In case you haven’t heard, I have a brand spankin’ new cookbook coming out on April 26th called 30-Minute Instant Pot Cookbook, and it’s available for pre-order now! I’m sharing another sneak peek recipe from the book today: Easy Instant Pot Wonton Soup! This pressure cooker wonton soup is a family favorite that is on regular rotation in our home. The name says it all; it is surprisingly easy for being so delicious and filling! Using frozen mini wontons makes this wonton soup Instant Pot recipe a very hands-off dinner with minimal prep. Just like all the other easy and delicious recipes in my new cookbook, it’s prepped and cooked completely in under 30 minutes from start to finish. Definitely save this one if you’re looking for a quick and simple frozen wonton soup recipe.
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More About 30-Minute Instant Pot Cookbook
The Instant Pot can be a game changer for busy folks who still want to enjoy delicious home-cooked meals. Armed with the 30-Minute Instant Pot Cookbook, you can whip up tasty dishes in a half hour or less. This book is your guide for everything you need to know to use your device with confidence, from how pressure cookers work, to how you can make quick and easy recipes for every meal and occasion. The best part? Every single recipe in the book can be made in under 30 minutes (including prep and time for the Instant Pot to reach pressure). I know you’re going to love it and find so many new go-to recipes. Learn more and pre-order 30-Minute Instant Pot Cookbook on Amazon here!
What you need to make this wonton soup Instant Pot recipe
To make this Instant Pot wonton soup recipe, you will need the following:
- Electric pressure cooker (I own the Instant Pot DUO Plus 6-Quart 9-in-1 pot, which works out great for my family of four)
- 5 cups chicken stock
- 1 cup water
- 1 cup sliced shiitake mushrooms
- 1 tablespoon soy sauce
- 2 garlic cloves, crushed
- 1 teaspoon ginger paste
- 12 ounces frozen mini wontons (you can add to the flavor of this soup by trying different flavors of mini frozen wontons. I prefer the pork wontons, but you can also find chicken flavor and different combinations of meats and vegetables.)
- 1 head bok choy, leaves coarsely chopped (stems discarded)
- 1 scallion, chopped (both white and green parts)
- 1/2 tablespoon sesame oil
How to Make pressure cooker wonton soup
To make this pressure cooker wonton soup, first pour the chicken stock and water into the pot. Add the mushrooms, soy sauce, garlic, and ginger paste to the pot and stir.
Close the lid and set the cooking time to 2 minutes at high/normal pressure. It will take 14 minutes to reach pressure. After the pressure cooking time ends, quick release the pressure.
Open the lid and select the Sauté function. Your next step for this frozen wonton soup recipe will be to add the frozen wontons and bok choy leaves to the pot. Sauté for 4 to 5 minutes, or until the wontons float to the top and are cooked through. Press Cancel and stir in the scallions.
Serve this wonton soup Instant Pot recipe in bowls and drizzle with sesame oil to finish. Leftovers (if there are any) can be stored in an airtight container in the refrigerator.
Here’s the Easy Instant Pot Wonton Soup recipe! Enjoy, and be sure to order 30-Minute Instant Pot Cookbook on Amazon here for more delicious and easy recipes like this!
Easy Instant Pot Wonton Soup
This pressure cooker wonton soup is a family favorite that is on regular rotation in our home. The name says it all; it is surprisingly easy for being so delicious and filling! Using frozen mini wontons makes this Instant Pot wonton soup a very hands-off dinner with minimal prep.
Ingredients
- 5 cups chicken stock
- 1 cup water
- 1 cup sliced shiitake mushrooms
- 1 tablespoon soy sauce
- 2 garlic cloves, crushed
- 1 teaspoon ginger paste
- 12 ounces frozen mini wontons
- 1 head bok choy, leaves coarsely chopped (stems discarded)
- 1 scallion, chopped (both white and green parts)
- 1/2 tablespoon sesame oil
Instructions
- Pour the chicken stock and water into the pot. Add the mushrooms, soy sauce, garlic, and ginger paste to the pot and stir.
- Close the lid and set the cooking time to 2 minutes at high/normal pressure. It will take 14 minutes to reach pressure.
- Quick release the pressure.
- Open the lid and select the Sauté function. Add the frozen wontons and bok choy leaves to the pot. Sauté for 4 to 5 minutes, or until the wontons float to the top and are cooked through. Press Cancel and stir in the scallions.
- Serve in bowls and drizzle with sesame oil.
- Store leftovers in an airtight container in the refrigerator.
Notes
Flavor Boost Tip: You can add to the flavor of this soup by trying different flavors of mini frozen wontons. I prefer the pork wontons, but you can also find chicken flavor and different combinations of meats and vegetables.
This recipe is a sneak peek recipe from my new cookbook, 30-Minute Instant Pot Cookbook. For more delicious, easy recipes like this that can be prepared in under 30 minutes, order my book on Amazon.
Recommended Products
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More soup recipes like this Instant Pot wonton soup
- Easy Lobster Bisque Recipe
- Dump-and-Start Instant Pot Chicken and Rice Soup
- Instant Pot Cheesy Potato Soup
- Dump-and-Go Instant Pot Tortilla Soup recipe
- Instant Pot Gnocchi Zuppa Toscana
- The Best Easy Slow Cooker Cheesy Potato Soup
- Vegetarian Mushroom-Lentil Soup
- Bendy and the Ink Machine Bacon Soup Recipe
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