Thai Coconut Potsticker Soup
This vibrant Thai Coconut Potsticker Soup delivers fragrant curry-spiced broth, tender sweet potatoes, and plump potstickers in one cozy pressure cooker meal.
Equipment
- 1 Pressure cooker for sauté and pressure cooking
Ingredients
Main Ingredients
- 2 tablespoons Olive oil
- 2 cloves Garlic minced
- 1 Onion diced
- 1 Red bell pepper diced
- 1 Sweet potato scrubbed and chopped into bite sized chunks
- 2 tablespoon Red curry paste
- 14 ounce Unsweetened coconut milk 1 can
- 4 cups Vegetable stock
- 13 ounce Potstickers 1 package
- 2 cups Fresh spinach heaping
- 1 Lime juice of
- Fresh cilantro for garnish
Instructions
Instructions
- Heat your pressure cooker on sauté. Put in the olive oil first so it spreads all around the pot.
- Add your minced garlic and diced onion next. Stir it gently so they get soft and smell amazing, maybe 3-4 minutes.
- Then toss in red bell pepper and sweet potato chunks. Cook them for around 5 minutes so they start to get cozy with the spices.
- Stir in red curry paste carefully. You'll smell it right away if you get it hot enough. Let it cook for about one minute.
- Pour in the coconut milk and vegetable stock, stir to mix everything up. Close the lid and make sure the sealing ring is in place. Let the float valve pop up and cook it under pressure for 10 minutes.
- Quick release that pressure once time’s up. Open the lid and gently add the potstickers. Cook at sauté mode until potstickers are tender but still hold shape, usually around 5-7 minutes. Drop in fresh spinach just before finishing so it wilts real nice.
Notes
Use fresh or frozen potstickers for this recipe. Store leftovers in the fridge up to 3 days. Reheat slowly and splash in water if needed.