If you are craving a comforting bowl that wakes up your taste buds with a zing, this Instant Pot Spicy Dumpling Soup Recipe is exactly what you need. It blends tender dumplings, vibrant veggies, and a spicy, fragrant broth that comes together in less than 20 minutes. This soup is an effortless way to enjoy restaurant-quality flavors right at home, with the Instant Pot making every step quick and hands-off. Perfect for busy weeknights or whenever you need a warm hug in a bowl, this recipe is a guaranteed crowd-pleaser that’s as flavorful as it is satisfying.
Ingredients You’ll Need
This recipe keeps things simple but powerful, with every ingredient thoughtfully chosen to build layers of flavor, texture, and color. From spicy chili oil to fresh spinach, each element plays a key role in making the soup unforgettable.
- 1/2 cup chili oil, divided: This adds a spicy, aromatic base that infuses the soup with heat and depth.
- 5-10 ounces mushrooms: Fresh mushrooms bring an earthy savoriness and meaty texture to the mix.
- 1 tablespoon minced or crushed ginger: Ginger gives a fresh, zesty punch that brightens the broth perfectly.
- 1/4 cup rice vinegar: Used to deglaze the pot, it adds a subtle tang that balances the heat.
- 6 cups broth: Whether chicken or vegetable, the broth is the comforting base that carries all the flavors.
- 1/4 cup soy sauce: This adds a salty umami dimension essential for authentic taste.
- 1 teaspoon white pepper (optional): Offers a delicate peppery aroma without overpowering the other spices.
- 1 (16-ounce) can bamboo shoots, drained (optional): Bamboo shoots provide a crunchy contrast and subtle sweetness.
- 1 to 1 1/2 pounds frozen or fresh wontons: The star ingredient; tender wrappers filled with delicious fillings that soak up the broth.
- 8-10 ounces fresh spinach: Adds freshness, vibrant green color, and a gentle earthy flavor.
- 3 tablespoons cornstarch + 3 tablespoons cold water: This slurry thickens the soup just enough for a silky finish.
- 1/3 cup sliced scallions: For garnish and a mild oniony crunch.
- 2 tablespoons sesame oil: A finishing touch that lends a toasty richness.
- 2 tablespoons soy sauce (additional): To adjust seasoning at the end if needed.
- 1 bunch sliced cilantro, divided: Fresh cilantro adds brightness and herbaceous notes.
- 2 tablespoons black vinegar (half black, half regular): For optional dipping sauce or extra acidity in the bowl.
How to Make Instant Pot Spicy Dumpling Soup Recipe
Step 1: Build Your Flavor Base
Start by heating 1/4 cup of chili oil in your Instant Pot using the sauté function. Toss in the mushrooms and ginger, letting them sizzle and release their aroma for about three minutes. This step sets the stage for that mouthwatering depth you want in every spoonful.
Step 2: Deglaze and Add Broth
Next, pour in the rice vinegar to deglaze the pot, scraping up any browned bits stuck to the bottom. Then add your broth, soy sauce, white pepper, and bamboo shoots. These combine to create a savory, slightly tangy broth packed with umami richness.
Step 3: Add Wontons and Spinach
Gently nestle the wontons into the broth and pile the spinach on top. The spinach wilts beautifully during cooking, adding color and nutrition. Secure the Instant Pot lid, set to pressure cook on high for just one minute, then use quick release to avoid overcooking.
Step 4: Thicken the Broth
Mix the cornstarch with cold water until smooth, then stir it into the hot soup. The liquid will thicken slightly, giving the broth a luscious, silky texture that clings to every dumpling.
How to Serve Instant Pot Spicy Dumpling Soup Recipe
Garnishes
Don’t underestimate the power of fresh garnishes. Top your bowls with sliced scallions, a drizzle of sesame oil, and a handful of chopped cilantro. These add vibrant colors and fresh pops of flavor that brighten and balance the spicy broth amazingly well.
Side Dishes
This soup can shine all on its own, but if you want to turn it into a feast, steamed jasmine rice or a side of crispy vegetable spring rolls are fantastic accompaniments. They offer complementary textures and flavors without stealing the spotlight.
Creative Ways to Present
For a fun twist, serve the soup in small, individual bowls for a group, letting everyone customize their own garnishes and spice level with extra chili oil or black vinegar on the side. Adding a wedge of lime adds a lovely citrusy brightness that guests will love mixing in.
Make Ahead and Storage
Storing Leftovers
Cool any leftover soup to room temperature before transferring to an airtight container. Stored in the refrigerator, it stays fresh for about three days, making it ideal for quick lunches or easy dinners later in the week.
