How to make Vegetable Potstickers in your Instant Pot

Turn your pressure cooker and press the saute function--be sure it is set to high.

Once the screen reads "hot" or the pressure cooker beeps it is ready, add in an oil that can take high heats (like avocado, coconut, or peanut oil).

Add in your veggies and saute until just wilted before adding in seasonings.

Once wilted, turn the instant pot OFF.

Shredded broccoli and carrots in inner pot of instnat pot.

Using a pastry brush or your fingers, wet down the outer edges of the wonton wrapper.

Place 1 teaspoon of vegetable mixture in the center of each wonton and then fold the wrapper over the filling to make a triangle shape, using your fingers to seal the edges well. If desired, bring the long sides of the triangle together to form a more traditional shape of a potsticker.

Place the steamer rack inside your instant pot and pour in water.

Place a piece of parchment paper cut to fit on a steamer rack and then a single layer of potstickers. This will prevent your potstickers from sticking together--don't skip this step!

Top with another piece of parchment paper and another layer of potstickers and repeat as many times as needed or until the inner pot is ⅔ of the way full.

Cook the potstickers on high pressure for 4 minutes.

Once cooked, let the pressure naturally release for 4-5 minutes before doing a quick release and removing them from the instant pot.

Enjoy with your favorite dipping sauce.

Potsticker being dipped into blue bowl of homemade sweet chili sauce

Recipe Tips and Notes

Do not limit yourselves to cabbage, carrots, and edamame. This is a great time to use up leftover sturdy vegetables like sprouts, napa cabbage, bok choy, red cabbage, mushrooms, etc.

If you would like to use meat for these potstickers, brown ground meat (like chicken, turkey, or pork) before adding in vegetables and then proceed with the recipe.

I love to keep the vegetable filling simply because my kids are much more willing to eat these potstickers then. However, feel free to add in some red pepper flakes for spice or a Chinese five-spice flavor for a unique taste.

I like to use edamame in these potstickers to add a boost of protein. You could also saute firm tofu cubes and add those to the vegetable filling.

If you don't have fresh ginger for the filling, do not substitute it for ground ginger. Just omit the ginger entirely.

If you are using full sodium soy sauce, you may want to cut back on the amount in the filling to prevent these potstickers from being too salty.

You can find wonton wrappers in the produce section of most grocery stores.

If you happen to have leftover potsticker filling, which I often do, combine with steamed rice to make a quick fried rice recipe.

I recommend coconut oil or avocado oil for sauteing the vegetables as it can withstand high heat. Peanut oil also works.

If you happen to have leftovers, refrigerate for up to 3 days or freeze by placing the cooked potstickers onto a cookie sheet that has been lined with wax paper or parchment paper and then transfer to a freezer-safe bag. To reheat potstickers, microwave, steam again for 1 minute in the instant pot, or pan-fry.

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If you enjoyed these Instant Pot Potstickers, I would love for you to leave a comment below.

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