Instant Pot Wonton Soup

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 kid-friendly soup is fantastic for a busy night and is so satisfying it can be served as the main course!

I've been using my Instant Pot a lot more recently and have created some quite tasty recipes, including this healthy and hearty wonton soup. I'll admit I came late to the Instant Pot game, but I have quickly grown to love what I can do with it.

So far I've made the most perfect baked sweet potatoes I've ever had in only 15 minutes. And crunchy and flavorful broccoli that wasn't a tad bit mushy. My Instant Pot has done wonders for me thus far, so I plan to keep creating Instant Pot recipes to share.

Lidl carries these scrumptious mini wontons for just $5 and they recently started carrying regular wontons, so we have been wonton crazy for a while now. They fry up crispy in just 5 minutes and are perfectly seasoned so you really don't need any sauce. We usually toss them with frozen Chinese lo mein noodles and drizzle with a little soy sauce to make a fantastic dinner in only 10 minutes. Sometimes we fancy it up even more by popping a few egg rolls in the toaster. It's been my default meal for super lazy nights for a few months now...

But all good things must come to an end and last week my husband declared that he was "soy sauced out" and he kindly requested another wonton dinner.

That led me to the creation of this Instant Pot wonton soup, which takes only a couple minutes to prep and is ready in only 20 minutes! And since we are making this in the Instant Pot, most of that time is spent away from the pot doing whatever else you want to do.

Instant Pot wonton soup is very kid friendly and perfect for a chilly winter weeknight when you don't have much time to spend on dinner.

ingredients in instant pot wonton soup

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

1. frozen chicken or vegetable wontons
2. noodles (I used soup noodles but any Chinese noodles will work great)
3. chicken broth (or water and bouillon cubes)
4. soy sauce
5. rice vinegar (optional)
6. spinach, chopped into small pieces
7. onions, diced
8. garlic, minced
9. salt + pepper

Bibigo frozen mini chicken and vegetable wontons are my favorite to use in this soup, but you can also use pork or only chicken or only vegetable ones.

For the noodles, I chose German soup noodles because they are cut into small pieces already and my goal was to make this Instant Pot wonton soup as kid friendly as possible. Mini wontons and cut noodles are the perfect size for small mouths.

This is also why I chop the spinach as small as possible, so that it looks more like an herb than a vegetable (for those super picky eaters). It's all about trickery sometimes!

I also add a little bit of soy sauce and rice vinegar to give Instant Pot wonton soup a little Asian flair. The rice vinegar will make it a little tangy and a tad bit sweet, so using it is up to you. I've made it both with and without rice vinegar and loved it both ways.

how to make instant pot wonton soup

Making Instant Pot wonton soup is incredibly easy. It's ready in only 3 steps and 20 minutes:

1. Dice the onion and mince the garlic. Set the Instant Pot to saute and add about 1 tablespoon of oil. Add the onion and garlic and saute for 3 minutes.
2. Add the water and bouillon (or chicken broth), soy sauce, rice vinegar, and salt. Set the Instant Pot to pressure cook for 2 minutes. While cooking, chop the spinach.
3. Do a quick release of the steam. Stir and set pot back to saute. Add the pepper and noodles and cook for 3 minutes, then add the wontons and spinach and cook for 2 more minutes.

As always, taste before serving and adjust the salt and pepper as necessary. Serve Instant Pot wonton soup immediately.

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 wonton soup, 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, 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 simply took them out with a slotted spoon and stored them in a container separate from the broth. Two days later when I ate the leftovers, it was just as delicious as the first night.

Instant Pot Wonton Soup Variations

There are a few things you can do to alter this Instant Pot Wonton Soup. Some of the things I've tried are:

• use a combination of chicken and beef broth
• replace the diced onions with scallions
• use lo mein noodles instead of soup noodles
• use sesame oil instead of olive oil (yum!)

Some of the ways to vary it that I have not tried and therefore cannot attest to (but that I still think would be great!) are:

• adding a few drops of Siracha for some spice
• adding bok choy instead of or in addition to spinach
• using vegetable broth
• leave out the noodles for a lighter meal

You can totally make this Instant Pot wonton soup with these variations or with other vegetables that you love.

I hope that you love it and if you've made it, let me know!

For more delicious soup recipes try these:

• Classic Homemade Chicken Noodle Soup
• 15 Minute Ramen Noodle Soup
• Hearty Vegetable Soup
• Beef Barley Soup
• Traditional French Onion Soup
• Spinach Tortellini Soup with Parmesan
• Slow Cooker Loaded Potato Soup