Instant Pot Spicy Dumpling Soup Recipe
If you’re in the mood for a soul-warming bowl that packs a spicy punch and is ready in no time, then look no further than this Instant Pot Spicy Dumpling Soup Recipe. It’s a vibrant, flavor-loaded dish brimming with tender dumplings, earthy mushrooms, fresh greens, and a broth that’s fiery, fragrant, and downright addictive. What I love most is how easy it is to make yet impressively satisfying, offering that perfect mix of comforting warmth and exciting heat anytime you need a quick pick-me-up.
Ingredients You’ll Need
This recipe shines because of its simple but essential ingredients, each playing a crucial role in creating the perfect harmony of taste, texture, and color. From the spicy chili oil to the delicate baby spinach, every element is chosen to bring the Instant Pot Spicy Dumpling Soup Recipe to life in the most delicious way.
- Chili Oil: Delivers the signature spicy warmth and vibrant red hue to the broth, adjustable to your preferred heat level.
- Sliced Shiitake Mushrooms: Provide a rich, savory umami depth that complements the dumplings beautifully.
- Fresh Ginger: Adds a bright, zesty backbone to the soup’s flavor profile, enhancing the spice with natural warmth.
- Rice Vinegar: Offers a subtle tang that balances the savory and spicy components perfectly.
- Vegetable Broth: The essential base giving the soup its comforting, satisfying soul.
- Soy Sauce: Brings salty-umami richness, with low-sodium options available if you want to keep it lighter.
- White Pepper (optional): Adds aromatic heat without overpowering the other flavors.
- Bamboo Shoots (optional): Introduce a lovely crunch and mild sweetness to the mix.
- Frozen Wontons or Dumplings: The superstar of the soup—use any filling you love to make it your own.
- Baby Spinach: Adds freshness and vibrant color that cooks in seconds, keeping the bowl bright and nourishing.
- Cornstarch and Cold Water Slurry: A simple thickener that transforms the broth to silky perfection.
- Chili Garlic Sauce or Sriracha: Supplies an extra layer of zingy heat, to taste.
- Sesame Oil: A little goes a long way in adding nutty richness and depth.
- Hoisin Sauce: Sweet and aromatic, this ingredient is the secret to a truly memorable broth.
- Sliced Scallions: For that fresh, green pop and a bit of sharpness to finish the dish.
- Sesame Seeds (black and white): Provide a subtle crunch and beautiful contrast as a final garnish.
How to Make Instant Pot Spicy Dumpling Soup Recipe
Step 1: Sauté the Aromatics and Mushrooms
Start by setting your Instant Pot to ‘Sauté’ on high and pour in half of your chili oil. Once the oil is shimmering, add the sliced shiitake mushrooms and freshly minced ginger. Let them cook for about 3 minutes, stirring occasionally to release their earthy aromas and unlock those spicy notes from the ginger. This step builds the deep foundation for your spicy broth.
Step 2: Deglaze and Build the Broth
Next, pour in the rice vinegar to deglaze, using a spatula to scrape any flavorful bits off the pot’s bottom — that’s pure flavor gold! Then add the vegetable broth, soy sauce, and white pepper if you’re using it. Toss in the bamboo shoots if you love that extra crunch. Now, gently place your frozen dumplings or wontons into the pot, and top everything with baby spinach—but don’t stir just yet. Securing the lid, pressure cook on high for just 1 minute, then perform a quick release. Your dumplings will be perfectly tender, and the spinach bright and intact.
Step 3: Thicken the Soup & Finish with Flavor
While the soup cooks, whisk together your cornstarch and cold water to create a smooth slurry. Once the pressure cooking is done and the soup is bubbling, switch back to ‘Sauté’ mode and slowly stir in the slurry. Cook for about 30 seconds until the broth takes on a silky, slightly thick texture. Then turn off the heat and get ready for the finishing touches that will elevate this soup beyond delicious.
Step 4: Stir in Sauces and Garnishes
Swirl in the rest of your chili oil, chili garlic sauce or sriracha for bold heat, nutty sesame oil, sweet hoisin sauce, most of the sliced scallions, and a generous sprinkle of sesame seeds. Give everything a final gentle stir, then ladle that irresistible steaming soup into bowls. Don’t forget to sprinkle extra scallions and sesame seeds on top—it’s like edible confetti enhancing both flavor and presentation.
How to Serve Instant Pot Spicy Dumpling Soup Recipe
Garnishes
I love finishing this soup with a big handful of fresh scallions and a mix of black and white sesame seeds for a pop of crunch and visual appeal. If you want to take it to the next level, add a drizzle of chili oil or a few sprigs of cilantro. A little squeeze of lime juice brightens things up perfectly if you’re in the mood for that fresh zing.
Side Dishes
This soup can definitely stand on its own as a hearty meal, but pairing it with crispy scallion pancakes or a refreshing sesame cucumber salad creates a full, satisfying spread. Or serve it alongside a bowl of steamed white rice to soak up every last drop of the flavorful broth—you won’t want to waste a single spoonful!
Creative Ways to Present
For entertaining, serving the soup in wide ramen bowls with garnishes on the side invites guests to customize their own bowl, which is always a hit. Want to keep things cozy? Try small, appealing mugs for an appetizer portion. If you’re prepping meals for the week, pack individual servings with containers of extra chili oil so you can add heat whenever you want that fiery kick.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Instant Pot Spicy Dumpling Soup, cool it down and store it in airtight containers in the refrigerator for up to 3 days. To keep dumplings from becoming mushy, store them separately from the broth if possible, then combine them when reheating.
