You catch the smell through the steam vent and suddenly you are starving. It’s like your kitchen just sent a secret signal that comfort is ready to fill your belly. You spot the little potstickers swimming in that warm broth and you can’t wait to dig in. This soup pulls you in with that savory broth depth and those tender potstickers doing a little dance in your bowl.
The best part is how fast and simple it all comes together. You remember that quick heat that builds the pressure inside your cooker, that satisfying valve hiss when it’s time to release. It’s not just soup, it’s the kinda meal that feels homemade even when you barely lift a finger. When you get that float valve up and then see the steam escape, you know it’s about to be time to eat.
You start to feel that coziness creep in—the kind you only get from something bubbling hot and full of flavor. The carrots add a subtle sweetness, the spinach a pop of green goodness, and the green onions? Well, that’s just the cherry on top. Potsticker soup is kinda like a hug but in a bowl and your pressure cooker is the perfect sidekick to make it happen quick.
What Makes Pressure Cooking Win Every Round
- You get rich broth depth without hours on the stove.
- That fast pressure build shortens cook time like crazy.
- Natural release lets flavors settle just right before you open the lid.
- Valve hiss sounds like dinner calling your name.
- Float valve tells you when it’s perfectly pressurized and ready to go.
- It locks in all those savory juices so your potstickers stay tender.
- You can multitask while it’s working so no stress or fuss.
Everything You Need Lined Up
- 1 tablespoon vegetable oil to start off that sauté.
- 1 small onion, diced fine so it melts right in.
- 2 cloves garlic, minced for that sharp punch.
- 1 teaspoon grated fresh ginger to bring a little zing.
- 6 cups chicken broth, the heart of your soup’s depth.
- 2 tablespoons soy sauce for a savory umami kick.
- 1 teaspoon sesame oil because it’s the flavor game changer.
- 1 (16-ounce) package frozen potstickers, your star of the show.
- 1 cup shredded carrots for crunch and sweetness.
- 2 cups baby spinach to add some fresh green vibes.
- 2 green onions, thinly sliced for topping and flavor pop.
Make sure everything’s prepped 'cause once you get going it’s a quick roll from there. Fresh ginger might be a little tricky if you don’t have it handy but trust me it’s worth the extra step. The frozen potstickers save you time but hey, if you wanna try homemade ones later that’s cool too!
The Exact Process From Start to Finish
- Heat that vegetable oil in your pressure cooker pot on medium heat. You’ll wanna get that base nice and warm.
- Toss in the diced onion and sauté, letting it soften up about 3-4 minutes till it smells sweet and you see it turn a bit translucent.
- Add garlic and grated ginger, stir in fast and cook till you get that fragrance popping up, about 1 minute tops.
- Pour in chicken broth and crank heat up to bring it to a boil. This is where your broth depth really takes shape.
- Stir in soy sauce and sesame oil, then reduce heat so it’s just a simmer. This is gonna set the flavor vibe.
- Add your frozen potstickers straight in, close the lid, then wait a few minutes for them to cook through. Usually 5-7 minutes does it just right.
- Once potstickers are warmed, stir in shredded carrots, then baby spinach till it wilts. Ladle into bowls and sprinkle on those sliced green onions before serving. Yum!
Smart Shortcuts for Busy Days
- Grab pre-minced garlic and ginger paste to skip peeling and chopping.
- Use low sodium chicken broth so you can control salt without extra measuring.
- Frozen potstickers are your time saver but even leftovers from a night before work great.
- Pre-shredded carrots will slide right into your soup without a fuss.
- Wash spinach greens ahead and keep them in a plastic bag so you can toss in at the last minute.
What It Tastes Like Fresh From the Pot
Imagine that first spoonful hitting your tongue with warm, savory broth that’s rich but never heavy. The soy and sesame oils bring these gentle umami notes that wrap around the little potstickers perfectly. You catch every layer of flavor with each bite and it’s oh so satisfying.
Those potstickers are tender and juicy, kinda like dumplings with a soft blanket of dough that bursts with tasty filling. It’s nice 'cause you get the chew but nothing rubbery or tough like some frozen dumplings can get if you mess the timing. Here, they’re cooked just right every time.
The fresh veggies give crunch and color—especially the carrots that add a touch of sweetness and the spinach’s fresh green zing. Topped with those sharp green onions, it’s a bowl that feels just as good for your eyes as your tummy. You’re gonna wanna eat this all year round.
Smart Storage That Actually Works
If you got leftovers (which might happen fast 'cause this soup disappears quick), keep it in an airtight container in the fridge. It’ll last a couple days no probs and still tastes great when reheated.
For longer keeping, freeze part of it in a freezer-safe container. Just make sure to leave some headspace for expansion so your container don’t burst. When ready, thaw overnight in fridge and warm gently on the stove or in your microwave.
Another neat trick is storing extra potstickers separately. That way when you wanna use them in another soup or fried dish, they go from freezer to your plate quicker. Just toss 'em in straight from frozen for best results.
What People Always Ask Me
Q1 What if I don’t have fresh ginger? You can use ground ginger but cut the amount in half 'cause it’s stronger. Fresh gives a brighter zing but ground works in a pinch.
Q2 Can I swap chicken broth for vegetable? Definitely. Vegetable broth keeps it vegetarian-friendly and still tasty enough to enjoy. The broth depth changes but it’s still yummy.
Q3 How do I know when pressure is built right? Your float valve gonna pop up when it reaches the right pressure. Then you’ll hear that valve hiss and you can time your cook from there.
Q4 What’s natural release? After cooking you just let your pressure cooker sit so steam goes down slowly. It helps your flavors to settle instead of rushing to open the lid.
Q5 Can I add more veggies to this soup? Yeah you can toss in mushrooms or bok choy. Just remember not to overcook 'em or add at the end so they stay fresh.
Q6 How long can I keep leftovers in fridge? About 3 days. After that, the texture might change and the spinach can get a little mushy, so best to eat it sooner than later.
For related recipes, check out our Classic Crockpot Pierogi Casserole with Kielbasa for a slow cooker comfort food similar in ease and heartiness, or savor the cheesy delight of our Cheesy Kielbasa Hashbrown Casserole perfect for busy weeknights. Also, our Mozzarella Stuffed Rosemary Parmesan Soft Pretzels make a fantastic appetizer to pair with hearty soups and casseroles.
Potsticker Soup You Gonna Love From Your Pressure Cooker
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 1 tablespoon vegetable oil to start off that sauté
- 1 small onion diced fine
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 6 cups chicken broth
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 16-ounce package frozen potstickers
- 1 cup shredded carrots
- 2 cups baby spinach
- 2 green onions thinly sliced
Instructions
Instructions
- Heat that vegetable oil in your pressure cooker pot on medium heat. You’ll wanna get that base nice and warm.
- Toss in the diced onion and sauté, letting it soften up about 3-4 minutes till it smells sweet and you see it turn a bit translucent.
- Add garlic and grated ginger, stir in fast and cook till you get that fragrance popping up, about 1 minute tops.
- Pour in chicken broth and crank heat up to bring it to a boil. This is where your broth depth really takes shape.
- Stir in soy sauce and sesame oil, then reduce heat so it’s just a simmer. This is gonna set the flavor vibe.
- Add your frozen potstickers straight in, close the lid, then wait a few minutes for them to cook through. Usually 5-7 minutes does it just right.
- Once potstickers are warmed, stir in shredded carrots, then baby spinach till it wilts.
- Ladle into bowls and sprinkle on those sliced green onions before serving.
- Enjoy warm!
