Easy Wonton Soup – Instant Pot & Stove

March 15, 2018 (Updated: March 21, 2020) By Aneesha |

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Easy weeknight-friendly 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 simple recipe using an Instant Pot or stove.

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

Chicken 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.

I love this soup, and have figured out an easier way to make it on a weeknight too, using store-bought frozen chicken wontons.  This hearty and healthy recipe for a real easy Instant Pot Chicken Wonton Soup makes for one delicious and satisfying dinner.

For all my vegetarian readers, I have also included an easy customization to make Vegetable Wonton Soup in your Instant Pot.

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 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 Wonton Soup Recipe

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.

Easy Instant Pot Chicken Wonton Soup
Store-bought frozen wontons

Check out more INSTANT POT SOUP RECIPES here!

How to Make Instant Pot Chicken Wonton Soup

  • Prep the veggies: Rinse and dry 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 0 minutes at high pressure. (pic 1)
Adding all chopped vegetables to the broth in the Instant Pot
Pic 1: Adding carrots and aromatics to the broth for pressure cooking
  • 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 2 & 3)
Adding frozen wontons to cooked broth
Pic 2: Adding frozen wontons to cooked broth
Cooked wontons floating to the top of the soup
Pic 3: Cooked wontons floating to the top of the 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.

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.

Instant Pot Chicken Wonton Soup

Stove-Top Recipe for Chicken 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!

More Soups from my Kitchen

Tips for this Delicious Wonton Soup recipe:

  • 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.

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Instant Pot Chicken Wonton Soup

Easy Wonton Soup- Instant Pot & Stove

Easy weeknight-friendly 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 simple recipe for your Instant Pot pressure cooker or stove.
4.37 from 11 votes
Print Pin Rate Recipe
Prep Time: 10 minutes
Cook Time: 0 minutes
Quick Release: 0 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 373kcal
Author: Aneesha Gupta

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

For Finishing

  • 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)

Equipment

Instructions

Instant Pot Recipe

  • Prep the veggies: Chop the leaves of Bok Choy 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 bok choy 'greens (leaves)'. Close lid. Pressure cook for 0 minutes at high pressure. Manually release the pressure by following your cooker directions.
  • 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.

Stovetop Recipe

  • Prep the veggies as above.  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!

Video

Notes & Recipe Tips

Estimated Time for this recipe: Prep: 10 mins, Pressure build-up: 10 mins +/-, Pressure Cook: 0 mins, QR, Saute: 2-4 mins, Total Time: 25-26mins.

Recipe Tips for this easy Wonton Soup

  • Customize this soup by using your favorite brand of wontons made vegetarian, or with chicken, shrimp or pork.
  • Adjust the spice level: I add 1 tablespoon of chili garlic paste, but you can reduce that to 1 tsp for a mild chili taste or skip it altogether.
  • 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.
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

Calories: 373kcal | Carbohydrates: 63g | Protein: 14g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 1661mg | Potassium: 1232mg | Fiber: 8g | Sugar: 14g | Vitamin A: 26410IU | Vitamin C: 204.4mg | Calcium: 499mg | Iron: 5.5mg
Course: Appetizer, Main Course, Soup
Cuisine: Asian
Keyword: instant pot chicken wonton soup, instant pot wonton soup, wonton soup
Did you try this recipe?Mention @SpiceCravings or tag #spicecravings!

HEY! NICE TO MEET YOU!

Aneesha holding a glass of white wine Hi, I'm Aneesha, a foodie by birth and the mind, body and soul behind Spice Cravings. Here I share quick, easy & healthy Indian & global recipes that are low in effort and big on taste! A recipe doesn't make it on the blog unless it is tested multiple times and gets a thumbs-up from my taster-in-chief, my husband, and my teen-chefs, my twin girls!

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