How To Make Instant Pot Chinese Steamed Buns

Learn how to make soft and fluffy Chinese steamed buns using Instant Pot as a steamer for the best result. You will be surprised by how easy it is.

Instant Pot Chinese Steamed Buns

After making so many rounds of steamed buns (Like seriously many many rounds!!!), I managed to get soft and fluffy steamed buns that are smooth consistently. I’ve always used a regular food steamer to steam the buns and this time around I wanted to try to steam the buns using an Instant Pot as a steamer to steam the buns. I’m happy to report that the results turned out great too.

WHY INSTANT POT STEAMED BUNS

Instant Pot is in almost every household
Many people here in the U.S. and Canada own Instant Pot electric pressure cookers that come with many features. Many people may not have a food steamer. So, the good news, you can steam the buns with Instant Pot

WHICH FUNCTION TO USE ?

Previously, I have used IP’s built-in “STEAM” and “PRESSURE COOKER” functions to cook the steamed buns. Over time, I discovered that using the steam or pressure cooker functions didn’t always work consistently to steam the buns. Sometimes it seemed like the pressure wasn’t enough to cook the buns and I ended up with some dense buns even though the buns were nicely puffy and not over-proofed.  I decided that I need to really standardize and use something that will give me a consistent result. I decided to use the “SAUTE” mode and I highly recommend using this. The set up is basically like a regular steaming on the stove. This method is a bit more “manual” and not as convenient compared to using “STEAM” or “PRESSURE COOKER” function, but it works every time and the buns are really soft and fluffy.

BEST MATERIAL TO USE TO STEAM/PRESSURE COOK STEAMED BUNS IN INSTANT POT

1. Bamboo basket
They cook the steamed buns properly. The holes/ventilation at the bottom of the basket let the steamed buns cook evenly. It also lends a bit of a bamboo aroma to the steamed buns
2. Metal steaming rack
If it’s hard to find a bamboo basket, you can use a metal steaming rack, which also has many holes/ventilation at the bottom of the rack. This is important to cook the buns properly

HOW TO USE INSTANT POT TO STEAM CHINESE STEAMED BUNS (SAUTE MODE)

1. Pour 3 cups of water into the inner pot of Instant Pot. It needs this much to build up enough pressure and to be boiled continuously until the steamed buns are cooked through

2. I use a heat-proof bowl instead. Don’t use the metal trivet that comes with IP because the trivet is too low and the steaming basket will get splattered by the boiling water during steaming and that will bruise the steamed buns

3. Then I place a bamboo basket or stainless steel steamer basket on top

4. Press “SAUTE” and bring the water to a boil. When water comes to a boil, carefully place the buns on the steaming basket, I can only fit in about 3 to 4, depending on the size. I recommend steaming one rack at a time for the best result as the buns will expand during steaming

5. Drape a clean kitchen towel over the inner pot (as shown in the photo below and the video). This prevents condensation dripping on the steamed buns. Then put the IP cover on top. The lid is just to cover and to make sure there is just enough pressure to cook the buns and we can’t lock the lid because of the towel, which is ok. There will be steam coming out from the IP, don’t panic, it’s normal because the lid is not tightly secured. Steam for 5 minutes for small to medium size buns

6. When it’s done steaming, press “CANCEL”. Remove the lid and carefully uncover the towel. Transfer the steamed buns to a cooling rack to let them cool down completely. This also prevents the bottom of the steamed buns from getting soggy

7. To steam the next batch, refill the inner pot with 1-2 cups of water or as needed. Press saute again to bring it back to a boil, it shouldn’t take long. Then repeat the same process

6. STEAMING TIME (just a reference): Small to medium buns with no raw meat filling needs 5 minutes to steam. Large buns with no raw meat filling need about 8 minutes. If there is raw meat filling, steam the small-medium buns for 8-10 minutes and the large ones for 15 minutes. You need to set your own timer using your phone or any digital timer

Now you just made yourself some soft fluffy Chinese steamed buns that you can fill with whatever sweet or savory filling you like. In this post, I filled them with sweet coconut filling, one of my favorite fillings because I love coconut too much 🙂

HOW TO STORE STEAMED BUNS

1. Let the already steamed buns cooled down completely first
2. Place them on a baking sheet, not touching each other, and then put the entire tray inside the freezer for about 1 hour
3. They will harden, but not completely frozen yet
4. Transfer to a freezer bag and they will not stick to each other anymore. Try not to keep for more than 1 month

HOW TO REHEAT FROZEN STEAMED BUNS WITH INSTANT POT

1. It’s not necessary to thaw the steamed buns
2. Fill up about 1 cup of water into the inner pot of Instant Pot
3. Place a metal trivet in there. Place a bamboo basket or a plate
4. Arrange the frozen steamed buns on top
5. Close the lid. Turn the steam release valve to “sealing”. Press “steam” or “pressure cooker”. If you choose “steam”, set timer to 5 minutes. If you use “pressure cooker” setting, set timer to 2 minutes. Release pressure immediately after
6. Enjoy the warm steamed buns

DID YOU MAKE THIS INSTANT POT CHINESE STEAMED BUNS RECIPE?

