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