Instant Pot Eggroll in a Bowl
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 4 cups cabbage or cole slaw mix
  • 2 cups shredded carrots
  • 1 can Bean Sprouts (drained and rinsed)
  • ½ cup broth (chicken or vegetable)
  • 2 teaspoons sesame oil
  • ¼ cup low sodium soy sauce
  • ¼ cup Teriyaki sauce (any generic favorite will work)
  • 2 teaspoons minced garlic
  • 1 teaspoon onion powder
  • ½ teaspoon ground ginger
  • Salt & Pepper to taste (after cooking)
  1. In medium bowl, mix together sesame oil, soy sauce, teriyaki sauce, garlic, ginger, and onion powder
  2. Pour broth into bottom of Instant Pot liner
  3. Pour in cabbage, carrots, and bean sprouts.
  4. Cover with sauce mixture, and stir to incorporate well.
  5. Cover and set lid to seal.
  6. Set to manual and adjust to 7 minutes.
  7. Allow to come to pressure and cook for 7 minutes.
  8. Quick release, and remove lid.  Stir well and taste.  Add salt and pepper to taste.
Recipe by You Brew My Tea at