Potsticker Soup Pressure Cooker Recipe
This potsticker soup is cozy, quick, and full of rich umami flavor thanks to sautéed mushrooms, fresh ginger, and a flavorful broth. Made in under 30 minutes with frozen potstickers and crisp bok choy—perfect for any weeknight comfort 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
- 5 scallions thinly sliced and divided
- 3 baby bok choy ends trimmed, leaves separated
- 2 teaspoons toasted sesame oil
Instructions
Instructions
- Heat one tablespoon of olive oil in your pressure cooker on medium until shimmering.
- Add shiitake mushrooms and cook until softened and browned, about 5 minutes.
- Add remaining olive oil, stir in ginger and garlic, and cook for 1-2 minutes until fragrant.
- Pour in vegetable broth and soy sauce and bring to a boil.
- Add frozen potstickers. Seal pressure cooker properly.
- Cook 5–7 minutes according to potsticker package directions. Use natural release.
- Open lid, stir in bok choy and most scallions. Simmer for 2 minutes until wilted.
- Drizzle toasted sesame oil and stir gently. Ladle into bowls and garnish with reserved scallions.
Notes
Store leftovers in the fridge for up to 4 days. Gently reheat to keep potstickers from getting mushy. Freeze broth and vegetables separately; add fresh potstickers when reheating for best texture.