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 soup is fantastic for a busy night and is so satisfying it can be served as the main course!
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Main Course, Soup
Cuisine: Chinese, Japanese
Keyword: easy soup recipes, instant pot, instant pot soup recipes
Author: Kristina Tipps
- 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
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.
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.
Serving: 16oz | Calories: 459kcal | Carbohydrates: 79g | Protein: 16g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 2551mg | Potassium: 297mg | Fiber: 6g | Sugar: 6g | Vitamin A: 358IU | Vitamin C: 33mg | Calcium: 60mg | Iron: 4mg