Vegetarian Instant Pot Egg Roll Bowl
This deliciously low calorie deconstructed egg roll bowl is the perfect vegetarian family-friendly meal for Meatless Monday. It's also easily adaptable to substitutions using your favorite ground meat, if desired.
Servings: 4
Calories: 160
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 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, 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.
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 InstantPot version.
Serving size: ¼th recipe
Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.
4 *PointsPlus (Old plan)
Nutrition Facts
Vegetarian Instant Pot Egg Roll Bowl
Amount Per Serving (1 /4th recipe)
Calories 160
Calories from Fat 45
% Daily Value*
Fat 5g8%
Carbohydrates 23.3g8%
Fiber 7g28%
Protein 8.3g17%
* Percent Daily Values are based on a 2000 calorie diet.