Easy Asian Dumpling Potsticker Soup

That first hiss from the cooker tells you something good is happening. You spot the little float valve pop up, and you kinda lean in to take a sniff. The scent of garlic and ginger fills your kitchen, making you realize dinner is gonna be an easy win tonight.

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You sense that pressure building, and it feels like your cooking mojo is getting a bit of a boost. The sealing ring does its job tight, trapping all that steam and flavor in the pot. Honestly, the broth depth looks just right when you peek after quick release.

By the time the cooker lets out that soft release of steam, you remember why this gadget's your best kitchen buddy. The dumplings inside are perfectly tender with that satisfying tender pull, and the soup's warmed heavy on the senses. Now all you gotta do is ladle it up and dig in.

Why Your Cooker Beats Every Other Pot

• It traps flavor real good thanks to the tight sealing ring.
• Broth depth stays consistent so nothing's getting too watery or thick.
• The quick release lets you control cooking time just right.
• Your dumplings get cooked evenly with no sticking to the bottom.
• It speeds up cooking much more than a regular pot ever could.
• You can do the whole soup, from sauté to pressure cook, in one pot.
• Cleanup is a breeze since you only use a single pot.

What Goes Into the Pot Today

• 1 tablespoon toasted sesame oil
• 4 garlic cloves, minced
• 2 tablespoons minced peeled fresh ginger
• 6 cups chicken stock
• 3 tablespoons low sodium soy sauce
• 4 green onions, sliced thin including white and green parts plus extra for garnish
• 2 large carrots, peeled and julienned or 1 cup shredded carrots
• 1 (1 6 pound) bag frozen dumplings (potstickers or mini potstickers)
• 3 cups fresh spinach
• Sea salt to taste
• Optional sesame seeds for extra sprinkle

Each ingredient plays its part perfectly. That toasted sesame oil you heat first gives a toasty base. Garlic and ginger bring in the warmth while the chicken stock and soy sauce build that cozy broth you crave.

Carrots add a bit of sweetness and crisp texture, green onions offer fresh bursts of flavor, and spinach adds that gentle leafy softness. Dumplings are the star, giving you that tender pull with each bite. Sea salt tunes the whole thing until it sits perfectly comfy on your tongue.

The Exact Process From Start to Finish

1. Heat the toasted sesame oil in your pressure cooker over medium heat. Watch it shimmer and get ready for the good stuff.
2. Add the garlic and ginger. Sauté 'em for 1-2 minutes till you smell that amazing scent filling the air.
3. Pour in the chicken stock and soy sauce. Stir it gently and bring it up to a simmer right on the burner.
4. Stir in your green onions and carrots. Let them cook 3-4 minutes till they92re just a bit tender but not mushy.
5. Pop in the frozen dumplings. Close the lid, seal that sealing ring tight, and set the cooker to pressure cook according to your dumpling package instructions, usually about 5-7 minutes.
6. Once the cooking time is up, do a quick release on the cooker so you don92t overdo the dumplings. Watch that float valve drop and lift the lid carefully.
7. Stir in fresh spinach and let it wilt for another 1-2 minutes in the hot broth. Season with sea salt to taste.
8. Ladle the soup into bowls. Garnish with extra green onions and sprinkle some sesame seeds if you wanna get fancy.

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Easy Tweaks That Make Life Simple

• Use pre-minced garlic and ginger if you92re short on time. It works real good and saves chopping stress.
• Swap fresh spinach for frozen if that92s what you got. Just toss frozen in at the end same way.
• If you want more protein, throw in some cooked shredded chicken before pressure cooking.
• Need it spicier? Add a dash of chili flakes to the sauté step for a little kick.
• Use whatever dumplings you like best. Veggie ones work great for a different twist.

Your First Taste After the Wait

You spoon up the soup and notice how the broth hugs every ingredient warm and close. The ginger and garlic whisper softly in each sip, kinda like a good hug from the inside.

That tender pull from the dumplings is just perfect. Not mushy and not tough, it melts into your mouth while keeping its shape.

The carrots and green onions add a fresh snap that balances out the softness perfectly. And the spinach rounds it out with a smooth leafy feel you didn92t know you needed.

All together it92s comforting and bright, filling your belly and happy at the same time. You know this one92s gonna be a repeat in your recipe queue for sure.

Smart Storage That Actually Works

• Let your soup cool down a bit before storing it. Hot soup can mess with your containers.
• Store leftover soup in airtight containers in the fridge. It keeps well for about 3-4 days.
• If you want to freeze it, separate the dumplings from the broth first. Dumplings get mushy if frozen in broth.
• Reheat gently on the stove or in the microwave so the dumplings don92t toughen up.

Also, if you want a quick lunch, grab a single-serving container of soup and reheat with a splash of water or broth to freshen things up. This method works real good when you're on the go.

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What People Always Ask Me

• Can I use vegetable broth? Yeah, absolutely. It changes the flavor a bit but still turns out yummy and cozy.
• What if my dumplings stick? Make sure you stir them gently after adding and keep an eye during cooking. Your pressure cooker helps by even heat distribution but stirring helps too.
• Do you recommend quick release or natural release? I usually do quick release so dumplings don92t get overcooked and mushy.
• Can I add noodles instead of dumplings? You can but add noodles after pressure cooking since they cook super fast and could get soggy.
• How do you adjust broth depth? Add more or less chicken stock depending on how thick or soupy you want it before cooking.
• Can I prep the soup parts ahead? Sure thing. Chop your veggies and keep dumplings frozen till cooking day. It makes throwing everything in way faster.

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Easy Dumpling Soup for Your Pressure Cooker

A quick and cozy dumpling soup made in your pressure cooker with garlic, ginger, and crisp veggies for the perfect comfort meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Cuisine Mediterranean

Servings 4 servings

Calories 340 kcal

Equipment

• 1 Pressure cooker

Ingredients

  

Main ingredients

• 1 tablespoon toasted sesame oil
• 4 garlic cloves minced
• 2 tablespoons fresh ginger minced and peeled
• 6 cups chicken stock
• 3 tablespoons low sodium soy sauce
• 4 green onions sliced thin including white and green parts plus extra for garnish
• 2 large carrots peeled and julienned or 1 cup shredded carrots
• 1.6 pound frozen dumplings potstickers or mini potstickers
• 3 cups fresh spinach
• sea salt to taste
• sesame seeds optional, for garnish

Instructions

 

Instructions

• Heat the toasted sesame oil in your pressure cooker over medium heat. Watch it shimmer and get ready for the good stuff.
• Add the garlic and ginger. Sauté 'em for 1-2 minutes till you smell that amazing scent filling the air.
• Pour in the chicken stock and soy sauce. Stir it gently and bring it up to a simmer right on the burner.
• Stir in your green onions and carrots. Let them cook 3-4 minutes till they're just a bit tender but not mushy.
• Pop in the frozen dumplings. Close the lid, seal that sealing ring tight, and set the cooker to pressure cook according to your dumpling package instructions, usually about 5-7 minutes.
• Once the cooking time is up, do a quick release on the cooker so you don’t overdo the dumplings. Watch that float valve drop and lift the lid carefully.
• Stir in fresh spinach and let it wilt for another 1-2 minutes in the hot broth. Season with sea salt to taste.
• Ladle the soup into bowls. Garnish with extra green onions and sprinkle some sesame seeds if you wanna get fancy.

Notes

You can swap spinach for frozen, add shredded chicken, or throw in a dash of chili flakes for a spicy punch. Don’t forget—it stores great for leftovers and quick lunches during the week!