Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.