Freezing
The broth freezes beautifully, so popping it into freezer-safe containers or bags is a great option. However, avoid freezing the dumplings with the soup as they tend to lose their texture when thawed. Instead, add fresh or frozen dumplings when you reheat your soup to keep each bowl tasting fresh and just-cooked.
Reheating
Reheat your soup gently on the stovetop or in the microwave, adding a splash of vegetable broth if the dumplings have absorbed too much liquid. Feel free to adjust the spice by stirring in more chili oil or chili garlic sauce to bring the flavors back to life and warm your soul with every spoonful.
FAQs
Can I make Instant Pot Spicy Dumpling Soup less spicy?
Absolutely! Simply cut back or omit the chili oil and chili garlic sauce, and leave out the white pepper for a gentle, comforting broth. To keep the soup flavorful without the heat, add extra sesame oil and hoisin sauce.
Which frozen dumplings work best for this soup?
Most types work wonderfully, whether chicken, pork, veggie, or shrimp dumplings. Mini dumplings soften quickly and melt in your mouth, while larger potstickers often hold their shape better under pressure cooking. Choose what you like best!
I don’t like mushrooms—can I leave them out?
Of course! The soup remains delicious without mushrooms, as the broth, dumplings, and greens make a satisfying combo on their own. Just skip the mushrooms and sauté the ginger in chili oil before moving to the next step.
Can I make Instant Pot Spicy Dumpling Soup ahead of time?
Yes! Prepare the broth a day or two ahead and store it separately. Add fresh or frozen dumplings and spinach just before reheating so your dumplings stay tender and your greens vibrant.
How can I customize the soup for more veggies or protein?
Feel free to toss in extra greens like bok choy, shredded carrots, or Napa cabbage with the spinach. For more protein, add shredded cooked chicken or pork just before serving for an extra hearty meal.
Final Thoughts
I truly cannot recommend this Instant Pot Spicy Dumpling Soup Recipe enough. It’s that perfect cozy bowl that feels like a warm hug and a little adventure all at once. Whether you’re new to spicy soups or craving your next favorite weeknight staple, this recipe is a must-try. I hope you dive in, savor those bold flavors, and make it your own with your favorite dumplings and spice levels. Enjoy every spicy, comforting spoonful!
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Instant Pot Spicy Dumpling Soup Recipe
- Total Time: 19 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Instant Pot Spicy Dumpling Soup recipe is a flavor-packed, satisfying dish that will warm you up on cold nights or when you’re craving something spicy. Loaded with mushrooms, bamboo shoots, spinach, and flavorful wontons in a spicy broth, it’s a perfect balance of heat and umami.
Ingredients
Chili Oil
- 1/2 cup, divided
Mushrooms & Veggies
- 5–10 ounces sliced shiitake mushrooms (or baby bella/white)
- 1 tablespoon minced or crushed ginger
- 1/4 cup rice vinegar
- 6 cups vegetable broth
- 1/4 cup soy sauce
- 1 teaspoon white pepper (optional)
- 1 (16-ounce) can bamboo shoots, drained (optional)
- 8–10 ounces baby spinach
Dumplings
- 1 – 1 1/2 pounds frozen wontons or dumplings
Thickener
- 3 tablespoons cornstarch + 3 tablespoons cold water (cornstarch slurry)
Flavorings & Garnishes
- 1/3 cup chili garlic sauce or sriracha
- 2 tablespoons sesame oil
- 2 tablespoons hoisin sauce
- 1 bunch scallions, sliced and divided
- 2 tablespoons sesame seeds (half black, half regular)
Instructions
- Sauté Aromatics and Mushrooms: Select ‘Sauté’ on the Instant Pot (set to ‘More’ or ‘High’) and add 1/4 cup of the chili oil to the pot insert. Once shimmering, add sliced mushrooms and minced ginger. Sauté for about 3 minutes, stirring occasionally to bring out deep earthy flavors and a spicy aroma.
- Deglaze and Build Broth: Pour in rice vinegar to deglaze the pot, using a spatula to scrape up browned bits from the bottom. Add vegetable broth, soy sauce, white pepper if using, bamboo shoots if desired, and frozen wontons or dumplings. Top with baby spinach but do not stir to keep spinach vibrant and dumplings intact.
- Pressure Cook: Secure the Instant Pot lid, set to pressure cook on High for 1 minute. When beep sounds, perform a quick pressure release for perfectly tender dumplings.
- Thicken Soup: While cooking, mix cornstarch and cold water to make a slurry. After pressure cooking, cancel the cooking mode and start ‘Sauté’ again on High. When broth is bubbling, slowly stir in the cornstarch slurry and cook for about 30 seconds until soup thickens to a silky consistency. Turn off heat.
- Finish with Sauces and Garnishes: Stir in remaining 1/4 cup chili oil, chili garlic sauce or sriracha, sesame oil, hoisin sauce, most of the sliced scallions, and sesame seeds. Ladle soup into bowls and garnish with extra scallions and sesame seeds for a colorful, crunchy finish.
Notes
- Adjust spice level by adding more or less chili oil and chili garlic sauce as preferred.
- For a non-spicy version, reduce or omit chili oil, chili garlic sauce, and white pepper; enhance flavor with sesame oil and hoisin sauce.
- Control broth absorption by adjusting the amount of dumplings or wontons added.
- Leftovers can be stored refrigerated up to 3 days; reheat with extra broth to maintain texture and flavor.
- Freeze broth separately from dumplings to prevent mushy texture; add fresh dumplings when reheating.
- Prep Time: 10 minutes
- Cook Time: 1 minute (pressure cook) plus 8 minutes total for sautéing and finishing
- Category: Soup
- Method: Instant Pot
- Cuisine: Asian
