This Instant Pot Hot and Sour Chicken Soup is a warm hug in a bowl! It’s packed with juicy chicken, mushrooms, bamboo shoots, and a spicy kick that makes it extra special.
I love how quick and easy it is to whip up in the Instant Pot. Just toss everything in, let it do its thing, and you’ve got a delicious meal ready in no time! Perfect for cozy nights! 🥣
Key Ingredients & Substitutions
Vegetable Oil: This is used to sauté and start building flavor. You can use canola or olive oil if that’s what you have on hand.
Mushrooms: Shiitake mushrooms give a great umami flavor, but you can use button mushrooms, oyster mushrooms, or even dried mushrooms. Just soak dried ones in water before using.
Bamboo Shoots: These add a nice crunch, but you can substitute with sliced water chestnuts if you’re not a fan or can’t find them.
Chicken: Boneless, skinless chicken breasts are a quick option. Thighs can be juicier and more flavorful, so feel free to switch if you prefer them.
Soy Sauce: If you need a gluten-free option, use tamari or coconut aminos for a similar taste.
Chili Garlic Sauce: Adjust the amount based on your spice tolerance. You can replace it with sriracha or even red pepper flakes for heat!
How Do You Get the Eggs to Create Perfect Ribbons?
Add the beaten eggs slowly to the soup while gently stirring to create those beautiful egg ribbons. If you pour the eggs in too quickly or don’t stir, you’ll end up with clumps. So go slow and it’ll work perfectly!
- Make sure the soup is hot enough so the eggs cook immediately as they hit the liquid.
- Stir consistently as you pour to get those lovely strands.
With these tips in mind, you should create a delicious instant pot hot and sour chicken soup that warms you right up! Enjoy!
How to Make Instant Pot Hot and Sour Chicken Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon vegetable oil
- 1/2 cup sliced shiitake mushrooms (or other mushrooms)
- 1 cup bamboo shoots, julienned or thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 4 cups chicken broth
- 2 boneless, skinless chicken breasts (about 1 lb)
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon chili garlic sauce (adjust to heat preference)
- 1/4 teaspoon white pepper (or black pepper)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 2 eggs, lightly beaten
- 3 green onions, chopped (for garnish)
- Optional: sesame oil, to drizzle
How Much Time Will You Need?
This delicious soup takes about 15 minutes to prep and 10 minutes to cook, followed by a quick pressure release. So, in about 30 minutes, you’ll have a warm bowl of Hot and Sour Chicken Soup ready to enjoy!
Step-by-Step Instructions:
1. Start the Sauté Process:
Set your Instant Pot to sauté mode and add the vegetable oil. Once it’s hot, toss in the sliced mushrooms and bamboo shoots. Sauté them for about 2-3 minutes until they’re slightly softened, stirring occasionally.
2. Add Aromatics:
Add the minced garlic and ginger to the pot. Sauté for another 30 seconds, stirring to release those lovely fragrant aromas.
3. Pour in the Liquids:
Now, add the chicken broth to the pot. Follow that with the chicken breasts, soy sauce, rice vinegar, chili garlic sauce, and white pepper. Give everything a quick stir to combine nicely.
4. Pressure Cook Time:
Seal the lid on your Instant Pot, ensuring the valve is set to sealing. Set it to Manual/Pressure Cook on high for 10 minutes.
5. Release Pressure:
Once the cooking time is up, carefully perform a quick release of the pressure by turning the valve to venting. Watch out for the steam!
6. Shred the Chicken:
Take the chicken breasts out of the pot and shred them using two forks. It should come apart easily!
7. Return Chicken to the Soup:
Put the shredded chicken back into the pot and switch the Instant Pot back to sauté mode again.
8. Thicken the Soup:
Stir in the cornstarch mixed with water (the slurry) to thicken the soup. Let it cook for about 1-2 minutes, stirring gently.
9. Add the Eggs:
To make beautiful egg ribbons, slowly drizzle the beaten eggs into the soup while gently stirring. This will create lovely strands in your soup!
10. Taste and Adjust:
Give your soup a taste and adjust seasonings as needed. Feel free to add more soy sauce or vinegar if you like it tangier!
11. Serve and Garnish:
Ladle the hot soup into bowls, garnish with chopped green onions, and drizzle a bit of sesame oil on top if you like.
12. Enjoy:
Your flavorful Instant Pot Hot and Sour Chicken Soup is ready! Serve it hot and enjoy every delicious spoonful!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just increase the cooking time to 12-15 minutes to ensure it’s fully cooked. Make sure to do a quick release of the pressure after cooking. Once done, shred the chicken as usual.
What Can I Substitute for Bamboo Shoots?
If you can’t find bamboo shoots, sliced water chestnuts are a great alternative! They add a similar crunch and texture to the soup.
How Can I Make This Soup Spicier?
To amp up the heat, you can add more chili garlic sauce or include a sprinkle of crushed red pepper flakes. Taste and adjust as you go to reach your desired heat level!
How to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove or in the microwave, adding a little water if it’s too thick. Enjoy it again!
