Any Instant Pot fans out there? My friend gave me one as a wedding gift, and I had no idea what it was at the time. But, nearly five years later, I love it. It can be kind of intimidating until you take the time to read the instructions – and start off with some easy recipes (like my instant pot egg rolls). I gave one to my mom – and to my mother-in-law. Now, I wouldn’t consider myself a power user, but I do use it about every other week. I especially like Instant Pot recipes that you can make completely in the Instant Pot.
I made one of my favorite Instant Pot recipes last week, and I showed you how I did it. It’s a great recipe if you are just starting to learn how to use your Instant Pot. From start to finish, it take about 30-minutes, and you will use less than 10 ingredients.
These Instant Pot Egg Rolls are kind of deconstructed. You’ll be making the filling – and baking the wonton chips to use to eat with the filling. It’s easier – and it still accomplishes the same thing! Trust me.
Easy Instant Pot egg roll ingredients
- 1 pound of ground chicken or ground pork (I’ve used both because I don’t really love pork)
- 1 14 ounce bag of a coleslaw mix
- Wonton wrappers
- 1/2 cup of bone broth or vegetable broth
- 1 Tablespoon of soy souce
- 1 tablespoon of garlic powder
- 1 tablespoon of freshly zested ginger
- salt and pepper to taste
- Olive oil
How you make Instant Pot egg rolls
- Set your Instant Pot to sauté, and brown your meat directly in the bottom of your Instant Pot.
- While your meat is browning, add in your soy sauce, salt and pepper and your zested ginger.
- Once your meat is completely cooked through, add in your bone broth (or vegetable broth) and top with the coleslaw. Don’t mix together, just leave the coleslaw sitting on the top.
- Next, put the lid on your Instant Pot – and turn the knob on the top to “sealing.”
- Set the manual high pressure button for 0 minutes.
- While your Instant Pot is doing it’s thing, get your wonton wrappers prepped. Lay them out on a sheet pan covered in foil, brush with olive oil – and lightly salt.
- Put them in a 400 degree oven for no more than 5 minutes. It usually takes mine between 3-5, but you need to watch them carefully because they get crispy fast.
- Make as many as you would like.
- As soon as your Instant Pot reaches temperature, release the steam – and your bowls are ready to create.
It’s a super easy (and healthy) Instant Pot recipe if I do say so myself. And you know that I”m always on the lookout for simple and quick recipes on my weekday evenings.
