Pressure Cooker Egg Roll Soup

 
This Pressure Cooker Egg Roll Soup just might be the easiest soup that you’ve ever made. What I love most about it is that it’s packed full of veggies and it’s made using chicken instead of beef. If you’re looking for a hearty soup that packs a flavorful punch, I have a feeling that you’re going to really enjoy this choice. 

Pressure Cooker Egg Roll Soup

 

Pressure Cooker Egg Roll Soup (Soy Free, Gluten Free, Low Carb)

If you like my egg roll in a bowl, or my air fryer egg rolls– you will love this soup! Egg rolls are one of those foods that are addictive and delicious, but when food allergies hit your house, you have to pivot and adjust. Just because we might not be able to eat the traditional version of egg rolls anymore doesn’t mean that we still enjoy a different version without losing the flavor.

This is why I’m crazy about this simple pressure cooker soup. Not only does it take care of all the hard work, but it really does taste like an egg roll! If you’re craving Chinese food but know that there’s no way your diet, your budget, or your time can afford it the restaurant, why not enjoy this simple Gluten-Free egg roll soup recipe instead? Pair it with this Pressure Cooker No-Knead Bread and you’ve got an entire meal! If you’re following a low carb, skip the bread and I am sure you will still get full! This soup is perfect for those on low carb diets and those who have had weight loss surgery too!

What are coconut aminos?

This recipe uses coconut aminos. If you’re not familiar with these aminos, no worries. It’s made from the sap of coconuts, but more importantly, it’s a great alternative to using soy sauce. This gluten-free option tastes very similar but it’s allergy-friendly in that regard. 

I’ve found coconut aminos online, at many health food stores, and even at my local supermarket. They’re not difficult to find and usually with the soy sauces or health food aisle at your local grocery.  

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Is this a thick or thin soup once cooked?

It’s actually right in the middle. It’s hearty because of all the added vegetables, but it’s made using chicken stock which gives it a nice, liquid base. If you’re wanting to make it even more hearty, you could add in more veggies and meat, but that is a matter of preference. 

The way that this recipe is written right now, it’s the perfect balance to get the perfect egg roll flavor and taste. 

Pressure Cooker Egg Roll Soup

 

What are some hacks to use to make this soup recipe even more quickly? 

If you’re running low on time, rest easy knowing that this soup recipe is already pretty quick to whip up. BUT, if you’re looking for some more simple tips to save even more time, there are a few things that you can do to accomplish that. 

  • Buy a bag of coleslaw at the store instead of a head of cabbage

I love doing this. It’s the same thing and it’s already chopped up and ready to use. I can’t tell you how much time this saves me and I love having it on hand. Plus, it means that there’s even less for me to have to worry about cleaning up since I’m just pouring it out of the bag.

 

Pressure Cooker Egg Roll Soup

 

  • Purchase chopped veggies at the store

The majority of your supermarkets carry chopped veggies. I’ve also found these in the health food stores also. This will save you plenty of prep time if you just have to open up a container and not have to worry about cutting, seeding, and then cleaning up all your mess.

Our store has chopped onions and chopped peppers, which is a great option when I’m low on time. Sometimes it just depends on what kind of mood I’m in that day if I want to have a few shortcuts or not. 

See how simple those hacks can be? When you’re already looking for more time in your life, these simple tips can be a real time saver! 

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Can you freeze this Egg roll soup?

You sure can! It makes quite a big batch. Unless you’re feeding a small army, you’ll definitely have leftovers that can be frozen for up to 3 months.

Just store it in an airtight freezer-proof container. This will keep it from getting freezer burn and maintain the flavor.

Once you’re ready to unthaw, you can add it to a pot on the stove and reheat it to unthaw. Nothing like pulling a homemade, delicious dinner straight from the freezer to have it ready to eat again later in the week.

Let’s get to the recipe!

Pressure Cooker Egg Roll Soup

Pressure Cooker Egg Roll Soup

Serves – 6

Pressure Cooker Egg Roll Soup

Ingredients

  • 1 lb. of Ground Chicken
  • 1 small head of Cabbage, sliced
  • 1 Green Bell Pepper, sliced
  • 1 Red Bell Pepper, sliced
  • 1 Yellow Bell Pepper, sliced
  • 1 medium-sized Onion, chopped
  • 4 cloves of Garlic, minced
  • 1-inch knob of fresh ginger, minced
  • 2 tablespoon of Coconut Aminos ( I actually make faux soy sauce in my instant pot)
  • 4 cups of Chicken Stock
  • 1 tablespoon of Olive Oil
  • Salt and Pepper to taste
  • Sliced Green Onion to garnish

Instructions

Pressure Cooker Egg Roll Soup

Let the multi-pot heat up for 2-3 minutes. Add oil and chicken and let brown.

