Pork Wonton Soup

Wonton wraps stuffed with juicy flavor filled pork swimming in a bowl of appetite quenching soup is perfect for any occasion. Wonton has a reputation for being time consuming but that is not exactly true. If you follow the technique I use, you will be able to assembly predictably sized won tons in the most efficient way possible. I have been making wontons since I was a little girl and have passed this recipe and technique to my children. Now I am sharing with you. I developed this recipe over the years and decided to see if anyone else out there loves a good won ton as much as we do.

Watch the video to better understand how to assemble the wontons and follow the instructions below to have this time tested classic in your home today. My husband loves the soup and drinks every last drop. I hope you and your family will enjoy something that is truly a recipe I have been making for years. Please like and share to help spread the word about the ever growing catalogue of eatfoodlicious quality meals complete with video and instructions.

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Top with green onions.

Ingredients

Place meat, seasoning and green onion in the bowl.

Add grated garlic and ginger.

Mix well

Place 1 wrapper in your hand. Use the other hand scoop out 1 tsp of meat mixture and place it in the center of the wrapper.

Wet around the edges of the wrapper (use your finger) gently fold it in half making a triangle (press against the meat to remove any air inside the wonton).

Fold the two corners together and press the wrapper firmly until the wonton corners are completely sealed.

The recipe should yield ~35-40 wontons.

Pour the chicken broth in a medium sized pot (make sure it has a lid that fits on the pot). Add sliced ginger, green onions, shaoxing wine, salt, pepper and sesame oil.

Cook on medium high for 10 minutes. Remove lid: discard the ginger and green onions.

Turn the heat up to high and bring the broth to a boil. Add 10-15 wontons to the pot. Cook for 4 minutes or until they float.

Remove the wontons with a slotted spoon and transfer to a serving bowl.

Place the chopped green onions on top of the cooked wontons.

Serve immediately.

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Pork Wonton Soup

No ratings yet
Prep Time 35 mins
Cook Time 10 mins
Total Time 45 mins
Course Appetizer, Main Course, Snack, Soup
Cuisine Asian, Chinese
Servings 4
Calories

Ingredients
  

Broth

  • 6 cups unsalted chicken stock/broth
  • 1 tbsp shaoxing wine
  • 2 tsp sesame oil
  • ½ tsp salt
  • ½ tsp white pepper
  • 2 green onion cut in half
  • 1 ½ " ginger peeled and sliced

Meat Mixture

  • 1 lb ground pork
  • 1 tbsp ginger grated
  • 2 garlic cloves grated
  • 2 green onion finely chopped
  • 2 tbsp soy sauce
  • 2 tbsp shaoxing wine substitute with dry sherry
  • 2 tbsp sesame oil
  • 1 tsp granulated sugar
  • ½ tsp salt
  • ½ tsp white pepper

35-40 Wonton Wraps

    Chopped Green Onions

      Instructions
       

      Wontons & Wrapping

      • Place all the meat wonton mixtures in a bowl and mix well.
      • Place 1 wrapper in your hand. Use the other hand scoop out 1 tsp of meat mixture and place it in the center of the wrapper.
      • Wet around the edges of the wrapper (use your finger) gently fold it in half making a triangle (press against the meat to remove any air inside the wonton).
      • Fold the two corners together and press the wrapper firmly until the wonton corners are completely sealed. Watch video for reference. Repeat until all the meat mixture has been used. The recipe should yield ~35-40 wontons.

      Broth

      • Pour the chicken broth in a medium sized pot (make sure it has a lid that fits on the pot).
      • Add sliced ginger, green onions, shaoxing wine, salt, pepper and sesame oil.
      • Place a lid on the pot and turn the heat to medium high for 10 minutes.
      • Remove lid: discard the ginger and green onions.
      • Turn the heat up to high and bring the broth to a boil.
      • Add 10-15 wontons to the pot. Cook for 4 minutes or until they float. Remove the wontons with a slotted spoon and transfer to a serving bowl. Depending on the size of your pot, you may need to do this in batches.
      • Season the broth with salt and pepper.
      • Place the chopped green onions on top of the cooked wontons. Pour hot broth over cooked wontons.

