This Instant Pot Hot and Sour Chicken Soup is packed with flavors that will warm your heart! With tender chicken, spices, and a zesty soup base, it’s both tasty and satisfying.
Making this soup is a breeze! Just throw everything into the Instant Pot and let it do its magic. You’ll have a delicious meal ready in no time, perfect for chilly days!
Key Ingredients & Substitutions
Chicken: Boneless, skinless breasts or thighs work best for this soup. If you prefer a more tender texture, thighs are great. You can also use rotisserie chicken for quick prep. Just shred it and add it towards the end!
Chicken Broth: Low sodium is a good choice to control salt levels. If you’re looking for something lighter, vegetable broth can be a nice alternative, though it will change the flavor.
Mushrooms: Shiitake mushrooms are a must for their unique taste. If fresh isn’t available, dried ones rehydrated in warm water do the trick. Wood ear mushrooms add a fun texture but can be skipped if you can’t find them.
Chili Garlic Sauce: This gives the soup its heat. If it’s too spicy, mellow it out by using less or replacing it with plain chili sauce or hot sauce. If you like garlic flavor, add crushed red pepper flakes instead!
Rice Vinegar: It adds a tangy kick. If you’re out, white vinegar or apple cider vinegar can work but use a little less as they are stronger.
How Do You Achieve Perfectly Tender Chicken in the Instant Pot?
Cooking chicken in the Instant Pot requires a bit of timing to get it just right. Follow these steps for tender chicken every time:
- Use whole chicken pieces instead of diced, as they’ll stay juicier.
- Cook on high pressure for 10 minutes; don’t skip the quick release afterward to avoid overcooking.
- Shred the chicken with forks as soon as you remove it; it breaks apart easily when hot, ensuring a tender texture.
How Do You Create the Perfect Egg Ribbons?
Adding the eggs into hot soup for ribbons takes a bit of practice but it’s easy! Here’s how I do it:
- Make sure the soup is simmering. Drizzle the eggs slowly into the soup while stirring gently.
- Keep the stirring motion steady to prevent clumping; you’ll see lovely ribbons form.
- Try using a fork for drizzling; it gives better control over the egg flow.
With these tips, you’re all set to make a delicious Hot and Sour Chicken Soup! Happy cooking!
Instant Pot Hot and Sour Chicken Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb boneless, skinless chicken breasts or thighs
- 6 cups chicken broth (low sodium preferred)
- 1 cup sliced shiitake mushrooms (fresh or dried, rehydrated if dried)
- 1/2 cup bamboo shoots, thinly sliced
- 1/2 cup wood ear mushrooms, rehydrated and sliced (optional)
- 1 medium carrot, julienned or shredded
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup rice vinegar
- 3 tablespoons soy sauce
- 1-2 teaspoons chili garlic sauce (adjust to heat preference)
- 1 tablespoon sriracha (optional for extra heat)
- 2 teaspoons cornstarch mixed with 3 tablespoons cold water (for slurry)
- 2 large eggs, lightly beaten
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame oil
- Salt and pepper to taste
How Much Time Will You Need?
This delicious Instant Pot Hot and Sour Chicken Soup takes approximately 15 minutes for preparation and about 10 minutes of cooking time in the Instant Pot, plus a quick release. In total, you’ll need around 25 minutes before your soup is ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by setting your Instant Pot to “Sauté” mode and add the sesame oil. Once the oil is hot, add the minced garlic and ginger. Sauté for about 1 minute until they are fragrant. This will give your soup a wonderful base flavor!
2. Add the Vegetables:
Next, toss in the sliced shiitake mushrooms, bamboo shoots, wood ear mushrooms (if using), and julienned carrots. Stir everything together and cook for 2-3 minutes. The vegetables should start to soften slightly.
3. Pour in the Broth and Sauces:
Now it’s time to add the chicken broth, rice vinegar, soy sauce, and chili garlic sauce into the pot. Stir well to combine all the ingredients. This mix will create the rich and spicy flavor for your soup!
4. Cook the Chicken:
Add the whole chicken breasts or thighs into the pot. Close the lid securely and set the Instant Pot to “Manual” or “Pressure Cook” on high for 10 minutes. Relax while the magic happens!
5. Release the Pressure:
When the cooking time is up, carefully perform a quick release of the pressure. Be cautious of the steam! Once the pressure is released, open the lid.
6. Shred the Chicken:
Remove the chicken from the pot and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the pot and stir it in.
7. Thicken the Soup:
To thicken your soup, stir in the cornstarch slurry slowly while the Instant Pot is on “Sauté” mode. Keep stirring until the soup thickens slightly, which should take about 2 minutes.
8. Add the Eggs:
Now for the fun part! Slowly drizzle the beaten eggs into the hot soup in a steady stream while stirring gently. This will create lovely ribbons of egg throughout your soup.
9. Final Touches:
Adjust the seasoning of the soup with salt, pepper, and more rice vinegar or chili sauce to taste. Give it a good stir to combine everything!
10. Serve and Enjoy:
Turn off the Instant Pot and ladle the soup into bowls. Garnish each bowl with sliced green onions for a fresh pop. Enjoy your hearty and tangy Instant Pot Hot and Sour Chicken Soup!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! Just make sure to increase the cooking time by about 5 minutes to ensure it’s fully cooked through. The Instant Pot will still be able to pressure cook the chicken from frozen.
How Can I Adjust the Spiciness of the Soup?
If you prefer a milder version, start with just 1 teaspoon of chili garlic sauce and taste before adding more. You can also substitute the chili sauces with sweet chili sauce for a different flavor while keeping it mild!
What Can I Substitute for Bamboo Shoots?
If you can’t find bamboo shoots, you can use thinly sliced water chestnuts for a similar crunch. Another option is to simply increase the amount of vegetables like carrots or mushrooms in the soup.
How Long Will Leftovers Keep in the Fridge?
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, just warm it gently on the stove or in the microwave, and stir well to combine the ingredients again.