Description
This Instant Pot Spicy Dumpling Soup is a comforting and flavorful dish with a kick of heat. Loaded with vegetables, dumplings, and a savory broth, it’s a satisfying meal in a bowl that’s quick and easy to make.
Ingredients
Scale
For the Soup:
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 4 garlic cloves (minced)
- 1 tablespoon fresh ginger (grated)
- 1 small onion (diced)
- 6 cups vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili paste or sriracha
- 1 teaspoon toasted sesame seeds (optional)
Additional Ingredients:
- 2 cups baby bok choy (chopped)
- 1 cup mushrooms (sliced)
- 1 cup carrots (julienned)
- 1 cup frozen or fresh vegetable dumplings
- 1/4 cup green onions (sliced)
- Fresh cilantro for garnish
Instructions
- Sauté Aromatics: In the Instant Pot on sauté mode, heat sesame oil and olive oil. Sauté garlic, ginger, and onion until fragrant.
- Prepare Broth: Add vegetable broth, soy sauce, rice vinegar, and chili paste. Stir in mushrooms and carrots.
- Cook Dumplings: Cancel sauté mode, add dumplings, and pressure cook on high for 5 minutes. Perform a quick release.
- Add Greens: Stir in bok choy and green onions until wilted. Adjust seasoning if needed.
- Serve: Garnish with cilantro and sesame seeds before serving hot.
Notes
- For extra spice, add more chili paste or chili oil.
- Use frozen dumplings directly without thawing.
- Spinach or kale can be substituted for bok choy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 245
- Sugar: 5 g
- Sodium: 890 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 0 mg
