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instant pot soup recipes

Easy Instant Pot Chicken Wonton Soup (Pressure Cooker & Stove-Top Recipe)

Chicken Wonton Soup is perhaps one of the most ordered soups at a Chinese restaurant.  Wontons are soft bite-size dumplings that are stuffed with meat or vegetables, and aromatics like ginger, garlic and spring onions. They are then cooked in a clear, flavorful chicken or vegetable broth. I love this soup, and have figured out an easier way to make it at home, on a weeknight too.  This hearty recipe for a real easy Instant Pot Chicken Wonton Soup makes a great dinner dish by itself.   I also have a vegetarian recipe below.

Instant Pot Chicken Wonton Soup recipe by Spice Cravings. Made with frozen wontons, cooked with a variety of vegetables, in a chicken broth in the instant pot. #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie

Short-Cut for Wontons

I love simple and easy meals like this, that are so comforting at the end of a long day.When I have time, I love to make homemade wontons for this soup using ground chicken, spring onions, aromatics and seasoning. But, for weeknights and crazy times, this soup is real easy to put together using my favorite store-bought frozen wontons, Chicken Cilantro Mini Wontons from Trader Joe’s. This soup will work equally well with your favorite brand of dumplings too.

Easy Instant Pot Chicken Wonton Soup


All you have to do is add all ingredients, except wontons and greens, in the Instant Pot, pressure cook for 2 minutes, release pressure, add wontons and greens, and cook for another 2-3 minutes. Done!  And dinner is served in 20 minutes.

Make it Vegetarian:

It is extremely easy to make this soup vegetarian by switching just two ingredients. Switch the chicken broth with vegetable broth and buy your favorite flavor of vegetable dumplings. I personally like the Thai Vegetable Gyoza dumplings from Trader Joe’s. I combine that with their low-sodium vegetable broth.

Instant Pot Chicken Wonton Soup recipe by Spice Cravings. Made with frozen wontons, cooked with a variety of vegetables, in a chicken broth in the instant pot. #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie

Stove-Top Method:

Heat a large stockpot on medium-high heat. Add all ingredients EXCEPT wontons and greens. Bring everything to a boil, reduce heat to medium and simmer for about 6-8 mins. Open lid. Add wontons and cook till they float on top, takes about 2-4 minutes. Turn off the heat. Add greens and stir well. Let them soften in the soup for a few minutes. Serve warm!

Check out more INSTANT POT SOUP RECIPES here!

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Instant Pot Chicken Wonton Soup recipe by Spice Cravings. Made with frozen wontons, cooked with a variety of vegetables, in a chicken broth in the instant pot. #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie
Instant Pot Chicken Wonton Soup
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

This Chicken Wonton Soup is nutritious & filled with healthy vegetables. Just cook broth, veges, & aromatics together in the instant pot & then add wontons.  Easy to make vegetarian by using vegetable stock & vegetarian wontons.

Course: Appetizer, Main Course
Cuisine: Asian
Keyword: Soup
Servings: 4 people
Calories: 373 kcal
Author: Spice Cravings
  • 1 32 oz pack Chicken stock : use vegetable stock for vegetarian recipe
  • 1 pack frozen wontons : I get mini wontons from Trader Joe's
  • 1/2 inch ginger peeled and fine chopped, OR, 1/2 teaspoon Ground Ginger
  • 2 cloves garlic peeled and fine chopped, OR, 1/2 teaspoon Garlic Powder
  • 1 tablespoon Rice Vinegar
  • 2 tablespoons Less Sodium Soy Sauce adjust based on salt level of stock
  • 1 tablespoon Sambal Oelek Ground Fresh Chili Garlic Paste, or any chili garlic sauce
  • 1 teaspoon Agave Nectar or honey
  • 1/2 teaspoon Roasted Sesame Oil
  • 1 tablespoon Fish Sauce optional
  • 3 medium carrots sliced
  • 2-3 heads of Bok Choy stems and greens (leaves) chopped and separated
  1. Prep the veggies: For bok choy, chop the leaves and keep aside, they will be added after cooking is done. Chop the carrots and boy choy stems. Finely chop ginger and garlic.

  2. Turn on Instant Pot: Add chicken stock and everything EXCEPT wontons and boy choy 'greens (leaves)'. Close lid. Pressure cook for 2 minutes. Manually release the pressure by moving the pressure valve from Sealing to Venting mode. If you are multiplying this recipe, wait 5 minutes before releasing pressure to avoid the soup from shooting through the pressure valve. Open lid once the pin drops.

  3. Finish:  Turn on SAUTE and add the frozen wontons. Cook 2-4 minutes till they float on top. (Watch the video). Cancel SAUTE and add the boy choy greens that you had kept aside. Stir and let them soften in the soup for a few minutes.

Recipe Notes

If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more.


Note: The nutrition facts below are my estimates.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition Facts
Instant Pot Chicken Wonton Soup
Amount Per Serving
Calories 373 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Cholesterol 5mg 2%
Sodium 1661mg 69%
Potassium 1232mg 35%
Total Carbohydrates 63g 21%
Dietary Fiber 8g 32%
Sugars 14g
Protein 14g 28%
Vitamin A 528.2%
Vitamin C 247.7%
Calcium 49.9%
Iron 30.5%
* Percent Daily Values are based on a 2000 calorie diet.

