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.
Serve these Potstickers with Homemade Sweet Chili Sauce for a fun, healthy take-out fake-out!
For years I have been making vegetable potstickers 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.
By using the saute function to quickly cook the potsticker filling and then steaming the potstickers quickly under pressure, making Potstickers in the Instant Pot is not only easy, but it is also easy, and healthy--making it another Healthy Instant Pot recipes to add to your collection.
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.
- 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.
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 to 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 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.
More Asian Inspired Favorites
- Vegetable Egg Rolls
- Stir-Fried Chicken and Bok Choy
- Simple Chicken Asparagus Stir Fry
- Easy Fried Rice
- Vegetarian Lettuce Wraps
If you enjoyed these Instant Pot Potstickers, I would love for you to leave a comment below.
Instant Pot Vegetarian Potstickers
- 2 teaspoons avocado oil or peanut/coconut oil
- ½ cup defrosted edamame
- ½ cup shredded cabbage
- ½ cup chopped fresh broccoli or leftover steamed broccoli
- ¼ 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
- 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.
- 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 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.
- 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.
Not sure what i did wrong, but the pot stickers ended up stick to the parchment paper. it was a complete disaster and we ended up throwing over half of them 🙁 I can't speak to the taste factor because we used our own recipe and were just looking on how to steam them in an instant pot since we got it recently. Did you use oil or cooking spray to avoid them sticking? Also after the 1st round, they weren't cooked, so had to cook them for longer. Any tips?
Hi Jo! It is hard for me to troubleshoot your issue since you did not follow my recipe. The filling may have been too moist and caused the wrappers to get wet and stick together. It could have been the wrappers you used. Also, depending on how you fill your potstickers, it may take longer to cook. For reference, I do not spray my parchment paper, and have never had an issue.
I made these the other day (ostensibly for dinner the next night), but ended up eating so many that there wasn't much left! 🤤 They took some time to make, but were SO good!! I did use ground turkey as a protein source because I have a bottomless pit of a 15 year old and I try to avoid soy products when I can. I had a little filling left so I made some more and they're steaming as we speak!
I did find that the ones on the bottom layer didn't get touched by the steam much at all as the wrappers were still opaque and floury, but that may have been because I had 4-5 layers of them. I also found out the hard way that the steamer basket I bought last year is a dud because the holes are SO small, the potstickers didn't steam at all when i used it. 😕 Collapsible metal steamer to the rescue!
Thanks again for such delicious recipes!!
I am so glad you enjoyed Erika!! And great idea using ground Turkey. My 14 year old bottomless pit would probably appreciate that too😊
I made these for a party and froze them. Have you ever cooked these from frozen in the instant pot?
To reheat frozen potstickers, heat 1 tablespoon oil over high heat in large nonstick skillet. Arrange potstickers in 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.
You can also place potstickers back in pressure cooker. Pour 1 cup of water into inner pot and place trivet in inner pot. Add potsticers in layers separated by parchment paper and cook for 5 minutes on high pressure.
Just made this tonight and it was delicious! I used apricot preserves, rice wine vinegar, soy sauce and a little ketchup mixed together for a dipping sauce and it paired really well with this.
YAY!! SO glad you enjoyed Abigail. I love that dipping sauce as well. YUM!
Thanks for the recipe! These were so easy and delicious. My 5 year old and husband demolished all 😀. My son even ate veggies he is normally not so keen on like cabbage.
Thank you for sharing your success with me Malenka! I love hearing that these were a family winner and even your picky eater enjoyed 🙂