Eggroll Soup with Crispy Wontons
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.
Servings Prep Time
6servings 20minutes
Cook Time
30minutes
Servings Prep Time
6servings 20minutes
Cook Time
30minutes
Ingredients
  • 1tbsp vegetable oil
  • 1lb ground pork
  • 2tbsp Hoisin Sauce
  • 1 medium yellow onionpeeled and sliced
  • 3 garlic clovesminced
  • 1tbsp soy sauce
  • 1/4tsp Chinese five-spice powder
  • 1/4tsp black pepper
  • 3cups chicken broth
  • 1 bag coleslaw mix with carrots16 ounces
  • 2cups fried wonton strips
  • 2 scallionsthinly sliced
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