Potsticker Soup Under 30 Minutes

The pressure builds and you start counting down minutes until you eat.

Steam cues puff softly from the sealing ring signaling the pressure build is on track. You can almost sense the aroma sneaking away through the tiny valve, teasing your nose. That smell tells you dinner is close.

You might spot the broth depth starting to look just right inside your clear pot lid window (if you got one). It’s that moment you recall why pressure cooker meals are the best kind of fast.

Why This Recipe Works Every Single Time

• The toasted sesame oil brings a nutty layer that wakes up your taste buds real good.
• Garlic and fresh ginger sautéed first release their aroma to fill the kitchen, giving the soup deep flavor.
• Chicken stock and low sodium soy sauce combo makes a balanced broth that’s savory but not too salty.
• The green onions and carrots add crunch and fresh color to every spoonful.
• Frozen dumplings steam perfectly inside the soup, soaking up broth without falling apart.
• Fresh spinach tossed in last keeps it vibrant and adds a tender pull of greens.
• Simple sea salt seasoning helps you adjust the flavor just right for your palate.

What Goes Into the Pot Today

• 1 tablespoon toasted sesame oil
• 4 garlic cloves, minced
• 2 tablespoons minced peeled fresh ginger
• 6 cups chicken stock
• 3 tablespoons low sodium soy sauce
• 4 green onions, thinly sliced (white and green parts + extra for garnish)
• 2 large carrots, peeled and julienned or 1 cup shredded carrots
• 1 (1 6 pound) bag frozen dumplings (potstickers or mini potstickers)
• 3 cups fresh spinach
• Sea salt, to taste
• Sesame seeds (optional, for garnish)

Each bit goes in to build layers of flavor. The toasted sesame oil starts your soup off with a warm nutty base. Garlic and fresh ginger minced up are essential because that spicy aroma is just unbeatable.

Chicken stock is the heart of the broth. You want a good volume, so 6 cups bring you a nice pool for all the dumplings and veggies to float in. Soy sauce adds umami but keeps saltiness low so you can control taste later. Green onions and carrots lend fresh crunch and color.

Frozen dumplings are the hearty star here. They cook quickly in the hot broth while soaking in all those flavors. Then fresh spinach tossed last keeps everything bright and tender without losing its green pop.

Walking Through Every Single Move

First, get your pressure cooker out and heat that tablespoon of toasted sesame oil on medium heat. You gotta do this step with the pot just like you would on stove top.

Next up, in go your minced garlic cloves and ginger. Let them s
03ute9 for about 1-2 minutes until you smell that warm fragrance filling the kitchen. This is where the real flavor starts cooking.

Then pour in your chicken stock alongside the soy sauce. Give it a good stir and you already know you92re on track for a tasty broth depth you can92t wait to dive into.

Add the sliced green onions and carrots. Crank up the heat and bring everything to a boil. You watch those steam cues coming off as the pot builds pressure.

Time to gently add your frozen dumplings. You gotta be patient here and cook them according to package directions, usually about 6-8 minutes inside the simmering broth. The pressure cooker helps speed this up while keeping dumplings tender but not falling apart.

Once dumplings are done, toss in the fresh spinach. It wilts fast, just about a minute is enough so they keep that tender pull.

Season with sea salt to your liking. This final touch is important since soy sauce kept salt low so you get perfect balance. Give the soup one last gentle stir.

Finally, ladle that beautiful soup into bowls, sprinkle more green onions on top, maybe some sesame seeds if you want then serve hot. You92ll be loving that first slurp!

Smart Shortcuts for Busy Days

• You can swap fresh garlic and ginger with pre-minced versions from the store. It won92t be as fresh but it works real good and saves chopping time.
• Got frozen pre-cut carrots? Perfect. Just add 91em straight into the pot with no extra prep.
• Using frozen dumplings means you skip making dough and filling. Grab your fav brand ready to go and pop 91em in cooked.
• If you92re really pressed, skip the s
  03ute9 step and pour oil, garlic, and ginger right into broth before sealing. The flavor won92t be as strong but the soup still rocks.

