Potsticker Soup

That first hiss from the cooker tells you something good is happening. You spot the steam puff out just right and you feel that excitement build. Y'all know that sound means dang tasty food is close.

Pressure build catches your attention and you wait a bit as everything inside starts doing its thing. The little valve hiss becomes kinda like a countdown to yum. It's the sound of flavors marrying fast and the potstickers getting tender pull you crave.

Then you realize this soup doesn't just come together quick, it gets better as you wait. You catch that simmering steam and the smell that sneaks out makes you almost drool. This ain't no ordinary soup, it's got soul and speed rolled into one pot.

The Truth About Fast Tender Results

• You gotta trust the pressure cooker for tender pull in way less time than stove top simmering.
• Using frozen potstickers is perfect because they cook through evenly without falling apart.
• Quick release works well here but slow release keeps the broth steady hot if you got time.
• Valves hiss means pressure build has happened so your soup is sealed in warmth and flavor.
• That perfect tender texture comes from pairing cooking times right with your ingredients.

To learn more about achieving tender textures quickly, check out our Classic Crockpot Pierogi Casserole with Kielbasa for a slow cooker counterpart to speedy meals.

Your Simple Ingredient Checklist

• 2 teaspoons toasted sesame oil
• 6 ounces white mushrooms, sliced
• ½ cup scallions, whites and light green parts diced plus greens for garnish
• ¼ teaspoon kosher salt
• 1 small carrot, peeled and diced
• 3 cloves garlic, grated or chopped
• 1 teaspoon grated ginger
• 4 cups chicken bone broth
• 1 teaspoon low sodium soy sauce or tamari
• 20 frozen chicken potstickers (or gluten-free ones like Feel Good Foods)
• 2 cups baby spinach, stems removed
• Chili crisp for serving (optional but oh so good)

You keep this list handy cause it’s all you need to turn out a soup that hits the spot. The sesame oil gives it that nutty hint, mushrooms add the earthiness, and scallions bring a fresh crunch eventually. Carrots sweeten things up, garlic and ginger spice it right, all swimming in that rich chicken bone broth.

Frozen potstickers are your shortcut to that tasty filling in a neat little dumpling and they soak up broth like a champ. Tossin’ in spinach at the end makes it fresh and healthy feeling. Don’t skip the chili crisp if you like heat, dang it elevates the whole bowl.

Consider exploring similar simple ingredient lists in our Easy Marinated Cheese Appetizer with Salami & Green Olives for quick savory snacks.

The Full Pressure Cooker Journey

1. Heat the toasted sesame oil in your pressure cooker pot over medium heat. You wanna get it shimmering before adding anything.
2. Dump in the sliced mushrooms, diced scallions (whites and light green), and sprinkle the kosher salt. Stir it up and cook until mushrooms release their moisture and start to brown, about 5 minutes. You'll smell it real good.
3. Stir in the diced carrot, grated garlic, and ginger. Cook it another 2-3 minutes till your kitchen fills with that ginger-garlic fragrance.
4. Pour in the chicken bone broth and add the soy sauce. Turn up the heat and bring it to a boil. Once it's bubbling, seal your cooker lid and wait for the pressure build with that nice valve hiss to start.
5. Once pressure is up, reduce heat to maintain, and let it cook. Simmer the soup for 10 minutes, then do a quick release to let the steam out. Carefully open the lid.
6. Add the frozen potstickers into the hot broth and stir gently. Close the lid but no pressure this time. Let potstickers cook in simmering broth about 6-8 minutes or till they float and feel that tender pull. Toss in baby spinach at last moment then ladle into bowls. Garnish with scallion greens and chili crisp if you like some punchy heat.

You might enjoy also our Classic Crockpot Pierogi Casserole with Kielbasa for a comforting meal option using similar dumpling ideas but in a slow cooker.

Smart Shortcuts for Busy Days

• Keep frozen potstickers in your freezer stash so dinner comes together real quick.
• Use pre-chopped garlic and ginger from the store if ya ain't got time to prep fresh.
• Grab a carton of pre-made chicken bone broth instead of making your own.
• Slice mushrooms the night before and store in fridge so you just toss them in quick.
• If you gotta rush, use the quick release after simmer to speed things up and still get tender potstickers.

