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Home » Instant Pot

Instant Pot Wonton Soup

Published: Feb 5, 2020 · Modified: Jan 9, 2024 by Kristina Tipps · This post may contain affiliate links for which I earn a small commission.

Jump to Recipe

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 with spinach in a white bowl
Table Of Contents
  • Ingredients and Substitutions
  • Instructions
  • Recipe Tips
  • Variations
  • Recipe
  • Recipe Reviews

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.

More Instant Pot Recipes You'll Love

  • Instant Pot Chicken Lo Mein
  • Jalapeño Cheddar Chicken
  • Instant Pot Barbecue Chicken
  • Instant Pot Taco Pasta
  • Instant Pot Cabbage Rolls
  • Instant Pot Fried Rice

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  • Instant Pot Vegetable Soup
a dumpling being lifted out of soup

Ingredients and Substitutions

Instant Pot wonton soup is made with simple and satisfying ingredients. You will need:

  1. Frozen wontons: my local store carries these scrumptious mini wontons that I use in stir frys and soups. Use vegetable or chicken wontons.
  2. Noodles: either Chinese noodles or soup noodles. You can also leave out the noodles to decrease the carbs.
  3. Chicken broth: or water and bouillon cubes.
  4. Soy sauce
  5. Rice vinegar: will make it a little tangy and a tad bit sweet. If you don't have it, you can leave it out.
  6. Fresh spinach: substitute with frozen if needed.
  7. 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.
Instant pot wonton soup in a small bowl

Recipe Tips

  1. 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.
  2. 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.

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

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!

Recipe

Instant Pot wonton soup with spinach in a white bowl

Instant Pot Wonton Soup

Kristina Tipps
Instant Pot Wonton Soup is a healthy and quick family friendly dinner that is ready is only 20 minutes! It uses hearty and simple ingredients all tossed into the pressure cooker and cooked while you wait. This soup is fantastic for a busy night and is so satisfying it can be served as the main course!
4.19 from 54 votes
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Prep Time 5 minutes minutes
Cook Time 10 minutes minutes
Total Time 15 minutes minutes
Course Main Course, Soup
Cuisine Chinese, Japanese
Servings 8
Calories 459 kcal

Equipment

  • pressure cooker

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

Nutritional value is for 2 cups of soup and will vary based on the noodles used.
When storing, remove the wontons so they do not fall apart. 

Nutrition

Serving: 16ozCalories: 459kcalCarbohydrates: 79gProtein: 16gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 4mgSodium: 2551mgPotassium: 297mgFiber: 6gSugar: 6gVitamin A: 358IUVitamin C: 33mgCalcium: 60mgIron: 4mg
Did you try this recipe?Give a shout out to @tastyovenrecipes or tag #tastyovenrecipes!

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Reader Interactions

Comments

    4.19 from 54 votes (50 ratings without comment)

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    Recipe Rating




  1. Sharon J

    October 04, 2024 at 5:06 pm

    I downloaded loads of your IP soup recipes. I want to make the wonton tonight. There’s only two of us. If I cut the recipe in half, do I cut the cooking time in half?

    Reply
    • Kristina Tipps

      October 05, 2024 at 12:33 pm

      Nope, the cooking time remains the same.
      Thanks for downloading..I hope you enjoy them all!

      Reply
  2. Phil

    June 14, 2023 at 12:11 pm

    4 stars
    Did it as suggested.
    The family loved it.
    Wouldn't change a thing.
    Thanks

    Reply
  3. Jeanne Marie

    December 14, 2022 at 3:17 pm

    4 stars
    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.

    Reply
  4. Nicole

    November 27, 2022 at 5:07 pm

    5 stars
    Excellent and so simple.

    Reply
  5. DTrigo

    January 06, 2022 at 8:08 pm

    5 stars
    This has quickly become a family favorite! Thank you for sharing it!

    Reply
    • Anonymous

      February 13, 2023 at 6:26 pm

      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.

      Reply
      • Kristina

        February 14, 2023 at 12:31 pm

        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.).

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