The pressure builds and you start counting down minutes until you eat. You can sense that comforting smell deepening as the broth depth gets richer with every passing second. That float valve pops up and you know something good's just waiting to happen.
You recall how the toasted sesame oil sizzled right before those mushrooms softened up just right. The sealing ring does its thing keeping all that warmth sealed tight so your potstickers steam gently into that tender pull you love.
You feel the anticipation creeping in, that hunger that's been waiting all day for this bowl. Soon enough you'll be diving in, spoonful after spoonful of savory broth, veggies, and those perfect little pockets of chicken. Dang, it's gonna be so worth the wait.
Why This Recipe Works Every Single Time
- The toasted sesame oil starts the flavor base with a toasty aroma that wakes up your senses.
- Sautéed mushrooms and veggies add layers of natural sweetness and umami.
- Grated garlic and ginger bring that punch without overpowering the broth.
- Chicken bone broth simmers with soy sauce for a deep rich broth depth.
- Frozen potstickers steam in the pot, staying tender and juicy thanks to the natural release method.
- Fresh baby spinach adds color and nutrition right at the end so it doesn't get soggy.
All the Pieces for This Meal
- 2 teaspoons toasted sesame oil brings that warm nutty flavor to start.
- 6 ounces white mushrooms, sliced for that earthy feel.
- ½ cup scallions, chopped whites and light greens for a subtle bite.
- ¼ teaspoon kosher salt to boost all the flavors.
- 1 small carrot, peeled and diced adds crunchy sweetness.
- 3 cloves garlic, grated or chopped for that garlicky goodness.
- 1 teaspoon grated ginger to freshen it up with a little heat.
- 4 cups chicken bone broth for the broth depth you want.
- 1 teaspoon low sodium soy sauce or tamari to season gently.
- 20 frozen chicken potstickers (go gluten-free if you want).
- 2 cups baby spinach, stems removed to toss in just before serving.
- Chili crisp for serving, totally optional but dang good.
Walking Through Every Single Move
First, warm up your pressure cooker pot on medium heat. Add that toasted sesame oil and swirl it around to coat the bottom. It's gonna smell so good already.
Next, toss in your sliced mushrooms. Stir them over medium for about 4 to 5 minutes until they get soft and start letting go of their moisture.
Then add your diced scallion whites and light greens along with the kosher salt and diced carrot. Keep sautéing for another 3 to 4 minutes until those veggies start getting tender.
Now throw in the grated garlic and ginger. Stir everything together and cook just about a minute. You'll really catch that fragrance filling your kitchen.
Pour in your chicken bone broth and soy sauce. Bring it all up to a boil, then reduce heat and let it simmer for about 10 minutes. That's when the broth depth really develops.
Time to add your frozen potstickers. Make sure they're spread out a bit so they don't stick. Simmer gently for 6 to 8 minutes until they're hot through and that tender pull is on point.
Last part, toss the baby spinach in and give it a quick stir just to wilt. Taste your soup and adjust the salt or soy if it needs it. Serve hot with scallion greens on top and a little chili crisp if you're feeling spicy.
Smart Shortcuts for Busy Days
- Use pre-sliced mushrooms or veggie medley to skip chopping.
- Grab pre-minced garlic and ginger in jars to save a few minutes.
- Frozen potstickers mean no dough rolling or filling-just pop them in.
- Chicken bone broth can be swapped for store-bought broth that has good flavor and low sodium.
- Cook this right in your pressure cooker pot so you don't dirty extra pans.
That First Bite Moment
You pick up your bowl, steam rising, and that broth depth just pulls you in. You catch the scent of sesame and ginger hitting your nose. It's cozy and inviting all at once.
The spoon dives in and scoops a mix of tender potsticker and spinach with broth swirling in every corner. The tender pull of the potsticker skin feels just right as you bite down.
There's a little kick from the chili crisp if you went that route, balancing out the mellow savory flavors. You feel warm and full right in that moment, like you made something special even on a busy day.
Smart Storage That Actually Works
If you got leftovers, let the soup cool a bit first. Transfer everything to an airtight container and pop it in the fridge. It'll keep well for 3 to 4 days, and the potstickers stay tender.
For longer storage, freeze portions in freezer-safe bags or containers. Just thaw overnight in the fridge then reheat gently in your pressure cooker or on the stove. The broth retains its rich flavor.
Reheating is easiest if you use the natural release method so the potstickers don't get rubbery. Add a splash of water or broth if it looks too thick. Stir well and enjoy again like fresh.
Your Most Asked Questions Answered
- Can I use veggie broth instead of chicken? Yep, veggie broth works great if you want a vegetarian spin. Just expect a little less depth.
- What if I don't have frozen potstickers? You can totally use fresh ones but check cooking time as it might be less since they're not frozen.
- How do I know when the potstickers are done? You want that tender pull and they should be heated through-about 6 to 8 minutes simmering usually nails it.
- Can I add other veggies to this soup? Yeah, carrots and mushrooms are great but you can add bok choy or snap peas too. Just adjust cooking time so things don't get mushy.
- Do I have to use toasted sesame oil? It's not a must but it really lifts the flavor with a warm nuttiness that's hard to replace. Regular sesame oil works if that's all you got.
- Should I do a natural release or quick release? Natural release works best here to keep the potstickers tender and let flavors meld gently without splatter.
Looking for more comforting, easy pressure cooker recipes? Check out our Vegan Sticky Sesame Chickpeas for a plant-based option packed with flavor. Or warm up with a bowl of Stuffed Pepper Soup, a hearty and savory classic that's quick to make. For a cozy dinner, don't miss our Slow Cooker Garlic Butter Beef Bites & Potatoes, a rich and satisfying meal perfect for busy nights.
Potsticker Soup
Equipment
- 1 Medium pot
Ingredients
Main Ingredients
- 2 teaspoons toasted sesame oil
- 6 ounces white mushrooms sliced
- 0.5 cup scallions diced whites and light greens
- 0.25 teaspoon kosher salt
- 1 small carrot peeled and diced
- 3 cloves garlic grated or chopped
- 1 teaspoon grated ginger
- 4 cups chicken bone broth
- 1 teaspoon low sodium soy sauce or tamari
- 20 frozen chicken potstickers
- 2 cups baby spinach stems removed
- Chili crisp optional, for serving
Instructions
Instructions
- Warm a medium pot over medium heat and add sesame oil to coat the bottom.
- Add sliced mushrooms and cook for 4-5 minutes until soft.
- Stir in scallions, kosher salt, and carrot. Cook for another 3-4 minutes until veggies are tender.
- Add grated garlic and ginger. Stir and cook 1 minute until fragrant.
- Pour in chicken bone broth and soy sauce. Bring to boil then lower heat and simmer 10 minutes.
- Add frozen chicken potstickers and cook for 6 to 8 minutes until heated through.
- Stir in spinach to wilt. Taste and adjust seasoning. Serve with green onions and optional chili crisp.