Check out our tips in the Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for more ideas on saving time while cooking flavorful meals.

Your First Taste After the Wait

You dive into your bowl and catch the steamy aroma rising up; it’s earthy from mushrooms and punchy from the ginger garlic combo. That sesame oil sneaks in with a soft hug of flavor.

Then you get a tender pull from potstickers that feel just right—not mushy but cooked through like a dream. The broth is rich and cozy, warming you up like a soft sweater on a chilly day.

Spinach adds a fresh snap and the scallion greens sprinkle gives it that little zesty crunch. If you add chili crisp, dang, you get that spicy wake-up that'll keep you comin back for more.

For more comforting bites with flavorful punch, try our Mozzarella Stuffed Rosemary Parmesan Soft Pretzels.

Smart Storage That Actually Works

• Fridge Store: Keep leftover soup in airtight containers for up to 3 days. Potstickers can get a bit soft but still tasty.
• Freeze It: Freeze soup without potstickers for longer storage, like 2-3 months. Add fresh potstickers when reheating so they stay tender.
• Separate Broth: Store broth and potstickers separately if you know you’ll wanna keep the texture fresh longer. Add potstickers fresh when reheating soup.

Make sure to cool soup a bit before putting it in the fridge or freezer. You don’t want your cooker trying to take the chill outta a hot container. When reheating, use gentle heat and stir so potstickers don’t stick together or get rubbery.

The FAQ Section You Actually Need

• Can I use veggie broth instead of chicken bone broth? Yup, you can swap in veggie broth for a vegetarian twist. It won’t be as rich but still tasty.
• What if I only have fresh potstickers? Fresh potstickers cook faster, about 3-4 minutes simmered in broth, so watch ‘em close to avoid mush.
• Do I need to thaw frozen potstickers first? Nah, add ‘em frozen straight to the simmering broth. They cook better that way and don’t fall apart.
• How do I do a quick release safely? Use a long utensil to carefully turn the valve from a safe distance. Watch out for hot steam and never put your hands right on it.
• Can I double this recipe in one cooker? You can, but make sure not to fill past the max fill line on your cooker to keep it safe and cooking evenly.
• What’s the best way to get chili crisp into the soup? Add it right before serving or on top of your bowl. It keeps the crisp texture and sharp flavor instead of gettin soggy in the broth.

For other tasty meal ideas, consider our Cheesy Hamburger Rice Casserole Recipe which delivers hearty comfort in a dish perfect for family dinners.

Potsticker Soup Pressure Cooker Recipe

Quick and cozy Potsticker Soup made in a pressure cooker using frozen chicken potstickers, vegetables, and bone broth for a soul-warming meal in under 30 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Soup

Cuisine Mexican

Servings 4 people

Calories 240 kcal

Equipment

• 1 Pressure cooker pot

Ingredients

  

Main ingredients

• 2 teaspoons toasted sesame oil
• 6 ounces white mushrooms sliced
• 0.5 cup scallions whites and light green diced plus greens for garnish
• 0.25 teaspoon kosher salt
• 1 small carrot peeled and diced
• 3 cloves garlic grated or chopped
• 1 teaspoon grated ginger
• 4 cups chicken bone broth
• 1 teaspoon low sodium soy sauce or tamari
• 20 frozen chicken potstickers or gluten-free
• 2 cups baby spinach stems removed
• chili crisp optional, for serving

Instructions

 

Instructions

• Heat the toasted sesame oil in your pressure cooker pot over medium heat until shimmering.
• Add sliced mushrooms, diced scallions, and kosher salt. Stir and cook until mushrooms brown and release moisture, about 5 minutes.
• Stir in carrot, garlic, and ginger. Cook another 2–3 minutes until fragrant.
• Pour in chicken bone broth and soy sauce. Bring to a boil, then seal lid and pressure cook for 10 minutes. Quick release pressure.
• Add frozen potstickers, stir gently, and cover without sealing. Simmer for 6–8 minutes until tender. Toss in baby spinach at the last moment.
• Ladle soup into bowls and garnish with scallion greens and chili crisp if desired.

Notes

To reheat, store broth and potstickers separately if possible and heat gently to preserve potsticker texture.