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.
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!