Potsticker Soup Pressure Cooker Recipe
A quick and comforting soup made in the pressure cooker featuring flavorful broth, tender potstickers, and fresh bok choy. Perfect for chilly days and busy nights.
Equipment
- 1 Pressure Cooker Electric or stovetop
Ingredients
Main ingredients
- 2 tablespoons olive oil divided
- 8 ounces shiitake mushrooms thinly sliced
- 2 tablespoons fresh ginger grated or minced
- 4 cloves garlic pressed or minced
- 6 cups vegetable broth
- 2 tablespoons soy sauce
- 16 to 20 ounces frozen potstickers
- 5 scallions thinly sliced and divided
- 3 baby bok choy ends trimmed and leaves separated
- 2 teaspoons toasted sesame oil
Instructions
Instructions
- Heat 1 tablespoon olive oil in your pressure cooker pot over medium-high. Add the shiitake mushrooms and cook until softened and lightly browned, about 5 minutes.
- Add the remaining tablespoon olive oil, then stir in the grated ginger and minced garlic. Cook for 1 minute until aromatic.
- Pour in the vegetable broth and soy sauce. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Add the frozen potstickers. Lock the lid, ensure the sealing ring is in place, and cook under pressure for 5 to 7 minutes.
- Naturally release pressure, then open the lid. Stir in the bok choy and most scallions. Let cook in hot broth 2 to 3 minutes until bok choy is wilted.
- Add toasted sesame oil and black pepper to taste. Ladle soup into bowls and garnish with reserved scallions.
- Optionally top with chili crisp, toasted sesame seeds, furikake, or fried garlic for added flavor and texture.
Notes
For best results, always use frozen potstickers and allow for natural pressure release. Store leftovers separately and reheat gently to keep textures perfect.