I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!

How To Make Instant Pot Chinese Steamed Buns

Prep Time 40 minutes mins

Cook Time 20 minutes mins

Proof the buns: 1 hour hr

Total Time 1 hour hr

Servings 8 small steamed buns

4.8 from 11 reviews

REVIEW & RATE PRINT

Ingredients

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Option 1:

• ▢ 150 gr all-purpose flour About 1 cup + 1 Tbsp, plus more for dusting. See notes 2
• ▢ 30 gr Wheat starch about 1/4 cup, or use cornstarch

Option 2:

• ▢ 90 gr all-purpose flour 1/2 cup + 2 1/2 Tbsp, plus more for dusting
• ▢ 90 gr cake flour 1/2 cup + 2 3/4 Tbsp

For both options:

• ▢ 2 gr Instant yeast About 1/2+ 1/8 tsp. see notes 1
• ▢ ½ tsp baking powder
• ▢ 30 gr sugar about 2 Tbsp sugar, more or less to your taste
• ▢ 2 tsp cooking oil
• ▢ ¼ tsp salt
• ▢ Start with 80 ml cold milk or water about 6 Tbsp. You will need more

Sweet filling options:

• ▢ dou sha
• ▢ coconut filling

Savory filling options:

• ▢ Char siu
• ▢ Pork steamed buns

Instructions

 

Prepare the dough with a machine:

• Place the flour combination (either option 1 or 2), instant yeast, baking powder, sugar in a mixing bowl. If you are using a stand mixer, use a dough hook attachment. Add cold milk or water. Add cooking oil. You may need to add more milk/water if the dough is still a bit dry. Add more teaspoon by teaspoon until the dough comes together and continue to knead for 10-12 minutes until the dough is very stretchy and smooth

Prepare the dough by hands:

• Place the flour combination (either option 1 or 2), instant yeast, baking powder, sugar in a mixing bowl. Mix until you get a rough dough (it's not going to be smooth yet). Cover and rest it for 15 minutes. Then go back and knead it. You'll be surprised by how easier it is to knead it now. Knead until the dough is smooth and pliable, about 15-20 minutes. At any point during kneading, you can always stop and rest the dough if you find it hard to knead. This is to relax the gluten. Then go back to knead again and you'll be surprised by the difference it makes by just resting the dough before kneading again. It's easier on you too.

Rest the dough:

• Wrap the dough with a plastic wrap and let it rest for 15 minutes before shaping. The dough will not rise at this point. This step is to relax the gluten so you can roll and wrap the dough easily later

Wrapping:

• Lightly dust your work surface with some flour. Divide the dough into 8 equal portions. Work with one dough at a time. Flatten the dough with your palm and then use a rolling pin to roll it out to form a circle about 4-5 inches, with a slightly thicker middle part. This is to support the weight of the filling. Don't roll the dough too thin. If you roll the dough too thin, the filling might make the steamed buns "wrinkle" later when you steam. Place the filling at the center and then gather the sides to enclose the bun and pinch to seal. Flip the bun so the seam side is down now or you can fold the edge to create flower patterns

Proofing:

• Cover with a clean cloth and let them proof for about 15 minutes. Let the dough rise at room temperature.  If it's winter where you are, you can use your oven "bread proof" function to let them proof in there, or simply turn on your oven to the lowest temperature and then turn off and after 15 minutes, place the shaped buns in there to let them proof. This may take about 30 mins to 1 hour at a warm temperature. Don't just go by the time though. They won't necessarily double in size, but they will puff up to about 50% of its original size and feel light when you lift it up.
• You can also do a finger test by gently pushing down on the dough, it will leave an indentation but it will spring back slowly. This dough is perfectly proofed. If it springs back right away, it needs to be proofed a bit longer. If it never springs back, then you have over proofed the dough.

