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.
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.