Description
This Instant Pot Spicy Dumpling Soup is a flavorful and satisfying dish that’s perfect for a cozy night in. Packed with mushrooms, spinach, and savory dumplings in a spicy, aromatic broth, it’s a comforting meal with a kick.
Ingredients
Chili Oil:
1/2 cup, divided
Sliced Mushrooms:
5-10 ounces
Ginger:
1 tablespoon, minced or crushed
Rice Vinegar:
1/4 cup
Vegetable Broth:
6 cups
Soy Sauce:
1/4 cup
White Pepper:
1 teaspoon (optional)
Bamboo Shoots:
1 (16-ounce) can, drained (optional)
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 (I used half black and half regular)
Instructions
- Add chili oil: Heat 1/4 cup chili oil in the Instant Pot, sauté mushrooms and ginger for 3 minutes.
- Deglaze and add ingredients: Add rice vinegar, broth, soy sauce, white pepper, bamboo shoots, and frozen dumplings. Pressure cook for 1 minute.
- Thicken the soup: Create a slurry with cornstarch and water, thicken the soup in the Instant Pot.
- Finish the 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 levels to taste.
- Feel free to customize the fillings in the dumplings.
- Ensure proper ventilation when working with chili oil and sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 980mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
