Press the sauté button on the instant pot.

Add 2 tablespoons oil to the Instant pot.

Add ginger and garlic.

Cook for about 30 seconds, stirring constantly.

Mix in the ground turkey, onion, carrots, soy sauce, Chinese 5 spice, red pepper flakes, and salt.

Stir constantly until turkey is cooked.

Turn the instant pot off.

Remove the mixture from the Instant Pot and place inside a blender or food processor.

Pulse several times, until ingredients are well mixed and slightly clumpy.

Begin filling dumpling wrappers by spooning 1 tablespoon of turkey mixture into the center of each wrapper.

Use water to wet the outside edges of the wrapper and use your fingers to fold the wrapper into a taco shape and then bunch the edges together until it resembles a pot sticker.

Continue with all of the filling and dumpling wrappers. Set the filled wrappers on a baking sheet.

Clean out the inside of the instant pot.

Press the saute button again and add the remianing 3 tablespoons oil. Wait until the instant pot says "HOT".

Once hot, add the potstickers, flat side down in an even layer. You will need to work in batches.

Cook the pot stickers for 1 minute, until browned on the bottom.

Flip each potsticker and cook for an additional 1 minute.

Remove the browned pot stickers and set aside. Repeat until all pot stickers are browned.

Add 1/3 cup of water to the insatnt pot and deglaze the bottom of the pot. Turn the instant pot off.

Place the trivet inside the instant pot and put a steamer basket on top.

Place all of the potstickers in the steamer basket, stacked up on top of each other.

Close the lid and set the pressure release valve to sealing.

Press the manual or pressure cook button and set to 2 minutes on high pressure.

Quick release pressure.

Once all pressure is released, remove the lid and take out potstickers.

Serve immeidatley with soy sauce.