Delicious Instant Pot Egg Roll Bowls In Under 20 Minutes
Delicious Instant Pot Egg Roll Bowls In Under 20 Minutes. Do you love egg rolls like my family does? Well, these Instant Pot Egg Roll Bowls might be just what you’ve been looking for!
Not only are these Instant Pot Egg Roll Bowls delicious and ready in under 20 minutes; they are also very low in carbs. My kiddos finish the entire pot and ask for more every time I make them. I am always looking for ways to recreate my family’s favorite restaurant foods in a way that is practical for our family and our busy schedule. For the last couple of years, this has involved my Instant Pot a LOT! I have made traditional egg rolls many times and love them. Frying is such a mess, though. It is messy and time consuming, so I set out to find an easier alternative for our family and have fallen in love.
It was so easy to make these egg roll bowls, I’m almost embarrassed to create a “recipe” and not just a how-to. Ground pork works great for this recipe, breakfast sausage is also a delicious alternative. Really, you can use any ground meat or meat substitute that you love. I find ground pork and ground chicken are the best consistency for this recipe. You can add whatever veggies you love. Pineapple might even be a tasty addition to this recipe. But, don’t take my word for it, get going on your own and let me know how you get creative with this recipe.
If you’re like me, you find yourself scrambling around at 2 p.m. looking for something to put together for dinner. Many times we just end up eating pizza or fast food. I absolutely adore these freezer dump instant pot meals to really help cut down on the number of meals we eat out. I try to make sure that I put a bag of frozen veggies into each meal or cook some veggies as a side. This is a great way to get a home-cooked meal and save TONS of money each month. I absolutely love my Instant Pot! I have the 6 quart Instant Pot and it is plenty big for anything that I want to cook in it. You can get one here.
I made these meals this week when our local grocery store had boneless, skinless chicken breasts and thighs on sale for $1.37 a pound. This is an amazing price for chicken. Ground chuck was also on sale as well as frozen veggies. So, I hit the meal-prep jackpot! Each of these meals cost me less than $5 to make and that is for a family of 5! Yes! Five people can eat for less than $5 with the proper planning. I had them all prepped and ready to put into the freezer within 3 hours. Now, we have enough meals for 17 dinners. In between these, I will usually cook something from scratch or order takeout. Most of these can be easily converted to slow cooker recipes simply by adding about a cup of water and cooking on low for 6 hours. I hope you enjoy these as much as our family does and it helps your money save big each month! Please let me know which of these are your favorites or any other creative ways you may use them! Take a look at all of the Instant Pots and accessories available now.
* * Adding your veggies into these freezer meals and cooking them with the meat will make your veggies very well done. If you like your veggies a little more firm, feel free to cook them on the stove top or adding them to your Instant Pot for the last 2 minutes of cooking, which is what I like to do, instead of adding them to the meals at the beginning. It is super easy peasy to just keep the frozen veggies in the bag they come in from the store. My family loves the veggies added into the meals 🙂 You can also cut the cooking time to 15 minutes and see if that works better for your family’s preference.
Orange Chicken
Gather your ingredients
3 boneless, skinless chicken breasts
1 jar of orange marmalade
1/4 cup soy sauce
1 cup BBQ sauce
Dump all of the ingredients into a gallon size freezer bag and freeze.
When you’re ready to use; place it in the refrigerator overnight to thaw then cook in the instant pot on manual for 15-20 minutes. Quick Release.
Serve over white rice and enjoy!
Red Beans and Rice
Gather you ingredients:
16 oz smoked sausage
16 oz dried kidney beans
2 cans tomato sauce with 2 cans of water (10-12 oz cans)
2 tsp Cajun seasoning
1/2 cup frozen seasoning mix (chopped onions, bell peppers, and celery)
1 Tbsp sugar
Dump all of the ingredients into a gallon size freezer bag and freeze.
When you’re ready to use; place it in the refrigerator overnight to thaw.
Dump bag into instant pot, add 4 cups of water and cook on manual for 1 hour. Natural release for 20 minutes.
Serve over white rice and enjoy!
