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
Scale
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.
