Eggroll Soup with Crispy Wontons

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

Shredded coleslaw mix has the right amount of carrot, cabbage, and often red cabbage, and takes much of the prep work out of this soup. If you prefer to shred it yourself, look for Napa cabbage instead of Savoy cabbage for a more authentic flavor.

Cuisine

Modern

Course

Soup

Difficulty

Easy

Duration

30-60 min

Cooking Technique

Pressure Cook, Sauté

Keywords

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Prep Time

20 min

Cook Time

30 min

Servings

6 servings

Ingredients

1 tbsp. vegetable oil
1 lb. ground pork
2 tbsp. Hoisin sauce
1 medium yellow onion, peeled and sliced
3 garlic cloves, minced
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 wonton strips, fried
2 scallions, finely sliced

Instructions

Select Sauté on Normal/Medium on the Instant Pot® and heat the oil. Add the pork and cook, crumbling well, until browned, about 10 minutes.
Add in the Hoisin sauce and stir to coat the pork, then add the 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 the chicken broth and coleslaw mix to the pot and stir well. Press the Cancel button, close the 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. Enjoy!

Notes

PER SERVING
CALORIES: 331
FAT: 19g
PROTEIN: 19g
SODIUM: 382mgFIBER: 3g
CARBOHYDRATES: 21g
SUGAR: 5g
*Manual and Pressure Cook buttons are interchangeable