Easy 5 Minute Instant Pot Egg Roll Soup
Easy 5 Minute Instant Pot Egg Roll Soup is awesome! Egg roll filling morphed in a flavorful and healthy soup. Add wonton strips for an egg roll crunch.
Servings: 6
Ingredients
- 1 lb. Lean Ground Beef, Pork, or Turkey
- ½ Head of cabbage or a 1lb bag of coleslaw mix
- 3 Large Carrots, Shredded
- 1 Medium Onion, Chopped
- 2 Large Cloves of Garlic, Chopped
- 1 Tbsp. Fresh Ginger,Chopped
- ¼ tsp. Black Pepper
- 2 Tbsp. Soy Sauce, Gluten Free if needed
- 1 Tbsp. Toasted Sesame Oil
- 5 Cups Chicken or Vegetable Broth
- Optional Toppers: Wonton Strips,not gluten free and/or Minced Green Onions
Instructions
- Turn Instant Pot to sauté function and preheat.
- Add Ground Beef. You do not need to add oil for the beef. If you are using leaner meats like pork or turkey you may want to add a teaspoon of a neutral oil, such as canola or vegetable.
- Sauté ground beef, crumbling it up as it cooks.
- Once the beef is browned, turn off the Instant Pot.
- Drain beef, if desired.
- Add the garlic, ginger, black pepper and give it a stir. This gives the aromatics a minute to cook using the heat from the beef.
- Add the remaining ingredients (Cabbage, Onion, Carrots, Soy Sauce, Sesame Oil, and Broth) and give it one last stir.
- Place lid on the Instant Pot, close and set the vent to “sealing”.
- Turn on the “soup” function and set the timer for 5 minutes.
- Once the timer goes off, release the pressure using quick release.
- Serve topped with wonton strips or chopped green onions, if desired.
Notes
The soup can be cooked on the stove if you don’t have an Instant Pot. After all the ingredients have been added to your soup pot, cook until the vegetables are tender.