Minestrone Soup- One Pot Meal

Minestrone Soup is an Italian soup,  typically made with root vegetables, like onions, celery, carrots, stock, dried herbs, beans and tomatoes. It’s mostly vegetarian and often includes rice or pasta- perfect one-pot meal! I use this recipe a lot for weeknight meals- it’s one of my fill-it, shut-it, forget-it, meal series. Simply dump all ingredients in the Instant Pot (or any pressure cooker), close the lid, set a 3-4 minute timer. Once it’s cooked, manually release pressure after 5 minutes and you’re done! It’s that easy!

Minestrone Soup in Instant Pot by Spice Cravings. Minestrone Soup is an Italian soup, made with root vegetables, like onions, celery, carrots, stock, dried herbs, beans and tomatoes; often w/ rice or pasta. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty I have always noticed how our meals often reflect the colors of the season. This soup certainly screams Fall– a perfect blend of orange, red and green, it is also the perfect comfort soup to have on a cold and chilly evening. This soup comes together so easily, it’s almost wrong to call it ‘home-cooked’:-)

Minestrone Soup in Instant PotYou can easily customize this soup to your taste- I keep switching the veggies in this soup. Sometimes, I add chopped squash or pumpkin to this and it taste amazing. I prefer to use canned beans in Minestrone Soup, simply out of convenience. The time it takes for dry beans to cook is too long for the vegetables, so, if using dry beans, one has to make this a two-step cooking process- cook the beans first and then add the remaining ingredients. I personally like using organic Northern beans here, but you can use the beans of your choice, Kidney, Pinto or Cannellini Beans. I make this soup with low-sodium vegetable broth, but you can use regular broth or even chicken/Beef broth. You can add diced tomatoes to this soup. We prefer a slightly less tomatoey flavor, so adding tomato paste just works out great for us.

Gluten-Free Minestrone Soup:

Minestrone Soup in Instant PotTypically, this soup calls for a small pasta. I substitute it with Quinoa. My family prefers the taste of quinoa, its’ Gluten-free, plus it bumps up the fiber and protein in the soup. You could even add Amaranth or wild rice instead.

Adding Greens:

I add chopped spinach to this soup towards the end of the cooking process. The heat from the soup wilts it down. You can use any dark leafy green instead of spinach- chopped kale would be a great addition here too. Garnish it with chopped basil to add a floral spring-time flavor to this dish.

Optional Variation:

Sometimes, I like to add an extra, totally optional, ingredient in this soup towards the end. I add chopped, pre-cooked, chicken and jalapeño sausage from Trader Joe’s. The sausage is fully cooked, so it just needs to hang out in the soup for a few minutes and it absorbs the flavors of the soup and becomes really soft. My family loves the combination of this spicy sausage with Minestrone soup, but you can skip it and make it totally vegetarian.

Minestrone Soup in Instant Pot by Spice Cravings. Minestrone Soup is an Italian soup, made with root vegetables, like onions, celery, carrots, stock, dried herbs, beans and tomatoes; often w/ rice or pasta. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty

Stove-top Recipe:

You can cook this soup on the stove-top too. Add all the ingredients in a soup pot, stir well, and cook covered on medium-high heat for 20-25 minutes, or till quinoa grains have sprouted. Follow the remaining instructions for garnish and enjoy!

Stove-top Pressure cooker (Hawkins/Prestige):

Follow all instructions and cook for 2 whistles in the pressure cooker. Wait 5 minutes and manually release pressure by carefully lifting the pressure weight.

Minestrone Soup- One Pot Meal

Print Recipe
Serves: 4 Cooking Time: 3-4 Minutes Manual + QR5


  • 2 tablespoons extra virgin olive oil
  • 1 can Northern Beans (or your favorite beans), rinsed and drained
  • 1 cup chopped celery (about 2 ribs)
  • 1 cup chopped carrots (about 2 medium carrots)
  • 32 oz. low-sodium vegetable broth (I use Trader Joe's brand)
  • 2-3 cloves garlic, chopped, OR, 1/2 teaspoon garlic powder
  • 1.5 teaspoon salt (adjust to taste)
  • 1 teaspoon ground black pepper
  • 1 teaspoon Smoked Paprika
  • 2 teaspoons Italian Seasoning blend (I use 21 Seasoning Salute from Trader Joe's)
  • 1-2 tablespoons Sambal Oelek Chili Paste (or Sriracha) (to taste)
  • 3 tablespoons tomato paste, or, 1/2 can diced tomatoes
  • 1/4 cup quinoa (or 1/2 cup elbow macaroni)
  • Add after opening lid:
  • 2 cups baby spinach, chopped
  • 2 pre-cooked chicken sausage links, chopped (optional)
  • Few tablespoons grated parmesan cheese for garnish



Prep: Chop vegetables of your choice (I used carrots, celery, spinach). If using fresh garlic, finely chop garlic cloves. Rinse and drain canned beans.


In the inner pot, add olive oil, garlic, chopped vegetables, beans, vegetable stock, spices, chili-garlic sauce, tomato paste (or diced tomatoes), quinoa (or elbow macaroni), and stir well.


Close lid. Set vent to Sealing mode. Cook on Manual (high) for 3-4 minutes, depending on how you like your vegetables (I cook for 3 minutes).


Wait for 5 minutes and release the pressure manually, and open the lid (which means QR after 5mins). . Stir in chopped spinach and sausage (if using). The heat from the soup will be enough to wilt the spinach and bring everything together. Garnish with freshly grated parmesan cheese and enjoy!