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This Instant Pot (affiliate link) vegetarian egg roll bowl is built on a base of cremini mushrooms, carrots, celery, and plenty of cabbage. It’s a family-friendly meal that’s perfect for Meatless Monday and tastes like a deconstructed egg roll from your favorite Chinese restaurant, without all the extra fat and calories.
It’s naturally vegetarian, easy to adapt for different eating styles, and fits well into a WW-friendly way of eating. You can also make it gluten-free by using tamari in place of soy sauce, or add meat if you’re cooking for mixed preferences.
Table of Contents
- Why I Love This Recipe
- Ingredients & Substitutions
- How Many Calories and WW Points in Instant Pot Vegetarian Egg Roll Bowl?
- How to Make Vegetarian Egg Roll Bowl in an Instant Pot
- Recipe Notes
- Serving Suggestions
- Ways to Use Leftovers
- Vegetarian Instant Pot Egg Roll Bowl Recipe
- More WW-Friendly Asian-Inspired Recipes
Why I Love This Recipe
- It delivers all the flavors of an egg roll without frying.
- It’s packed with vegetables and still feels satisfying.
- The Instant Pot (affiliate link) makes it fast and mostly hands-off.
- It works well for Meatless Monday or light dinners.
- It’s easy to adapt for vegetarian, vegan, or meat eaters.
- Leftovers reheat well and are easy to repurpose.
- It’s naturally WW-friendly without feeling restrictive.
Ingredients & Substitutions
- Canola Oil – Used for sautéing the vegetables. You can substitute another neutral oil if preferred.
- Onion – Adds savory depth and flavor to the base of the dish.
- Cremini Mushrooms – give this vegetarian dish a hearty, satisfying texture. Any kind of mushrooms will work. You also can substitute ground turkey, chicken, pork, or beef if you prefer a meat-based version. Just remember to adjust WW Points accordingly.
- Salt – Used to help soften the vegetables and bring out their flavor.
- Reduced-Sodium Soy Sauce or Tamari – Adds umami and classic egg roll flavor. Use tamari to keep the recipe gluten-free.
- Carrots – Add color, texture, and natural sweetness. Pre-shredded carrots work well if you’re short on time.
- Celery – Adds crunch and freshness.
- Green Cabbage – The main ingredient. It may look like a lot at first, but it cooks down quickly. Bagged shredded cabbage can be used to save prep time.
- Toasted Sesame Oil – Added at the end for flavor. A little goes a long way.
- Ground Black Pepper – Adds mild heat and balance.
- Optional Toppings – Sesame seeds, sliced green onions, hot sauce, or Sriracha all work well for finishing.
How Many Calories and WW Points in Instant Pot Vegetarian Egg Roll Bowl?
According to my calculations, each generous serving has just 160 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
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 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.)
Step 3: 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.
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.)
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.
Step 6: Stir in the toasted sesame oil and black pepper, if using. Taste and adjust seasonings as desired.
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 pressure cook time is 0 minutes on HIGH, it can take about 10 minutes for the Instant Pot to come to pressure. Plan accordingly.
I often shred my own cabbage because it’s cheaper and I enjoy the prep, but bagged shredded cabbage and carrots are great shortcuts.
To keep sodium in check, use reduced-sodium soy sauce. For a gluten-free version, be sure to use tamari.
This dish is vegetarian and vegan as written, but it’s easy to substitute mushrooms with ground meat if desired.
If you enjoy this version, be sure to check out my stove top egg roll bowl with shrimp, bean sprouts, and water chestnuts for a delicious alternative.
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.
If you’ve made this Instant Vegetarian Egg Roll Bowl, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Vegetarian Instant Pot Egg Roll Bowl
Equipment
Ingredients
- 1 tablespoon canola oil
- 1 medium onion, chopped
- 1 pound sliced cremini mushrooms
- 1/2 teaspoon salt
- 1/3 cup reduced sodium soy sauce (or tamari)
- 3 medium carrots, peeled and shredded
- 3 medium celery stalks, chopped
- 1 small head green cabbage (about 1-1/2 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 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.
Notes
(Must be logged into WW on a smartphone or tablet.) 4 PointsPlus (Old plan) 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 InstantPot 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 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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
More WW-Friendly Asian-Inspired Recipes
If you like this Easy InstantPot Egg Roll in a Bowl, you might also like these WW Friendly Asian Inspired Recipes
- Asian Chicken Salad – A fresh, protein-packed salad with bright flavors.
- Ham + Veggie Fried Rice – A lighter take on a classic fried rice dish.
- Asian Inspired Slaw with Pineapple – Crunchy, slightly sweet, and perfect as a side.
- Slow Cooker Salmon with Asian Style Veggies – An easy slow cooker meal with bold, savory flavors.
if I wanted to add shrimp, when/where would I add it?
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
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.
So happy to hear it!!