Eggroll Soup with Crispy Wontons
By :I Love My Instant Pot®Soups, Stews, and Chilis Recipe Book by Kelly Jaggers
instant pot soup, instant pot recipes, instant pot, instant pot eggroll soup
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Shredded coleslaw mix has the right amount of carrot, cabbage, and often red cabbage, and takes much of the prep work out of this soup. If you prefer to shred it yourself, look for Napa cabbage instead of Savoy cabbage for a more authentic flavor.
instant pot soup, instant pot recipes, instant pot, instant pot eggroll soup
Votes: 3
Rating: 4.67
Rate this recipe!
Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Chicken Broth, Ground Pork, Onion
Keyword instant pot recipe, instant pot recipes, instant pot soup, instant pot soup recipe, pressure cooker recipes, recipe, soup, soup recipes
Prep Time 20 minutes
Cook Time 30 minutes
Servings
6 servings
Ingredients
  • 1 tbsp vegetable oil
  • 1 lb ground pork
  • 2 tbsp Hoisin Sauce
  • 1 medium yellow onion peeled and sliced
  • 3 garlic cloves minced
  • 1 tbsp soy sauce
  • 1/4 tsp Chinese five-spice powder
  • 1/4 tsp black pepper
  • 3 cups chicken broth
  • 1 bag coleslaw mix with carrots 16 ounces
  • 2 cups fried wonton strips
  • 2 scallions thinly sliced
Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Chicken Broth, Ground Pork, Onion
Keyword instant pot recipe, instant pot recipes, instant pot soup, instant pot soup recipe, pressure cooker recipes, recipe, soup, soup recipes
Prep Time 20 minutes
Cook Time 30 minutes
Servings
6 servings
Ingredients
  • 1 tbsp vegetable oil
  • 1 lb ground pork
  • 2 tbsp Hoisin Sauce
  • 1 medium yellow onion peeled and sliced
  • 3 garlic cloves minced
  • 1 tbsp soy sauce
  • 1/4 tsp Chinese five-spice powder
  • 1/4 tsp black pepper
  • 3 cups chicken broth
  • 1 bag coleslaw mix with carrots 16 ounces
  • 2 cups fried wonton strips
  • 2 scallions thinly sliced
instant pot soup, instant pot recipes, instant pot, instant pot eggroll soup
Votes: 3
Rating: 4.67
Rate this recipe!
Instructions
  1. Press the Sauté button on the Instant Pot® and heat oil. Add pork and cook, crumbling well, until browned, about 10 minutes. Add hoisin sauce and stir to coat pork, then add onion and cook until tender, about 5 minutes. Add garlic, soy sauce, Chinese five-spice, and pepper and cook until fragrant, about 1 minute.
  2. Add broth and coleslaw mix to pot and stir well. Press the Cancel button, close lid, set steam release to Sealing, press the Manual button, and set time to 8 minutes.
  3. When the timer beeps, quick-release the pressure.
  4. Serve hot with wonton strips and scallions for garnish.
Recipe Notes

PER SERVING
CALORIES: 331
FAT: 19g
PROTEIN: 19g
SODIUM: 382mgFIBER: 3g
CARBOHYDRATES: 21g
SUGAR: 5g

*Manual and Pressure Cook buttons are interchangeable

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2 replies
  2. Mahri7
    Mahri7 says:

    Added a lot more hoisin sauce before cooking. I did 1/4-1/2 cup otherwise it could have been a bit bland. Also added 1tsp fresh ginger

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