      Freeze

      • Place parchment paper on a baking sheet. Then place uncooked wontons on the sheets (make sure to not over crowd them). Freeze for 30 minutes or until completely frozen. Transfer the frozen wontons to an airtight container or freezer zip lock bag. When ready to eat, follow the same instructions above but cook time will increase to 8-10 mintues or until they float.

      Serve & Enjoy!

        Video

        Keyword best wonton soup recipe, chinese wonton soup recipe, easy pork wonton soup recipe, easy wonton soup recipe, pork wonton recipe, wonton soup
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        More Asian Recipes

        Instant Pot Chicken Fajitas Soup

        Chicken Fajita soup captures the flavors and aromas of traditional fajitas and places them in a bowl swimming with delicious peppers and onions. A very tasty side or serve with a loaf of your favorite bread and enjoy it as a main dish. The integrity of each ingredients flavor is maintained and provides a subtly different experience with each bite. Add a small amount of sour cream to create additional contrasts and develop smooth creamy textures and add to the available tastes. Dip fresh bread in the soup to attain the extra filler if you are working to satisfy the hunger within.

        This dish is simple and a fresh change to the menu. Every meal should have a featured item that is a bit different from the usual menu options and this soup will provide that with ease of preparation. Watch the video and follow the instructions below to have a chicken broth enhanced fajita infused bowl of delicious southwestern tender chicken and tasty vegetables.

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        Serve with your favorite toppings.

        Place chopped bell peppers to the cooker.

        Add chopped onions.

        Add diced tomatoes.

        Add garlic

        Add fajitas seasoning

        Add A.1. sauce

        lime juice, chicken broth in the cooker and mix well. Place chicken breast on top, no do not stir. Pressure cook on high for 15 minutes and natural release for 5 minutes. 

        Transfer the chicken breast to a plate/bowl and shred.

        Add black beans to the cooker and mix. Season with salt & pepper to taste.

        Return the shredded chicken and mix well.

        Serve with your favorite/preferred toppings (jalapeño, green onions, cheese, cilantro, sour cream, lime, chips, tortillas or rice).

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        Instant Pot Chicken Fajitas Soup

        No ratings yet
        Prep Time 5 mins
        Cook Time 15 mins
        Natural Release 5 mins
        Total Time 25 mins
        Course Main Course, Soup
        Cuisine Hispanic
        Servings 5
        Calories

        Equipment

        • Pressure Cooker / Instant Pot (6QT or 8QT)

        Ingredients
          

        • 1 lb chicken breast
        • 2 cups low-sodium chicken broth preferably homemade chicken broth
        • ¼ cup A. 1. Sauce
        • 2 tbsp fajitas seasoning
        • 2 tbsp fresh lime juice
        • 15 oz black beans drained
        • 10 oz Rotel diced tomatoes and green chiles
        • 1 sweet onion chopped
        • 2 bell peppers red, orange or yellow chopped
        • 4 garlic minced
        • season with salt & pepper to taste

        Instructions
         

        • Place chopped bell peppers, minced garlic, chopped onions, diced tomatoes, fajitas seasoning, A.1. sauce, lime juice, chicken broth in the cooker and mix well.
        • Place chicken breast on top, no do not stir.
        • Place the lid on. Pressure cook on high for 15 minutes and natural release for 5 minutes. Follow the manufacture instructions for releasing the pressure. Remove the lid.
        • Transfer the chicken breast to a plate/bowl and shred.
        • Add black beans to the cooker and mix. Season with salt & pepper to taste.
        • Return the shredded chicken and mix well.

        Serve with your favorite/preferred toppings (jalapeño, green onions, cheese, cilantro, sour cream, lime, chips, tortillas or rice).

          Enjoy!

            Video

            Keyword best instant pot chicken fajitas soup recipe, easy instant pot chicken fajitas soup recipe, instant pot chicken fajitas soup, pressure cook chicken fajitas soup
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            Instant Pot No-Bean Chili

            Instant Pot No-Bean Chili is perfect for someone that does not like a bunch of beans in their chili. I personally enjoy eating this style of chili because you get the flavor and the fill with out the heavy beans weighing on your tummy. The ingredients in this recipe make for a tasty and delicious chili that anyone who loves chili will appreciate. If you are looking for a quick and easy recipe to make a flavorful authentic chili, then I recommend giving this a try.

            This is also great for anyone who is on a keto diet.

