The pot lid rattles and you know dinner is almost ready. That little jingle means the pressure inside is building up just right. You can't wait to let that steam release slow so the flavors settle down real good.
You spot the steam cues starting to puff out slowly and you feel the kitchen getting cozy. It9s almost like a warm hug from a favorite blanket you forgot you had. The scent of ginger and garlic makes your tummy rumble even more.
When you finally peel the sealing ring off and crack open the lid, dang, you see that broth depth is just perfect. The wontons bob happily right on top of all that rich, savory goodness. You recall right then why this recipe is one of your go-tos on busy nights.
The Real Reasons You Will Love This Method
- Pressure cooker gets the broth deep and flavorful real fast, no long wait.
- The slow release keeps everything tender without mushin7 up your wontons.
- You don7t gotta babysit the pot much just set and chill until it9s ready.
- Steam cues tell ya exactly when to peek, no guesswork involved.
- Sealing ring keeps all those good smells locked in tight so your kitchen smells like a restaurant.
- Broth depth turns out rich every single time, like you spent hours simmering.
Everything You Need Lined Up
- 6 cups chicken broth, low sodium This is the base that holds all the flavor, gotta keep it light but tasty.
- 1-inch piece fresh ginger, sliced thin
- 1 clove minced garlic
- 20 mini frozen wontons, I love the Chicken Cilantro ones from Trader Joe7s Frozen helps keep it simple and they cook quick.
- 1 ½ cups sliced shiitake mushrooms These give umami depth and kinda meaty texture without being heavy.
- 4 baby bok choy, halved lengthwise and then halved again Fresh greens keep the soup bright and crunchy.
- 1 tablespoon soy sauce Adds a little saltiness and that savory umami pop.
- 1 teaspoon sesame oil A drizzle right at the end gives such a nutty aroma.
- Sliced scallions, green parts only for garnish Fresh and bright for that final color splash.
- Pressure cooker with a good sealing ring Gotta make sure your gadget is up for the task!
The Exact Process From Start to Finish
- First, pop your chicken broth into the pot with the sliced ginger and minced garlic. Turn your heat to medium and wait until it just starts a gentle boil.
- Next, toss in those shiitake mushrooms and soy sauce. Let it simmer for about 5 minutes so the flavors kinda get to know each other real well.
- Time to add the frozen wontons. Carefully drop them in so you don7t break
- When the wontons look good, add your baby bok choy halves. Stir gently and cook for 2 to 3 minutes. Keep the bok choy tender but still got that nice green color.
- Now pour in the sesame oil and if you feel like it, splash in a little more soy sauce to tweak the taste exactly how you like.
- Check your pressure cooker7s sealing ring, make sure it9s on tight and ready for pressure build. Secure the lid and bring it up to pressure on high. Wait for the steam cues to appear, then switch to low for 3 minutes.
- Turn off the heat and let that slow release do its thing. Don7t rush it, let all that steam ease out gently before opening the lid.
- Ladle your soup into bowls and sprinkle scallions on top. Dang that look good. You7re all set to dig in.
Easy Tweaks That Make Life Simple
If you7re short on time, you can skip the fresh ginger and just add a pinch of dried ginger powder. It ain7t the same but works real good in a pinch.
Buy pre-sliced shiitake mushrooms if you spot them at the store. It saves you a step when you7re kinda rushed.
If you don7t have baby bok choy, spinach or even napa cabbage works just fine. It7s sorta like a green swap that keeps everything fresh.
That First Bite Moment
You scoop that first spoonful and you notice the broth is kinda silky and deep with all those layers of flavor. It hits your tongue with that perfect ginger garlic twang.
The wontons are soft but still hold their shape, juicy inside with that little chicken cilantro pop you love. Mmm, nice surprise.
Bok choy adds a fresh crunch that contrasts the softness 7like a little veggie wake-up call. The mushrooms slide in with that earthy umami, rounding out the whole bowl.
Finishing with scallions gives a bit of green brightness and subtle oniony crispness that just makes you want another bite real quick.
Smart Storage That Actually Works
If you got leftovers, pour your soup into airtight containers so it don7t absorb other fridge smells. Keep it in the fridge up to 3 days, but better if you eat it quick.
Want it longer? Freeze in small portions. Just be sure to leave space 'cause the broth expands when frozen. Thaw in the fridge overnight and reheat gently.
When reheating, add a splash of water or broth if it looks thick, and stir well so the flavors stay balanced.
If you wanna prep ahead, you can make the wontons and broth separately then combine right before eating to keep the wontons from getting all soggy.
Common Questions and Real Answers
- Can I use vegetable broth instead of chicken broth? Yep, it works! Just note the flavor might be a little lighter but still tasty.
- Do I have to use frozen wontons? Not really, fresh wontons work too but frozen is just easier and cooks evenly in the pressure cooker.
- What if my pressure cooker doesn7t have a slow release setting? No big deal. You can do a natural release by just turning the heat off and waiting until the pressure9s gone.
- Can I add extra veggies? Totally, carrots or snap peas can be great additions. Just add them earlier so they get tender.
- Is sesame oil necessary? It7s not a must-have but it gives a nice nutty aroma that lifts the whole soup.
- How long can I store leftovers? In the fridge about 3 days, frozen up to 3 months. Just watch the broth and wonton texture after thawing.
Easy Wonton Soup
Equipment
- 1 Pressure cooker With working sealing ring
Ingredients
Main ingredients
- 6 cups chicken broth low sodium
- 1 inch fresh ginger sliced thin
- 1 clove garlic minced
- 20 mini frozen wontons e.g., Chicken Cilantro from Trader Joe's
- 1 ½ cups shiitake mushrooms sliced
- 4 baby bok choy halved lengthwise and halved again
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- scallions sliced green parts only for garnish
Instructions
Instructions
- Bring chicken broth to a boil in a large pot. Add sliced ginger and minced garlic.
- Add mushrooms and soy sauce. Simmer 5 minutes.
- Add frozen wontons carefully into broth.
- Add bok choy and cook 2-3 minutes until tender.
- Stir in sesame oil and additional soy sauce if desired.
- Ladle into bowls and garnish with scallions. Serve hot.
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