Pressure Cooker Egg Roll Soup

Add onions, garlic, and ginger and let onions cook until softened.

Pressure Cooker Egg Roll Soup

Pressure Cooker Egg Roll Soup

Pressure Cooker Egg Roll Soup

Add peppers, followed by cabbages, coconut aminos and salt, and pepper. Mix.

Pressure Cooker Egg Roll Soup

Add chicken stock and mix.

Pressure Cooker Egg Roll Soup

Pressure cook for 5 minutes.

Pressure Cooker Egg Roll Soup

Vent and mix well.

Pressure Cooker Egg Roll Soup

Serve immediately and enjoy!

Notes

  • Store the leftovers in the fridge covered. Use within a week or freeze it for up to 3 months.

The next time that you find yourself craving egg rolls and take out, whip up this simple soup instead. With easy ingredients and a super fresh taste, you can be certain that you’re going to love every single bite. This soup is not only perfect for the cold winter nights but it’s also great to treat all your family and friends.

Nothing beats enjoying great company with great food! 

Pressure Cooker Egg Roll Soup

Don’t forget to print out the recipe for later!

Yield: Serves 6

Pressure Cooker Egg Roll Soup

Pressure Cooker Egg Roll Soup

This Pressure Cooker Egg Roll Soup just might be the easiest soup that you've ever made. What I love most about it is that it's packed full of veggies and it's made using chicken instead of beef. If you're looking for a hearty soup that packs a flavorful punch, I have a feeling that you're going to really enjoy this choice. 

Ingredients

  • 1 lb. of Ground Chicken
  • 1 small head of Cabbage, sliced
  • 1 Green Bell Pepper, sliced
  • 1 Red Bell Pepper, sliced
  • 1 Yellow Bell Pepper, sliced
  • 1 medium sized Onion, chopped
  • 4 cloves of Garlic, minced
  • 1-inch knob of fresh Ginger, minced
  • 2 tablespoon of Coconut Aminos
  • 4 cups of Chicken Stock
  • 1 tablespoon of Olive Oil
  • Salt and Pepper to taste
  • Sliced Green Onion to garnish

Instructions

  1. Turn the Multi-Pot on the ‘Sauté’ mode. Let the Multi-Pot heat up for 2 to 3 minutes or until the display shows ‘HOT’.
  2. Add the olive oil and the ground chicken and let it brown for a 2 to 3 minutes.
  3. Add the chopped onions, garlic and ginger and sauté for another 2 minutes or till the onions look translucent.
  4. Next add the sliced green, red and yellow peppers, followed by sliced cabbages, coconut aminos and salt and pepper. Give it a good mix.
  5. Add the chicken stock and give another mix.
  6. Turn off “Sauté” mode. Put the lid on, making sure that the pressure valve is in the “Sealing” position.
  7. Select the “Pressure Cook” mode. Adjust the time, with the “- / +” to 5 minutes.
  8. When the Multi-Pot beeps, let the pressure release the natural way for 5 minutes and then using the spoon that comes with the pot, turn the pressure valve to the “Venting” position to do the quick release.
  9. Open the lid and stir everything together. 
  10. Serve immediately with a garnish of chopped spring onions. Serve more coconut aminos on the side and/or hot sauce, if you prefer.

Notes

  • Store the leftovers in the fridge covered. Use within a week or freeze it for up to 3 months.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 256Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 86mgSodium: 431mgCarbohydrates: 14gFiber: 2gSugar: 7gProtein: 23g

This website is written and produced for informational purposes only by Awe Filled Homemaker and is not to be considered in anyway as medical advice or instruction, medical nutrition therapy or individualized nutrition counseling. Statements within this site have not been evaluated or approved by the U.S. Food and Drug Administration. No content on this website is intended to diagnose, treat, cure or prevent any disease. Content should not be considered a substitute for professional medical expertise or treatment.

 

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