Instant Pot Potato and Cheese Pierogies Recipe

April 11, 2018Van
Blog post

Prep time: 45 minutes

Cook time: 10 minutes

Serves: 8

This is the easiest and quickest recipe for homemade pierogies! I use a shortcut method of using store bought round wonton or gyoza wrappers, they are nice and thin so you don’t even have to boil them before sautéing the pierogies in butter.  I actually prefer these store bought wrappers over the traditional homemade wrappers because they get extra crispy and aren’t too doughy. You can easily make these by hand, but I love my new kitchen gadget, a peirogi & dumpling press – I bought the small model which is 3 inches in diameter (link here) because it seems like most round wontons wrappers I find at the stores are about that size – it does save time, but I mostly love the beautiful crimps it makes on the edge. These also freeze really well, you just freeze them on a baking sheet for about and hour then transfer it to another container to store. These are so delicious they won’t last long though, I made these last night for my kids and this morning they demanded the rest for breakfast, so the whole batch I made is gone!  This is a very basic recipe, but filling combinations are endless, you can add caramelized onions, crispy bacon, pickled jalapeños, cream cheese, sauerkraut or sautéed mushrooms.

Instant Pot Potato and Cheese Pierogies Recipe Instant Pot Potato and Cheese Pierogies Recipe Instant Pot Potato and Cheese Pierogies Recipe Instant Pot Potato and Cheese Pierogies Recipe Instant Pot Potato and Cheese Pierogies Recipe Instant Pot Potato and Cheese Pierogies Recipe Instant Pot Potato and Cheese Pierogies Recipe

Print Recipe

Instant Pot Potato and Cheese Pierogies Recipe

  • Prep time: 45 minutes
  • Cook time: 10 minutes
  • Serves: 8

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Ingredients

  • 3 Medium Russet Potatoes, peeled and cut in half
  • 1 Cup Shredded Cheddar Cheese, or your favorite cheese
  • 1 Tablespoon Butter, melted
  • ½ Teaspoon Kosher Salt
  • 50 Round Ravioli, Wonton or Gyoza Wrappers
  • Sour Cream, for serving

Method

  • 1)

    Place 1 Cup of Water into your Instant Pot, then place a trivet or steamer basket into the pot. Place your potatoes on top of the trivet or into the steamer basket. Seal the Instant Pot lid, switch the knob to Sealing and choose High Pressure / Manual for 8 Minutes. When the timer is up, switch the knob to Venting to do a quick release of the steam.

  • 2)

    Once the pin drops, open your lid and remove the potatoes. Mashed them with a potato ricer or your preferred method. Add 1 Tablespoon of melted butter and ½ Teaspoon of Kosher Salt and mix very well – taste and season with more salt if needed. You should have about 2 Cups of mashed potatoes.

  • 3)

    Place the bowl of mashed potatoes into the refrigerator for about 30 minutes so it can cool. Once the mashed potatoes are cool, add 1 Cup of Shredded Cheese and mix very well.

  • 4)

    Prepare your workspace by placing some parchment paper on a baking sheet and lightly dust it with flour. Get a small bowl and fill it with water. Open the package of the round wrappers , but keep the wrappers in plastic while you make the pierogies so they don’t dry out.

  • 5)

    If you’re using the pierogi press, place the wrapper on top of the press and place about 1¾ Teaspoon of the potato and cheese filling in the middle. Dip your finger in the water and wet the entire rim of the wrapper. Close the press and clamp down tightly so the pirogues have a good seal. If you’re doing it by hand, follow the same steps, but fold the pirogues in half and pinch the edges very well so it’s completely sealed. Place them onto the parchment paper.

  • 6)

    Heat about 1 Tablespoon of butter in a non-stick pan on medium heat, or your can use the Medium Sauté option with the Instant Pot. Sauté them on both sides until they are browned and crispy. You can also sauté them with chopped onion or shallots. Serve with a big dollop of sour cream and garnish with chopped chives. Enjoy!

    If you have uncooked leftovers, place them into the freezer on the baking sheet for about 1 hour then you can move them into a ziplock bag or tupperware and store them in the freezer. Reheat them the same way as above.

↓ Supplies to make this recipe ↓


1 Comments

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    April 18, 2018 at 10:05 am

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