
Vegan Instant Pot Steamed Dumplings
You simply can’t go wrong with a plant-based dumpling. Bursting with flavor, these two-bite delicacies are sure win at parties or as a starter for the fam.
Utilizing the convenience of the Instant Pot, this recipe from Corrigan Duffy of recipe blog Corrie Cooks, is about to become a new family favorite.

Vegan Instant Pot Steamed Dumplings
Ingredients
- 1 cup water
- ½ cup cabbage minced
- ½ cup shiitake mushrooms minced
- 6 dumpling wrappers
- 2 carrots minced
- 1/2 cup celery minced
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
Method
- Pour sesame oil into your Instant Pot and add your minced vegetables.
- Press “Sauté” and cook 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 wrapper on a cutting board and add a few drops of water.
- Place 1 tbsp vegetable filling 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, then correctly place the trivet.
- Place your dumplings onto the trivet.
- Cook at high pressure for 6 minutes, then quickly release the steam.
- Serve with soy sauce and enjoy!
Check out more vegan recipes from Corrie here.
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