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!
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.