Hot & Sour Soup in the Instant Pot

Hot & Sour Soup in the Instant Pot

Hoo Boy – If Santa is bringing you an Instant Pot for Christmas, then you’re in for a treat! Mealtime prep has never been easier. I’ve decided that the only limiting factor with the Instant Pot is keeping the pantry well-stocked with commonly used ingredients for soups and stews (look for this post soon)!

My daughter is sick with a lung infection and asked for spicy soup to help her breathe. I riffled through my pantry and found vinegar, sesame oil, soy sauce, red pepper paste, white pepper and thankfully a can of bamboo shoots! I just loaded in fresh tofu, mushrooms, and scallions in broth and this magic machine made soup in 6 minutes! Fresh eggs were stirred into the hot soup afterward on saute. This soup is guaranteed to help clear out stuffy sinuses and offer instant relief!

You Will Need:

  • 8 cups of broth (I used vegetable)
  • 1 block of tofu, cubed
  • 2 cups of mushrooms ( I used crimini because they have a firm texture)
  • 1/4 cup soy sauce
  • 1 tsp red chili paste
  • 4 cloves garlic, diced
  • 2 inches ginger, diced
  • 1/4 cup green scallions
  • 3 tsp white pepper
  • 1/4 cup apple cider vinegar (you could use rice vinegar or white vinegar)
  • 1 small can bamboo shoots
  • 3 eggs – or Vegan egg substitute if preferred
  • 1 tablespoon sesame oil 
  • 1 cup raw spinach (optional)

How to Prepare

Add broth, tofu, mushrooms, soy sauce, chili paste, ginger, garlic, bamboo shoots and white pepper to  Instant Pot.

Set Instant Pot to Manual and for 5 minutes – make sure vent is set to SEALING. When the timer is done, carefully release steam.

instant pot hot and sour soup

Stir eggs and sesame oil together in a bowl. Set Instant Pot to Saute.

Pour in egg mixture (or egg substitute liquid) slowly and stir. Add in spinach, onions, etc. (optional)

Add vinegar. Taste and adjust any necessary pepper or salt to give it that kick.

hot and sour soup in the Instant Pot

 

Hot & Sour Soup in the Instant Pot

Ingredients

  • You Will Need:
  • 8 cups of broth (I used vegetable)
  • 1 block of tofu, cubed
  • 2 cups of mushrooms ( I used crimini because they have a firm texture)
  • 1/4 cup soy sauce
  • 1 tsp red chili paste
  • 4 cloves garlic, diced
  • 2 inches ginger, diced
  • 1/4 cup green scallions
  • 3 tsp white pepper
  • 1/4 cup apple cider vinegar (you could use rice vinegar or white vinegar)
  • 1 small can bamboo shoots
  • 3 eggs
  • 1 tablespoon sesame oil 
  • 1 cup raw spinach (optional)

Instructions

  1. How to Prepare
  2. Add broth, tofu, mushrooms, soy sauce, chili paste, ginger, garlic, bamboo shoots and white pepper to  Instant Pot.
  3. Set Instant Pot to Manual and for 5 minutes - make sure vent is set to SEALING. When the timer is done, carefully release steam.
  4. Stir eggs and sesame oil together in a bowl. Set Instant Pot to Saute. 
  5. Pour in egg mixture slowly and stir. Add in spinach, onions, etc. (optional) 
  6. Add vinegar. Taste and adjust any necessary pepper or salt to give it that kick. 
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