Instant Pot Wonton Soup is a healthy and quick lunch, dinner or appetizer soup that comes together with easy ingredients in only 20 minutes. This delicious soup is great for busy days.
Instant Pot Wonton Soup is a hearty, easy and delicious Asian-inspired soup that comes together quickly in the Instant Pot.
It's a great meal for super lazy nights, chilly fall days, and any other day where you're craving a good, Chinese dinner.
But you don't need to go for the takeout. This recipe is so much quicker— ready in under 20 minutes!
There are no tricks to it, so it's a great recipe for Instant Pot beginners and experts alike.
💡This recipe works in a 6, 8 and 10 quart Instant Pot. For a 3 quart pot, cut the recipe in half.
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Ingredients and Substitutions
Instant Pot wonton soup is made with simple and satisfying ingredients. You will need:
- Frozen wontons: my local store carries these scrumptious mini wontons that I use in stir frys and soups. Use vegetable or chicken wontons.
- Noodles: either Chinese noodles or soup noodles. You can also leave out the noodles to decrease the carbs.
- Chicken broth: or water and bouillon cubes.
- Soy sauce
- Rice vinegar: will make it a little tangy and a tad bit sweet. If you don't have it, you can leave it out.
- Fresh spinach: substitute with frozen if needed.
- Onions: you can use shallots instead of white onions.
Instructions
Making Instant Pot wonton soup is incredibly easy. It's ready in only 3 steps and 20 minutes:
- Set the Instant Pot to saute on high for 3 minutes. Add the olive oil and onions. Add the garlic during the last minute. Cook, stirring often.
- Add the chicken broth, salt, soy sauce, rice vinegar, and chopped spinach. Close and seal the lid. Set to pressure cook on high 2 minutes.
- Complete a controlled quick release of the pressure. Stir in pepper, frozen wontons and noodles and let sit for 5 minutes, or until dumplings are warm and noodles are cooked.
- Serve immediately or store in the fridge for up to 5 days.
I learned a few lessons while making this.
First lesson: do not put the pepper in at the beginning unless you want spicy broth. The first time I made this, I put the pepper in with the broth before pressure cooking and it was a little too spicy for my kids to enjoy. My husband and I really liked it, but for them, it was a little too much heat, so that is why I add pepper at the very end.
Second lesson: if you're not eating this right away or if you have leftovers, remove the wontons before putting into the fridge. Wontons are delicate and may fall apart if they sit in the broth for too long. I took them out with a slotted spoon and stored them in a container separate from the broth.
Enjoy!
Recipe
Instant Pot Wonton Soup
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 cup onions diced
- 4 garlic cloves minced
- 10 cups chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoon salt
- 1 cup fresh spinach chopped
- ¼ tsp pepper
- 24 ounces mini frozen wontons
- 2 cups uncooked noodles soup, egg, or chow mein noodles
Instructions
- Set the Instant Pot to saute on high for 3 minutes. Add the olive oil and onions and cook, stirring frequently. Add minced garlic during the last minute. Turn off saute.
- Add the chicken broth and deglaze the pot to remove any stuck pieces of food. Then add the soy sauce, rice vinegar, salt, and chopped spinach. Close and seal the pressure cooker lid. Set to pressure cook on high for 2 minutes.
- Complete a controlled quick release of the pressure. Stir in pepper, mini wontons and uncooked noodles. Let soup sit for 5 minutes or until warmed through and the noodles are cooked.
- Serve immediately or store in the fridge for up to 5 days.
Notes
Nutrition
Variations
There are a few things you can do to alter wonton soup.
- use a combination of chicken and beef broth or vegetable broth
- replace the diced onions with scallions
- use sesame oil instead of olive oil
- add mushrooms, bok choy, or other vegetables
- add a few drops of Siracha for some spice
I hope that you love it and if you've made it, let me know!
If you enjoyed this recipe, make sure to give it a star rating and let me know what you thought in the comments! And follow me on Facebook, Pinterest and Instagram for more delicious recipes!
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Jeanne Marie
This was very tasty. Added thinly sliced carrots. Pressure cooked for 0 minutes, natural release for 5 minutes. I didn’t cook the spinach as it turns brown when pressure cooked, but added afterwards with the wontons and noodles.
Nicole
Excellent and so simple.
DTrigo
This has quickly become a family favorite! Thank you for sharing it!
Anonymous
Question, after you quick release,you add the wonton and noodles and just let it sit for 5 minutes? Do the noodles cook? Just making sure I understand.
Kristina
That's correct- add them immediately after releasing the pressure. They will cook. The broth will be extremely hot. If you put them under pressure, you run the risk of the noodles turning mushy and the wontons falling apart (although you could put them under pressure if you don't mind this.).