• Robyn Wagner

One Pot Teriyaki Egg Roll Bowl

Sticky, sweet and spicy this teriyaki bowl has it all. The perfect one pot meal to feed a crowd and please everyone.

one pot teriyaki egg roll bowl


  • 1 lb ground meat (I like ground pork, chicken or turkey)

  • 1 tbsp cooking oil, I use avocado oil

  • 1 12 oz bag pre-shredded coleslaw mix

  • 1 12 oz bag of broccoli slaw

  • 1 bottle Insta-Meal Sweet & Spicy Teriyaki

  • Red bell pepper, sliced

Optional crispy topping:

  • Egg roll wrappers

  • Oil spray, I use avocado oil spray


  1. If making the crispy topping, preheat oven to 400 degrees.

  2. Turn pressure cooker to saute mode and heat cooking oil.

  3. Add ground meat and cook until browned. Drain any excess fat if needed.

  4. Top cooked meat with Insta-Meal Sweet & Spicy Teriyaki sauce, then add ½ the broccoli slaw and all of the coleslaw. Do NOT stir.

  5. Place lid on the pressure cooker and set to high pressure for 0 minutes (yes ZERO!).

  6. While coming to pressure cut egg roll wrappers into strips and spray with cooking spray.

  7. Bake egg roll wrapper strips 4-5 minutes until brown.

  8. Once the pressure cooker comes to pressure, immediately release the pressure.

  9. Remove lid and stir in the red bell pepper and remaining broccoli slaw. Replace lid and leave pot on keep warm for 5-7 minutes, or until desired tenderness of red peppers is reached.

  10. Serve with browned wrapper strips on top.

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