            The instructions below and the video will have you ready to make this at home anytime. Make extra and add some cheese for a good dip or serve on a warm piece of corn bread for a foodlicious bowl of chili. Prepare this in advance and reheat with ease to have a good tasting hot bowl of soup as these winter days keep dragging out. Thanks for reading this and feel free to browse my catalog of growing recipes.

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            Serve with corn bread, crackers, pork rinds or toast.

            Ingredients

            Place the ground chuck/beef in the cooker. Cook for 5-7 minutes or until no longer pink.

            Add chopped onion, minced garlic and cook for 1-2 minutes or until the onions become translucent. Drain the beef grease.

            Add chopped bell peppers, chili powder, paprika, salt, pepper, cumin, beef broth and mix.

            Pour diced tomatoes with juice and tomato sauce. Do not stir.

            Place the lid on. Pressure cook on high for 10 minutes with a natural release for 10 minutes. Follow the manufacture instructions for releasing the pressure. Remove lid.

            Use a laddle to mix the chili. Season with salt if needed.

            Serve immediately.

            Serve with shredded cheese, sliced red onions, chopped cilantro, chopped green onions, sliced avocados, fresh sliced jalapeño, sour cream or squeeze lime on top of the chili.

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            Instant Pot No Bean Chili

            4.5 from 2 votes
            Prep Time 5 mins
            Cook Time 10 mins
            Natural Release 10 mins
            Total Time 25 mins
            Course Main Course
            Cuisine American
            Servings 6
            Calories

            Equipment

            • Pressure Cooker / Instant Pot (6QT or 8QT)

            Ingredients
              

            • 2 lbs ground chuck or beef
            • 1 onion chopped
            • 1 green bell pepper chopped
            • 4 garlic cloves minced
            • 1 ½ cup unsalted beef stock
            • 28 oz diced tomatoes with juice
            • 8 oz tomato sauce
            • 2 tbsp chili powder
            • 2 tsp paprika
            • 2 tsp ground cumin
            • 1 tsp salt
            • 1 tsp black pepper

            Instructions
             

            • Set cooker to saute-high. 
            • Place the ground chuck/beef in the cooker. Cook for 5-7 minutes or until no longer pink.
            • Add chopped onion, minced garlic and cook for 1-2 minutes or until the onions become translucent. Drain the beef grease.
            • Add chopped bell peppers, chili powder, paprika, salt, pepper, cumin, beef broth and mix.
            • Pour diced tomatoes with juice and tomato sauce. Do not stir.
            • Place the lid on. Pressure cook on high for 10 minutes with a natural release for 10 minutes. Follow the manufacture instructions for releasing the pressure. Remove lid.
            • Use a laddle to mix the chili. Season with salt if needed.

            Optional Toppings: shredded cheese, sliced red onions, chopped cilantro, chopped green onions, sliced avocados, fresh sliced jalapeño, sour cream or squeeze lime on top of the chili.

              Serve with corn bread, crackers, pork rinds or toast.

                Serve immediately and enjoy!

                  Video

                  Keyword best instant pot no bean chili recipe, easy instant pot no bean chili recipe, instant pot no bean chili, pressure cook no bean chili
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                  Instant Pot Creamy Taco Soup

                  Instant Pot Creamy Taco Soup is scrumptious and filing with a bit of a zing. This tasty soup does not require a masters degree in the culinary arts and will have the family jumping for seconds. A bowl of this tasty soup goes great with tortilla chips, fresh or toasted bread. Full of flavorful ingredients, the black beans will distinguish themselves as you scoop from the bottom to top of the bowl to fill your spoon with layers of comforting flavorful soup. Very creamy rich and delicious you will not have many leftovers once the family has the first taste. But if you do, this soup stores well when refrigerated and is effortless to bring back to temperature using your IP.

                  This recipe will add a new dimension to your IP homecoming menu; all you have to do is watch the video and follow the instructions below. Change up the boring rotation of soups by adding this unique dish to your next foodlicious adventure. Be sure to give this a try and let me know if you enjoyed it. My family ate every last spoonful and I am sure yours will too.

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                  Delicious Creamy Taco Soup

                  Cook the ground beef for 5-8 minutes or until no longer pink.

                  Add chopped onions and minced garlic. Cook for 1 minute or until fragrant.

                  Add taco seasoning, taco sauce, chopped bell pepper, beef broth and mix.

