Instant Pot® Dumpling Soup

This dumpling soup is similar to Chinese wonton soup but is prepared much quicker when using your Instant Pot® and store-bought frozen wontons.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 323 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

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

Step 3

Ladle soup into bowls and top with green onions.

Step 4

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.