This easy Vegetarian Instant Pot Egg Roll Bowl is built on a base of cremini mushrooms, carrots, celery and of course cabbage, and makes a delicious family-friendly meal that's perfect for Meatless Monday! It tastes just like a deep fried egg roll from your favorite Chinese restaurant, but without all the fat and calories, making it perfect for Weight Watchers.
A great vegetarian friendly meal, this dish can also be made gluten-free by substituting low sodium tamari for the soy sauce. It can also be adapted for meat eaters by replacing the sliced cremini mushrooms with an equal amount of ground turkey, chicken, pork or beef. (If making any recipe substitutions, be sure to update your WW points accordingly).
Vegetarian egg roll bowls with sesame seeds and green onion
How Many Calories and WW Points in this Deconstructed Egg Roll Bowl?
According to my calculations, each generous serving has just 160 calories.
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
How to Make Vegetarian Egg Roll Bowl in an Instant Pot
Step 1: Gather and prepare all ingredients.
Step 2: Press Sauté button on Instant Pot (affiliate link) and add the oil, onion, mushrooms and salt. Cook until onions are translucent and mushrooms are tender, about 5-6 minutes. Press Cancel to stop cooking. (I used a 6-quart pressure cooker.)
Saute the onions and mushrooms
Step 3: Stir in the soy sauce (or tamari), carrots and celery.
Stir in the carrots and celery
Layer the cabbage on top and don't stir to combine. You are likely to fill the pot with cabbage, but don't worry because it will reduce down as it cooks.
Layer the cabbage on top, but don't stir to combine
Step 4: Place cover on pot and lock in place. Move the the steam release valve to "Sealing" position. Press Manual and cook on HIGH pressure for 0 minutes. When the cycle finishes, immediately move the steam release to "Venting" position and quickly release the steam, begin careful to not get burned. (If you don't immediately release the pressure after cooking, you are likely to end up with overcooked, mushy vegetables.)
Cook on HIGH pressure for 0 minutes
Step 5: After the float valve drops, unlock and remove the cover. Using a large wooden spoon (affiliate link), give everything a good stir to combine the vegetables with the sauce.
After cooking cycle completes, stir to combine
Step 6: Stir in the toasted sesame oil and black pepper, if using. Taste and adjust seasonings as desired.
Divide evenly between 4 bowls
Step 7: Divide evenly between 4 bowls and garnish with any additional toppings: sesame seeds, sliced green onions, Sriracha, etc.
Step 8: If you have any leftovers, store in an airtight container in the refrigerator.
Recipe Notes
Even though the cook time for this recipe is 0 minutes on HIGH pressure, it can take the pressure cooker around 10 minutes or so to come to pressure, depending on the quantity of food, the temperature of the food, the amount of liquid, the power of the heat source and size of the pressure cooker. So plan accordingly.
I opted to shred my own cabbage because I had the time, I like chopping vegetables and it is cheaper. But if you are short on time, you can always substituted bagged shredded green cabbage which can usually be found near the bagged lettuces in most grocery stores. Same goes for the shredded carrots. Most grocers carry bagged shredded carrots. But you may have to slice a few stalks of celery!
Keep the sodium down by using reduced sodium soy sauce. And to make this gluten-free, be sure to use Tamari sauce in place of the soy sauce. Tamari is slightly thicker than traditional soy sauce and adds great umami flavors!
With a base of sliced cremini mushrooms, this is a great vegetarian (and vegan) meal. However you could always substitute the mushrooms with your favorite ground meat (turkey, chicken, pork or beef) should all work well—just be sure to adjust your WW Points accordingly.
Be sure to check out our popular stove top egg roll bowl recipe that incorporates shrimp, bean sprouts and water chestnuts for a delicious alternative to this vegetarian Instant Pot version.
Stove Top Instructions:
- Heat a large pot or Dutch oven over medium heat. Add the oil, onion, mushrooms, and salt. Cook until the onions are translucent and the mushrooms are tender, about 5-6 minutes.
- Stir in the soy sauce (or tamari), carrots, celery. Add the cabbage on top. Place the lid on the pot and cook over medium heat until the cabbage wilts and the vegetables are tender, about 10-15 minutes. Make sure to stir occasionally to prevent sticking and burning, especially towards the bottom of the pot. If needed, add a splash of water or vegetable broth (affiliate link) to create steam and loosen any browned bits from the bottom of the pot.