                  Add diced tomatoes and green chiles to the cooker. Do not stir. Pressure cook on high for 3 minutes followed by a natural release

                  Add cream cheese and mix until the cheese is mostly melted.

                  Add ½ cup shredded cheese and mix. Repeat with the other ½ cup cheese and mix.

                  Add heavy whipping cream, black beans to the cooker and stir. Season with salt if you prefer.

                  Serve with your favorite toppings, crackers, tortillas and warm bread.

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                  Instant Pot Creamy Taco Soup

                  4.63 from 16 votes
                  Prep Time 10 mins
                  Cook Time 3 mins
                  Total Time 13 mins
                  Course Main Course, Soup
                  Cuisine American, Hispanic
                  Servings 5
                  Calories

                  Equipment

                  • Pressure Cooker / Instant Pot

                  Ingredients
                    

                  • 1 lb ground beef or chuck
                  • 2 cups unsalted beef broth
                  • 1 cup mild cheddar cheese shredded
                  • 1 cup heavy whipping cream
                  • ¼ cup mild taco sauce
                  • 2 tbsp taco seasoning
                  • 20 oz Rotel diced tomatoes and green chiles 2 cans
                  • 15 oz black beans drained
                  • 8 oz cream cheese softened and cut into cubes
                  • 1 onion chopped
                  • 1 yellow or red bell pepper chopped
                  • 2 garlic cloves minced
                  • salt to taste

                  Toppings

                  • shredded cheese
                  • sour cream
                  • cilantro
                  • jalapeño

                  Instructions
                   

                  • Set cooker to saute-high. 
                  • Cook the ground beef for 5-8 minutes or until no longer pink.
                  • Add chopped onions and minced garlic. Cook for 1 minute or until fragrant. Press the cancel button.
                  • Transfer the meat to a strainer and drain the grease. Return the meat to the cooker.
                  • Add taco seasoning, taco sauce, chopped bell pepper, beef broth and mix.
                  • Add diced tomatoes and green chiles to the cooker. Do not stir.
                  • Place the lid on. Pressure cook on high for 3 minutes followed by a natural release (approx. 15 minutes). Follow the manufacture instructions for releasing the pressure. Remove lid.
                  • Add cream cheese and mix until the cheese is mostly melted.
                  • Add ½ cup shredded cheese and mix. Repeat with the other ½ cup cheese and mix.
                  • Add heavy whipping cream, black beans to the cooker and stir.
                  • Season with salt if you prefer.

                  Serve with your favorite toppings, crackers, tortillas or warm bread.

                    Enjoy!

                      Video

                      Notes

                      Slow Cooker
                      1. In a medium sized pan: cook the ground beef for 5-8 minutes or until no longer pink. 
                      2. Add chopped onions and minced garlic. Cook for ~1 minute or until fragrant.
                      3. Transfer the meat to a strainer and drain the grease. 
                      4. Place the meat and rest of the ingredients into the slow cooker and mix.
                      5. Cover and cook on high for 2 hours or low for 4-5 hours.
                      6. Remove the lid and stir well.
                      7. Enjoy!
                      Keyword best creamy taco soup recipe, easy creamy taco soup recipe, Instant pot creamy taco soup, pressure cooker creamy taco soup
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                      Instant Pot Texas Beef Brisket Chili

                      Texas style chili featuring tender moist chunks of delicious beef brisket served in a soup of infused flavors will put a fabulous hearty meal on the table. We really love our chili and we love trying new recipes. This bean-less recipe features authentic southwestern flavors that still makes my mouth water just thinking about how succulent the brisket turns out. With this recipe you can vary the heat of the pepper. If you prefer to capture more subtle flavors you may want to use the mild pepper that is recommended in the instructions. I prefer a bit of heat and this recipe also provides just that. The soup is fairly light compared to a traditional bean chili. I would suggest serving with crackers, toast or enjoy as my husband does, with fresh scratch made cornbread.

                      If you love chili and love to try new and different styles, then I recommend watching the video and following the instructions below. This recipe is good on any occasion and will be a hit with your friends and family alike. This chili also keeps well when refrigerated and is perfect for reheating later as the flavor becomes more enhanced through the natural magic of marination. The cool weather outdoors just seems warmer when you heat your soul with a comforting foodlicious bowl of Texas Beef Brisket Chili.