Freezing
This soup freezes well without the spinach, as leafy greens can become mushy. Freeze the broth and dumplings alone in portioned containers for up to two months. Add fresh spinach when reheating for best texture.
Reheating
Reheat leftover soup gently on the stove or in the microwave, adding fresh spinach and a splash of soy sauce or chili oil if the flavor needs a boost. Stir well and heat until steaming hot to enjoy every bit of that spicy warmth.
FAQs
Can I use store-bought dumplings for this Instant Pot Spicy Dumpling Soup Recipe?
Absolutely! Using frozen or fresh store-bought dumplings is a huge time-saver and works perfectly with this recipe. Just add them directly to the soup during cooking as directed.
How spicy is this soup? Can I adjust the heat level?
The chili oil gives this soup a noticeable but balanced heat, which you can easily adjust. Use less chili oil to tone down the spice, or add extra if you like it fiery. Serving chili oil on the side is another option so everyone can customize.
Can I make this soup vegetarian or vegan?
Yes, simply swap the broth for vegetable broth and choose vegetarian wontons or dumplings. Omit optional bamboo shoots or use your favorite veggies to keep the flavor rich and the texture interesting.
Is the 1-minute pressure cooking enough to cook the dumplings?
It is! Since dumplings are usually pre-cooked or frozen, the brief pressure cooking softens them perfectly without turning them mushy. It keeps the filling juicy and the wrappers tender.
Can I prepare parts of this recipe ahead of time?
You can chop the veggies and prepare the cornstarch slurry in advance to speed up the cooking process. You could also pre-mix the seasoning ingredients for the broth and store them ready to go in the fridge.
Final Thoughts
This Instant Pot Spicy Dumpling Soup Recipe is one of those dishes you’ll want to keep in your regular rotation. It’s fast, flavorful, and incredibly satisfying — perfect for cozy nights when you need a little extra warmth and spice. Give it a try, and soon it might just become your new favorite comfort food!
Print
Instant Pot Spicy Dumpling Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Total Time: 19 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: Asian
Description
This Instant Pot Spicy Dumpling Soup is a flavorful and comforting dish that comes together quickly using fresh ingredients like mushrooms, wontons, and spinach, enhanced by a spicy chili oil base. Perfect for a hearty weeknight meal, it balances a spicy kick with savory broth and tender dumplings.
Ingredients
Soup Base
- 1/2 cup chili oil, divided
- 1 tablespoon minced or crushed ginger
- 1/4 cup rice vinegar
- 6 cups broth (chicken or vegetable)
- 1/4 cup soy sauce
- 1 teaspoon white pepper (optional)
- 1 (16-ounce) can bamboo shoots, drained (optional)
Main Ingredients
- 5–10 ounces mushrooms (sliced)
- 1–1 1/2 pounds wontons (store-bought or homemade)
- 8–10 ounces fresh spinach
Thickening Mixture
- 3 tablespoons cornstarch
- 3 tablespoons cold water
Garnishes and Seasonings
- 1/3 cup sliced green onions
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons soy sauce
- 1 bunch sliced scallions (divided)
- 2 tablespoons chili flakes (half black, half regular)
Instructions
- Sauté mushrooms and ginger: Turn the Instant Pot to sauté mode and add 1/4 cup of chili oil. Once hot, add sliced mushrooms and minced ginger. Cook while stirring for about 3 minutes until mushrooms are slightly tender and fragrant.
- Deglaze the pot: Pour in the rice vinegar to deglaze the bottom of the pot, scraping up any browned bits to add flavor to the broth.
- Add broth and seasonings: Add the 6 cups of broth, soy sauce, white pepper, drained bamboo shoots (if using), and wontons. Stir gently to combine.
- Top with spinach: Layer the fresh spinach on top of the soup ingredients without stirring it in, allowing it to steam during pressure cooking.
- Pressure cook: Secure the lid on the Instant Pot and set it to pressure cook on high for 1 minute. Once the cooking cycle is done, perform a quick release to release the pressure immediately.
- Thicken the soup: Mix cornstarch with cold water to create a slurry. Set the Instant Pot back to sauté mode and slowly stir in the slurry. Cook for a few minutes until the soup thickens slightly.
- Finish and garnish: Stir in sliced green onions, chopped cilantro, extra soy sauce, sliced scallions, and chili flakes according to your taste. Serve hot for a spicy and comforting meal.
Notes
- If you prefer less spice, reduce the amount of chili oil and chili flakes used.
- Fresh or frozen wontons can be used; adjust cooking time slightly if using frozen.
- You can substitute bamboo shoots with water chestnuts or omit them for a simpler version.
- Use vegetable broth for a vegetarian version; verify wonton filling is vegetarian if desired.
- Adjust soy sauce based on sodium preferences.
