Instant Pot Hot and Sour Soup (VIDEO)
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Instant Pot Hot and Sour Soup is a delightfully easy to make that will warm your soul with Asian flavors. Healthy, nutritious and incredibly delicious.
Making easy and comfort soups in the Instant Pot are a staple around here, like Instant Pot Lasagna Soup, Instant Pot Tomato Soup and Instant Pot Baked Potato Soup.
Instant Pot Hot and Sour Soup
Instant Pot Hot and Sour Soup is the perfect soup that will warm up your soul and will make your taste buds extremely happy. The soup may take a long time to make on the stove-top. However, with the Instant Pot on hand, you are literally minutes away from a tasty and soul warming meal. I love to order this soup from our local Chinese restaurant, but after making this incredibly easy homemade version, I can’t get enough. The beauty of this Instant Pot Hot and Sour Soup is that you add all the ingredients to the instant pot and cook on high pressure for 5 minutes. No dirty dishes, no stirring by the stove-top, just get your favorite magazine and wait for it to cook.
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Ingredients needed to make the Instant Pot Hot and Sour Soup
- Rice Vinegar – you can use Apple Cider Vinegar as well.
- Dried Shiitake Mushrooms – if you can’t find fresh, these are great in this recipe.
- Bamboo Shoots – easy to find in the Asian isle of most grocery stores.
- Lily Flowers – now they are not listed in my recipe, but they are used in traditional Chinese recipe. You would need about 1/2 of dried Lily flowers if you want to use them in this recipe.
- Garlic Chili Paste – adds amazing depth of flavor to the recipe.
- Sweet Chili Sauce – I like the slight sweetness combined with the heat.
How long does Instant Pot Hot and Sour Soup last?
Best to store the soup in the refrigerator for up to 3 days. Also, the vegetables will start to get mushy if it is kept much longer.
How to freeze Instant Pot Hot and Sour Soup?
- First, I recommend using quart bags for this soup. Use a cup to transfer the soup from the pot into the bag. Then, squeeze out excess air and seal the bags. The bags can nicely be stored in the freezer for up to 3-4 months.
- Also, to thaw the soup, remove it from freeze the night before serving, or put the sealed soup bag in warm water to thaw it faster.
- Heat in a soup pan and simmer for 5-10 minutes.
What is a 10 Minutes Natural Pressure Release
A Natural Pressure Release means that the pressure is released gradually. For a Natural Pressure Release, you click on Keep Warm, and wait 10 minutes, after which you open the valve and let any leftover pressure to release. Another option is to Turn Off/Unplug the pressure cooker, wait 10 minutes and after that open the valve. A natural release is usually used when cooking soups, meat in a large amount of sauce, pasta or steel cut oats. This method prevents for any foam from the dish to shoot out through the valve, which can happen during a Quick Pressure Release.
Instant Pot Hot and Sour Soup Recipe Video:
Instant Pot Hot and Sour Soup
Instant Pot Hot and Sour Soup is a delightfully easy to make soup that will warm your soul with Asian flavors. Easy to make, healthy and incredibly delicious.
Ingredients
- 16 oz of fresh Shiitake mushrooms sliced
- or 2oz dried Shiitake mushrooms
- 14 oz extra firm tofu cut into cubes
- 8 oz can of bamboo shoots drained
- 2 tablespoon Asian sweet chili sauce
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 teaspoon ground white pepper
- 2 tablespoon white granulated sugar
- 2 tablespoon Rice or White vinegar
- 1/4 cup low sodium Soy Sauce
- 1 tablespoon garlic Chili paste optional
- 8 cups vegetable broth or water
- 3 large eggs cracked and whisked
- 4 cups fresh spinach optional
- 5 Scallions sliced
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- If using dried shiitake mushrooms: Place mushrooms in a medium bowl and cover with hot water for 30 minutes. Drain liquid and thinly slice.
Add to the Instant Pot: mushrooms, tofu, bamboo shoots, garlic, Asian sweet chili sauce, garlic, ginger, white pepper, sugar, rice vinegar, soy sauce, garlic chili paste and vegetable stock.
- Lock on Lid and point Pressure Valve to Sealed.
