Instant Pot Wonton Soup
Quick and easy Instant Pot Wonton Soup that is perfect every time.
Servings: 6
Calories:
Equipment
- Pressure Cooker / Instant Pot
Ingredients
Broth
- 8 cups unsalted chicken stock/broth
- 1 tbsp shaoxing cooking wine substitute with dry sherry
- 2 tsp sesame oil
- ½ tsp salt
- ½ tsp white pepper
- 2 green onion
- 1 ½" ginger
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 wrappers
Garnish with chopped green onions
Instructions
Broth
- Place the chicken broth, sliced ginger, green onions, shaoxing wine, salt, pepper and sesame oil into the Instant pot. Then cover with the lid.
- Pressure cook on high for 10 minutes, followed by a 15 minutes natural release . Follow the manufacture instructions for releasing the pressure. Remove the lid. Discard the green onions & ginger.
Wontons
- 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 (water) 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.
Cooking the wontons
- Press the sauté button on high and bring it to a boil. Add 15-18 wontons to the pot. Cook for 4-6 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.