Deconstructed Instant Pot Eggroll

This is one of the easiest Instant Pot recipes I’ve ever made. With a little experimentation, I’ve found the perfect combination of seasonings that make this taste just like egg roll filling, but without all of the fat and carbohydrate. This is also delicious over rice.

This makes four lunch servings, just a little more than a cup per serving. As you can see, I love using glass Snapware to store my lunches. I prefer to reheat and eat my foods in glass, for better flavor and food safety, and the containers keep everything fresh until I need them.


  • 1 lb lean ground beef or ground pork
  • 1 tablespoon minced fresh ginger, or 1/4 to 1/2 tsp ground ginger
  • 2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 tablespoons soy sauce
  • 1/2 cup water
  • 1/2 tsp beef-flavored Organic Soup Base
  • 1 bag coleslaw mix

Press the Sauté button on the Instant Pot. Brown ground beef or pork. Before meat is completely brown, stir in seasonings and finish browning.

Stir soup base into the 1/2 cup water. Add coleslaw mix, but don’t stir. Place lid on pot and seal. Set timer for 0 minutes at high pressure (yes, 0 minutes. That’s not a typo). You’ll want the coleslaw mix to to still be just a little crisp, so don’t let this sit in the pot once the pressure is released.

Quick release pressure, remove lid, and stir. Enjoy!

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