Pressure Cooker Healthy Inside-Out Eggrolls are so healthy for a low calorie and low carbohydrate diet.
Whoever heard of cooking eggrolls in a Pressure Cooker? No one, I don’t think. Well, this is a slimmed down version and I hope you will enjoy my Pressure Cooker Healthy Inside Out Eggrolls as much as we do.
Eggrolls are a must have when we have Chinese food. I love them. I miss them. It is almost impossible to find good Chinese food in Southern California.
Florida has wonderful and authentic Chinese food. I think, other than fishing, Chinese food is what I miss most about Florida.
I don’t like deep frying in my house, so I probably won’t attempt traditional eggrolls. While this recipe is not an eggroll, it is fun to eat nevertheless! Plus, it just takes a few minutes in your Pressure Cooker to make delicious Pressure Cooker Healthy Inside Out Eggrolls.
I like using ground pork and/or turkey in this recipe, but other ground meat like chicken, lamb, etc., will work well. You can even use a variety of meat. If you happen to have some left over Char Siu, it would be fabulous in this recipe.
You don’t need to follow the measurements for the ground pork or shrimp exactly. If you want more shimp, add it. If you don’t have much ground meat, no worries. I actually prefer this dish with more than two pounds of coleslaw.
Black Soy Sauce is one of my favorite condiments to cook with as it adds a depth of flavor. Black Soy Sauce can be found at most Asian markets, but if you don’t have any, you can order on line by clicking here.
Dice up the ginger and garlic and set that aside and dice up the celery and scallions and set those aside.
Do you like coconut? My Pressure Cooker Triple Coconut Rice is to die for and goes great with these Eggrolls.
You will use half of the sauce before cooking and the other half after pressure has been released.
Heat up your Pressure Cooker and then add the oils. This will make your stainless steel pot, non stick. I use a Instant Pot Smart DUO60 and GoWise 8 Quart Pressure Cooker mostly as I like the performance of both machines and they both have stainless steel cooking pots!
In this demonstration, I have used a 6 quart Pressure Cooker, so you can see how much the coleslaw cooks down in only a minute. You can easily double the recipe for this Pressure Cooker Healthy Inside Out Eggrolls.
Add the pork to the Pressure Cooker cooking pot and sauté for a couple of minutes.
Drop in the garlic and ginger and continue Sautéing until the meat is browned.
There may be excess liquid in your pot and if there is, we’ll dump it out in a bit.
Add the celery and scallions and Sauté for another minute. If there is excess liquid, dump it out.
Add in the water chestnuts, coleslaw mix (reserve half a pound) and 1/2 of the sauce and mix through.
Cabbage cooks really super fast, so under pressure, it will just take one minute!
Once the Pressure Cooker beeps, carefully release the pressure. There will be a lot of liquid from the cabbage. Drain off as much as you can.
Select the Sauté or Browning option on your Pressure Cooker. Add the rest of the sauce and the shrimp and mix through.
Add the reserved coleslaw and mix into Pressure Cooker cooking pot. Add more veggies here, if you want to stretch the Pressure Cooker Healthy Inside-Out Eggrolls.
I like a little crunch, so saving some of the coleslaw until the end gives a nice, little crunch. The coleslaw will wilt a bit, so it will not be raw and the added texture, really makes a nice difference.
Stir until the shrimp are no longer translucent. It should only take a couple of minutes.
If you enjoy Chinese food, check out my Pressure Cooker Chinese Take-Out Beef and Broccoli and my Pressure Cooker Chinese Take-Out Spicy Orange Beef.
- Instant Pot Smart DUO60
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk – a MUST have, probably my most used utensil
- Cilio Olivewood Spatula
- Rachael Ray Stoneware EVOO Oil Dispensing Bottle
- Bellemain Porcelain Ramekins
- OXO Good Grips Cutting Board
- Healthy Boy Black Soy Sauce or Black Soy Sauce
- Chinese Five Spice
- Hoisin Sauce
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Here is the handy printable recipe:
- 1 pound ground Pork Turkey, Chicken, Beef, :amb, etc. (your choice)
- 1.5 pounds Raw Shrimp chopped
- 1 Tablespoon Sesame Oil
- 2 Tablespoons Olive Oil
- 2 Tablespoons Fresh Ginger minced
- 2 Tablespoons Fresh Garlic minced
- 1 Scallion chopped
- 1 Celery Stalk chopped
- 1 small can of Water Chestnuts drained and chopped (optional)
- 2 pounds Coleslaw mix or shredded cabbage/carrots
- 6 Tablespoons Black Soy Sauce
- 4 Tablespoons Soy Sauce Low Sodium
- 1/2 teaspoon Chinese Five Spice
- 1/2 teaspoon White Pepper
- 1 Scallion sliced
- Hoisin Sauce if desired.
Select Sauté or Browning function on your Pressure Cooker and allow to heat.
When ground meat is browned, add scallion and celery and sauté for one minute.
Turn off Pressure Cooker and dump out any excess liquid.
Add water chestnuts (if using), 1.5 pounds of coleslaw and 1/2 of the sauce and mix to combine.
Cook at High Pressure for 1 minute.
When Beep sounds, carefully do a Quick Release.
Drain out most of the liquid.
Select Sauté or Browning function, toss in the rest of the sauce, shrimp and the rest of the coleslaw and stir until shrimp are no longer translucent. This takes about a minute only.
Garnish with one sliced scallion and and serve with rice.
A spoon full of Hoisin Sauce is great as a condiment.