Description
This Instant Pot Spicy Dumpling Soup recipe is a flavor-packed, satisfying dish that will warm you up on cold nights or when you’re craving something spicy. Loaded with mushrooms, bamboo shoots, spinach, and flavorful wontons in a spicy broth, it’s a perfect balance of heat and umami.
Ingredients
Scale
Chili Oil:
- 1/2 cup, divided
Sliced Shiitake 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 (half black, half regular)
Instructions
- Add 1/4 cup of the chili oil to the Instant Pot. Sauté mushrooms and ginger for 3 minutes. Add rice vinegar to deglaze. Add broth, soy sauce, white pepper, bamboo shoots, and wontons. Top with spinach. Pressure cook for 1 minute. Quick release.
- Make a cornstarch slurry, thicken the soup, then stir in chili oil, chili garlic sauce, sesame oil, hoisin sauce, scallions, and sesame seeds.
- Ladle into bowls and garnish with more sesame seeds and scallions.
Notes
- Adjust spice level to taste.
- For non-spicy options, follow Jeff’s Tips.
- Control broth absorption by adjusting wonton/dumpling quantity.
- Leftovers can be reheated with additional broth and spices.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 1200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
