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.
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.