Use Instant Pot "SAUTE" mode (highly recommend this method):

• Pour 3 cups of water into the inner pot of Instant Pot. Don't use the metal trivet that comes with IP because the trivet is too low and the steaming basket will get splattered by the boiling water during steaming and that will bruise the steamed buns
• I use a heat-proof bowl instead. Then I place a bamboo basket or stainless steel steamer basket on top. Press "SAUTE" and bring the water to a boil. When water comes to a boil, carefully place the buns on the steaming basket, I can only fit in about 3. I recommend steaming one rack at a time for the best result as the buns will expand during steaming
• Drape a clean kitchen towel over the inner pot (as shown in the photo and video). This prevents condensation dripping on the steamed buns. Then put the IP cover on top. The lid is just to cover and to make sure there is just enough pressure to cook the buns and we can't lock the lid because of the towel, which is ok. There will be steam coming out from the IP, don't panic, it's normal because the lid is not tightly secured
• STEAMING TIME (just a reference): Small to medium buns with no raw meat filling needs 5 minutes to steam. Large buns with no raw meat filling need about 8 minutes. If there is raw meat filling, steam the small-medium buns for 8-10 minutes and the large ones for 15 minutes. You need to set your own timer using your phone or any digital timer
• When it's done steaming, press "CANCEL". Remove the lid and carefully uncover the towel. Transfer the steamed buns to a cooling rack to let them cool down completely. This also prevent the bottom of the steamed buns from getting soggy
• To steam the next batch, refill the inner pot with 1-2 cups of water or as needed. Press saute again to bring it back to a boil, it shouldn't take long. Then repeat the same process

Use the Instant Pot "Steam" mode (result not consistent):

• Pour 1 cup of water into the inner pot of Instant Pot. Place a metal trivet in there. Use a bamboo basket or stainless steel steamer basket. I don't recommend using a plate as the material is too thick and the buns won't cook properly. It's better to use something that has holes or ventilation at the bottom so the steamed buns can cook properly Place it on top of the trivet. Arrange 3 buns in the basket allowing about 1/2-inch space in between. You will need to do the steaming in 3 batches
• Close the lid. Turn the steam release valve to "sealing". Press "Steamer" and make sure it's on "high pressure". You can use the +/- button to adjust the pressure level. Set the timer to 3 minutes for small buns. About 5 minutes for larger buns. If there is raw meat filling, set the timer to 8 minutes. Make sure it's on high pressure. Release pressure immediately when they are done cooking
• Carefully unlock the lid and remove the steamed buns to a cooling rack to let them cool down completely
• Continue with the second batch. Refill the inner pot with some water if necessary. Arrange the rest of the proofed buns in a basket and turn the steam release valve back to "sealing" again and repeat the process. This time it will pressurize almost immediately

Use Instant Pot Pressure Cooker mode (result not consistent):

• Pour 1 cup of water into the inner pot of Instant Pot. Place a metal trivet in there. Use a bamboo basket or stainless steel steamer basket. I don't recommend using a plate as the material is too thick and the buns won't cook properly. It's better to use something that has holes or ventilation at the bottom so the steamed buns can cook properly. Place basket/rack on top of the trivet. Arrange 3 buns allowing about 1/2-inch space in between. You will need to do the steaming in 3 batches
• Close the lid. Turn the steam release valve to "Sealing". Press "Pressure Cooker" and make sure it's on "high pressure". You can use the +/- button to adjust the pressure level. Set the timer to 1 minute. If there is raw meat filling, set timer to 4 minutes. It will take about 1-2 minutes to pressurize. When it's done cooking, release pressure immediately
• Carefully unlock the lid and remove the steamed buns to a cooling rack to let them cool down completely. This is important so the bottom of the steamed buns won't be soggy
• Continue with the second batch. You shouldn't need to refill with any water. Arrange the rest of the proofed buns in a basket and close the lid again and turn the steam release valve back to "sealing" again and repeat the process.

RECOMMEDED TOOLS

Instant Pot

stainless steel steamer basket

Bamboo Steamer

Kitchen Aid Standmixer

digital kitchen scale

Marv's Recipe Notes

1. You can use active dry yeast, but make sure to rehydrate the yeast in water or milk with 1 tsp of sugar. It will dissolves and be all foamy, about 10 minutes. If it's not, your yeast is no longer good. You can add the rest of the sugar into the dough later
2. You can also replace all of the all-purpose flour and cornstarch/wheat starch amount with all cake flour or premixed Hongkong/Vietnamese bao flour and omit the wheat starch/corn starch.

Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I'd love to see your photos/videos on Instagram

Check out this Soft and Fluffy No-Yeast Chinese Steamed Buns. These are so good and super easy to make!