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

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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.