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–+ servings

Instant Pot Hot & Sour Soup Recipe

This quick and easy Instant Pot Hot & Sour Soup delivers bold Chinese restaurant flavors with a comforting, slightly spicy and tangy taste.
Packed with mushrooms, tofu, and baby spinach, this pressure cooker recipe is a perfect weeknight meal that comes together in just 30 minutes.
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Prep Time 10 minutes
Total Time 30 minutes
Course Soup
Servings 4

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

Chicken Version: Add 1 pound of boneless chicken thighs or breasts in Step 1 and increase cook time in Step 2 to 9 minutes. After the quick release, shred the chicken and return it to the pot before adding the eggs in Step 5.
Extra Spicy Version: Increase chili-garlic sauce to 1 tablespoon for a more intense heat level.
Vegan Option: Skip the eggs and use only plant-based ingredients.
Keyword Easy homemade soup recipes, Instant Pot hot and sour soup, instant pot recipes, pressure cooker soup recipes, Quick hot and sour soup, Spicy sour soup recipe, Vegetarian Chinese soup
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