You can make Vegetarian Potstickers from start to finish EASILY in your Instant Pot. These Instant Pot Potstickers are filled with flavorful sauteed vegetables and then steamed to perfection, for a simple healthy appetizer or light meal.
For years I have been making vegetable potsickers with a steamer basket and leftover veggies.
And while I have a tried and true technique making Vegetable Potstickers, I decided to try my hand at making potstickers in the Instant Pot.
In my mind, I thought that using the saute function to quickly cook the potsticker filling and then using the rack to steam the potsticker made perfect sense. And since I am trying to add to my Healthy Instant Pot recipes, I really wanted to nail this recipe.
Nailed it I did!
But NOT after a few failed attempts.
Don’t worry, stick with me–and you won’t have to worry about those failures!
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.
- Turn the instant pot off and begin to assemble the potstickers.
- Place 1 teaspoon of vegetable mixture in the center of each wonton.
- Using a pastry brush or your fingers, wet down the outer edges of the wonton wrapper and fold in half, making a triangle shape.
- Slightly fold down the pointed edges to seal the wonton fully making the potsticker look almost like a moon.
- 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 until potstickers are gone (or instant pot is 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 from the instant pot.
- Enjoy with your favorite dipping sauce.
How to Freeze Potstickers
We NEVER have leftover potstickers at my house. We seriously can make these appetizers into a full meal any night of the week!
BUT if you do happen to have leftover potstickers, you can freeze solid on a cookie sheet that has been lined with wax paper or parchment paper and then transfer to a freezer-safe bag.
To reheat frozen potstickers, heat 1 tablespoon oil over high heat in a large nonstick skillet. Arrange potstickers in a single layer in skillet and brown for 1-2 minutes. Carefully add in 1 cup water and immediately cover skillet with lid. Turn heat to medium-low and cook for 10-12 minutes. Remove lid and let water evaporate and serve.
If you happen to have leftover potsticker filling, which I often do, add to steamed rice or make a quick stir fry with it for a quick dinner.
A few tips to remember when making these Easy Steamed Vegetarian Potstickers
- 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 to these potstickers, brown ground meat (like chicken, turkey, or pork) before adding in vegetables and then proceed with 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 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.
- 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 wrapper in the produce section of most grocery stores.
- I recommend coconut oil or avocado oil for sauteing the vegetables in as it can withstand high heat. Peanut oil also works.
More Asian Inspired Favorites
Instant Pot Vegetarian Potstickers
- 2 teaspoons avocado oil or peanut/coconut oil
- 1/2 cup defrosted edamame
- 1/2 cup shredded cabbage
- 1/2 cup chopped fresh broccoli or leftover steamed broccoli
- 1/4 cup chopped green onions 2-3 stalks
- 1 tablespoon reduced sodium soy sauce
- 1 tsp freshly grated ginger
- 1 garlic clove minced
- 1 10 ounce package of wonton wrappers
Prepare the vegetable filling
- Start by turning your instant pot to saute. Once heated (the pressure cooker should say HOT). Pour in the oil and add the cabbage, edamame, broccoli, onions, Saute for 3-4 minutes until vegetables start to wilt. Add in the garlic, ginger and soy sauce and saute for about a minute more. Remove the vegetables to a large bowl.
Assemble the potstickers
- Place 1 teaspoon of vegetable mixture in the center of each wonton. Using a pastry brush or your fingers, wet down the outer edges of the wonton wrapper and fold in half, making a triangle shape. Slightly fold down the pointed edges to seal the wonton fully making the potsticker look almost like a moon.
Steam the potstickers
- Place the steamer insert rack into the instant pot and pour in 1 cup cold water. Cut 4-5 rounds of parchment paper to fit the size of the surface of the steamer rack (the size to cover the rack.)
- Layer the potstickers on top of the parchment paper in a single layer, seperating each layer by additional sheets of parchement paper.
Steam the potstickers
- Set the pressure cooker to high pressure and adjust cooking time to 4 minutes.
- Once finished cooking, let pressure release naturally for 4-5 minutes, then do a quick release and remove potstickers. Serve with your favorite dipping sauce.