If you are craving a bowl that packs a punch while comforting your soul, this Instant Pot Spicy Dumpling Soup Recipe is going to become your new best friend. It combines tender dumplings, vibrant veggies, and a flavorful spicy broth that comes together so quickly using the Instant Pot, making it perfect for busy weeknights or whenever you want a satisfying meal without hours in the kitchen. Each spoonful bursts with layers of heat, tang, and umami, perfectly balanced to warm you up from the inside out.
Ingredients You’ll Need
Getting this Instant Pot Spicy Dumpling Soup Recipe just right starts with a simple, well-chosen set of ingredients. Each plays a vital role—whether it’s building depth of flavor, adding textural contrast, or contributing vibrant color that makes the soup as beautiful as it is delicious.
- Chili oil, 1/2 cup divided: Adds the essential spicy kick and smooth heat that defines the soup’s character.
- Fresh mushrooms, 5-10 ounces: Brings an earthy savoriness and meaty texture to balance the spice.
- Fresh ginger, 1 tablespoon minced or crushed: A bright, zesty note that lifts the broth.
- Rice vinegar, 1/4 cup: Introduces acidity that brightens every spoonful.
- Chicken or vegetable broth, 6 cups: The hearty, flavorful base that carries all ingredients beautifully.
- Soy sauce, 1/4 cup: Deepens the umami and adds salty richness.
- White pepper, 1 teaspoon (optional): Offers a subtle warmth that complements the chili oil without overwhelming.
- Bamboo shoots, 1 (16-ounce) can, drained (optional): Provides delightful crunch and enhances texture variety.
- Frozen or fresh dumplings, 1 to 1 1/2 pounds: The star ingredient, tender and juicy pockets of delicious filling.
- Fresh spinach, 8-10 ounces: Adds a burst of green freshness and nutrition.
- Cornstarch slurry, 3 tablespoons cornstarch + 3 tablespoons cold water: Helps thicken the broth slightly for a luscious mouthfeel.
- Sesame oil, 1/3 cup: Nougaty aroma that finishes the soup with a lovely nutty richness.
- Green onions, 2 tablespoons sliced and divided: Freshness and crunch for garnish and inside the soup.
- Black sesame seeds and regular sesame seeds, 2 tablespoons mixed: Adds a beautiful visual contrast and subtle crunch to the final presentation.
How to Make Instant Pot Spicy Dumpling Soup Recipe
Step 1: Sauté Mushrooms and Ginger in Chili Oil
Start by adding 1/4 cup of that fragrant chili oil to your Instant Pot and setting it to sauté mode. Toss in the mushrooms and minced ginger, letting them cook for about three minutes. This step develops a wonderful depth of flavor and a little caramelization that acts as the backbone for your soup.
Step 2: Deglaze with Rice Vinegar
Next, pour in the rice vinegar to deglaze the pot, scraping any browned bits from the bottom. This acidity balances the richness of the chili oil and mushrooms, giving the broth a refreshing zing that will keep your taste buds engaged.
Step 3: Build the Broth
Pour in the broth, add soy sauce, white pepper, and bamboo shoots (if using). These ingredients layer umami, subtle spice, and texture, all melding into one harmonious liquid dancer. It’s the comforting “soul” of your soup that ties everything together.
Step 4: Add Dumplings and Spinach
Place your dumplings carefully into the broth, then top with fresh spinach leaves. The spinach wilts down quickly, adding color and a healthy boost to the soup.
Step 5: Pressure Cook and Finish
Seal the Instant Pot lid and pressure cook on high for just 1 minute. Once done, perform a quick release to keep the dumplings tender and the spinach vibrantly green. Stir in the cornstarch slurry while the soup simmers gently to thicken the broth slightly, then add the remaining 1/4 cup of chili oil and drizzle sesame oil in for a final flavor flourish.
How to Serve Instant Pot Spicy Dumpling Soup Recipe
Garnishes
To elevate presentation and flavor, sprinkle sliced green onions and a mix of black and regular sesame seeds on top. These garnishes add a fresh crunch, nutty aroma, and a striking visual contrast that makes each bowl inviting and exciting.
Side Dishes
This soup shines on its own but pairs beautifully with light sides such as steamed jasmine rice or a simple cucumber salad to cool down the palate. You can also serve it alongside scallion pancakes for an indulgent, perfectly balanced meal.
Creative Ways to Present
For a fun twist, serve your Instant Pot Spicy Dumpling Soup Recipe in individual edible bread bowls or garnish with a drizzle of spicy chili oil infused with garlic for extra heat. Bringing a touch of creativity to your presentation can make this homemade favorite feel like a special occasion every time.
Make Ahead and Storage
Storing Leftovers
Any leftovers from your Instant Pot Spicy Dumpling Soup Recipe should be cooled completely and stored in airtight containers in the refrigerator. They will keep well for up to three days, so you can enjoy this flavorful soup without extra cooking during the week.
