This Instant Pot Hot and Sour Chicken Soup is a zesty delight! Packed with tender chicken, mushrooms, and a kick of spice, it’s perfect for a cozy night.
The best part? It cooks super fast, so dinner is ready before you can say “hot and sour!” I love to top mine with a sprinkle of green onions for that extra crunch! 🍜
Key Ingredients & Substitutions
Chicken: Boneless thighs are my favorite here since they’re juicy and tender. You can easily swap in chicken breasts, or use shredded rotisserie chicken for a faster option!
Mushrooms: Shiitake mushrooms give a great flavor, but if they’re not available, use button mushrooms instead. Wood ear mushrooms add fun texture but can be left out if you can’t find them.
Broth: Chicken broth is essential for depth of flavor. If you’re vegetarian, vegetable broth works just as well. Just adjust seasonings if necessary!
Rice Vinegar: This adds tanginess, but you can substitute it with apple cider vinegar or white vinegar if that’s what you have on hand.
Eggs: Adding eggs gives the soup a nice silky texture. If you’re vegan, you can skip the eggs; the soup will still be delicious without them!
How Do I Avoid Overcooking the Chicken?
Pressure cooking chicken can be tricky, but with a bit of care, you can get perfectly tender meat. Here’s how:
- Keep chicken pieces similar in size. This ensures even cooking.
- Avoid adding too much liquid—chicken broth should just cover the chicken for the right moisture balance.
- Stick to the cooking time. 10 minutes under pressure is usually perfect for chicken breasts or thighs!
After cooking, quickly release the steam. This prevents the chicken from getting overcooked and dry. Enjoy the tender results!
Instant Pot Hot and Sour Chicken Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb (450g) boneless, skinless chicken breasts or thighs
- 6 cups chicken broth
- 1 cup shiitake mushrooms, sliced
- ½ cup wood ear mushrooms (optional), sliced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon chili garlic sauce or Sriracha (adjust to heat preference)
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch mixed with 2 tablespoons cold water (slurry)
- 2 eggs, lightly beaten
- 3 green onions, sliced for garnish
- Salt and white pepper to taste
- Optional: fresh chopped cilantro for garnish
How Much Time Will You Need?
This delicious soup will take about 30 minutes in total, including 10 minutes of pressure cooking and a little prep time for chopping vegetables. You’ll have a warm, satisfying meal in no time!
Step-by-Step Instructions:
1. Sautéing the Aromatics:
First, turn your Instant Pot to the sauté mode. Add a small amount of oil. Once hot, toss in the minced garlic, ginger, and chopped onion. Sauté these together for about 2-3 minutes until everything is fragrant and the onion becomes translucent.
2. Adding the Mushrooms:
Now, add in the sliced shiitake mushrooms and the optional wood ear mushrooms. Sauté them for another 2 minutes to soften.
3. Layering the Chicken:
Place the boneless chicken on top of the sautéed veggies. This helps keep it moist while it cooks!
4. Mixing in the Liquids:
Pour the chicken broth into the pot. Then add the soy sauce, rice vinegar, chili garlic sauce, and sesame oil. Give everything a gentle stir to combine.
5. Pressure Cooking:
Close the Instant Pot lid and ensure the valve is set to sealing. Cook on high pressure for 10 minutes.
6. Quick Release:
When cooking is complete, carefully perform a quick release by moving the valve to venting. Watch out for hot steam!
7. Shredding the Chicken:
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
8. Thickening the Soup:
Gradually stir in the cornstarch slurry you prepared earlier. Set the Instant Pot back to sauté and cook for 2-3 minutes until the soup thickens slightly.
9. Adding the Eggs:
Slowly drizzle the beaten eggs into the hot soup while stirring gently to create lovely silky ribbons of egg.
10. Seasoning:
Taste your soup and adjust the seasoning with salt and white pepper as needed before you serve.
11. Garnishing and Serving:
Ladle the hot soup into bowls. Garnish each bowl with sliced green onions and a sprinkle of cilantro if you like. Serve hot and enjoy your meal!
This recipe creates a rich, flavorful hot and sour soup with tender chicken and mushrooms, perfect for a quick and satisfying meal!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but be sure to increase the cooking time to about 15 minutes to ensure it cooks thoroughly. Make sure to follow the quick release method once cooking is finished!
Can I Make This Soup Ahead of Time?
Absolutely! You can make the soup ahead and refrigerate it for up to 3 days. Just store it in an airtight container. Reheat on the stove or in the microwave, adding a splash of water or broth if it thickens too much.
What If I Don’t Have Some Ingredients? Can I Substitute?
Definitely! If you can’t find shiitake mushrooms, regular button mushrooms work well. For rice vinegar, apple cider vinegar or white vinegar can be used instead. Feel free to adjust spices and sauces to your taste!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to freeze it, place it in a freezer-safe container but avoid adding the eggs until you reheat, so they don’t become rubbery!