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                      Happy trails y’all.

                      Ingredients

                      Seasonings

                      Deseed the dried peppers.

                      In a medium size pan: add 2 cups of water and bring it to a boil. Add the dried peppers and cook for 1 minute. Remove the pan from the heat source. Let cool for at least 10 minutes. Reserve 1 cup of the infused water.

                      Cut the meat into 1½” x 1½” cubes.

                      Season the meat with 1 tsp salt, 1 tsp pepper and mix well.

                      Place the boiled peppers, 1 cup of infused water, and the rest of the mixture ingredients into a blender. Blend until smooth.

                      Add diced bacons to the cooker and saute for 5-8 minutes or until crispy. Remove the cooked bacon bites and set aside. Discard most of the bacon grease but leave at least 3 tbsp for cooking purposes.

                      Add the seasoned meat to the cooker. Mix and cook for 8-10 minutes or until all sides of the meat have browned.

                      Add pepper mixture, Mexican beer and mix.

                      Add fire roasted diced tomatoes with green chilies, bacon bites and bay leaves. Submerge the leaves into the liquid and do not stir the tomatoes.

                      Place the lid on. Pressure cook on high for 50 minutes with a natural release (approx. 45-50 min). Remove the lid.

                      Discard the bay leaves. Stir the chili and season with salt to taste.

                      Optional: add shredded cheese, sliced red onions, chopped cilantro, avocado, fresh sliced jalapeño, sour cream and squeeze lime on top of the chili.

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                      Instant Pot Texas Beef Brisket Chili

                      5 from 3 votes
                      Prep Time 15 mins
                      Cook Time 1 hr 20 mins
                      Total Time 1 hr 35 mins
                      Course Main Course
                      Cuisine American
                      Servings 8
                      Calories

                      Equipment

                      • Pressure Cooker/Instant Pot (6 or 8 qt)

                      Ingredients
                        

                      • 4 lbs flat cut beef brisket
                      • 6 bacon strips diced
                      • 1 large onion (or 2 medium) chopped
                      • 20 oz fire roasted diced tomatoes with green chilies 2 cans
                      • 12 oz Mexican beer
                      • 3 bay leaves
                      • 1 tsp salt
                      • 1 tsp black pepper

                      Mixture

                      • 5 dried ancho (mild heat) or guajillo (medium heat) chiles
                      • 5 garlic cloves
                      • 1 cup water
                      • 2 tbsp chili powder
                      • 1 tbsp spanish paprika
                      • 2 tsp ground cumin
                      • 2 tsp dried oregano
                      • 2 tsp ground coriander
                      • 1 tsp salt

                      Toppings

                      • purple onion finely chopped
                      • cilantro finely chopped
                      • lime juice sliced
                      • jalapeño sliced
                      • sour cream
                      • shredded cheese

                      Instructions
                       

                      Mixture

                      • Deseed the dried ancho (mild heat) or guajillo (medium heat) peppers and discard the seeds.
                      • In a medium size pan: add 2 cups of water and bring it to a boil. Add the dried peppers and cook for 1 minute. Remove the pan from the heat source. Let cool for at least 10 minutes. Reserve 1 cup of the infused water.
                      • Place the boiled peppers, 1 cup of infused water, and the rest of the mixture ingredients into a blender. Blend until smooth.

                      Prepare

                      • Clean and pat dry the meat with a paper towel.
                      • Trim the fat off the meat (make sure to leave some fat). Cut the meat into 1½" x 1½" cubes.
                      • Season the meat with 1 tsp salt, 1 tsp pepper and mix well. Set aside until ready to cook.
                      • Dice cut the bacon strips and set aside.

                      Pressure Cook

                      • Set cooker to saute-high. 
                      • Add diced bacons to the cooker and saute for 5-8 minutes or until crispy. Remove the cooked bacon bites and set aside. Discard most of the bacon grease but leave at least 3 tbsp for cooking purposes.
                      • Add the seasoned meat to the cooker. Mix and cook for 8-10 minutes or until all sides of the meat have browned.
                      • Add chopped onions and cook for 1 minute.
                      • Add pepper mixture, Mexican beer and mix.
                      • Add fire roasted diced tomatoes with green chilies, bacon bites and bay leaves. Submerge the leaves into the liquid and do not stir the tomatoes. Watch video for reference.
                      • Place the lid on. Pressure cook on high for 50 minutes with a natural release (approx. 45-50 min). Remove the lid.
                      • Discard the bay leaves. Stir the chili and season with salt to taste.

