If you’re craving a comforting bowl that’s packed with layers of flavor and a satisfying spicy kick, the Instant Pot Spicy Dumpling Soup Recipe is about to become your new go-to. This soup combines tender dumplings, fragrant mushrooms, and a broth that’s both warming and lively—all whipped up in under 20 minutes! It’s a perfect weeknight rescue that tastes like you spent hours in the kitchen but with none of the hassle. You’ll love how the Instant Pot locks in all those bold, spicy flavors, delivering a bowl that feels like a cozy hug in every sip.
Ingredients You’ll Need
These ingredients might be simple, but they’re absolutely essential to building that unforgettable taste and texture in your Instant Pot Spicy Dumpling Soup Recipe. Each element plays its part—from the heat of chili oil to the fresh crunch of bamboo shoots, plus the delicate dumplings that soak up all the savory magic.
- 1/2 cup chili oil, divided: Adds the perfect spicy, aromatic base with a hint of smokiness.
- 5-10 ounces mushrooms: Provide earthiness and meaty texture, balancing the heat.
- 1 tablespoon minced or crushed ginger: Infuses freshness and a slight zing that brightens the broth.
- 1/4 cup rice vinegar: Adds tangy brightness that lifts the soup’s depth.
- 6 cups broth: The backbone of the soup, soaking up all those savory flavors.
- 1/4 cup soy sauce: Brings salty umami richness that enhances every ingredient.
- 1 teaspoon white pepper (optional): Offers a gentle peppery warmth without overpowering the dish.
- 1 (16-ounce) can bamboo shoots, drained (optional): Adds a satisfying crunch and subtle sweetness.
- 1 – 1 1/2 pounds wontons: The star dumplings filled with savory goodness.
- 8-10 ounces fresh spinach: Provides freshness and vibrant color, balancing the richness.
- 3 tablespoons cornstarch + 3 tablespoons cold water: Creates a silky, thickened broth that clings to every bite.
- 1/3 cup soy sauce (extra): Used for seasoning the cornstarch slurry and finishing touches.
- 2 tablespoons rice vinegar (extra): Adds more bright acidity if needed later in cooking.
- 2 tablespoons sliced scallions: For fresh garnish and a mild onion flavor.
- 1 bunch sliced cilantro, divided: Offers fresh herbal notes and color as garnish.
- 2 tablespoons chili oil (half black, half regular): A finishing drizzle that packs extra spicy flavor and beautiful oil sheen.
How to Make Instant Pot Spicy Dumpling Soup Recipe
Step 1: Sauté Mushrooms and Ginger
Start by pouring 1/4 cup of that vibrant chili oil into your Instant Pot and turn on the sauté setting. Toss in your mushrooms and minced or crushed ginger, allowing them to cook for about 3 minutes. This quick sauté releases the fragrant aromas and softens the mushrooms, creating a layered base that’s bursting with spicy warmth and fragrant ginger notes.
Step 2: Deglaze and Build the Broth
Pour in the rice vinegar to deglaze the pot, scraping up all those flavorful browned bits stuck to the bottom. Then add your broth, soy sauce, white pepper (if using), and bamboo shoots. Each ingredient blends to craft a broth that’s savory, tangy, and just spicy enough—but remember, it’s all about balance here. The bamboo shoots add a pleasing crunch that complements the softer components.
Step 3: Add the Wontons and Spinach
Gently nestle your wontons into the bubbling broth, then top everything with fresh spinach leaves. The spinach wilts in the steaming broth, contributing a lovely green vibrancy and lightness to the dish. Close and lock your Instant Pot lid, selecting the pressure cook setting for 1 minute.
Step 4: Quick Release Pressure
As soon as the cooking time is up, perform a quick release of the pressure to avoid overcooking the delicate wontons and spinach. The dumplings will be tender but still hold together beautifully, while the spinach remains bright and fresh.
Step 5: Thicken the Broth
Mix your cornstarch with cold water to make a smooth slurry, then stir it into the hot soup, allowing the broth to thicken and cloak each dumpling perfectly. Adjust the seasoning with a bit more soy sauce and rice vinegar if needed—this final step balances the flavors and gives the broth a luscious texture.
How to Serve Instant Pot Spicy Dumpling Soup Recipe
Garnishes
Fresh garnishes really elevate this soup, so be generous with sliced scallions and cilantro leaves. Drizzle the remaining black and regular chili oil on top for that irresistible spicy sheen and a touch of extra heat. You can even sprinkle on some toasted sesame seeds for a delightful nutty crunch that adds another dimension.
Side Dishes
This soup pairs wonderfully with a simple cucumber salad or steamed white rice to soak up every drop of the spicy broth. You might also enjoy some crunchy vegetable spring rolls or crispy wonton chips to keep the theme cohesive and satisfying.
Creative Ways to Present
Serve the soup in wide, shallow bowls to showcase the colorful dumplings and leafy greens swimming in that rich, spicy broth. If you’re entertaining, bring the Instant Pot to the table and ladle the soup just before serving—freshly cooked dumplings and the aroma of chili oil are sure to impress everyone!
