Instant Pot Wonton Soup
Equipment
- Portioner (100 Scoop)
Ingredients
The Broth:
- 8 cups chicken stock you can use your homemade bone broth!
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- 1 tsp sesame oil
- 1 inch ginger root sliced into 1/8” pieces or 2 tsp ground ginger
- 1 bunch green onions, whites only (cut off the whites, keep green separate)
Wonton Filling:
- 1 lb ground pork and shrimp see notes about shrimp
- 2 tsp soy sauce
- 1 Tbsp green onions, the green part sliced very thin (save the rest for later)
- 1 tsp rice wine vinegar
- 2 tsp cornstarch
- 1 tsp ginger dried
- 1 tsp sriracha (optional but good)
- ½ tsp sesame oil
To Make Wontons:
- 1 pkg square wonton wrappers 24-30 wrappers
- Water for sealing wrappers
Instructions
The Broth:
- Add all broth ingredients to the pot: stock, garlic, soy sauce, sesame oil, ginger, the white part of green onions. (Save green onion parts for later)
- You will cut off the entire white part (2-3” section) and you will toss the whites in whole and unchopped so you can scoop them out later. Set your pot for pressure cook or manual 10 Min, 10 min NPR.
Wonton Filling:
- While your broth is cooking mix your filling and make your wontons. Mix all meat ingredients together. Fill your wontons with ½ Tablespoon of filling (or use a 100 scoop) and fold them any way you like: triangle, bishop hat, etc.
- There are some directions on the package. Seal the edges firmly with water and set them aside to dry a little bit. This will help keep them sealed while cooking.
- After your wontons are filled and your broth is done cooking, use a mesh strainer or spider to scoop out white parts of green onion and ginger slices. Press Cancel and then press Saute. Your pot will come to boil really quickly.
- Add your finished wontons to the boiling broth and cook for 4-5 minutes. If you are adding meatballs* (see note below), do that now as well. You will not pressurize your pot for this part of the cooking. When done, top soup with your sliced green onions and serve.
Notes
Tips: If you add shrimp as part of your filling you are going to want to chop it really finely or put it in a food processor and pulse while it is partially frozen. This will chop it up nicely. Be sure to squeeze as much water out of the shrimp as possible. If you have leftover filling roll them into 1 inch meatballs and toss them into the broth and add them to your soup. You can also skip the wonton skins and just make the meatballs if you are doing low carb or keto. They turn out wonderful!
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Instant Pot Wonton Soup
Servings: 4 servings
Equipment
- Portioner (100 Scoop)
Ingredients
The Broth:
- 8 cups chicken stock you can use your homemade bone broth!
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- 1 tsp sesame oil
- 1 inch ginger root sliced into 1/8” pieces or 2 tsp ground ginger
- 1 bunch green onions, whites only (cut off the whites, keep green separate)
Wonton Filling:
- 1 lb ground pork and shrimp see notes about shrimp
- 2 tsp soy sauce
- 1 Tbsp green onions, the green part sliced very thin (save the rest for later)
- 1 tsp rice wine vinegar
- 2 tsp cornstarch
- 1 tsp ginger dried
- 1 tsp sriracha (optional but good)
- ½ tsp sesame oil
To Make Wontons:
- 1 pkg square wonton wrappers 24-30 wrappers
- Water for sealing wrappers
Instructions
The Broth:
- Add all broth ingredients to the pot: stock, garlic, soy sauce, sesame oil, ginger, the white part of green onions. (Save green onion parts for later)
- You will cut off the entire white part (2-3” section) and you will toss the whites in whole and unchopped so you can scoop them out later. Set your pot for pressure cook or manual 10 Min, 10 min NPR.
Wonton Filling:
- While your broth is cooking mix your filling and make your wontons. Mix all meat ingredients together. Fill your wontons with ½ Tablespoon of filling (or use a 100 scoop) and fold them any way you like: triangle, bishop hat, etc.
- There are some directions on the package. Seal the edges firmly with water and set them aside to dry a little bit. This will help keep them sealed while cooking.
- After your wontons are filled and your broth is done cooking, use a mesh strainer or spider to scoop out white parts of green onion and ginger slices. Press Cancel and then press Saute. Your pot will come to boil really quickly.
- Add your finished wontons to the boiling broth and cook for 4-5 minutes. If you are adding meatballs* (see note below), do that now as well. You will not pressurize your pot for this part of the cooking. When done, top soup with your sliced green onions and serve.
Notes
Tips: If you add shrimp as part of your filling you are going to want to chop it really finely or put it in a food processor and pulse while it is partially frozen. This will chop it up nicely. Be sure to squeeze as much water out of the shrimp as possible. If you have leftover filling roll them into 1 inch meatballs and toss them into the broth and add them to your soup. You can also skip the wonton skins and just make the meatballs if you are doing low carb or keto. They turn out wonderful!
