Instant Pot Exploded Egg Rolls That Will Have you Coming Back for More!

Hey all! Kim from TheWildWaynes here to tell you the story of the Instant Pot Exploded Egg Rolls.

Wayyyyyyyy back in the day (alright, alright, FIVE YEAR AGO) Dave and I decided to make some life changes. Anywho, we jumped on the Keto bandwagon and could not get enough of this “exploded egg roll” recipe. I made/make it at least once at week. Now that we are tiny living (and I am too lazy to get propane) we finally were able to adapt this to the Instant Pot.

Adapting our recipe to create Instant Pot Exploded Egg Rolls

Same perfect flavor, same crunch, same overall just perfect goodness. You must watch the YouTube video (see below) — Hailey makes an appearance and it is wonderful, cute, and perfect. Just like her.

Pin now, enjoy later! <3

Want this recipe to be yours forever? Click HERE to purchase as a digital download on Etsy!

Instant Pot Exploded Eggrolls

Instant Pot Exploded Egg Rolls

Exploded egg rolls are a quick and easy flavor packed family dinner that'll leave everybody going back for seconds.
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Course: Main Course
Cuisine: Asian, Chinese
Keyword: Instant Pot
Prep Time: 18 minutes
Cook Time: 1 minute
Total Time: 19 minutes
Servings: 6 people
Calories: 289kcal
Author: David Wayne
Cost: $13


  • Instant Pot


  • 1 lb Ground Pork
  • 1 lb Hot Italian Sausage (mild works as well, additionally you can use ground chicken or turkey instead)
  • 2 Tbsp Olive Oil
  • 1 Spanish Onion sliced
  • 1 Tbsp Fresh Ginger Root Diced
  • 5 cloves Garlic Chopped
  • 1 Head of Cabbage Core Removed and Sliced Thin
  • 1 Carrot Shaved
  • 1/4 cup Soy Sauce
  • 3 Tbsp Rice Wine Vinegar
  • 2 Tbsp Sesame Oil
  • 1/2 tsp Salt
  • 1/2 tsp Fresh Ground Black Pepper
  • 1/2 cup Chicken Broth
  • 3 Green Onions Sliced Thin


  • Slice 1 onion, dice 5 cloves of garlic, dice 1 Tbsp of ginger, and shave 1 Large carrot
  • Cut the cabbage into quarters starting at the core, slice the core off of each quarter and then thin slice the cabbage

Brown the Meat

  • Press Sauté on the instant pot
  • When the pot is hot, add the oil, then the Italian sausage and ground pork
  • Chop up the meat well as it browns using a flat wooden spatula.
  • Brown on sauté for 8 minutes stirring half way breaking the meat into small chunks
  • Cancel sauté, use an Instant Pot slow cooker lid to help hold the meat in as you drain the fat from the pork and sausage

Pressure Cook

  • Add the soy sauce, rice wine vinegar, sesame oil, salt, pepper, ginger and onions and stir ingredients together
  • Add the garlic, carrots and cabbage in a layer over the sausage and pork
  • Add 1/2 cup of chicken broth (do not stir)
  • Put the Instant Pot lid on, seal the pressure release valve, and pressure cook for One 1 Minute
  • While Instant Pot is coming to pressure (8 minutes), slice 3-4 green onions
  • After the instant pot pressure cooks for 1 minute and beeps, release the pressure
  • Remove the lid once the pin drops and stir all of the ingredients together well
  • Use a large serving spoon to plate a healthy helping and sprinkle green onions over the top
  • Enjoy!



Serving: 2cups | Calories: 289kcal

If you are an Instant Pot fan, just like us, I highly recommend checking out our Instant Pot Hawaiian Teriyaki Chicken recipe. Although a little bit more time consuming it is outrageously delicious!

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