Instant Pot Wonton Soup

pressureluckcooking.com

Lynda Carswell

subheading: For The Wontons:

1 lb of ground pork

1 large shallot, finely chopped

⅓ of a bunch of scallions, finely chopped

4 large shiitake mushrooms, finely chopped (optional if you hate mushrooms but it’s a great texture enhancer)

1 tbsp of low-sodium soy sauce

2 tbsp of Shaoxing (Shaohsing) rice wine (or cooking sherry if you cannot find, but I do suggest using this as it can be found in many major or international markets and online)

2 tbsp of sesame oil

½ tsp of seasoned salt

½ tbsp of squeeze or minced ginger (optional)

Package of wonton wrappers, square-shaped is preferable and thawed (usually found in the frozen section of many major or international markets)

subheading: For The Soup:

1 lb of chicken tenders/thighs, sliced into thin strips about ¼″ long (optional, but I love this in my wonton soup)

6 cups of low sodium chicken broth

½ tsp of garlic powder (NOT the same as garlic salt)

½ tbsp of squeeze or minced ginger (you can add another ½ tbsp if you want a stronger flavor of ginger in the broth)

2 tbsp of Shaoxing (Shaohsing) rice wine (or cooking sherry if you cannot find, but I do suggest using this as it can be found in many major or international markets and online)

2 tbsp of low-sodium soy sauce

2 tsp of sesame oil

2 tsp of seasoned salt

1 tsp of sugar

1 tsp of turmeric

5-8 oz bag of baby spinach

The remaining ⅔rds of the bunch of scallions, sliced

Chow mein noodles, for topping (optional)

Directions at pressureluckcooking.com

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