This Instant Pot Hot and Sour Chicken Soup is a perfect blend of spicy and tangy flavors! It features tender chicken, mushrooms, and your favorite veggies, all cooked together quickly.
You’ll love how easy it is to make—just toss everything in the pot and let it do its magic! I can’t resist adding a sprinkle of green onions on top. It’s like a warm hug in a bowl! 😊
Key Ingredients & Substitutions
Chicken: I prefer using boneless, skinless chicken thighs for their juiciness. However, chicken breasts work well too! If you want to make it vegetarian, tofu is a great substitute.
Mushrooms: Shiitake mushrooms add a lovely umami flavor. If they’re hard to find, any other mushrooms like button or portobello will do just fine. You can also mix different kinds for variation!
Rice Vinegar: This gives the soup its signature tang. If you don’t have rice vinegar, apple cider vinegar works as a good substitute, though it may taste a bit different.
Chili Paste/Sriracha: Adjust according to your spice tolerance. If you’re sensitive to heat, feel free to reduce the amount or even skip it. For a milder flavor, consider using sweet chili sauce instead.
What’s the Best Way to Shred Chicken in the Instant Pot?
Shredding chicken can be tricky, but there’s an easy way to do it. After cooking, the chicken will be tender. Just follow these steps:
- Use two forks to pull the chicken apart gently, starting from the thicker parts.
- Hit those tough areas a bit more; they’ll easily pull apart with a little effort.
- Shred right in the pot to keep all those delicious juices from the broth!
This method keeps your chicken moist and makes it easier to mix back into your soup!
Instant Pot Hot and Sour Chicken Soup
Ingredients You’ll Need:
- 1 lb boneless, skinless chicken breasts or thighs
- 6 cups chicken broth
- 1 cup shiitake mushrooms, sliced
- 1/2 cup bamboo shoots, julienned (optional)
- 1/2 cup white or cremini mushrooms, sliced
- 1/2 cup celery, chopped
- 3-4 green onions, chopped (plus more for garnish)
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 1/4 cup soy sauce
- 3 tbsp rice vinegar
- 1-2 tbsp chili paste or Sriracha (adjust for heat preference)
- 1 tbsp sesame oil
- 2 tbsp cornstarch mixed with 3 tbsp water (slurry)
- 2 eggs, lightly beaten
- Salt and white pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 20 minutes of cooking time in the Instant Pot. You’ll get a delicious and hearty soup in less than an hour!
Step-by-Step Instructions:
1. Sautéing Aromatics:
Set your Instant Pot to sauté mode. Add sesame oil, then sauté minced garlic and ginger for about 1 minute until they’re fragrant and golden. This step adds a lovely base flavor to your soup!
2. Adding Ingredients:
Now, it’s time to throw everything into the pot! Add chicken breasts or thighs, chicken broth, sliced shiitake and white mushrooms, bamboo shoots (if using), chopped celery, green onions, soy sauce, rice vinegar, and chili paste or Sriracha. Stir it all together nicely to combine.
3. Cooking Under Pressure:
Close the Instant Pot lid and make sure the valve is set to sealing. Cook on Manual/Pressure Cook (High) for 8 minutes. This will cook the chicken quickly and infuse all those wonderful flavors!
4. Quick Release:
When the cooking time is up, carefully perform a quick release by turning the valve to venting. Watch out for the steam—it’s hot!
5. Shredding the Chicken:
Carefully remove the cooked chicken from the pot and shred it using two forks. It should be tender and come apart easily. Return the shredded chicken back to the soup and stir to incorporate.
6. Thickening the Soup:
Turn the Instant Pot back to sauté mode. Stir in the cornstarch slurry to thicken the soup. Allow it to cook for 2-3 minutes until the soup thickens up nicely.
7. Adding Egg Ribbons:
Slowly drizzle the beaten eggs into the soup in a thin stream, stirring gently in one direction. This will create beautiful egg ribbons as they cook in the hot soup!
8. Seasoning to Taste:
Give your soup a taste and add salt and white pepper as needed. Adjust the flavor to your liking!
9. Serving:
Serve your hot and sour chicken soup in bowls, garnished with extra chopped green onions. Enjoy the warm, tangy, and spicy goodness!
Enjoy your warm, tangy, and spicy Instant Pot Hot and Sour Chicken Soup!
Can I Substitute the Chicken for a Vegetarian Option?
Absolutely! You can replace the chicken with firm tofu or tempeh for a vegetarian version. Just ensure to cut the tofu into cubes and add it in with the other ingredients so it can soak up the flavors!
How Can I Adjust the Spice Level?
If you prefer a milder soup, reduce the amount of chili paste or Sriracha added. You can also add a little sugar or honey to balance the flavors without adding heat.
Can I Make This Soup Ahead of Time?
Yes, you can! Prepare the soup ahead of time and store it in the refrigerator for up to 3 days. To reheat, simply warm it on the stove or in the microwave until heated through.
What Can I Serve With This Soup?
This soup is delicious on its own, but if you’d like to pair it with something, consider serving it with steamed rice or noodles. A side of spring rolls or a light salad would also complement it nicely!
