Make these keto low carb wontons in your Instant pot, for the most tender and succulent low carb wontons you’ve ever had. Make these wontons with no wrappers, but all of the taste of regular wontons. Okay, let me just this out of the way. I know they don’t look great. It’s hard to make steamed meat look great. But they taste freaking fantastic.
Have you ever wondered how many carbs are in a wonton wrapper? In my case, the correct question to ask is how many carbs are in all of the wonton wrappers I intend to eat?
Because let’s face it, who do you know that only eats 1-2 wontons?? What kind of madness is that?
As long as they take to make, and as delicious as wontons are, it’s not even worth just making just a few. And if I make quite a few, then I eat quite a few.
So I’ve been wanting to make low carb wontons without the wrappers for a while. Or Naked Wontons, if you will.
I tried them a few times and I overcooked them. Also, although I have a great pork wonton recipe, that recipe wasn’t working that well in an Instant Pot. They were just not as tender as I wanted them to be.
So yesterday I went to use up the ground beef I had—except it was ground pork.
Then I went to make Asian meatballs with it—except they were terribly liquid.
I’ve been seeing these egg bites that everyone and her cat are making, using these little silicone baby food containers.
I try not to do what other people are doing, and I especially like to stay away from what their cats are doing—but I knew I could make something in those cute little baby food containers.
So when I was faced with a bunch of ground pork that wasn’t dry enough to make meatballs with, I decided I’d try the wontons again.
Third time’s the charm, you guys. These pressure cooker low carb wontons are the way to go. Tender, succulent, juicy and just perfect.
Note that you must use a meat thermometer to gauge doneness. Since the meat is steamed, you can’t go by appearances. I ensured mine were at 200F and by following the recipe below, they sure enough here.
If you have any leftover ground pork you can use it to make this delicious Keto Pork and Vegetables with Noodles.
EQUIPMENT YOU MAY NEED TO MAKE THIS INSTANT POT PRESSURE COOKER LOW CARB WONTONS:
- Instant Pot Mini Duo, or Instant pot 6 quarts, or Instant Pot 8 Quarts
- Measuring Cups
- My favorite Cutting Board
- Good set of Kitchen Knives
- Meat thermometer
- Silicon baby food containers
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- 1 pound (453.59 g) ground pork
- 1/4 Cup (25 g) Green Onions, green and white parts mixed
- 1/4 cup (4 g) Chopped Cilantro or Parsley
- 2 teaspoons (2 teaspoons) Soy Sauce
- 1 teaspoon (1 teaspoon) Oyster sauce
- 1 teaspoon (1 teaspoon) Ground Black Pepper
- ½ teaspoon (0.5 teaspoon) Salt
- 1 tablespoon (1 tablespoon) minced ginger
- 1 tablespoon (1 tablespoon) Minced Garlic
- 2 (2 ) Eggs
- Place all ingredients in a mixing bowl and mix well, with a light hand.
- Once you have a homogenous mixture, fill 12 of the baby food container cavities about ¾ full each. Lightly cover each with foil. It is not necessary to grease these containers.
- In the inner liner of your instant pot or pressure cooker, place 2 cups of water.
- Place a steamer rack or a rack with handles on the water, and place one container and then the other of the low carb wontons on top of the first. You’re essentially stacking them on top of each other.
- Set your pressure cooker to Steam for 10 minutes. Allow it to release pressure for 5 minutes, and then release all remaining pressure.
- Using silicone mitts, carefully remove the top rack of wontons. Remove the lid and use a meat thermometer to check to ensure that you have an internal temperature at or above 165F.
- Unmold them and serve with soy sauce or other dipping sauce on the side.
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This book is full of all kinds of boldly flavored and internationally-themed recipes—Mexican, Thai, Moroccan, and more—with Instant Pot Fast & Easy, fully authorized by Instant Pot. Just like you have come to expect, my recipes will work perfectly every time, and of course taste great too. And because these are Instant Pot recipes, dishes like Japanese Chicken Curry, Chinese Steamed Ribs, and Mexican Pulled Pork are ready in a fraction of the time they would take using traditional cooking methods. As with all of my recipes, the focus is on whole foods instead of artificial convenience ingredients, so the recipes are delicious, easy, and healthful too.