UPDATE: Many people have had their pierogies all apart using this method so I recommend you try steaming them on a trivet instead OR putting them on low pressure for a shorter period of time. I think my Instant Pot which is one of the originals is not as powerful as the new ones. They seem to be obliterating pierogies!
A friend of mine on Facebook mentioned she used her Instant Pot for a ton of things lately, including pierogies! I was fascinated so I had to try it myself.
Original Tutorial
Into my pressure cooker went 2 cups of water.
I added the frozen pierogies but needed more water. You want enough to almost cover them.
Please see original note about pierogies exploding at beginning of article. Try steaming them on a trivet or put them on low pressure for less time.
I selected the steam cycle for 10 minutes. It took at least 10 minutes for the pressure to build up so take that into consideration when you are making the fixings and sides to go with them.
I released the pressure and see, I have my turkey sausages and bacon bits almost all ready to go. I also already have my cast iron pan nice and hot for the pierogies.
The pierogies were so tender and one of them had opened up. No problem.
I fried them up in a cast iron pan in olive oil and butter with some Club House Seasoned Salt which contains no MSG. I could not find it on their site, so I hope they still make it—I am running out!
By the time the pierogies were done the sausages were cooked, the bacon was ready to be crumbled…
With it being the long weekend I went all out and added sour cream, green onions… If I had fresh dill I would have added it too.
Foodie Results
I agree with Reg, these were like eating ravioli, so tender and delicious. I hate to admit this but I usually nuke mine in the microwave to defrost and then fry them up so they are super crispy and ready to explode.
I do not know if these are better than boiling them, I just know that they were tender and delicious. Once again Instant Pot, you rocked my foodie world.
Hey, nice flipping technique in that video! I’m impressed!
Perogies: the perfect food.
Thanks Debra! And that was a cast iron pan. 😉 Not bad if I do say so myself.
PIEROGIES!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
This recipe was gross. Ten minutes was way too long. Six of my two dozen perogies disintegrated and turned to mush in the bottom of the pot. The others were limp and horrible. Frying them saved them a bit. I see no way in which this is better than boiling. Doesn’t save time and really diminished the quality. Very disappointing.
Were they frozen Heather? I am sorry that yours disintegrated like that. Perhaps the pressure was higher than mine, which was on normal? I will update the post with your experience to let others know this might be too long.
Tried this recipe and my pierogi’s fell apart in the pressure cooker. All stuffing just completely out of them, very unsatisfied.
I am sorry this happened to you. I did add a note about reducing the pressure and the cooking time or putting them on a trivet to avoid them exploding. I moved it to the top of the post so this hopefully will not happen again.
Hello Suzie. Thanks so much for sharing this. I just got my instant pot. It’s the latest model. I read your recipe and decided to give it a shot. I modified it based on your guessing the new model packs more of a punch. I put my pierogies on the steam rack and filled water to touch the bottom of the rack. I then put on high pressure for only one minute. When it finished I immediately did a quick release. I did not open the lid but instead let it sit for an additional five minutes. My pierogies came out perfectly tender and steamy hot throughout. Not a single one exploded. I couldn’t have fined this without seeing your trials.
Thanks so much
Kerry
Sorry I forgot to mention these went from freezer to instant pot. No defrosting.
Thanks again
Kerry
Excellent Kerry, that sounds like the perfect technique for taking frozen pierogies and putting them through the Instant Pot. Thanks for letting me know!
I’d be interested to hear others’ results using this method. I only tried it once, i maybhave just gotten lucky this time!!
Kerry
I followed Kerry’s suggestion and they WERE PERFECT, thanks Kerry! Mine were also frozen.
I am waiting on the delivery of a new microwave… so Instapot dining tonight! I followed the frozen recommendation of using the trivet and water right to the top of trivet. I piled in 3 doz frozen solid pierogies from the Whiting Indiana Pierogi Fest (yes, it is a thing) and did the 1 minute high temp the quick release and 5 min wait. They did come out like Ravioli – which was fine for me. 2 looked crack, which just meant I had to sample them before sauteing the other 34 in butter and onions. Trying out frozen kielbasa now in the instapot to go with them.
Thanks for the help!
Wow, fancy pierogies Marianne! I am so glad that this technique worked and cracked pierogies do happen but I’m glad it was only 2, although sampling food is always encouraged in my kitchen. On wow, let me know how the frozen kielbasa went in the Instant Pot! Great idea, love it. 🙂 So happy I could help!
Beginnner here sorry. I put the trivet in the instant pot and fill it with water to where exactly? Until it touches the bottom of the pierogies? Then I high pressure for 1 minute and this is where I’m lost. Do I hit the silver button to let the steam out and let sit in the pot for 5 additional minutes before I take them out?
Rick, you can steam them using the trivet. If you do that use at least 1 cup of water. I ended up just boiling mine but some people have had them explode that way. You want them to be under pressure for 10 minutes, not 1. Let the pressure build, let the 10 minutes count down and then release the pressure and let the steam out. I hope that makes sense.
I put them on the trivet with a cup and half of water and manual only 1 minute with a 2017 model IP. I ended up not releasing for 5 min and they were a little overdone and starting to crack.
1 minute is all you need in the new pots!
It is awesome. I’ve never seen this before. Adding to my cooking list and try this at weekend. Thanks.
Hi Jane! Remember to put it on low pressure OK? I hope they turn out great for you!
Thanks for the info! I put my box of perogies in my IP duo v3 with two cups of broth pressure cooked for ten minutes manual pressure release and they’re perfect! I’m making this again
Instant pot luck v3 lol
Lux v3! Stupid spell check
HI there! Thanks for the 1min + 5 for the new instant pots. However, how do you stop them from sticking together?
This dish really stimulates the stomach of everyone. I will try on the party of the family this weekend.
Nice. I love instant pot recipe. Thanks for your sharing great recipe. I will be back with reviews. My kids should love this much.
I followed much of your advice. low pressure and set for 1 minute with immrelease. However I improvised because I was using unfrozen pierogies. I did watch the pot closely, it put out 3 minutes of stem before it closes for the pressure cooker to close the vent. I then set my phone for 30 seconds. They came out great! It was better for me instead of using boiling water.