- Stir in the toasted sesame oil and black pepper, if using. Taste and adjust seasonings as desired.
Serving Suggestions
Enjoy this deconstructed egg roll bowl as a light main course by itself, or paired with a light broth-based soup—I think this Spicy Red Lentil Soup, Crock Pot Back On Track Veggie Soup or Easy Broccoli Cauliflower Soup would work well.
Ways to Use Leftovers
Any leftovers can be reheated in the microwave (affiliate link) and would go well with scrambled eggs for lunch, or brunch, or as a side dish with your favorite grilled or roasted meat.
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Vegetarian Instant Pot Egg Roll Bowl
Ingredients
- 1 tablespoon canola oil
- 1 medium onion, chopped
- 1 pound sliced cremini mushrooms
- ½ teaspoon salt
- ⅓ cup reduced sodium soy sauce (or tamari)
- 3 medium carrots, peeled and shredded
- 3 medium celery stalks, chopped
- 1 small head green cabbage (about 1-½ pounds), shredded
- 1 teaspoon toasted sesame oil
- Ground black pepper
Additional Toppings:
- Sesame seeds (white or black), sliced green onions, Sriracha or other hot chili sauce
Instructions
- Press Sauté button on Instant Pot (affiliate link) and add the oil, onion, mushrooms and salt. Cook until onions are translucent and mushrooms are tender, about 5-6 minutes. Press Cancel to stop cooking. (I used a 6-quart pressure cooker.)
- Stir in the soy sauce (or tamari), carrots and celery. Layer the cabbage on top and don't stir to combine. You are likely to fill the pot with cabbage, but don't worry because it will reduce down as it cooks.
- Place cover on pot and lock in place. Move the the steam release valve to "Sealing" position. Press Manual and cook on HIGH pressure for 0 minutes. When the cycle finishes, immediately move the steam release to "Venting" position and quickly release the steam, begin careful to not get burned. (If you don't immediately release the pressure after cooking, you are likely to end up with overcooked, mushy vegetables.)
- After the float valve drops, unlock and remove the cover. Using a large wooden spoon (affiliate link), give everything a good stir to combine the vegetables with the sauce.
- Stir in the toasted sesame oil and black pepper, if using. Taste and adjust seasonings as desired.
- Divide evenly between 4 bowls and garnish with any additional toppings: sesame seeds, sliced green onions, Sriracha, etc.
- If you have any leftovers, store in an airtight container in the refrigerator.
Equipment
Recipe Notes
- Heat a large pot or Dutch oven over medium heat. Add the oil, onion, mushrooms, and salt. Cook until the onions are translucent and the mushrooms are tender, about 5-6 minutes.
- Stir in the soy sauce (or tamari), carrots, celery. Add the cabbage on top. Place the lid on the pot and cook over medium heat until the cabbage wilts and the vegetables are tender, about 10-15 minutes. Make sure to stir occasionally to prevent sticking and burning, especially towards the bottom of the pot. If needed, add a splash of water or vegetable broth (affiliate link) to create steam and loosen any browned bits from the bottom of the pot.
- Stir in the toasted sesame oil and black pepper, if using. Taste and adjust seasonings as desired.
Recipe source: The Fresh and Healthy Instant Pot Cookbook: 75 Easy Recipes for Light Meals to Make in Your Electric Pressure Cooker (affiliate link) by Megan Gilmore
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
If you like this Easy InstantPot Egg Roll in a Bowl, you might also like these WW Friendly Asian Inspired Recipes
- Asian Chicken Salad
- Ham + Veggie Fried Rice
- Asian Inspired Slaw with Pineapple
- Slow Cooker Salmon with Asian Style Veggies
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Michael
Thoroughly enjoyed this. Found a package of mung bean sprouts in the produce section, so I dropped them on top of the cabbage before closing the Instant Pot. They came out perfectly as well. I look forward to adding some ground meat or poultry the next time.
Martha McKinnon
So happy to hear it!!
Heidi Christensen
if I wanted to add shrimp, when/where would I add it?
Martha McKinnon
Hi Heidi,
Shrimp cook very quickly. I would add them as soon as the float valve drops and I remove the cover. Then stir everything around and maybe put the cover back on and let them cook in the residual heat for a few minutes. Then stir in the final seasonings. Hope this helps. ~Martha