CHINESE SOUP INSTANT POT RECIPES

CHINESE DUMPLING SOUP – INSTANT POT RECIPES

Chinese Dumpling Soup – Instant Pot Recipes image

Here’s an absurdly easy version of wonton soup— the Chinese take-out classic— and a quick meal when you want to make a mad dash to the TV after work to stream the latest. The wontons or pot stickers don’t fall apart so easily. Of course, a few may come undone. They just add a little more body and flavor to the broth.

Provided by From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

Prep Time 5 minutes

Cook Time 18 minutes

Yield 6 servings

Number Of Ingredients 6

Ingredients

10 cups chicken or vegetable broth (2.5 quarts)
4 medium scallions (trimmed and thinly sliced)
1 slice of any deli smoked ham ((1/2-inch-thick); rind removed, the meat sliced into matchsticks, 2 to 3 ounces)
2 tbsp regular (or reduced-sodium soy sauce or tamari)
1/2 tsp ground dried ginger
24 ounces frozen chicken Chinese dumplings ((2 boxes) or pork, or vegetable stuffed wontons, or pot stickers (10-12 per box))

Steps:

Press the SAUTÉ. Set the for HIGH, MORE, or CUSTOM 400°F and set the time for 10 minutes.
Stir the broth, scallions, ham, soy sauce or tamari, and ginger in an Instant Pot. Cook, stirring occasionally, until many wisps of steam rise from the mixture. Stir in the frozen dumplings. Turn off the SAUTÉ function and lock the lid onto the pot.
Option 1 Max Pressure Cooker Press Pressure cook on Max pressure for 3 minutes with the Keep Warm setting off.
Option 2 All Pressure Cookers Press SOUP/BROTH or Pressure cook (Manual) on High pressure for 4 minutes with the Keep Warm setting off. The valve must be closed/
Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the pot. Stir well before serving.

CHINESE DUMPLING SOUP – INSTANT POT RECIPES

Chinese Dumpling Soup – Instant Pot Recipes image

Here’s an absurdly easy version of wonton soup— the Chinese take-out classic— and a quick meal when you want to make a mad dash to the TV after work to stream the latest. The wontons or pot stickers don’t fall apart so easily. Of course, a few may come undone. They just add a little more body and flavor to the broth.

Provided by From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

Prep Time 5 minutes

Cook Time 18 minutes

Yield 6 servings

Number Of Ingredients 6

Ingredients

10 cups chicken or vegetable broth (2.5 quarts)
4 medium scallions (trimmed and thinly sliced)
1 slice of any deli smoked ham ((1/2-inch-thick); rind removed, the meat sliced into matchsticks, 2 to 3 ounces)
2 tbsp regular (or reduced-sodium soy sauce or tamari)
1/2 tsp ground dried ginger
24 ounces frozen chicken Chinese dumplings ((2 boxes) or pork, or vegetable stuffed wontons, or pot stickers (10-12 per box))

Steps:

Press the SAUTÉ. Set the for HIGH, MORE, or CUSTOM 400°F and set the time for 10 minutes.
Stir the broth, scallions, ham, soy sauce or tamari, and ginger in an Instant Pot. Cook, stirring occasionally, until many wisps of steam rise from the mixture. Stir in the frozen dumplings. Turn off the SAUTÉ function and lock the lid onto the pot.
Option 1 Max Pressure Cooker Press Pressure cook on Max pressure for 3 minutes with the Keep Warm setting off.
Option 2 All Pressure Cookers Press SOUP/BROTH or Pressure cook (Manual) on High pressure for 4 minutes with the Keep Warm setting off. The valve must be closed/
Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the pot. Stir well before serving.

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