Instant Pot Steamed Dumplings


If you love Asian food, you sure gonna love these Instant Pot Steamed Dumplings! 

Their flavorful filling and their sticky texture are really mouthwatering and taste even better together with soy sauce. 

Luckily, this popular Asian dish can be easily prepared with the help of your Instant Pot and it makes an excellent appetizer for any Chinese-style dinner at home.

Is it vegan?

Yes! This Instant Pot Steamed Dumplings recipe is vegetarian and 100% vegan.

But before we get to the recipe, let’s have a look at several tips that may be helpful to keep the dish as authentic as possible. 

The Dumpling Wrappers

In order to make dumplings, you’ll need wrappers (the dough used to wrap the mixture and shape the dumpling). In most cases, the wrappers are available in ready-to-use format in grocery stores, supermarkets, and so on. They are usually available in the produce section, but if you can’t find them, check if the store has an Asian-specific section. 

Quick tip: not all wrappers are vegan, so make sure to check the ingredients before you buy anything. 

Now, if you’re not in a hurry and want to discover the real experience behind this dish, you can make your own wrappers, with dough. There are lots of recipes online, so I will trust you to choose the one that works best for your needs and taste. 

Also, if it happens and there are leftover wrappers, you can freeze them in an air-tight container for later use. When you want to use the ones in the freezer, let them soften for about 30 minutes to one hour at room temperature before you put them to work. 

Can I add meat?

You can use a meat-based mixture instead of the one based on vegetables.

These dumplings can be made with chicken, shrimp, ground pork, and more.  Check out this Instant Pot chicken dumplings recipe for detailed instructions. 

Other Tips

  • To avoid the dumplings from sticking to the trivet, brush the bottom of the dumpling with some olive oil. It doesn’t have to be much, just a brush is enough.
  • Don’t stuff the wrappers too much. If the mixture is not fully enveloped by the wrapper, your dumplings may open during the steaming phase. It’s best to start with a small amount of mixture and increase if needed.
  • Dumplings are quite popular in Chinese cuisine so you can find them in soups, salads, or stir-fry dishes. Even more, you can make a big batch at once and freeze them for later. This way, when the next craving hits, you just do the steaming, which takes less time and effort.  


These Instant Pot Dumplings work great as a snack (with a dipping sauce) or as a full meal with rice or another side dish. If you choose to serve them with sauce, you can use a simple soy sauce or a soy ginger sauce.

Pressure Cooker Steamed Dumplings
4.22 from 23 votes
Print Pin Rate
Course: Appetizer, Snack
Cuisine: Asian
Keyword: mushrooms, soy sauce, Steamed Dumplings, vegan dumpling wrappers
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 3
  • 1 cup water
  • ½ cup cabbage minced
  • ½ cup shiitake mushrooms minced
  • 9 dumpling wrappers
  • 2 carrots minced
  • 1/2 cup celery minced
  • 2 tbsp sesame oil
  • 2 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • Pour sesame oil into your Instant Pot and press "saute".
  • Add the minced vegetables and cook at "saute" for 2 minutes.
  • Add soy sauce and rice wine vinegar and cook for 1 more minute.
  • Remove the veggies from the Instant Pot and set aside.
  • Place a dumpling wrapper on a cutting board and add a few drops of water.
  • Add 1 tbsp of vegetables in the middle of the wrapper and fold it to form a dumpling.
  • Repeat the process until you have 9 dumplings.
  • Pour water into your Instant Pot and place a trivet.
  • Place your dumplings on the trivet.
  • Close the lid and cook at high pressure for 6 minutes.
  • When cooking time ends, do a quick pressure release.
  • Take them all out and serve with soy sauce. You can also garnish with sesame seeds on top.
Calories: 191kcal Carbohydrates: 21g Protein: 5g Fat: 10g Saturated Fat: 1g Polyunsaturated Fat: 4g Monounsaturated Fat: 4g Cholesterol: 2mg Sodium: 850mg Potassium: 352mg Fiber: 3g Sugar: 4g Vitamin A: 6884IU Vitamin C: 7mg Calcium: 41mg Iron: 1mg

This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

9 thoughts on “Instant Pot Steamed Dumplings

    1. Hi Bambi! Yes, they would freeze well. I would not steam them before freezing, so they can maintain their shape after defrosting.

  1. Yummy yum yum! I made them yesterday and they turned out marvelous. I was so surprised how rapidly they were cooked in the instant pot. I have leftover filling, so I will make them again in a day or two. My family adored these dumplings. Thanks for the wonderful recipe!

  2. These look amazing! I love the cabbage and mushroom filling and the way you elaborated the steps in such a great manner. I will definitely be making them anytime soon, may be for the great family feast next week.

  3. That’s awesome, I am going to try these , and wow minced veggies ( I did not know that) I am sure it will be yummy …will update once I make them

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