Easy Wonton Soup - Instant Pot & Stove

Name: Easy Wonton Soup- Instant Pot & Stove
Prep time: 10 min
Cook time: 10 min
Total time: 25 min
Ingredients: 4 cups Chicken stock/broth (: or vegetable stock (32 fl carton)); 1 cup water; ½ inch ginger (grated (2 tsp) or ½ teaspoon dried ground Ginger); 2 cloves garlic (minced (2 tsp), or ½ tsp Garlic Powder); 1 tbsp Rice Vinegar; 2-3 tbsp Less Sodium Soy Sauce (adjust based on salt level of stock); 1 tbsp Sambal Oelek (or any chili garlic sauce (see notes for adjustment)); 1 tsp honey (or agave syrup); ½ tsp Sesame Oil; 2 cups sliced carrots (2-3 medium carrots or baby carrots); ½ cup celery (sliced (optional)); 2-3 heads of Bok Choy (stems and greens (leaves) chopped and separated); 1 pack frozen wontons ((I used Trader Joe's 12 oz mini wontons)); 1 cup Bok Choy leaves (Reserved from earlier); 1 Spring onion (thinly sliced (optional))

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Easy dump & start recipe for a light and delicious, Wonton Soup. Simmer store-bought frozen wontons in a flavor-packed broth and enjoy this asian restaurant favorite in under 30 minutes. Here's a weeknight-friendly recipe using an Instant Pot or stove.

Two bowls of soup with dumplings, spinach and carrots

Easy Dump & Start Recipe for a Restaurant Favorite

Wonton Soup is perhaps one of the most ordered soups at a Chinese restaurant. Soft bite-size dumplings called Wontons, are stuffed with meat or vegetables, and cooked in a clear broth infused with aromatics like ginger, garlic and spring onions.

Since my family loves this soup a lot, I have figured out an easier way to make it on weeknights, using store-bought frozen wontons.

All you have to do is add all ingredients, except wontons and greens, in the Instant Pot, pressure cook for '0' minutes, manually release pressure, add wontons and greens, and cook for another 2-4 minutes, and done! Dinner is served in under 30 minutes.

Delicious 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 busy days, 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.

Check out more Instant Pot Soup Recipes

Ingredients- Notes & Substitutions

This hearty and healthy soup comes together with a handful of pantry and refrigerator staples. Here's what we need:

Ingredients for Wonton Soup — Ingredients for making Wonton Soup

Wontons: In this recipe I have used my preferred brand- Chicken Cilantro Mini Wontons from Trader Joe's. This soup will work equally well with your favorite brand of asian dumplings or potstickers too. Since we're simmering the dumplings in the broth 'after' pressure cooking, it is very easy to follow package directions and adjust the cook time.
Veggies: In this recipe, I have used traditional vegetables found in wonton soup at a restaurant, like bok choy, celery and carrots, but feel free to substitute veggies of your choice. Mushrooms, zucchini and baby corn, are some that will work well. Note about bok choy: Chop and separate the greens from the white/light green stems. For best results, we pressure cook the stems, but add the leaves after pressure cooking.
Broth: I like to use Chicken or vegetable broth and give this soup a jump start on flavors. But if you're out of stock or broth, use the same quantity of water and add 1 tablespoon soy sauce + 1 teaspoon vinegar + ¼ teaspoon white pepper/black pepper.
Ginger & Garlic: Crushed or grated garlic and ginger really enhance the flavor of the broth. You can use fresh or frozen (no need to thaw). I wouldn't recommend substituting these with the dried versions in this recipe. The flavors just don't translate that well.
Seasoning: Like with most asian inspired soups, soy sauce and rice vinegar are key contributors of flavor here too. The addition of chili garlic sauce like Sambal Oelek is optional, but gives it that slight kick, adding another layer of flavor. Sriracha would be a great substitute, although start with half the suggested quantity. And finally, a tiny bit of toasted sesame oil adds a subtle nutty and smoky finishing flavor to this soup.

How to Make Instant Pot Chicken Wonton Soup

Here are the step-by-step instructions to make this satisfying meal in the Instant Pot:

Prep the Veggies: Rinse and dry Bok choy and . 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.
Pressure Cook: Add chicken stock and everything EXCEPT wontons and boy choy 'greens (leaves)'. Close lid. Pressure cook for 0 minutes at high pressure. (pic 1-4)
Release Pressure: Manually release the pressure by moving the pressure valve 'partially' from Sealing to Venting mode in Duo, or pressing down the pressure valve in 'bursts' Ultra. This prevents the soup from spraying out while releasing pressure. IMPORTANT TIP: If you are multiplying this recipe, wait 5 minutes before releasing pressure to avoid the soup from shooting through the pressure valve. Open lid after 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 1-2 minutes. Serve warm! (pic 5 & 6)

step by step photos of making wonton soup

How to Prevent a Mess While Manually Releasing Pressure (QR)

Here are some easy tips on how to prevent soups or thin liquids from shooting through the pressure valve while releasing pressure manually:

Duo and Similar Models: Move the pressure valve 'partially' from Sealing to Venting mode. This ensures a controlled slow release of pressure and reduces the chances of any liquid shooting out.
Ultra Model: Press down the pressure valve in 'bursts', in other words, push it down for a 2 seconds, then stop. Repeat this for 1 minute or so, and then push it down completely.
IMPORTANT TIP: If you are multiplying this recipe, wait 5 minutes before releasing pressure to avoid the soup from shooting through the pressure valve. Open lid after the pin drops.

Stove-Top Recipe for Wonton Soup

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!

Easy Variation: Vegetarian Wonton Soup

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.

More Soups from my Kitchen

Recipe Tips

Customize this soup by using your favorite brand of wontons made vegetarian, or with chicken, shrimp or pork.
When manually releasing pressure, move the pressure valve 'partially' from Sealing to Venting mode in Duo, or press down the pressure valve intermittently, in 'bursts' in Ultra models. This prevents the soup from spraying out while releasing pressure.
If you are multiplying this recipe, wait 5 minutes before releasing pressure to avoid the soup from shooting through the pressure valve. Open lid after the pin drops.

Wonton Soup FAQ

What are wontons?

Wontons are bite-size Chinese-style dumplings made by filling flour and egg based dough wrappers with seasoned minced meat and vegetables.

What kind of meat is used in a wonton?

Traditionally, pork is used. But nowadays, there are many variations including minced chicken, shrimp and even vegetarian dumplings made with mushrooms and other vegetables.

What is Wonton broth made of?

Traditionally, wonton broth is made with a combination of a few of these ingredients- shiitake mushrooms, green onions, ginger, garlic, soy sauce and sesame oil.

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