Eggroll Soup with Crispy Wontons

By: I Love My Instant Pot®Soups, Stews, and Chilis Recipe Book by Kelly Jaggers

Eggroll Soup with Crispy Wontons
cuisine icon Cuisine
Modern
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["PER SERVING
CALORIES: 331
FAT: 19g
PROTEIN: 19g
SODIUM: 382mgFIBER: 3g
CARBOHYDRATES: 21g
SUGAR: 5g","*Manual and Pressure Cook buttons are interchangeable"]
cuisine icon Keywords
30-60 min, 6 servings, bag coleslaw mix with carrots, black pepper, chicken broth, chinese five-spice powder, contributed, cook 30 min, easy, fried wonton strips, garlic cloves, ground pork, hoisin sauce, instant pot recipe, instant pot recipes, instant pot soup, instant pot soup recipe, medium yellow onion, modern, prep 20 min, pressure cook, pressure cooker recipes, recipe, sauté, scallions, soup, soup recipes, soy sauce, vegetable oil

prep icon Prep Time
20 min
cook icon Cook Time
30 min

serving icon Servings
6 servings
Ingredients
  • 1 tbsp vegetable oil
  • 1 lb ground pork
  • 2 tbsp Hoisin Sauce
  • 1 medium yellow onion
  • 3 garlic cloves
  • 1 tbsp soy sauce
  • 1/4 tsp Chinese five-spice powder
  • 1/4 tsp black pepper
  • 3 cups chicken broth
  • 1 bag coleslaw mix with carrots
  • 2 cups fried wonton strips
  • 2 scallions
Instructions
  • Press the Sauté button on the Instant Pot® and heat oil. Add pork and cook, crumbling well, until browned, about 10 minutes. Add hoisin sauce and stir to coat pork, then add onion and cook until tender, about 5 minutes. Add garlic, soy sauce, Chinese five-spice, and pepper and cook until fragrant, about 1 minute.
  • Add broth and coleslaw mix to pot and stir well. Press the Cancel button, close lid, set steam release to Sealing, press the Manual button, and set time to 8 minutes.
  • When the timer beeps, quick-release the pressure.
  • Serve hot with wonton strips and scallions for garnish.
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