Spaghetti
Gather your ingredients:
1 lb of ground beef, browned and drained
1 can of stewed Italian tomatoes (10-12 oz can)
2 cans tomato sauce (10-12 oz cans)
1 can of water
1 tsp minced garlic
2 tsp dried basil
3 tsp dried oregano
1 Tbsp sugar
1 Tbsp dried minced onions
Dump all of the ingredients into a gallon size freezer bag and freeze.
When you’re ready to use; place it in the refrigerator overnight to thaw.
Dump into Instant Pot and cook on manual for 10-15 minutes. Quick Release
Serve over spaghetti pasta and enjoy!
Buffalo Ranch Chicken
Gather your ingredients
6 boneless, skinless chicken thighs
1 cup of your favorite hot sauce (I use Louisiana hot sauce)
1 (1 oz) package ranch dressing mix
3 Tbsp butter
1/2 cup water
1 stalk celery, chopped
1 – 12 oz bag frozen carrots
Dump all of the ingredients into a gallon size freezer bag and freeze.
When you’re ready to use; place it in the refrigerator overnight to thaw.
Dump into Instant Pot and cook on manual for 15-20 minutes. Quick Release.
Serve with potatoes or rice and enjoy!
Teriyaki Chicken
Gather your ingredients:
3 boneless, skinless chicken breasts
1 bottle teriyaki sauce
1/2 cup water
1 tsp ginger
1 tsp crushed red pepper
1/2 cup packed brown sugar
1 tsp minced garlic
1 – 12 oz bag frozen Oriental veggies
Dump all of the ingredients into a gallon size freezer bag and freeze.
When you’re ready to use; place it in the refrigerator overnight to thaw.
Dump into Instant Pot and cook on manual for 15-20 minutes. Quick Release
Serve over rice and enjoy!
Beef Stroganoff
Gather your ingredients:
1 lb ground beef chuck, browned and drained
1 can cream of mushroom soup
1 can beef broth
1 packet brown (beef) gravy mix
1 – 12 oz bag frozen Parisian veggies
Dump all of the ingredients into a gallon size freezer bag and freeze.
When you’re ready to use; place it in the refrigerator overnight to thaw.
Dump into Instant Pot and cook on manual for 15-20 minutes. Quick Release
Serve over egg noodles and enjoy!
Chili
Gather your ingredients:
1 lb ground beef chuck, browned and drained
16 oz dried kidney beans
2 cans tomato sauce with 2 cans water
2 Tbsp dried minced onions
1 Tbsp minced garlic
2 Tbsp chili powder
1 tsp ground cumin
1 tsp crushed red pepper flakes
Dump all of the ingredients into a gallon size freezer bag and freeze.
When you’re ready to use; place it in the refrigerator overnight to thaw.
Dump into Instant Pot, add 4 cups of water and cook on manual for 60 minutes. Natural release for 20 minutes.
Serve with cornbread or corn chips and enjoy!
Lemon Garlic Chicken
Gather your ingredients:
3 boneless, skinless chicken breasts
2 tsp minced garlic
1/4 cup olive oil
1 Tbsp dried parsley flakes
3 Tbsp lemon juice
2 Tbsp brown sugar
1 tsp salt
1 – 12 oz bag frozen broccoli
Dump all of the ingredients into a gallon size freezer bag and freeze.
When you’re ready to use; place it in the refrigerator overnight to thaw.
Dump into Instant Pot and cook on manual for 15-20 minutes. Quick Release.
Serve over wild rice and enjoy!
Zesty Italian Chicken
Gather your ingredients:
3 boneless, skinless chicken breasts
1 bottle of zesty Italian dressing
1 tsp dried red pepper flakes
1 tsp minced garlic
1 – 12 oz bag frozen Italian veggies
Dump all of the ingredients into a gallon size freezer bag and freeze.
When you’re ready to use; place it in the refrigerator overnight to thaw.
Dump into Instant Pot and cook on manual for 15-20 minutes. Quick Release.
Serve over Risotto and enjoy!
