Cozy Thai Potsticker Soup Flavorful Broth & Dumplings

That first hiss from the cooker tells you something good is happening. You sense those tiny bursts of steam escaping around the valve, the pressure build inside the pot. It’s dang satisfying hearing that valve hiss because it means your soup is cooking up fast and flavorful.

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You spot the sealing ring doing its job right, keeping all that heat locked in. It’s like the pot knows it’s serious business making your dumpling soup perfect and tender in no time. The quick release at the end lets you snap out the pressure quick so you don’t wait forever to get to the good part.

You recall the smell too, the garlic and ginger swirling inside all steamy. It kinda teases you through the lid while the dumplings puff up soft-like. Trust me, the pressure cooker brings this soup to life in a way that slow cooking just can’t beat.

Why Your Cooker Beats Every Other Pot

• It builds pressure fast, so your dumplings get cooked perfectly without getting soggy.
• The sealing ring locks in flavors making every bite taste rich and cozy.
• Quick release means no waiting around for the lid to pop off after cooking.
• You can start sautéing right in the pot before pressure cooking, which saves dirty dishes.
• The valve hiss hints the soup is just about done, keeping you connected to the cooking process.

Your Simple Ingredient Checklist

• 1 tablespoon toasted sesame oil for that nutty deep flavor.
• 4 garlic cloves minced to give the broth that punch you crave.
• 2 tablespoons fresh ginger minced because it keeps the soup warm and bright.
• 6 cups chicken stock as the tasty base that brings it all together.
• 3 tablespoons low sodium soy sauce to add depth without too much salt.
• 4 green onions, white and green parts thinly sliced; some for cooking, some for garnish.
• 2 large carrots peeled and julienned or shredded for a little crunch and sweetness.
• 1 (1½ pound) bag frozen dumplings, potstickers or mini ones are perfect.
• 3 cups fresh spinach to toss in near the end for a fresh pop of green.
• Sea salt to taste, because you gotta season just right.
• Sesame seeds optional for a little crunch at the end if you’re feelin’ fancy.

Walking Through Every Single Move

First off, heat up that toasted sesame oil in your pressure cooker pot over medium heat. It's gonna smell real good in a minute.

Next, toss in the minced garlic and ginger. Sauté 'em about 1-2 minutes till you notice that fragrant burst. You gotta watch so they don’t burn on you.

Now pour in the chicken stock and soy sauce. Bring everything to a simmer, stirring just a bit so it gets well combined.

Throw in the green onions and carrots, cook those veggies for 3-4 minutes. They soften up a bit but keep some bite.

Carefully add your frozen dumplings right into the hot broth. Stir gently so they don’t stick or break apart. Let everything simmer for about 6-8 minutes till dumplings are heated through completely.

Stir in the fresh spinach and cook just 1-2 minutes more until it wilts down. Don’t overdo it or the color fades.

Taste the soup and sprinkle in some sea salt if you feel it needs a little boost of flavor. It’s your call how much.

Finally, ladle the soup into bowls. Garnish with extra green onions and sprinkle sesame seeds if you want a little crunch. Serve it hot and enjoy!

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Quick Tricks That Save Your Time

• If you slice carrots ahead of time and keep them in the fridge, you’ll be ready faster to start cooking.
• Use pre-minced garlic and ginger from the store when you’re short on time. It works real good.
• Frozen dumplings can come right from freezer to pot, no need to thaw first. Saves waiting around.
• Quick release your pressure cooker right when dumplings cook through to avoid overcooking and mushy bits.

When You Finally Get to Eat

You notice how steamy the soup is as you lift it to your lips. That warm broth hugs your face with smells of sesame and ginger.

The dumplings are soft but still hold their shape, kinda like little pillows in your spoon. You bite in and the flavors from the pork and chicken stock mix just right.

Spinach and carrots add freshness and a little crunch which keep the soup from feeling all heavy. Each spoonful feels cozy but lively too.

You spot those green onion bits floating around and just have to sprinkle more on top cause you know it adds a zingy finish you can’t resist.

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Keeping Leftovers Fresh and Ready

Store your leftover dumpling soup in an airtight container in the fridge. It keeps well for 3 days or so, ready for a quick reheat.

When reheating, use the stove or microwave and stir gently so dumplings don’t stick or tear. Add a splash of water or stock if it thickens too much.

You can freeze leftover soup but dumplings might get a little mushy after thawing. If you freeze, defrost gently in the fridge overnight.

For the best taste after freezing, freshen up your soup with a pinch of fresh ginger or a dash of soy sauce when reheating. It kinda boosts the flavor back up like fresh made.

What People Always Ask Me

• Q: Can I use store-bought broth instead of chicken stock?
  A: Totally. Just pick a brand you like the taste of—it’s gonna be your soup’s base.
• Q: What’s the quick release and slow release difference?
  A: Quick release means you let out pressure fast after cooking. Slow release lets it come down gradually. For dumplings, quick release keeps them from getting mushy.
• Q: Can I swap spinach for kale?
  A: Sure thing! Kale works but takes a bit longer to soften. Toss it in a few minutes earlier than spinach.
• Q: Can I add more veggies?
  A: You bet. Mushrooms, bok choy, or snap peas are great. Just cut veggies so they cook in the same short time.
• Q: How do I know when dumplings are done?
  A: After simmering 6-8 minutes they should be hot through and tender. You might cut one open to peek inside if you wanna be sure.
• Q: Should I brown the dumplings before adding?
  A: Not needed here since you’re simmering 'em in soup. They soak flavors better this way and it’s less mess.

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Easy Dumpling Soup in Your Pressure Cooker

This easy dumpling soup comes to life in your pressure cooker with frozen potstickers, fresh spinach, garlic, and ginger in a cozy soy-flavored broth. Fast, flavorful, and fuss-free!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Cuisine Mediterranean

Servings 4 servings

Calories 320 kcal

Equipment

• 1 Pressure Cooker used throughout cooking

Ingredients

  

Main ingredients

• 1 tablespoon toasted sesame oil for that nutty deep flavor
• 4 cloves garlic minced
• 2 tablespoons fresh ginger minced
• 6 cups chicken stock
• 3 tablespoons low sodium soy sauce
• 4 green onions white and green parts thinly sliced
• 2 large carrots peeled and julienned or shredded
• 1 bag frozen dumplings 1½ pound; potstickers or mini ones
• 3 cups fresh spinach
• Sea salt to taste
• Sesame seeds optional, for garnish

Instructions

 

Instructions

• Heat toasted sesame oil in pressure cooker pot over medium heat.
• Add minced garlic and ginger, sauté 1-2 minutes until fragrant.
• Pour in chicken stock and soy sauce, bring to a simmer while stirring.
• Add green onions and carrots, cook for 3-4 minutes to soften slightly.
• Add frozen dumplings into broth and simmer 6-8 minutes until heated through.
• Stir in fresh spinach and cook 1-2 minutes until wilted.
• Season with sea salt to taste after tasting the broth.
• Ladle into bowls, garnish with extra green onions and sesame seeds if desired.

Notes

Leftovers keep for up to 3 days refrigerated. Reheat gently and add splash of stock if needed. Optionally freeze but dumplings may soften.