                      Optional: add shredded cheese, sliced red onions, chopped cilantro, avocado, fresh sliced jalapeño, sour cream and squeeze lime on top of the chili.

                        Serve with cornbread, cracker or toast.

                          ENJOY!

                            Video

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                            Instant Pot Potato Soup

                            Creamy rich and delicious Instant Pot Potato Soup is filling and satisfying when topped with crispy bits of bacon. Thinly sliced onions partner well with the buttery rich smooth garlic notes as you spoon your way to a satisfied appetite. This meal is excellent standalone or would be a fine choice for a side soup on a formal occasion. Best served warm, this economical tastebud pleaser will have everyone at the table quietly loving each spoonful. If you and your family love potatoes and are looking for a new and easy to follow recipe, I suggest giving this a try.

                            Watch the video and follow the simple instructions below to have a bowl of warm, soft and rich tasting potatoes for your next food adventure. If considering to use this as a side dish, browse my catalog of entrees and find an equally delicious partner for the next dance of the dishes at a table near your.

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                            Potato Soup is the ultimate comfort food.

                            Ingredients

                            Diced Potatoes (½”x½”).

                            Place both butter and oil in the cooker. Wait for 1 minute or until the butter is nearly melted.

                            Add chopped onions and minced garlic. Saute for 1 minute or until fragrant.

                            Add diced potatoes (½”x½”), salt, pepper, thyme, chicken broth and stir.

                            Pressure cook on high for 8 minutes and quick release.

                            Pour the heavy whipping cream and milk mixture into the cooker. Stir with the ladle.

                            Scoop the cooked potato chunks up into the ladle and mash well with a spoon.

                            Serve with bacon bites, shredded cheese, chopped green onions and sour cream.

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                            Instant Pot Potato Soup

                            5 from 2 votes
                            Prep Time 15 mins
                            Cook Time 8 mins
                            Total Time 23 mins
                            Course Appetizer, Soup
                            Cuisine American
                            Servings 6
                            Calories

                            Equipment

                            • Pressure Cooker / Instant Pot

                            Ingredients
                              

                            • 3 lbs Yukon gold potatoes diced into ½" x ½"
                            • 4 cups unsalted chicken broth
                            • ½ cup whole milk
                            • ½ cup heavy whipping cream
                            • 2 tbsp cornstarch
                            • 2 tbsp butter
                            • 2 tbsp olive oil
                            • 1 tsp salt +/- adjust to your liking
                            • ½ tsp black pepper
                            • ½ tsp dried thyme
                            • 1 onion chopped
                            • 3 garlic cloves minced

                            Instructions
                             

                            • Set cooker to saute-high. 
                            • Place both butter and oil in the cooker. Wait for 1 minute or until the butter is nearly melted.
                            • Add chopped onions and minced garlic. Saute for 1 minute or until fragrant.
                            • Press cancel on the cooker.
                            • Add diced potatoes (½"x½"), salt, pepper, thyme, chicken broth and stir.
                            • Place the lid on. Pressure cook on high for 8 minutes and quick release. Exercise caution when pressing the vent for quick pressure release. Follow the manufacture instructions for quick release. Remove the lid and press the cancel button.
                            • Set the cooker back to saute-high. 
                            • Stir the soup with a ladle.
                            • Combine cold milk and cornstarch. Stir until the cornstarch has completely dissolved.
                            • Pour the heavy whipping cream and milk mixture into the cooker. Stir with the ladle.
                            • Using a ladle and common spoon: scoop the cooked potato chunks up into the ladle and mash well with a spoon. Once satisfied, return the mashed potatoes back to the soup. Repeat 4-5 times for ideal consistency. (watch video prior to attempt)
                            • Simmer for 5-6 minutes or until desired thickness. Make sure to stir frequently to prevent potatoes from sticking to the bottom of the cooker.

                            Serve with bacon bites, shredded cheese, chopped green onions and sour cream.

                              Serve immediately and enjoy!

                                Video

                                Keyword best potato soup recipe, easy potato soup recipe, Instant pot potato soup, pressure cook potato soup
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