BBQ Chicken
Gather your ingredients:
6 boneless, skinless chicken thighs
2 cups of your favorite BBQ sauce
1 – 12 oz bag of frozen corn
Dump all of the ingredients into a gallon size freezer bag and freeze.
When you’re ready to use; place it in the refrigerator overnight to thaw.
Dump into Instant Pot and cook on manual for 15-20 minutes. Quick Release.
Serve with potatoes or rice and green beans and enjoy!
Salsa Chicken
Gather your ingredients:
3 boneless, skinless chicken breasts
1 jar salsa or Picante sauce
1 bag frozen fiesta veggies
Dump all of the ingredients into a gallon size freezer bag and freeze.
When you’re ready to use; place it in the refrigerator overnight to thaw.
Dump into Instant Pot and cook on manual for 15-20 minutes. Quick Release.
Serve with Spanish rice and enjoy!
Honey Mustard Chicken
Gather your ingredients:
3 boneless skinless chicken breasts
2 cups honey BBQ sauce
1/4 cup brown mustard
1 Tbsp honey
1 – 12 oz bag of frozen peas and carrots
Dump all of the ingredients into a gallon size freezer bag and freeze.
When you’re ready to use; place it in the refrigerator overnight to thaw.
Dump into Instant Pot and cook on manual for 15-20 minutes. Quick Release.
Serve with potatoes or rice and enjoy!
Southwest Lime Chicken
Gather your ingredients:
3 boneless, skinless chicken breasts
1 bottle of Southwest marinade
1 Tbsp lime juice
1 – 12 oz bag frozen southwest veggies
Dump all of the ingredients into a gallon size freezer bag and freeze.
When you’re ready to use; place it in the refrigerator overnight to thaw.
Dump into Instant Pot and cook on manual for 15-20 minutes. Quick Release.
Serve with Mexican rice and enjoy!
Cranberry Chicken
Gather your ingredients
6 boneless, skinless chicken thighs
1 Can of cranberry sauce with whole berries
1 Can pineapple chunks (drained)
1 Tbsp brown sugar
Salt to taste
Dump all of the ingredients into a gallon size freezer bag and freeze.
When you’re ready to use; place it in the refrigerator overnight to thaw.
Dump into Instant Pot and cook on manual for 15-20 minutes. Quick Release.
Serve with stuffing and enjoy!
Hawaiian Chicken
Gather your ingredients
3 Chicken breasts
1 can pineapple chunks (drained)
1/4 cup soy sauce
1 tsp minced garlic
1/4 cup brown sugar
1 – 12 oz bag of frozen oriental veggies
Dump all of the ingredients into a gallon size freezer bag and freeze.
When you’re ready to use; place it in the refrigerator overnight to thaw.
Dump into Instant Pot and cook on manual for 15-20 minutes. Quick Release.
Serve over white rice and enjoy!
Chicken Cacciatore
Gather your ingredients:
3 boneless, skinless chicken breasts
2 cans tomato sauce
Can stewed Italian tomatoes
1 tsp minced garlic
2 tsp dried basil
3 tsp dried oregano
1 Tbsp sugar
1 Tbsp dried minced onions
Dump all of the ingredients into a gallon size freezer bag and freeze.
When you’re ready to use; place it in the refrigerator overnight to thaw.
Dump into Instant Pot and cook on manual for 15-20 minutes. Quick Release.
Serve over white rice or your favorite pasta and enjoy!
Creamy Ranch Chicken
Gather your ingredients:
3 boneless, skinless chicken breasts
8 oz cream cheese
1 pkg ranch dressing mix
Can cream of celery soup
1 can of chicken broth
Dump all of the ingredients into a gallon size freezer bag and freeze.
When you’re ready to use; place it in the refrigerator overnight to thaw.
Dump into Instant Pot and cook on manual for 15-20 minutes. Quick Release.
Serve over white rice or your favorite pasta and enjoy!
