Chinese Dumpling Soup


  • 10 cups chicken or vegetable broth
  • 4 medium scallions
  • 1 slice of any deli smoked ham
  • 2 tbsp regular
  • 1/2 tsp ground dried ginger
  • 24 ounces frozen chicken Chinese dumplings
  • Press the SAUTÉ. Set the for HIGH, MORE, or CUSTOM 400°F and set the time for 10 minutes.
  • Stir the broth, scallions, ham, soy sauce or tamari, and ginger in an Instant Pot. Cook, stirring occasionally, until many wisps of steam rise from the mixture. Stir in the frozen dumplings. Turn off the SAUTÉ function and lock the lid onto the pot.
  • Option 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 3 minutes with the Keep Warm setting off.
  • Option 2 All Pressure Cookers
    Press SOUP/BROTH or Pressure cook (Manual) on High pressure for 4 minutes with the Keep Warm setting off. The valve must be closed/
  • Use the quick-­release method to bring the pot’s pressureback to normal. Unlatch the lid and open the pot. Stir well beforeserving.
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