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Wonton Soup (Instant Pot)

Real Wonton Soup at home, but it takes just like takeout! Use and Instant Pot or stove top.

Course Soup
Cuisine Chinese
Keyword Instant pot Wonton Soup, wonton soup
Prep Time 45 minutes
Cook Time 21 minutes
Servings 6 people
Calories 91 kcal

Ingredients

Wontons

  • .75 – 1 pound ground pork or chicken or turkey, even shrimp
  • 1 large shallot finely minced
  • 4 scallions white & light green parts, finely minced (save green tops for soup)
  • 4 Large mushrooms finely chopped – shitake, white, cremini, baby bella
  • 2 tbsp Shaoxing wine
  • 2 tbsp sesame oil regular or toasted
  • 1 tbsp low sodium soy sauce
  • 1 ½ tsp mined ginger or squeeze ginger
  • ½ tsp salt
  • 1 pkg fresh or frozen wonton wrappers

Soup

  • 1 pound chicken tenderloins sliced into thin strips or leftover cooked chicken, shredded
  • 2 quarts chicken broth
  • 1 quart water
  • 1 ½ tsp grated ginger or squeeze ginger
  • 1 tsp sugar
  • 1 tsp turmeric
  • ½ tsp garlic powder
  • 1 tsp chicken better than bouillon
  • 2 tbsp Shaoxing wine
  • 2 tbsp low sodium soy sauce
  • 5 oz baby spinach
  • Greens sliced scallions used above
  • Chow mein noodles if desired

Instructions

Wontons

  1. Combine all the wonton ingredients except for the wrappers. Mix well for 1-2 minutes to fully incorporate.
  2. Lay a wrapper in front of your like a diamond. Using cold water, and your finger, wet all the edges. This will glue ends together. Put a small ball, about a teaspoon worth, in the middle. Fold the bottom point up to the top, making a diamond, and seal all edges. I found it easiest to start at the top and seal downward, pushing all the air out from around the meat. Push down edges to seal well, take one bottom point and fold toward the middle of the bottom, and wet top slightly, fold over the other bottom point (Do it over a finger) and seal onto the first point.
  3. Put finished wontons into a dish to hold them. Once done, cover with a lid or plastic wrap to prevent drying.

Soup

  1. Add all the soup ingredients except for the spinach and scallion greens. Stir well to combine, and hit Sauté (adjust to high) on the Instant pot. This takes about 10 minutes. Turn off.
  2. Once the broth is hot and bubbling, add about 20 wontons. Cover with the spinach. Close up and pressure cook for 1 minute. Quick release once done. Don’t be surprised if the wonton’s look puffed up when you pull off the lid.
  3. Stir very gently as wonton’s are fragile. Sprinkle with scallions. Use a large spoon or ladle to remove a couple wontons to a soup bowl, and add broth. Sprinkle with chow mein noodles, if using.

Recipe Notes

The wonton’s cooked in the pressure cooker are quite delicate and silky smooth to the mouth.
To achiever thicker, firmer wontons, like from a restaurant, only add them after pressure cooking and turn back on sauté to simmer them for 4-5 minutes.
Or eliminate using the Instant Pot and just cook the soup on the stove in a large pot or Dutch oven.

This makes a lot of wontons. The rest can be refrigerated if using immediately or frozen. Keep in an airtight container.

Nutrition Facts
Wonton Soup (Instant Pot)
Amount Per Serving
Calories 91 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 6mg2%
Sodium 1680mg73%
Potassium 253mg7%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 4g8%
Vitamin A 2301IU46%
Vitamin C 8mg10%
Calcium 50mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.