Instant Pot Hot and Sour Soup
93kcal
Ingredients
- 7 cups vegetable broth I used Vegetable Better Than Bouillon,
- 1 pound baby bella mushrooms stemmed and sliced
- 4 stalks green onion sliced thin, divided
- 16 ounces bamboo shoots canned, drained
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1 tbsp red wine vinegar
- 2 tsps chili garlic sauce
- 2 tsps ground ginger
- 1 tsp seasoned salt
- 1/2 tsp black pepper
- 1/4 cup cornstarch
- 8 ounces firm tofu cut into small cubes
- 1 tsp toasted sesame oil
Equipment
- Ever Sharp Chefs Knife
Instructions
- In a small bowl, mix cornstarch with 1/4 cup water and stir to make a slurry. Set aside.
- Place vegetable broth, mushrooms, 1/2 the green onions, bamboo shoots, soy sauce, vinegar, chili garlic sauce, ginger, salt and pepper into the Instant Pot. Stir.
- Secure the lid, then turn pressure release valve to "sealing". Set to Pressure Cook on High and use manual (+/-) buttons to set time to 5 minutes. When cook time is complete, carefully turn pressure valve to "venting" for a quick release. Once pressure valve has dropped, remove lid and hit Cancel button. Press Saute button and adjust to High setting. Liquid will quickly start to bubble.
- Stir cornstarch slurry into bubbling soup for 1 to 2 minutes until soup is thickened. Hit Keep Warm button. Gently stir in tofu, sesame oil and remaining green onions for 1 minute until warmed.
- Serve topped with additional green onion slices and crispy wonton strips (optional).
Nutrition
Serving1cupCalories93kcalCarbohydrates14gProtein6gFat2gSaturated Fat1gSodium1590mgPotassium338mgFiber2gSugar5gVitamin A505IUVitamin C2mgCalcium56mgIron1mg
Notes
Reduce the sodium load by using low sodium broth and soy sauce. Omit the salt from the recipe until serving.