Instant Pot Egg Roll Bowls with baked Wonton Chips

These Instant Pot Egg Roll Bowls with baked Wonton Chips are a MUST-MAKE!

Instant Pot Egg Roll Bowls with baked Wonton Chips? SAY WHAT?!

I was scrolling through Facebook this morning after the kids went off to school, you know, to deflect from the million things I need to do today… laundry, farm chores, study for my real estate exam, plan dinner…. then BAM, this “memory came up on my FB feed.

I was reminded of this AMAZING recipe I found on I Don’t Have Time for That back in 2018 that quickly became a family favorite. It’s low carb and simple to make (who doesn’t love Instant Pot recipes?!) and my kids love it because Chinese Food is one of their favs. So, thank you FB memories for solving one thing on my to-do list today.

Here you guys go… give this recipe a try, it really is yummy!

Instant Pot Egg Roll Bowls with baked Wonton Chips:

• 1 lb ground lean turkey
• 1 bag pre-shredded coleslaw mix
• 1/2 cup bone broth
• 1 tbsp soy sauce or to taste
• 1 tbsp garlic powder or to taste
• 1 tbsp ground ginger or to taste
• salt & pepper to taste

Wonton Chips

• 1 pkg egg roll wrappers cut into strips
• olive oil


Place Instant Pot on saute. Wait until it’s hot and then add ground turkey (or meat of choice). Add seasonings and soy sauce and brown meat. If you are using a lean meat (like ground pork or turkey) you will not need to drain it when its done. If you are using a higher fat meat (like ground beef) you will need to drain when browned.

When meat is browned, turn Instant Pot off and add the 1/2 cup bone broth. Add bag of cole slaw mix on top and DO NOT stir. Place lid on and turn knob to sealing position.
Set Instant Pot on manual high pressure for 0 minutes. If you have a newer model Instant Pot, you select the pressure cook button instead for 0 minutes. And, yes 0 minutes is totally a thing. Just keep hitting the – button until the timer reaches 0.

When timer is up, preform a quick release. When pressure is released, open carefully and give everything a quick stir.

Spoon into bowls and enjoy!

Wonton Chips:

Preheat oven to 400 degrees while Instant Pot is preheating on saute. Cut egg roll wrappers into strips and bush with olive or veggie oil. I use egg roll wrappers because they are more sturdy then traditional wonton wrappers when you are trying to scoop, but you can use whatever you have.

Next, bake in preheated oven for 4-5 minutes until bubbly and brown. Be sure to WATCH these carefully because they go from brown to burned very fast!

Let chips cool and enjoy with your egg roll bowls!

Now that you’ve tried it, let us know in the comments below if you love this recipe as much as we do! Don’t forget to go visit I Don’t Have Time for That for some more great recipes like this one.

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