Description
This Instant Pot Spicy Dumpling Soup is a quick and flavorful meal combining savory wontons, tender mushrooms, and fresh spinach in a spicy broth. Perfectly balanced with chili oil, rice vinegar, and soy sauce, it delivers a warm and comforting dish that can be prepared in under 20 minutes.
Ingredients
Scale
Soup Base
- 1/4 cup chili oil
- 1 tablespoon minced or crushed ginger
- 1/4 cup rice vinegar
- 6 cups broth (chicken or vegetable)
- 1/4 cup soy sauce
- 1 teaspoon white pepper (optional)
- 1 (16-ounce) can bamboo shoots, drained (optional)
Wontons and Add-ins
- 1 – 1 1/2 pounds fresh or frozen wontons
- 8-10 ounces mushrooms, sliced
- 1/2 cup spinach, sliced and divided
Thickening Mixture
- 3 tablespoons cornstarch
- 3 tablespoons cold water
Garnishes and Seasonings
- 1/3 cup sliced green onions
- 2 tablespoons black sesame seeds
- 2 tablespoons regular sesame seeds
- Additional chili oil for topping (about 1/4 cup, divided)
Instructions
- Sauté Mushrooms and Ginger: Add 1/4 cup of the chili oil to the Instant Pot and heat it up. Add the sliced mushrooms and minced or crushed ginger. Sauté for about 3 minutes until the mushrooms soften and the ginger is fragrant.
- Deglaze the Pot: Pour in the rice vinegar to deglaze the bottom of the pot, scraping up any browned bits to incorporate into the flavor base.
- Add Remaining Ingredients: Pour in the broth, soy sauce, and white pepper if using. Stir in the drained bamboo shoots and add the wontons on top. Finally, layer the sliced spinach over the wontons.
- Pressure Cook the Soup: Secure the lid of the Instant Pot and set it to pressure cook on high for 1 minute. Once the cooking time is up, perform a quick release to safely release the steam.
- Thicken the Broth: Mix the cornstarch with cold water until smooth to create a slurry. Stir this mixture into the hot soup to thicken the broth slightly, and allow it to cook with the residual heat for a few minutes.
- Finish and Serve: Stir in half of the sliced green onions and sesame seeds into the soup. Ladle into bowls and garnish with the remaining green onions, black and regular sesame seeds. Drizzle additional chili oil as desired for extra heat.
Notes
- Use fresh or frozen wontons according to availability; fresh ones will soften quickly in the pressure cooker.
- Adjust the amount of chili oil depending on your preferred spice level.
- For a gluten-free version, use tamari or a gluten-free soy sauce alternative.
- To reduce sodium, use low-sodium broth and soy sauce.
- Optional ingredients like bamboo shoots add texture but can be omitted if unavailable.
