Instant Pot Hot and Sour Soup [VIDEO]

Catalina Castravet
By Catalina Castravet

Instant Pot Hot and Sour Soup is 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 SoupInstant Pot Tomato Soup, and Instant Pot Baked Potato Soup.

Instant Pot Hot and Sour Soup

Easy 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. This soup is like the most authentic take-out hot and sour soup you’ve ever had, and yet…WAY healthier, quicker and cheaper than a restaurant version. 

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.

Instant Pot Hot and Sour Soup

Ingredients needed to make the Instant Pot Hot and Sour Soup

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 the freezer 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.

How many calories are in Hot and Sour Soup?

Apart from being super delicious and flavorful, this dish is on the lighter side. A serving contains about 140 calories. Or, if you want to enjoy a big bowl of spicy-tangy-savoury-hearty deliciousness, go ahead, it has about 215 calories. There are not many Chinese takeout favourites that are this healthy and with so little calories! So enjoy it as much as you can!😂

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 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

Instant Pot Hot and Sour Soup Recipe Video:

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5 from 9 reviews
Instant Pot Hot and Sour Soup
Author: Catalina Castravet Serves: 8 servings
Prep time: 10 minutes Cook time: 20 minutes Total time: 30 mins

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)

Cornstarch Slurry:

  • 2 tablespoons  cornstarch 
  • 2 tablespoons  water 

Instructions

  1. If using dried shiitake mushrooms: Place mushrooms in a medium bowl and cover with hot water for 30 minutes. Drain liquid and thinly slice.
  2. 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.

  3. Lock on Lid and point Pressure Valve to Sealed.
  4. 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.
  5. Select the Sauté mode. Add a few drops of oil to the beaten egg and whisk to combine.
  6. 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.
  7. 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 thicker, 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.

  8. Turn off the Instant Pot. Add the spinach to the pot and stir to combine. Add 1/2 the sliced scallions and stir. 

  9. For extra sour flavor, add one more tablespoon of vinegar at the end.

  10. Serve garnished with scallions.
0 Calories: 131 Carbohydrates: 18 Protein: 8 Fat: 3 Saturated Fat: 0 Cholesterol: 61 Sodium: 1324 Potassium: 420 Fiber: 2 Sugar: 10 Vitamin A: 2070 Vitamin C: 6.6 Calcium: 50 Iron: 1.9
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Comments

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GiGi Eats

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!

Reply

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.

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Mama Ash {Erica}

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.

Reply

I Heart Naptime

I love hot and sour soup! Looks delicious!

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Jen

This is a must try! I always order this soup when we go out.

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Heather

There are so many fun and interesting things you can make with instapots. I think this recipe looks wonderful.

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Dorothy at Shockinglydelish

Everyday I love my Instant Pot more and more! It is allowing me to make new dishes like this one!

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Dee

This looks fantastic, I can't wait to make it!

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Rose Ann Sales

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.

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Kimberly

Great idea, this is such a delicious classic!

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Ruth I.

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.

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Allyson Zea

I love my instant pot! I can't wait to try this! YUM!

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BONNIE GOWEN

That looks really good! I have always wanted to get one of those instapot. Looks like it works great?

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Shannon Gurnee

I've been seeing so many great recipe ideas using the Instant Pot. I would love to get one someday,. Thanks for sharing.

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des

This is one of my all-time favorite soups. I love that it can be made so quickly in the IP.

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Sara Welch

That is one of my all time favorite soups. I need to make this recipe ASAP!

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Heather

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.

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Lynndee

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!

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Bianca Dottin

I've never had hot and sour soup. I'll have to give this a try.

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Sandra | A Dash of Sanity

It looks so easy to make! Perfect for weeknights!

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Patricia @ Grab a Plate

I love hot & sour soup any day of the year! How easy to make at home in the IP! Love this!

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Joanne Schultz

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.

Reply

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.

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Claudia

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!!

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Marsha

Maybe I missed this but I do not see serving size The nutrition list shows everything but this

Reply

its about 2 cups.

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