Eggroll Soup with Crispy Wontons


  • 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
  • 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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