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Instant Pot Wonton Soup Recipe

Name: Instant Pot Wonton Soup
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Yield: 6
Ingredients: 1 lb of chicken tenders/thighs, sliced into thin strips about 1/4″ long (optional, but I love this in my wonton soup); 6 cups of low sodium chicken broth; 1/2 tsp of garlic powder (NOT the same as garlic salt); 1/2 tbsp of squeeze or minced ginger (you can add another 1/2 tbsp if you want a stronger flavor of ginger in the broth); 2 tbsp of Shaoxing (Shaohsing) rice wine (or cooking sherry if you cannot find, but I do suggest using this as it can be found in many major or international markets and online); 2 tbsp of low-sodium soy sauce; 2 tsp of sesame oil; 2 tsp of seasoned salt; 1 tsp of sugar; 1 tsp of turmeric; 5-8 oz bag of baby spinach; The remaining 2/3rds of the bunch of scallions, sliced; Chow mein noodles, for topping (optional); 1 lb of ground pork; 1 large shallot, finely chopped; 1/3 of a bunch of scallions, finely chopped; 4 large shiitake mushrooms, finely chopped (optional if you hate mushrooms but it’s a great texture enhancer); 1 tbsp of low-sodium soy sauce; 2 tbsp of Shaoxing (Shaohsing) rice wine (or cooking sherry if you cannot find, but I do suggest using this as it can be found in many major or international markets and online); 2 tbsp of sesame oil; 1/2 tsp of seasoned salt; 1/2 tbsp of squeeze or minced ginger (optional); Package of wonton wrappers, square-shaped is preferable and thawed (usually found in the frozen section of many major or international markets)

Pressure Luck Cooking

Wonton Soup is my all-time favorite soup in Chinese cuisine, but too often when I order take-out, I get bland wontons in even blander broth. That all changes with this easy and accessible recipe which transports you to the finest of Chinese establishments. Take it from a Jewish boy who knows his Chinese food and grew up eating it every Sunday night.

Ingredients

1 lb of chicken tenders/thighs, sliced into thin strips about 1/4″ long (optional, but I love this in my wonton soup)

6 cups of low sodium chicken broth

1/2 tsp of garlic powder (NOT the same as garlic salt)

1/2 tbsp of squeeze or minced ginger (you can add another 1/2 tbsp if you want a stronger flavor of ginger in the broth)

2 tbsp of Shaoxing (Shaohsing) rice wine (or cooking sherry if you cannot find, but I do suggest using this as it can be found in many major or international markets and online)

2 tbsp of low-sodium soy sauce

2 tsp of sesame oil

2 tsp of seasoned salt

1 tsp of sugar

1 tsp of turmeric

5-8 oz bag of baby spinach

The remaining 2/3rds of the bunch of scallions, sliced

Chow mein noodles, for topping (optional)

1 lb of ground pork

1 large shallot, finely chopped

1/3 of a bunch of scallions, finely chopped

4 large shiitake mushrooms, finely chopped (optional if you hate mushrooms but it’s a great texture enhancer)

1 tbsp of low-sodium soy sauce

2 tbsp of Shaoxing (Shaohsing) rice wine (or cooking sherry if you cannot find, but I do suggest using this as it can be found in many major or international markets and online)

2 tbsp of sesame oil

1/2 tsp of seasoned salt

1/2 tbsp of squeeze or minced ginger (optional)

Package of wonton wrappers, square-shaped is preferable and thawed (usually found in the frozen section of many major or international markets)

Method

Add all of the wonton ingredients to a large mixing bowl (except for the wrappers, of course) and mix well by hand for about 1-2 minutes

Assemble the wontons by taking a wrapper, lining the perimeter/edges of the wrapper with cold water using your finger (this serves as a glue), placing a pinball size of the rolled filling mixture in the center of the wrapper, taking the bottom edge to meet the top edge and sealing the edges of the wrapper together so that the meat is nice and tucked in like a rectangular pocket. Then, take the top flap of the wrapper where the two edges have been sealed together, lightly fold it upwards and lay it against the meat-filled portion of the wrapper while curving down the the two sides of the wonton so it forms a curved, rainbow shape where the bottom will become naturally pleated. Allow the curved sides to rest against the meat-filled portion of the wonton where it should stick. And that’s it! (NOTE: See step-by-step photos and the video above as that will be very helpful as a visual guide – you’ll get the hang of it really quickly after 2 or 3 wontons. And I suggest you have two people do this: one person to roll the meat into pinball-sized balls, placing it into the center of the wonton skin and the other to do the wrapping as it will be a lot less messy and avoid getting the filling meat on the outside of the wonton wrapper since it’s a different set of hands handling each task)

As the wontons are fully wrapped, place them one-by-one into a container and place an airtight lid on it when done. You should get about 40-50 wontons when all’s said and done

On the Instant Pot, hit “Sauté” and “Adjust” so it’s on the “More” or “High” setting. We want it to come to a bubble as we prepare our soup for the wontons to cook in a timely fashion as they are delicate and we don’t want them overdone (NOTE: If you wish to do this on your stovetop instead of pressure cooker, see the “Jeffrey Sez” section)

Add all the soup ingredients to the pot EXCEPT for the spinach, remaining scallions and chow mein noodles. Once you give everything a good stir, gently add in about 20-25 wontons one-by-one and top with the spinach BUT DO NOT STIR THESE as the wontons are delicate and we don’t want to pester them too much. (NOTE: As for the leftover wontons, simply leave them in the container and seal them with an airtight lid. Pop them in the fridge if you plan to use the rest the next day OR in the freezer where they’ll last for a few months!)

Secure the lid and hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” for 0 (yes, zero) minutes at High Pressure. Quick release when done

Give the soup a LIGHT stir (the wontons will be a bit delicate) so the spinach gets evenly dispersed, add in the remaining scallions giving another light stir and serve immediately into bowls with desired wontons and soup in each. Feel free to top off each bowl with some chow mein noodles

Enjoy it with my renowned Hibachi Fried Rice AND Chicken & Broccoli!

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