Instant Pot Hot and Sour Soup
A quick and easy restaurant-style Instant Pot Hot and Sour Soup Recipe that's better than any take-out!
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
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).
Notes
Reduce the sodium load by using low sodium broth and soy sauce. Omit the salt from the recipe until serving.
Nutrition Facts
Serving: 1cupCalories: 93kcalCarbohydrates: 14gProtein: 6gFat: 2gSaturated Fat: 1gSodium: 1590mgPotassium: 338mgFiber: 2gSugar: 5gVitamin A: 505IUVitamin C: 2mgCalcium: 56mgIron: 1mg
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