This Easy Thai Noodle Bowl will quickly become a favorite around your house. You are going to just love how easy it is to make and what a wonderful flavor it has! My kids beg for me to make this at least once a month. When I make it without them having to ask, they think it’s a special occasion LOL Because it tastes like something from one of their favorite restaurants, they assume it is hard to make, but, in fact, it is so easy peasy to throw together on any busy night! You can even substitute chicken breast, beef, or pork for the shrimp and get any wonderful flavor you want. I hope you enjoy it as much as we do. Be sure to leave me a comment below telling me how your family enjoyed it 🙂
Gather your ingredients:
1 lb. spaghetti
2 Tbsp olive oil
1 pound shrimp, peeled and deveined
1/4 cup sesame oil
1/4 cup soy sauce
½ tsp. Sriracha (more to taste)
1 tsp ground ginger
1 Tbsp brown sugar
1 Tblsp minced garlic
1 green onion chopped
½ red bell pepper, thinly sliced
½ c. dry roasted peanuts chopped
2 tbsp. sesame seeds
DIRECTIONS
Bring a large pot water to boil. Add spaghetti and cook until al dente.
Meanwhile, saute shrimp in olive oil until just pink.
Add pasta, sesame oil, soy sauce, sriracha, brown sugar, garlic, peanuts, and green onion to the shrimp and toss.
Serve while hot and ENJOY!
This is one of the easiest and yummiest recipes my family loves! I hope you enjoy it too 🙂
You are going to be amazed at how easy this Easy Ginger Sesame Dressing is to make at home. If you like an Asian flair in your salads, then you are going to LOVE this Easy Ginger Sesame Dressing. I don’t usually make homemade dressings, except for Ranch from time to time. I knew I had tons of Asian-ish type of ingredients in my pantry and decided to give this a try. After adding a few extras here and there, I finally got a taste that is AMAZING! My daughter and I both just want to drink the dressing out of the jar LOL Don’t worry, we didn’t 🙂 You could even mix this with some pasta and chicken and, there you go; Asian pasta salad! Hey, I might just do that 😀 I hope you’ll give it a try and let me know what you think.
Gather your ingredients:
1 cup rice vinegar
1/2 cup soy sauce (you can use Liquid Aminos to keep it “clean”)
1/2 cup sesame oil
1/2 cup olive oil
1/4 cup Agave (You can use any sweetener you like)
1 tsp ground ginger
1 tsp minced garlic
1 tsp sesame seeds
Get to mixing:
Dump all of the ingredients in a mason jar, pop on the lid and give it a shake! Voila! You’re done!
My family are huge fans of Asian cuisine. I am the kind of person who loves to learn to cook anything my family likes. I don’t like restaurants much nor do I like not knowing how to do anything LOL So, I set out to learn how to make egg rolls a few years ago. Much to my surprise; it was very easy! A friend of mine gave me a super easy recipe and I have tweaked it to fit my family’s taste. The cool thing about egg rolls is that you can add or take away pretty much anything you want! You can even bake them with a little bit of modification. Egg roll wrappers are also surprisingly inexpensive and easy to work with. I hope you enjoy this recipe as much as we do around our house! You can substitute just about any meat or veggie!
Gather your ingredients:
2 cups chicken, cooked and shredded
4 green onions, chopped
2 garlic cloves, minced
2 tablespoons peanut oil
1 16 ounce bag coleslaw mix with shredded carrots
1 (12 ounce) bag bean sprouts
1/4 cup bottled teriyaki marinade
1/4 cup soy sauce
24 egg roll wraps
1 egg white, beaten
peanut oil for frying
Get to cookin’:
Cook onion and garlic in the 2 tablespoons cooking oil until the onions are tender but not browned.
Add the chicken, packaged coleslaw mix, bean sprouts, teriyaki sauce and soy sauce to the onions and garlic; mix well and continue to cook on medium-high for 5 minutes.
Remove from heat
Heat 1 1/2 inches of vegetable oil in a wok or large frying pan (I used my iron skillet).
While oil heats, wrap about 1/4 cup of the chicken and cabbage mixture in egg roll wraps, rolling tightly and sealing edges with beaten egg.
Fry until a deep golden brown (about 3-4 minutes on each side); drain on paper towels. I don’t fry more than 3 at a time because they are done so quickly and easily burn.
