Instant Pot Wonton Soup Recipes

CHICKEN WONTON SOUP

Steps:

• In a large bowl, combine chicken, garlic, green onions, oyster sauce, soy sauce, ginger, sesame oil and white pepper.* To assemble the wontons, place wrappers on a work surface. Spoon 1 tablespoon of the chicken mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal; set aside.* Heat sesame oil and canola oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in chicken broth, rice wine vinegar, soy sauce and mushrooms. Bring to a boil; reduce heat and simmer until mushrooms have softened, about 8-10 minutes. Stir in bok choy and green onions. Stir in wontons until cooked through, about 2-4 minutes. Serve immediately.

INSTANT POT WONTON SOUP

Steps:

• Set the Instant Pot to saute on high for 3 minutes. Add the olive oil and onions and cook, stirring frequently. Add minced garlic during the last minute. Turn off saute.
• Add the chicken broth and deglaze the pot to remove any stuck pieces of food. Then add the soy sauce, rice vinegar, salt, and chopped spinach. Close and seal the pressure cooker lid. Set to pressure cook on high for 2 minutes.
• Complete a controlled quick release of the pressure. Stir in pepper, mini wontons and uncooked noodles. Let soup sit for 5 minutes or until warmed through and the noodles are cooked.
• Serve immediately or store in the fridge for up to 5 days.