- Cook at High Pressure for 5 minutes. When the Instant Pot beeps, do a 10 minute Natural Pressure Release and then manually release the rest of the pressure.
- Select the Sauté mode. Add a few drops of oil to the beaten egg and whisk to combine.
- When the soup begins to bubble, pour the beaten eggs into the middle of the cooking pot. Wait for a few seconds and then stir the egg mixture in a circular motion slowly a couple of times.
If you want the soup to be thicker, mix cornstarch and water in a small bowl until fully combined. Add the mixture to the pot and gently stir, let it simmer for 1-2 minutes. If you want the soup even more thick, add another of 1 tablespoon of cornstarch mixed with water. The soup will also thicken slightly after it cools off thanks to the cornstarch mixture.
Turn off the Instant Pot. Add the spinach to the pot and stir to combine. Add 1/2 the sliced scallions and stir.
For extra sour flavor, add one more tablespoon of vinegar at the end.
- Serve garnished with scallions.
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I think I may be the only person who has YET TO jump on the INSTA POT bandwagon. That being said, I have TWO air fryers so… THERE’S THAT! LOL!
You’re not the only one that doesn’t have an INSTA POT, I don’t either. I’m going to make this on the stove.
oooooooo….thank you for this! OMG, I live off this soup as I get it from the Thai place across from our home. It is one of my favourites but I always thought it would be difficult but the ingredients are pretty easy to find.
I love hot and sour soup! Looks delicious!
This is a must try! I always order this soup when we go out.
There are so many fun and interesting things you can make with instapots. I think this recipe looks wonderful.
Everyday I love my Instant Pot more and more! It is allowing me to make new dishes like this one!
This looks fantastic, I can’t wait to make it!
I am a big fan of soup and I more like it if its sour. This recipe looks so delicious and easy to cook I will definitely try to make this for our lunch.
Great idea, this is such a delicious classic!
This looks flavorful! We have a pressure cooker but never used it because people say it would explode when used carelessly. So now I understand about the pressure release.
I love my instant pot! I can’t wait to try this! YUM!
That looks really good! I have always wanted to get one of those instapot. Looks like it works great?
I’ve been seeing so many great recipe ideas using the Instant Pot. I would love to get one someday,. Thanks for sharing.
This is one of my all-time favorite soups. I love that it can be made so quickly in the IP.
That is one of my all time favorite soups. I need to make this recipe ASAP!
Every time I hear about Hot and Sour Soup, I think of my Nana. It was her FAVORITE! I’ve actually never tried it before.
I always see bamboo shoots at the Asian store, but I don’t know what kind of recipe I’m going to cook it with. This is it! And I like the addition of mushroom and tofu too. Bet this is delicious!
I’ve never had hot and sour soup. I’ll have to give this a try.
It looks so easy to make! Perfect for weeknights!
I love hot & sour soup any day of the year! How easy to make at home in the IP! Love this!
I love hot & sour soup. I couldn’t believe it when I saw your instant pot recipe for it. The first time I made it, I used fresh shitake mushrooms. Yum! It was so-o-o-o-o good!
Today I made it with the dried shitake mushrooms, after having soaked them for 30 minutes as stated in the recipe. They didn’t increase in size much, but I hoped the instant pot pressure & liquid would make them more palatable. Nope, I had crunchy tasteless mushrooms in my soup. I picked them out of the bowl I was eating, and enjoyed the rest of the soup. I don’t think I will be using dried shitake mushrooms in any recipe. Maybe there are different types of dried shitake mushrooms, and I just got the wrong type – mine were from India in a 2 oz package.
Hi Joanne, I am so happy that you enjoyed the soup. Hm sorry on the mushrooms, maybe you got a bad batch? Mine always increase in size and also are chewy and soft.
This was my first hotpot attempt. We bought one this morning on a Black Friday sale. (Took forever for it to heat up and start timing. I think it will take a bit to get used to that…I could have done this on the stove faster…lol). Once done, I found it a bit bland so added another big squirt of sriracha and more soy sauce. My husband, of course, added another big squirt of sriracha to his bowl but he likes it a lot hotter than me. We both enjoyed it. In my husband’s words, “it’s a keeper”! Thanks! I will be checking out more of your recipes as I try to figure this machine out!!