Freezing
Because dumplings can change texture after freezing, it’s best to store the broth and dumplings separately if you plan to freeze the soup. Freeze the broth in portions and place uncooked dumplings in a sealed bag. When ready to eat, simply thaw broth and cook dumplings fresh.
Reheating
Reheat your soup gently on the stovetop over medium-low heat until warmed through, stirring occasionally. Add fresh spinach or green onions at this stage to brighten the flavors and texture back up before serving.
FAQs
Can I use frozen dumplings instead of fresh?
Absolutely! Frozen dumplings work wonderfully in this Instant Pot Spicy Dumpling Soup Recipe and often make the process even easier by skipping prep. Just be sure to increase the pressure cooking time slightly, or check for doneness before serving.
How spicy is this soup?
The soup has a pleasant heat level from the chili oil that can be adjusted to taste. If you prefer a milder version, reduce the amount of chili oil or substitute with a milder chili sauce. For more heat, feel free to add fresh chili slices or a dash of cayenne.
Can I make this soup vegetarian or vegan?
Yes! Swap the chicken or vegetable broth for a vegetable-based one and use vegetable-filled dumplings. Skip any animal-based seasoning, and your Instant Pot Spicy Dumpling Soup Recipe will still be bursting with flavor.
What can I substitute for bamboo shoots?
If bamboo shoots are not available, water chestnuts or sliced carrots provide a nice crunchy texture and mild sweetness that complements the soup beautifully.
Is it necessary to use cornstarch in the soup?
The cornstarch slurry slightly thickens the broth, giving it a luscious, silky texture, but it is optional. If you prefer a lighter broth, feel free to skip this step and enjoy a more brothy soup.
Final Thoughts
There is something truly special about a homemade bowl of spicy soup filled with tender dumplings, bright vegetables, and a flavorful broth that comforts and excites all at once. I wholeheartedly recommend trying this Instant Pot Spicy Dumpling Soup Recipe—it’s fast, flavorful, and sure to become a cherished go-to in your recipe collection.
Print
Instant Pot Spicy Dumpling Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Total Time: 19 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: Asian
Description
This Instant Pot Spicy Dumpling Soup recipe combines flavorful ingredients like chili oil, mushrooms, ginger, and wontons to create a quick, comforting, and spicy Asian-inspired soup perfect for busy weeknights. The use of an Instant Pot pressure cooker makes this spicy soup rich and flavorful in just minutes.
Ingredients
Soup Base
- 1/4 cup chili oil, divided
- 1 tablespoon minced or crushed ginger
- 1/4 cup rice vinegar
- 6 cups broth (vegetable or chicken)
- 1/4 cup soy sauce
- 1 teaspoon white pepper (optional)
- 1 (16-ounce) can bamboo shoots, drained (optional)
Dumplings and Vegetables
- 5–10 ounces mushrooms, sliced (shiitake or button)
- 1 – 1 1/2 pounds wontons (store-bought or homemade)
- 8–10 ounces fresh spinach
Thickener and Garnishes
- 3 tablespoons cornstarch mixed with 3 tablespoons cold water (slurry)
- 1/3 cup sliced green onions, divided
- 2 tablespoons soy sauce
- 2 tablespoons black vinegar (half black vinegar, half regular vinegar)
- 1 bunch green onions, sliced and divided
Instructions
- Sauté Flavor Base: Add 1/4 cup of the chili oil to the Instant Pot and turn on the sauté setting. Add the sliced mushrooms and minced ginger and sauté for 3 minutes to release their flavors and soften the mushrooms.
- Deglaze and Add Ingredients: Pour in the rice vinegar to deglaze the pot, scraping any browned bits from the bottom. Then add the broth, soy sauce, white pepper (if using), drained bamboo shoots, and wontons into the pot. Stir gently to combine.
- Top with Spinach: Place the fresh spinach on top of all the ingredients without stirring it in yet. This helps it cook gently during pressure cooking.
- Pressure Cook: Close the Instant Pot lid, set the valve to sealing, and pressure cook on high for 1 minute. Once done, perform a quick release to release the pressure immediately.
- Thicken Soup: Open the lid carefully. Stir the prepared cornstarch slurry into the hot soup to thicken it slightly. Set the Instant Pot back to sauté and cook for another 1-2 minutes while stirring until the soup thickens.
- Final Seasoning and Garnish: Stir in the remaining 1/4 cup chili oil, additional soy sauce, black vinegar mixture, and half of the sliced green onions. Garnish with the remaining green onions before serving.
Notes
- Adjust the amount of chili oil to control the spice level according to your preference.
- You can use store-bought or homemade wontons; chicken or pork varieties work well.
- If you prefer a vegetarian version, use vegetable broth and vegetable-based wontons.
- Make sure to quick release the Instant Pot after cooking to prevent overcooking the wontons and spinach.
- Adding the cornstarch slurry ensures a slightly thicker, more comforting broth.
- Black vinegar can be substituted with extra rice vinegar if unavailable.
