If you love bold, spicy, and tangy flavors, hot and sour soup is a must-try. This comforting dish, packed with vegetables, tofu, and a rich broth, is a staple in Chinese cuisine.
The best part? You can make it effortlessly using an instant pot. With simple ingredients and minimal prep time, this recipe delivers restaurant-quality flavors without the hassle.
Why Use an Instant Pot?
Making hot and sour soup on the stovetop requires careful monitoring to ensure the right balance of heat and acidity. However, using an instant pot simplifies the process while enhancing the depth of flavors.
The pressure cooking function allows the ingredients to blend beautifully, creating a rich and aromatic broth in a fraction of the time.
The Key to a Perfect Balance
The hallmark of hot and sour soup is its perfect balance of spiciness and acidity. Rice vinegar and red wine vinegar provide the signature tangy taste, while chili-garlic sauce or sriracha adds just the right amount of heat.
Adjusting these elements to suit your preference makes this dish truly customizable.
Choosing the Right Ingredients
This instant pot version of hot and sour soup features ingredients that are easy to find yet maintain authentic flavors. The base starts with vegetable broth, making it a great option for vegetarians.
Soy sauce enhances the umami, while mushrooms and bamboo shoots add a delicious texture. If you enjoy a heartier soup, you can include tofu for extra protein.
For those who prefer a more traditional version, adding eggs creates the signature silky ribbons found in many classic hot and sour soup recipes. Simply whisk the eggs and drizzle them into the hot broth, stirring gently to form delicate strands.
Customization & Substitutions
One of the best aspects of this recipe is its flexibility. Here are a few ways to make it your own:
- Protein Variations: Swap tofu for shredded chicken or even shrimp for a protein-rich meal.
- Spice Level: Increase or decrease the amount of chili-garlic sauce to control the heat.
- Gluten-Free Option: Use tamari instead of soy sauce and double-check that all ingredients are gluten-free.
- Low-Carb Alternative: Reduce the amount of cornstarch or omit it altogether for a thinner broth.
Tips for the Best Results
To ensure your soup turns out perfect every time, keep these tips in mind:
- Do Not Stir the Spinach: When adding spinach, simply place it on top of the other ingredients without mixing. This helps maintain its vibrant color and texture.
- Quick Release for Perfect Texture: Allowing the instant pot to naturally release pressure for too long may overcook the vegetables. A quick release keeps them fresh and crisp.
- Mix the Cornstarch Properly: To avoid lumps, always mix cornstarch with water to create a slurry before adding it to the soup.
Serving Suggestions
Hot and sour soup is delicious on its own, but you can take it up a notch with a few simple additions:
- Crispy Chinese Noodles: A handful of crunchy noodles adds a delightful texture.
- Extra Garnishes: Freshly sliced scallions or a drizzle of sesame oil enhance the final dish.
- Side Dishes: Serve alongside dumplings or a light stir-fry for a complete meal.
Why This Recipe Stands Out
Compared to traditional methods, this instant pot hot and sour soup is faster and just as flavorful. The pressure cooking process deepens the flavors, while the convenience of an instant pot makes it an easy go-to for busy nights.
With just a handful of ingredients, you can whip up a satisfying, restaurant-quality soup in under 30 minutes.
For those who enjoy trying new instant pot recipes, this soup is a great addition to your collection. It’s a versatile dish that can be adjusted to suit various dietary needs, making it perfect for family dinners or meal prep.
If you’re craving a comforting, flavorful, and easy-to-make soup, this instant pot hot and sour soup is the perfect choice.
Instant Pot Hot & Sour Soup Recipe
Ingredients
- 7 cups vegetable broth
- ¼ cup reduced-sodium soy sauce
- 3 tablespoons rice vinegar
- 1 tablespoon canola or vegetable oil
- 1 tablespoon red wine vinegar
- 2 teaspoons chili-garlic sauce or sriracha
- 2 teaspoons ground ginger
- 2 teaspoons seasoned salt
- 1½ teaspoons sugar
- 1 teaspoon white pepper
- 1 teaspoon sesame oil any kind
Vegetables & Add-ins:
- 1 pound baby bella mushrooms sliced (or shiitake mushrooms with tough stems removed)
- 1 16-ounce can bamboo shoots, drained
- 1 bunch scallions thinly sliced
- 8-10 ounces baby spinach
- ¼ cup cornstarch
- 8-14 ounces firm or extra-firm tofu cut into small cubes (optional)
- 2 large eggs whisked (optional)
Instructions
- Prepare the Base: Add all ingredients except the spinach, cornstarch, tofu, and eggs to the Instant Pot. Stir well to combine, then place the spinach on top without stirring (it will cook down significantly).
- Pressure Cook: Secure the Instant Pot lid, set the valve to Sealing, and select Manual or Pressure Cook on High for 5 minutes. Once cooking is complete, perform a quick release.
- Make a Slurry: In a small bowl, mix the cornstarch with ¼ cup water until smooth. Set aside.
- Thicken the Soup: Switch the Instant Pot to Sauté (More/High setting). When the soup starts to bubble, stir in the cornstarch slurry and cook for about 2 minutes, stirring frequently, until thickened.
- Final Additions: Stir in the tofu and then slowly drizzle in the whisked eggs (if using), stirring constantly to create egg ribbons. Serve hot, optionally topped with crispy Chinese noodles.
Notes
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles. Also an aspiring cook we he researches and tries all kinds of different food recipes and shares what works best.