Description
This Instant Pot Spicy Dumpling Soup is a flavorful and spicy dish that’s perfect for warming up on a cold night. Packed with mushrooms, bamboo shoots, and dumplings in a savory broth, it’s a satisfying and comforting meal.
Ingredients
Chili Oil:
- 1/2 cup, divided
Sliced Mushrooms:
- 5-10 ounces
Ginger:
- 1 tablespoon
Rice Vinegar:
- 1/4 cup
Vegetable Broth:
- 6 cups
Soy Sauce:
- 1/4 cup
White Pepper:
- 1 teaspoon
Bamboo Shoots:
- 1 (16-ounce) can, drained
Frozen Wontons or Dumplings:
- 1 – 1 1/2 pounds
Baby Spinach:
- 8-10 ounces
Cornstarch Slurry:
- 3 tablespoons cornstarch + 3 tablespoons cold water
Chili Garlic Sauce or Sriracha:
- 1/3 cup
Sesame Oil:
- 2 tablespoons
Hoisin Sauce:
- 2 tablespoons
Scallions:
- 1 bunch, sliced and divided
Sesame Seeds:
- 2 tablespoons
Instructions
- Add Chili Oil: Add 1/4 cup of chili oil to the Instant Pot and sauté mushrooms and ginger.
- Mix Broth: Add rice vinegar, broth, soy sauce, white pepper, bamboo shoots, and frozen wontons. Pressure cook for 1 minute.
- Thicken Soup: Make a cornstarch slurry and add to the soup to thicken.
- Flavor Soup: Stir in remaining chili oil, chili garlic sauce, sesame oil, hoisin sauce, scallions, and sesame seeds.
- Serve: Ladle into bowls and garnish with more sesame seeds and scallions.
Notes
- Adjust spice level to preference using Jeff’s tips.
- For leftovers, adjust broth consistency and reheat with additional seasonings if needed.
- Control dumpling texture by adjusting cooking time or cooking separately.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350 kcal
- Sugar: 3g
- Sodium: 1100mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 20mg
