Instant Pot® Dumpling Soup recipe

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Ingredients

1 teaspoon sesame oil
1 teaspoon olive oil
1 tablespoon finely chopped ginger
1 teaspoon finely chopped garlic
10 cups low-sodium chicken broth
1 ½ pounds frozen wontons
1 teaspoon dried parsley
½ teaspoon salt, or more to taste
½ teaspoon freshly ground black pepper
2 cups thinly sliced bok choy
2 tablespoons low-sodium soy sauce (such as Bragg®)
4 green onions, thinly sliced

Nutrition Info

323 calories
carbohydrate: 37.3 g
cholesterol: 91.5 mg
fat: 8.7 g
fiber: 1.7 g
protein: 23.2 g
saturatedFat: 3 g
servingSize: -
sodium: 1349.7 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Adjust to Low if necessary. Pour in sesame oil and olive oil. Add ginger and garlic to the hot oil, cook until fragrant without browning, about 1 minute. Add chicken broth, wontons, parsley, salt, and pepper. Break apart any wontons that have frozen together. Close and lock the lid.

  2. Select Soup function, set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.

  3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Mix in bok choy and soy sauce and let sit, stirring occasionally, for 3 minutes. Taste and season with additional salt if necessary.

  4. Ladle soup into bowls and top with green onions.

Recipe Yield

6 servings

Recipe Note

This is similar to wonton soup but is much quicker when using the Instant Pot® and store-bought frozen wontons. I've used chicken wontons but any protein will work. Great for those nights when you only have the time or energy to slice bok choy and chop ginger and garlic.

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