The Flavor Experience Waiting for You

Every bite of this soup warms your insides with the comforting broth that92s rich but light. The toasted sesame oil whispers nutty goodness, mingling perfectly with ginger92s zing and garlic92s punch.

Dumplings float like little pillows full of savory fillings, soaking up broth and becoming tender but still holding their shape. You92ll notice that perfect chewy, tender pull when you bite in, kinda like a hug for your mouth.

Fresh veggies cut through with crisp and sweetness while spinach adds a leafy softness that balances the whole bowl. The soy sauce and sea salt blend keep the broth umami-rich, making you wanna drink every last drop.

Smart Storage That Actually Works

• Let your soup cool down a bit before popping it in airtight containers to avoid soggy dumplings getting mushy later.
• Store leftover soup in the fridge for up to 3 days. Reheat gently on stove or microwave with a splash of broth if it thickens too much.
• If you92re planning ahead, freeze the soup without spinach added. Add fresh spinach when reheating to keep it fresh and vibrant.
• You can also freeze leftover dumplings separately. That way you can heat dumplings alone for a quick snack or add fresh broth and veggies anytime.

What People Always Ask Me

• Q: Can I use vegetable broth instead of chicken stock?
  A: Yeah, veggie broth works great if you want a meat-free version. Just keep an eye on flavor and maybe add a splash of soy sauce to get that depth.
• Q: How do I know when pressure is built properly?
  A: Look for the sealing ring snug and listen for steady steam cues from the valve. It usually takes a few minutes depending on your cooker.
• Q: Can I add other veggies?
  A: Totally! Mushrooms, bok choy, or snap peas all work well. Just adjust cooking time so they don92t get mushy.
• Q: What if my dumplings stick together?
  A: Gently separate dumplings before putting them in the pot and stir carefully once they start cooking to keep them apart.
• Q: Can I make this in an Instant Pot?
  A: Yep, it works fine in an Instant Pot. Use the s
  03ute9 function first, then pressure cook the soup as usual, remembering to check sealing ring and steam cues.
• Q: Any tips for the broth getting cloudy?
  A: Sometimes dumplings release starches that cloud broth. It92s totally normal and doesn92t affect taste much. Skim surface if you want clearer soup.

For related recipes, check out our Classic Crockpot Pierogi Casserole with Kielbasa for a slow-cooked comforting dish, or try out the Mozzarella Stuffed Rosemary Parmesan Soft Pretzels for an irresistible cheesy snack. Also, our Easy Marinated Cheese Appetizer with Salami & Green Olives makes a great party starter to complement your meals.

Easy Dumpling Soup in Your Pressure Cooker

A fast, flavor-packed soup made in your pressure cooker using frozen dumplings, fresh veggies, and a punchy sesame-soy broth.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Soup

Cuisine Mexican

Servings 4 people

Calories 350 kcal

Equipment

• 1 Pressure cooker

Ingredients

  

Main ingredients

• 1 tablespoon toasted sesame oil
• 4 cloves garlic minced
• 2 tablespoons fresh ginger peeled and minced
• 6 cups chicken stock
• 3 tablespoons low sodium soy sauce
• 4 green onions thinly sliced
• 2 large carrots peeled and julienned
• 1 bag frozen dumplings 1.6 lb, potstickers or mini
• 3 cups fresh spinach
• Sea salt to taste
• Sesame seeds optional for garnish

Instructions

 

Instructions

• Heat sesame oil in a pressure cooker over medium heat.
• Add garlic and ginger. Sauté for 1-2 minutes until fragrant.
• Pour in chicken stock and soy sauce. Stir well.
• Add green onions and carrots. Bring to a boil.
• Add frozen dumplings gently. Cook according to package directions (6–8 minutes).
• Toss in fresh spinach and stir until wilted, about 1 minute.
• Season to taste with sea salt. Stir gently.
• Ladle soup into bowls, garnish with green onions and sesame seeds, and serve hot.

Notes

Garnish with sesame seeds and sliced green onions. Store leftovers in the fridge for up to 3 days, or freeze without spinach for future meals.