A comforting chicken potsticker soup is what we have on the menu for celebrating the Chinese New Year!
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This new decade marks the Year of the Metal Rat. A time to develop our abilities, be ingenious, and thinking outside the box. We like to every year start fresh with an open mind and embracing positive thoughts.
The colors for this year are silver, blue, and green, but red and yellow are also crucial as red symbolizes good fortune and joy and yellow good luck. Experts say that it is essential to start the new year with fresh flowers, citrus, and coins to attract good energy and prosperity too.
Celebrating Chinese New Year gives us that opportunity to rethink and reset. And since we started the year with freeze warnings thought about a good chicken potsticker soup cooked on the Instant Pot.
The result is a complete meal that is comforting and has all the ingredients of a balanced dish. A year ago, we discovered the Ling Ling brand and loved the product.
Now I buy it often as they have a diverse variety of Asian cuisine favorites, such as the spring rolls, egg rolls, the vegetarian version for the chicken potstickers, noodles, and fried rice. All good options for your Chinese New Year menu.
I can attest the Ling Ling brand produces excellent quality products, and I particularly love the egg and spring rolls and the chicken potstickers for serving as an appetizer or for making my version of a chicken potsticker soup. And I am not being paid to say this.
How to make the Chicken Potsticker Soup?
We chose fresh and frozen produce, such as Napa cabbage, also called Chinese cabbage, carrots, fresh ginger, garlic, celery, white onion, and shitake mushrooms.
The chicken potstickers come with a delicious sauce that we are using for garnishing the soup which adds a soy sauce with a sesame oil note — plus chopped green onions and serrano peppers to add another layer of fresh flavor.
The broth is an organic low sodium chicken stock and used chicken and vegetable potstickers. The process for making the chicken potsticker soup is straight forward.
Start by doing the mise en place, prepping the veggies, and having all ready to cook. Check below the step by step process.
- Set up the Instant Pot and push the “saute” function. Add some cooking oil and let it get hot.
- Saute the onion, the garlic, and the celery.
- Then add the ginger and incorporate it with the other ingredients.
- Then include the carrots and the frozen shitake mushrooms.
- Mix well and add the chopped Napa cabbage.
- Include a few celery leaves for extra flavor and add the chicken broth and the water.
- Season with soy sauce or chicken bouillon to taste.
- Finally, incorporate the frozen chicken potstickers.
- Close the Instant Pot and set for 10 minutes on high pressure.
- Make sure to set the valve to close the position and that the cover has the silicone sealing ring.
Shop for Instant Pot essentials at the Amazon storefront.
Common mistakes to avoid when cooking the Chicken Potsticker Soup in the Instant Pot.
- It is common to overfill the Instant Pot. The inner pot has a max line marked; however, this is not considering pressure cooking.
- For pressure cooking maximum allowed is 2/3 full. But when cooking foods that expand, such as beans or grains, the maximum is 1/2 full.
- Adding more liquid than the specified, you run the risk to overcooking the food or resulting in a bland dish.
- When cooking vegetables, many of them release additional water. Consider this fact when thinking of adding more liquid than the necessary.
- Don’t forget to set the venting knob to the sealing position, and including the silicone ring for proper use.
- When using the “quick release” do it gradually and use a wooden spoon and oven mittens for safer operation.
Let’s enjoy the warmth of this chicken potsticker soup!
Serve the soup hot and include garnishes of your choice. We served with green onions and slices of serrano peppers. Few drops of sesame seed oil go well too, along with the delicious soy sauce included in the chicken potstickers bag.
Chicken Potsticker Soup
Equipment
- Instant Pot
- Chopping block
- Knife
- Wooden spoon
- Ladle
Ingredients
- 13 ounces frozen chicken and vegetable potstickers
- 1/2 cup white onion finely chopped
- 1/2 cup celery finely chopped
- 2 garlic cloves finely chopped
- 1 tablespoon raw ginger finely chopped
- 2 cups raw carrots sliced
- 10 ounces frozen shitake mushrooms
- 3 cups Napa cabbage thinly sliced
- 5 celery leaves
- 32 ounces chicken broth low sodium and fat free
- 1 cup water
- 1 tablespoon chicken bouillon or soy sauce
Instructions
- Set up the Instant Pot and push the “saute” function. Add some cooking oil and let it get hot.
- Saute the onion, the garlic, and the celery. Add the ginger and incorporate it with the other ingredients. Include the carrots and the frozen shitake mushrooms. Mix well and add the chopped Napa cabbage.
- Include a few celery leaves for extra flavor. Add the chicken broth and the water. Season with soy sauce or chicken bouillon to taste. Finally, incorporate the frozen chicken potstickers.
- Close the Instant Pot and set for 10 minutes on high pressure. Make sure to set the valve to close the position and that the cover has the silicone sealing ring.
- Serve the soup hot and garnish with green onions, serrano pepper slices, and sesame oil mixed with soy sauce included in the chicken potstickers package.
Nutrition
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