How to Steam Juicy Pork Buns in an Instant Pot to Perfection

As a busy mom who loves cooking Asian cuisine, I’m always looking for faster and easier ways to prepare some of my family’s favorite dishes. Steamed pork buns, also known as baozi are a classic Chinese snack that we can never get enough of. The savory pork filling wrapped in a soft fluffy steamed bun is simply heavenly. However, traditional steaming can be time consuming and requires constant monitoring. Recently, I discovered how easy it is to steam perfect pork buns in the Instant Pot!

In this article, I’ll share my foolproof method for how to make pork buns in the Instant Pot, along with tips for how to wrap and shape baozi. With just a few simple ingredients and less than 2 hours from start to finish, you can enjoy pillowy steamed buns bursting with flavorful juices. No more waiting around a steaming pot on the stove!

Benefits of Steaming Baozi in an Instant Pot

Here are some of the biggest benefits I’ve found from using my Instant Pot to steam pork buns:

• Fast cooking time – The pressurized environment allows the buns to steam thoroughly in just 4 minutes! Much faster than traditional stovetop steaming.

• Hands-free convenience – Just seal the lid and let the Instant Pot do all the work. No need to monitor water levels.

• Consistent results – The controlled pressure ensures the buns cook evenly every time. No more soggy bottoms or uncooked centers.

• Meal prep friendly – You can easily double the recipe and steam in batches. The cooked buns freeze well for quick weeknight dinners.

• Versatile – In addition to pork, you can fill the buns with beef, chicken, vegetables, or sweet fillings.

Step-by-Step Instructions

Follow these simple steps for foolproof Instant Pot steamed pork buns:

Make the Dough

• In a large bowl, whisk together all-purpose flour, baking powder, salt, sugar, and instant yeast.
• Make a well in the center and add lukewarm water and vegetable oil.
• Use a wooden spoon to mix until a shaggy dough forms.
• Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
• Place dough in a greased bowl and let rise for 45-60 minutes.

Prepare the Filling

• In a bowl, mix together ground pork, grated ginger, minced garlic, soy sauce, sesame oil, salt, and white pepper.
• Gradually stir in just enough cold water until the filling comes together.
• Set aside until ready to use.

Shape the Baozi

• Punch down the risen dough and divide into 16 equal pieces.
• On a floured surface, roll each piece into a flat 5″ round.
• Place a heaping tablespoon of filling into the center of each round.
• Pleat and pinch the edges together to enclose the filling completely.
• Place sealed buns in a steamer basket lined with parchment paper.

Steam in the Instant Pot

• Pour 1 cup water in the Instant Pot inner pot. Insert a trivet or steamer rack.
• Place steamer basket on top. Lock the lid and turn vent to Sealing.
• Select Steam function at High Pressure for 4 minutes, then allow 10 minute natural release.
• Release remaining pressure and open lid. Enjoy hot buns!

Tips for Shaping Perfect Steamed Baozi

Wrapping the dough into neat little buns around the savory pork filling takes a bit of practice. Here are my top tips:

• Use your fingers to flatten the center of the dough round while keeping the edges thicker. This helps the buns hold their shape better.

• Place the filling in the center, then gather the thicker outer edges up around the filling. Pinch the dough pleats together tightly.

• Make sure the top is sealed well so the juices don’t leak out. Pinch the top seam closed.

• Don’t worry if they look a little wonky! As long as the filling is encased, they’ll steam up perfectly.

• Chill the shaped buns for 30 minutes before steaming to help keep their shape.

• Avoid over-handling the dough too much to prevent toughness. Work efficiently but gently.

Troubleshooting Common Baozi Problems

Here are some common issues that can happen when steaming buns, and how to avoid them next time:

Doughy or raw centers – Increase steaming time by 1-2 minutes. Make sure to pinch seams tightly.

Dense, heavy buns – Knead the dough well and let it proof fully. Don’t overfill with too much filling.

Wrinkled buns – Keep dough well floured while shaping to prevent sticking. Allow buns to completely cool before freezing.

Split seams, leaking filling – Pinch the pleats very tightly together. Check for holes and seal thoroughly.

Flat, misshapen buns – Maintain a thicker center of the dough round. Allow dough to relax and rise sufficiently before shaping.

Customize Your Fillings

While savory pork is the traditional favorite, the wonderful thing about baozi is you can fill them with endless possibilities! Some delicious options:

• Ground chicken, shrimp, or beef

• Cooked, shredded pork shoulder or belly

• Curried vegetables like potatoes, carrots, peas

• Kimchi and shredded pork

• Mashed sweet potato or taro

• Red bean paste or custard for dessert baozi

So get creative with your fillings! The steaming method remains the same.

More Instant Pot Recipes to Try

Here are a few other Instant Pot recipes I love that are perfect for meal prepping:

Instant Pot Chicken Congee – Chinese rice porridge made easy!

Instant Pot Char Siu – Classic Chinese BBQ pork.

Instant Pot Beef Stew – Fall apart tender beef and veggies.

Instant Pot Cheesecake – Smooth, creamy cheesecake.

Instant Pot Hard Boiled Eggs – Perfect easy peeled eggs.