Step 1

Make sure your zongzi are not overstuffed, and that they’re wrapped securely. Neatly nest the zongzi in the Instant Pot, in a way that minimizes gaps. Handle with care so as not to damage the bamboo leaves. Fill the pot until it’s no more than 2 inches below the max fill line.

Step 2

Put the metal steamer rack that came with your pot on top of the zongzi, to keep them in place during cooking. Fill with water just until you reach the max fill line. (If you have fewer zongzi, simply cover them with at least 2 inches of water.)

Step 3

Cover the Instant Pot and lock the lid in place. Set on manual high pressure for 1 hour, and allow the pressure to release naturally. Be sure all pressure is released before safely opening the lid.