Instant Pot Wonton Soup

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.

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

More Soup Recipes You'll Love

• Instant Pot Minestrone Soup
• Instant Pot Broccoli Cheese Soup
• Crockpot Chicken Parmesan Soup
• Instant Pot Vegetable Soup

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.

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.

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