Potsticker Soup

You catch the smell through the steam vent and suddenly you are starving. Its like this spicy, savory hint pulling you closer to the kitchen. You spot the little float valve doing its thing and you know the pots building pressure and all the flavors are coming together inside.

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You remember how fast this soup comes together, even on days when you feel like cooking is a chore. The tender pull of the chicken potstickers as they soften up in the broth makes your mouth water just thinking about it. And the broth itself, stuffed with mushrooms and ginger, is kinda like a warm hug in a bowl.

Steams filling the room and you gotta resist peeking too soon but knowing when to do a quick release to keep those potstickers perfect is key. You feel this soup is exactly what you needed today, quick and full of comfort. Its dang satisfying and oh so easy once youve got the hang of it.

Why This Recipe Works Every Single Time

• You use the float valve on your pressure cooker so you never miss the perfect pressure build.
• Frozen chicken potstickers cook evenly in the broth without sticking together.
• Toasted sesame oil adds a rich, nutty flavor that bumps up the soups depth.
• Fresh ginger and garlic make the broth fragrant and comforting.
• The quick release keeps the potstickers tender with just the right pull.
• Add spinach at the end so it stays bright and doesnt overcook into mush.
• Simple ingredients that work together to make a filling and easy meal.

Your Simple Ingredient Checklist

• 2 teaspoons toasted sesame oil for that deep, toasty flavor.
• 6 ounces white mushrooms, sliced, add nice texture and earthiness.
• ½ cup scallions, whites and light green parts, diced, plus greens for garnish to freshen it up.
• ¼ teaspoon kosher salt to bring out natural flavors.
• 1 small carrot, peeled and diced for a little sweetness and crunch.
• 3 cloves garlic, grated or chopped, which you can never go wrong with.
• 1 teaspoon grated ginger that gives a zesty warmth to the broth.
• 4 cups chicken bone broth thats the base for all those bold flavors.
• 1 teaspoon low sodium soy sauce or tamari for that salty umami hit.
• 20 frozen chicken potstickers, the star of the show, or try gluten-free brands if you need.
• 2 cups baby spinach, stems removed, tossed in just before serving.
• Chili crisp for serving if you wanna add some heat and crunch.

Your Complete Cooking Timeline

1. Heat the toasted sesame oil in a large pot over medium heat. Your pots gotta be good enough to handle pressure cooker duties.
2. Add the sliced mushrooms and scallions (whites and light green parts) and se2ute9 for 4-5 minutes. You wanna get those mushrooms tender and scallions sweet.
3. Stir in the kosher salt, diced carrot, garlic, and grated ginger. Cook another 2 minutes or until you catch that fragrant aroma filling the kitchen.
4. Pour in the chicken bone broth and bring it to a gentle simmer. This sets the stage for the potstickers to cook nice and tender.
5. Add the soy sauce or tamari and stir it all up so the broths perfectly seasoned.
6. Carefully drop in the frozen potstickers. You dont wanna crowd the potstickers so they cook evenly. Close your lid and make sure the sealing ring is on right.
7. Bring your pressure cooker up to pressure. Watch the float valve pop up and maintain a steady pressure build. Let it cook for 6-8 minutes, depending on your potstickers package instructions.
8. Do a quick release at the end so your potstickers keep that tender pull without getting mushy. Toss in the baby spinach right after and give it a gentle stir until wilted. Ladle into bowls, garnish with scallion greens, and enjoy hot.

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Quick Tricks That Save Your Time

• You can totally skip slicing fresh mushrooms and use pre-sliced ones from the store to save a few minutes.
• Grate garlic and ginger ahead of time and keep it in the fridge so youre ready to cook anytime.
• Buy frozen potstickers so you dont gotta mess with making your own wrappers and filling.
• If youre short on time, toss spinach right at the end of cooking with a quick release to skip extra steps.
• Double up and freeze leftovers in portions so you got meals ready next week with zero fuss.

What It Tastes Like Fresh From the Pot

You get this warm, brothy hug thats kinda earthy from the mushrooms and lightly sweet from the carrots. The ginger and garlic punch through just enough to make your taste buds wake up without being overpowering.

The chicken potstickers soak in all that goodness, soft and tender but still holding their shape with a slight chewy pull thats dang satisfying. And that toasted sesame oil? It leaves a nutty finish that sticks to your tongue in a nice way.

If youre into heat, adding a drizzle of chili crisp brings a little fire and crunch that makes every bite sing a bit louder. All together, its cozy, filling, and perfect for any day you need comfort fast.

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How to Store This for Later

• Let your soup cool down to room temp before storing, otherwise condensation might make everything soggy.
• Use an airtight container to keep the soup fresh in the fridge for up to 3 days. Dont forget to pop the spinach in fresh if you want it crisp instead of wilted.
• Freeze soup in single or double portions for up to 3 months. Just reheat gently on the stove or in your pressure cooker using the sauté function.
• If leftovers get a bit dry, add a splash of broth or water while reheating to bring it back to that perfect soup consistency.

The FAQ Section You Actually Need

• Q What if my pressure cooker doesnt have a quick release?
  A You can carefully manually release pressure by moving the valve slowly using a utensil, but be super careful of the steam.
• Q Can I use veggie broth instead of chicken bone broth?
  A Heck yeah! Vegetable broth works too and makes it great for vegetarians.
• Q How do I know when my potstickers are done?
  A They usually float and get plump with a tender pull. Follow the package timing and check for heat throughout.
• Q Can I add other veggies?
  A Sure thing. Bok choy, snap peas, or even sliced zucchini would be tasty additions. Add them according to how soft or crunchy you like.
• Q Whats the sealing ring for?
  A Thats the rubber part that helps seal your pressure cooker tight so pressure builds safely and properly.
• Q Is it okay to use frozen potstickers directly?
  A Yes, no need to thaw. Just drop them in frozen and cook as per recipe instructions for best results.

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Potsticker Soup

Quick and cozy Potsticker Soup made with frozen chicken potstickers, mushrooms, spinach, and a ginger-infused broth for an easy weeknight comfort meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Cuisine Mediterranean

Servings 4 people

Calories 240 kcal

Equipment

• 1 medium pot

Ingredients

  

Main ingredients

• 2 teaspoons toasted sesame oil
• 6 ounces white mushrooms sliced
• 0.5 cup scallions whites and light green parts, diced
• 0.25 teaspoon kosher salt
• 1 carrot small, peeled and diced
• 3 cloves garlic grated or chopped
• 1 teaspoon grated ginger
• 4 cups chicken bone broth
• 1 teaspoon low sodium soy sauce or tamari
• 20 frozen chicken potstickers or gluten-free
• 2 cups baby spinach stems removed
• chili crisp for serving (optional)

Instructions

 

Instructions

• Heat the toasted sesame oil in a large pot over medium heat.
• Add sliced mushrooms and scallions (whites and light green parts) and sauté for 4-5 minutes.
• Stir in salt, diced carrot, garlic, and grated ginger. Cook another 2 minutes until fragrant.
• Pour in the bone broth and bring to simmer.
• Add soy sauce or tamari and stir to combine.
• Drop in frozen potstickers carefully. Seal pressure cooker and cook for 6–8 minutes under pressure.
• Do a quick release, toss in baby spinach to wilt, and serve hot with scallion greens and optional chili crisp.

Notes

Top with chili crisp for extra heat. Freeze leftovers and reheat gently with additional broth if needed.