes

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts
• 1 cup chicken broth
• 1 yellow onion, sliced
• 2 Tablespoons coconut oil
• 1 Tablespoon garlic powder
• 2 teaspoons ground ginger
• 1/4 cup soy sauce or coconut aminos
• 1 medium head green cabbage, cored and sliced
• 1 medium carrot, peeled and finely grated
• 2 green onions, diced (white and green parts)
• 2 Tablespoons sesame seeds
• Optional: sriracha

Instructions

1. Place the chicken breasts and chicken broth in your Instant Pot. Lock the lid, set the valve to seal, and pressure cook for 12 minutes for smaller breasts or 15 minutes for larger breasts.
2. When the chicken is done, release pressure according to the manufacturer’s directions, remove and shred the chicken, and drain any excess liquid.
3. Turn the Instant Pot to Sauté, add the coconut oil, and cook the sliced onion until translucent.
4. Add the soy sauce, cabbage, garlic powder, ground ginger, and grated carrot. Stir and sauté for 1–2 minutes to soften the vegetables slightly.
5. Stir the shredded chicken back into the pot and toss to coat with the sauce and vegetables. Heat through briefly.
6. Top with diced green onions and sesame seeds, and serve with sriracha if desired.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:
Calories: 275
Total Fat: 10g
Saturated Fat: 5g
Trans Fat: 0g
Unsaturated Fat: 4g
Cholesterol: 97mg
Sodium: 846mg
Carbohydrates: 7g
Fiber: 2g
Sugar: 2g
Protein: 38g