Instant Pot Hot and Sour Soup
Craving hot and sour soup but don't want all the extra work? Making hot and sour soup in an Instant Pot is a great way to enjoy the classic Chinese taste without all the waiting.
Servings 6
Calories 132kcal
Ingredients
- 1 carrot peeled and thinly sliced
- 4 oz sliced portobello mushrooms
- 4 oz firm tofu cut into bite sized pieces
- 4 oz bamboo shoots drained and chopped
- 1 teaspoon ginger paste
- 2 cups green cabbage thin sliced
- 4 cups chicken stock
- 1/4 cup soy sauce or tamari if gluten free
- 3 tablespoons rice vinegar
- 1 teaspoon sriracha
- 1 teaspoon toasted sesame oil
- 1 tablespoon tapioca flour
- 1/4 cup diced green onions
- 2 small eggs or one large
Instructions
- Add all ingredients except green onions, tapica flour and eggs to Instant Pot
- Seal and set to high pressure for 4 minutes
- Allow at least a 10 minute natural pressure release before releasing any remaining pressure
- Remove lid and set pot to saute
- Whisk tapioca flour with and equal amount of water until smooth and then add to soup
- Whisk eggs until smooth and slowly drizzle into bubbling soup while stiring
- Let simmer for 2-3 minutes
- Serve garnished with green onions
Nutrition
Calories: 132kcal | Carbohydrates: 12g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 823mg | Potassium: 378mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1850IU | Vitamin C: 11mg | Calcium: 57mg | Iron: 1mg