Make Ahead and Storage
Storing Leftovers
You can refrigerate leftover Instant Pot Spicy Dumpling Soup Recipe in an airtight container for 3-4 days. The flavors actually deepen as it sits, but keep in mind the dumplings may absorb some broth and soften further, which is still delicious.
Freezing
If you want to freeze this soup, it’s best to store the broth and dumplings separately to maintain texture. Freeze the broth alone for up to 2 months in a sealed container. Dumplings may become mushy upon freezing and reheating, so fresh ones are recommended for freezing.
Reheating
Reheat your soup gently on the stove to avoid overcooked dumplings—just warm through until hot. If the broth has thickened too much in the fridge, add a splash of water or broth to loosen it up. Stir well and serve immediately for the best results.
FAQs
Can I use frozen dumplings instead of fresh?
Absolutely! Frozen dumplings work perfectly in this soup. Just add an extra minute or two to the pressure cooking time and be sure to quick release the pressure.
How spicy is this soup?
The spiciness is moderate and adjustable based on how much chili oil you use. You can dial it down by using less chili oil or add more if you like a punchy, fiery broth.
Can I substitute the wontons with another dumpling?
Yes, you can swap in potstickers or any store-bought dumplings you love. Just ensure the cooking time matches so they cook through without falling apart.
What broth is best for this recipe?
A light chicken or vegetable broth works best, providing a savory base without overpowering the spicy and tangy flavors.
Is this soup gluten-free?
You’ll need to check your soy sauce and wontons as most contain gluten. Using gluten-free soy sauce and homemade gluten-free dumplings can make this recipe gluten-free.
Final Thoughts
There’s something truly special about a bowl of Instant Pot Spicy Dumpling Soup Recipe—quick, comforting, and bursting with flavor all at once. Trust me, once you give it a try, it’ll become one of those dishes you prepare again and again, especially when you want a satisfying meal with minimal fuss. So gather your ingredients, fire up that Instant Pot, and dive into this cozy, spicy deliciousness that’s sure to warm both your heart and your taste buds!
Print
Instant Pot Spicy Dumpling Soup Recipe
- Prep Time: 7 minutes
- Cook Time: 12 minutes
- Total Time: 19 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: Asian
Description
This Instant Pot Spicy Dumpling Soup is a flavorful and comforting dish featuring tender dumplings cooked in a spicy broth infused with chili oil, mushrooms, ginger, and vibrant vegetables. Ready in under 20 minutes, it’s perfect for a quick, satisfying meal with a delightful kick.
Ingredients
Chili Oil
- 1/2 cup chili oil, divided
Mushrooms & Aromatics
- 5–10 ounces mushrooms, sliced
- 1 tablespoon minced or crushed ginger
Liquids & Condiments
- 1/4 cup rice vinegar
- 6 cups broth (chicken or vegetable)
- 1/4 cup soy sauce
- 1 teaspoon white pepper (optional)
Vegetables & Toppings
- 1 (16-ounce) can bamboo shoots, drained (optional)
- 1 – 1 1/2 pounds wontons (fresh or frozen)
- 8–10 ounces fresh spinach
- 1 bunch sliced scallions, divided
Thickener & Seasoning
- 3 tablespoons cornstarch mixed with 3 tablespoons cold water
- 1/3 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons chili oil (half black chili oil, half regular chili oil)
Instructions
- Sauté Mushrooms and Ginger: Add 1/4 cup of the chili oil to the Instant Pot and heat on the sauté setting. Add the sliced mushrooms and minced ginger, cooking for about 3 minutes or until the mushrooms start to soften and the mixture becomes aromatic.
- Deglaze with Rice Vinegar: Pour in the rice vinegar to deglaze the pot, using a wooden spoon to scrape any browned bits off the bottom to prevent burning.
- Add Broth and Seasonings: Pour in the broth, soy sauce, white pepper (if using), and drained bamboo shoots. Stir to combine all ingredients evenly in the pot.
- Add Wontons and Spinach: Carefully place the wontons on top of the broth mixture, then add the fresh spinach over the wontons.
- Pressure Cook the Soup: Secure the lid on the Instant Pot and set it to pressure cook on high for 1 minute. Once done, perform a quick release of the pressure to avoid overcooking the wontons.
- Thicken the Soup: Open the lid and stir gently. Mix the cornstarch with cold water to create a slurry, then slowly stir it into the soup to thicken the broth slightly.
- Adjust Seasonings and Serve: Add the remaining soy sauce, rice vinegar, and chili oil (divided into half black chili oil and half regular chili oil) to taste. Garnish with sliced scallions before serving hot.
Notes
- Use fresh or frozen wontons depending on availability; cooking times remain the same.
- If you prefer less heat, reduce the amount of chili oil.
- To make this dish vegetarian, substitute the broth with vegetable broth and use vegetable-based wontons.
- Be careful during the quick release to avoid splattering hot soup.
- Adjust white pepper based on your spice preference; it adds a subtle heat and depth.
