Potsticker Soup–savory broth filled with tender dumplings, mushrooms, garlic, ginger and spinach, made quickly in the Instant Pot or slow cooker for a simple weeknight dinner.
Potsticker Soup
This soup is incredibly satisfying but also light. You get 5 large potstickers in each serving and the broth is so good to slurp up! It’s kind of an interesting recipe because you use the zero minute pressure cooking time. This ensures that the potstickers stay intact and everything gets simmered together perfectly. Try adding in more veggies like snow peas or bok choy. If you want to make it extra special try topping each bowl with a drizzle of chili oil or a soft-boiled egg. Enjoy!
Ingredients/Substitution Ideas
- Toasted sesame oil
- Mushrooms–or sliced baby bella mushrooms
- Green onions–or scallions
- Chicken broth–or water and Better than Bouillon chicken base
- Kosher salt
- Carrot
- Garlic cloves–jarred or fresh
- Fresh ginger–or ½ tsp ground ginger
- Soy sauce–or tamari
- Frozen potstickers (chicken or pork)–or frozen vegetable dumplings
- Spinach–fresh or frozen
Steps
Turn Instant Pot to sauté setting. When display says HOT add in the oil, mushrooms and green onions. Sauté for about 3 minutes.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Heat broth until it is close to boiling.
Add in the salt, carrot, garlic, ginger and potstickers.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to zero minutes. Once pot comes to pressure it will immediately beep signaling it’s done cooking. Let the pot sit for 3 minutes and then move valve to venting. Remove the lid.
Stir in the spinach. Salt to taste.
Ladle into bowls and serve.
Notes/Tips
- Serve with steamed rice, edamame or a cucumber salad.
- If you like a spicy kick, add chili crisp, chili oil, sriacha or a pinch of red pepper flakes at the end.
- Feel free to add other vegetables like bok choy, snow peas, bell peppers, or water chestnuts.
- The zero-minute cook time works because the potstickers cook as the pot comes to pressure. This prevents them from overcooking and falling apart.
- I used my 6 quart Instant Pot*. You can also make this in a 4 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days. I don’t recommend freezing this soup as the potstickers can become mushy when thawed and reheated. It’s best enjoyed fresh.
- Other recipes you can make with gingerroot are Tropical Island Chicken and Instant Pot Cupbop Korean Beef.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Potsticker Soup
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4–6 servings 1x
Description
Savory broth filled with tender dumplings, mushrooms, garlic, ginger and spinach, made quickly in the Instant Pot or slow cooker for a simple weeknight dinner.
Ingredients
- 2 tsp toasted sesame oil
- 6 oz sliced mushrooms
- 2 green onions, diced
- 4 cups chicken broth
- 1/4 tsp kosher salt
- 1 carrot, peeled and sliced
- 3 garlic cloves, minced
- 1 tsp grated ginger
- 1 tsp soy sauce
- 20 frozen chicken or pork potstickers (I used a 24 oz bag)
- 2 cups chopped spinach
Instructions
Instant Pot Instructions:
- Turn Instant Pot to sauté setting. When display says HOT add in the oil, mushrooms and green onions. Sauté for about 3 minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Heat broth until it is close to boiling.
- Add in the salt, carrot, garlic, ginger and potstickers.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to zero minutes. Once pot comes to pressure it will immediately beep signaling it’s done cooking. Let the pot sit for 3 minutes and then move valve to venting. Remove the lid.
- Stir in the spinach. Salt to taste.
- Ladle into bowls and serve.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the oil, mushrooms and green onions. Sauté for about 3 minutes. Transfer to slow cooker.
- Add in the broth, salt, carrot, garlic and ginger.
- Cover and cook on low for 90 minutes. Add in the potstickers and cook for another 30 minutes.
- Stir in the spinach. Salt to taste.
- Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot or Slow Cooker
More Asian fare to try…
Instant Pot Potsticker Bowls
All the flavors of potstickers with hardly any of the work! Ground pork, noodles, cabbage and a flavorful sauce all come together in a delicious one pot meal.
Instant Pot “Eggcellent” Drop Soup
Instant Pot Egg Drop Soup is so easy to make at home you won’t ever need to order it at a Chinese restaurant again! The flavor tastes authentic and it uses ingredients you probably already have at your house.
Instant Pot Better Than Takeout Chicken Lo Mein
Noodles, chicken, sauce and vegetables all cooked together in your pressure cooker. It’s an easy dump and go recipe.
Instant Pot Hibachi Chicken
A savory sauce with chicken chunks, mushrooms, bell pepper and zucchini. Serve it over rice and drizzle with homemade yum yum sauce for an awesome dinner.
Yum Yum Soup
Shrimp soup with jasmine rice that’s finished off with a drizzling of yum yum sauce.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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