This Instant Pot Hot and Sour Chicken Soup is the perfect bowl of comfort! Filled with tender chicken, fresh veggies, and just the right kick of heat, it’s both tasty and satisfying.
Making this soup is a breeze! Just toss everything into the Instant Pot, and let it do the work. I love slurping it up with crispy wonton strips for that extra crunch. Yum!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work great for this soup, but you could also use thighs, which add more flavor and tenderness. If you’re short on time, rotisserie chicken can be a tasty shortcut too.
Mushrooms: Shiitake mushrooms give a lovely earthy taste. If you can’t find them, other mushrooms like button or cremini will work just fine. Just remember to slice them thinly for even cooking.
Bamboo Shoots: These add a nice crunch, but if you can’t find them or prefer to skip, try using water chestnuts for a similar texture.
Chili Garlic Sauce: This ingredient gives the soup its heat. If you want it milder, reduce the amount or use sriracha instead. For a tweak, try adding fresh chopped chili for a fresh kick.
Eggs: The beaten eggs create those lovely ribbons in the soup. If you’re avoiding eggs, you can skip this step or use silken tofu for a creamy texture.
How Do I Get the Chicken Shredded Perfectly?
Shredding chicken can be tricky! After cooking, the chicken will be very tender. Here’s how to do it easily:
- Use two forks to pull the chicken apart. Work from the thicker part to the thinner, using quick, shredding motions.
- If it’s too difficult, let it cool a little longer or chop it into smaller pieces before shredding.
- For a faster method, place the chicken in a stand mixer with a paddle attachment and mix on low speed for a few seconds until shredded.
These simple tips will help you create a perfect, comforting bowl of soup every time!
Instant Pot Hot and Sour Chicken Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb boneless, skinless chicken breasts
- 6 cups chicken broth
- 1 cup shiitake mushrooms, sliced
- 1/2 cup carrot, diced
- 1/2 cup celery, diced
- 1/2 cup bamboo shoots, thinly sliced (optional)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons chili garlic sauce (adjust to taste)
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 2 large eggs, beaten
- 3 green onions, chopped (for garnish)
- Salt and pepper, to taste
How Much Time Will You Need?
This delicious soup takes about 40 minutes total: about 10 minutes for prep and 30 minutes for cooking in the Instant Pot, including pressure building and releasing time. It’s quick enough for a weeknight meal, and the flavor is unbeatable!
Step-by-Step Instructions:
1. Sauté Aromatics:
Turn the Instant Pot to sauté mode and add a teaspoon of oil. Add the minced garlic and ginger, cooking for about 1 minute until they become fragrant. This will enhance the flavor of your broth!
2. Add Ingredients to the Pot:
Next, add the chicken breasts, chicken broth, sliced shiitake mushrooms, diced carrot, diced celery, bamboo shoots (if using), soy sauce, rice vinegar, chili garlic sauce, and sesame oil to the pot. Stir everything together until well combined.
3. Pressure Cook:
Lock the lid in place and set the Instant Pot to pressure cook on high for 10 minutes. This will tenderize the chicken and meld all the flavors together beautifully!
4. Release Pressure:
After the cooking time is up, carefully release the pressure manually. Be cautious of the steam!
5. Shred the Chicken:
Remove the chicken breasts from the pot and shred them using two forks. Once shredded, return the chicken to the soup base, mixing it back in.
6. Thicken the Soup:
Stir in the cornstarch slurry to slightly thicken the soup. Let the soup simmer on sauté mode for 2-3 minutes until it reaches your desired thickness.
7. Add Eggs:
Slowly pour the beaten eggs into the simmering soup in a thin stream, stirring gently in one direction. This technique creates lovely silky egg ribbons in your soup.
8. Season:
Season with salt and pepper to taste. Feel free to adjust the spice level by adding more chili garlic sauce if you like it hotter!
9. Garnish and Serve:
Serve the soup hot in bowls and garnish with chopped green onions for a fresh touch. Enjoy your warm and comforting Instant Pot Hot and Sour Chicken Soup!
Perfect for cold days, this soup is both tasty and satisfying. Enjoy every spoonful!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just increase the pressure cooking time to about 12-15 minutes. Ensure the chicken is fully cooked before shredding, and make sure to check that it reaches an internal temperature of 165°F.
How Do I Adjust the Spice Level?
If you prefer a milder soup, start with 1 tablespoon of chili garlic sauce and taste before adding more. You can also use red pepper flakes or sriracha instead to control the heat more precisely.
Can I Make This Ahead of Time?
Absolutely! You can prepare the soup up to the point of adding the beaten eggs and then store it in the fridge for up to 3 days. Just reheat it gently and add the eggs just before serving for the best texture.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally for even heating.
