Instant Pot Egg Roll in a Bowl


  • 1 tsp sesame oil
  • 1 lb ground chicken breast
  • 1 medium onion
  • 2 tsp minced garlic
  • ½ cup low sodium chicken broth
  • ⅓ cup low sodium soy sauce
  • 1 tbsp minced ginger
  • 32 oz bag of coleslaw mix
  • Salt and pepper to taste
  • Garnish with chopped green onions *optional*


  1. Press saute and once the Instant Pot says HOT, add sesame oil, ground chicken breast, onion, and garlic.
  2. Stir until meat is browned and onion is translucent; press cancel.
  3. Add in chicken broth, soy sauce, and ginger, mixing until combined well.
  4. Pour in coleslaw mix and press down so it does not interfere with the vent (more likely with a 6 qt. versus an 8 qt.).
  5. Lock lid and set vent to sealing; press manual and time for 0 minutes (just hit the minus until it says 0).
  6. Once the Instant Pot beeps, release venting valve and remove lid when pressure is done releasing.
  7. Stir, plate, and garnish!
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