Potsticker Soup
A fast and comforting pressure cooker soup loaded with mushrooms, ginger, garlic, frozen potstickers, and sesame oil for a hearty one-pot meal.
Equipment
- 1 Pressure Cooker
Ingredients
Main ingredients
- 2 tablespoons olive oil divided
- 8 ounces shiitake mushrooms thinly sliced
- 2 tablespoons fresh ginger grated or minced
- 4 cloves garlic pressed or minced
- 6 cups vegetable broth
- 2 tablespoons soy sauce
- 16 to 20 ounces frozen potstickers uncooked
- 5 scallions thinly sliced and divided
- 3 baby bok choy ends trimmed, leaves separated
- 2 teaspoons toasted sesame oil
- Freshly-ground black pepper
- Optional toppings like chili crisp, sesame seeds, furikake, fried garlic
Instructions
Instructions
- Heat 1 tablespoon olive oil in your pressure cooker on medium. Toss in mushrooms and cook till browned, about 5 minutes.
- Add remaining olive oil, ginger, and garlic. Stir for 1-2 minutes until fragrant.
- Pour in vegetable broth and soy sauce. Bring to a boil.
- Add frozen potstickers. Secure lid, seal valve, and build pressure.
- Once float valve pops up, cook on high pressure for 4 minutes. Quick release.
- Add bok choy and half the scallions. Close lid for 2-3 minutes to wilt.
- Drizzle toasted sesame oil and season with black pepper. Stir and serve hot with remaining scallions and optional toppings.
Notes
Store leftovers in the fridge for up to 4 days. Reheat gently and consider storing broth and potstickers separately for best texture.