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.
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.
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.
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!
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.
Appetizer, Main Course
Author: Spice Cravings
132 oz packChicken stock: use vegetable stock for vegetarian recipe
1packfrozen wontons: I get mini wontons from Trader Joe's
1/2inchgingerpeeled and fine chopped, OR, 1/2 teaspoon Ground Ginger
2clovesgarlicpeeled and fine chopped, OR, 1/2 teaspoon Garlic Powder
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.
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.
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.
Game day just doesn’t feel complete without a simmering pot of chili! Try this spicy, tasty, quick ‘n’ easy, and healthier recipe for instant pot chicken chili. Made with ground chicken, taco seasoning and creamy pinto beans, you’ll love this protein and fiber packed warm bowl of goodness, on a cold, winter night too.
It’s a fairly easy recipe to put together in my programmable pressure cooker, Instant Pot DUO. The actual cook time is about 8 minutes. Including the time it takes the pot to pressurize and depressurize, this dish is ready to be served in under 30 minutes, from start to finish.
I love the traditional chili made with ground beef. That can easily be used in the same recipe and it works great. But, in an effort to make this chili a lower calorie dish, I substituted ground beef with lean ground chicken in this recipe. Honestly, I couldn’t tell the difference, except, that this one was lighter. The other two Chili recipes that are on my repeat menu are White Chicken Chili and Black Bean Chili.
Chili Hot Dogs
Whenever I make this instant pot chicken chili, there is always enough leftovers for dressing up some Chili Hot Dogs the next day- and that’s our bonus! I make these a lot for game-day parties too! Just heat up the chili, boil the pre-cooked franks or sausage links. Dress up the bun with ketchup, mustard and relish, top with the sausage. Pour a couple of ‘generous’ spoon full of chili all over, sprinkle some chopped onion and thinly sliced cheddar cheese over that, and take a bite! Yum!!
My 20-minute Chicken Tortilla Soup is pure comfort in a bowl for my family. It has a perfect harmony of flavors. With an intense earthy flavor from the chili powder and cumin, smokiness from the paprika, zing from the lime juice, all that combines with soft tender chicken, creamy beans and sweet corn. This super easy and delicious soup is the perfect finale to any day!
Chicken Tortilla Soup:
Chicken Tortilla Soup is a Mexican traditional soup, where the broth is simmered with tomato, onions, garlic and spices. You sprinkle fried tortilla chips before serving. This simple, 20 minute, one-pot version is my go-to recipe at the end of a long day. I just put all the ingredients in and turn the Instant Pot on. I call it a fill-it, shut-it, forget-itmeal!
You can customize it by making it plain, or by adding your choice of vegetables, meat and your favorite toppings- sour cream, shredded cheese and of course- Tortilla chips!
You can cook this easy soup on the stove-top too. Follow the same instructions and simmer the soup, covered for 20 minutes. I like to make variations of this soup and add vegetables to make it more hearty and healthy for my family.
Prep: Chop garlic and vegetables. Slice Chicken breast into 2. I find the chicken to be more flavorful this way.
Turn on Instant Pot on Sauté. Wait 30 seconds for it to heat. Add oil, onions and garlic. Sauté for 1 minute.
Add all the vegetables, broth, beans, corn, tomato paste, spices and chicken breasts. Stir well. Close the lid, set vent to "sealing". Cook on Manual (high pressure) for 6 minutes.
Let pressure release naturally, take out chicken breasts and shred them using two forks. Put them back in the soup. Add chopped cilantro, squeeze of a lime and top with your favorite toppings- cheese, sour cream and tortilla chips.