Instant Pot® Dumpling Soup recipe
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Ingredients
- 1 teaspoon sesame oil 1 teaspoon olive oil 1 tablespoon finely chopped ginger 1 teaspoon finely chopped garlic 10 cups low-sodium chicken broth 1 ½ pounds frozen wontons 1 teaspoon dried parsley ½ teaspoon salt, or more to taste ½ teaspoon freshly ground black pepper 2 cups thinly sliced bok choy 2 tablespoons low-sodium soy sauce (such as Bragg®) 4 green onions, thinly sliced
Nutrition Info
- 323 caloriescarbohydrate: 37.3 gcholesterol: 91.5 mgfat: 8.7 gfiber: 1.7 gprotein: 23.2 gsaturatedFat: 3 gservingSize: -sodium: 1349.7 mgsugar: 2 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Dumpling Soup
Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Adjust to Low if necessary. Pour in sesame oil and olive oil. Add ginger and garlic to the hot oil, cook until fragrant without browning, about 1 minute. Add chicken broth, wontons, parsley, salt, and pepper. Break apart any wontons that have frozen together. Close and lock the lid.
Select Soup function, set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Mix in bok choy and soy sauce and let sit, stirring occasionally, for 3 minutes. Taste and season with additional salt if necessary.
Ladle soup into bowls and top with green onions.