If you’re craving a soul-warming, sinus-clearing, flavor-packed meal, this Instant Pot Spicy Dumpling Soup is your new go-to. Inspired by bold Asian flavors and loaded with tender dumplings, fresh veggies, and just the right amount of heat, this soup is incredibly satisfying — and it’s made effortlessly in the Instant Pot. Whether you’re fighting off a winter chill or just want something with a kick, this fiery, broth-based wonder delivers bold spice and deep umami in under 30 minutes.
Table of Contents
Why You’ll Love This Spicy Dumpling Soup
This Instant Pot Spicy Dumpling Soup isn’t just quick — it’s bursting with layers of flavor thanks to the chili oil, soy sauce, sesame oil, and hoisin sauce. It’s a perfect one-pot meal that’s ideal for busy weeknights or when you need comfort in a bowl. The beauty lies in its flexibility: you can dial the heat up or down, use your favorite dumplings, and sneak in extra veggies. Plus, the Instant Pot does all the heavy lifting, transforming simple ingredients into a rich, spicy broth in minutes.
Ingredients That Make the Flavor Pop
- Chili Oil: Adds the essential heat and deep chili flavor that defines the dish
- Shiitake Mushrooms: Bring an earthy, umami-rich base — swapable if needed
- Ginger: Fresh and zesty, helps cut through the richness
- Rice Vinegar: Adds a tangy brightness and balances the spice
- Vegetable Broth: A savory foundation that soaks up all the spicy goodness
- Soy Sauce: Infuses umami and saltiness — choose low-sodium if preferred
- White Pepper: Optional, but adds depth and a warm undertone
- Bamboo Shoots: For crunch and a pleasant contrast in texture
- Frozen Dumplings or Wontons: The heart of the soup — choose your favorite filling
- Baby Spinach: Wilts beautifully into the broth for a nutrition boost
- Cornstarch Slurry: Slightly thickens the soup for a satisfying mouthfeel
- Chili Garlic Sauce or Sriracha: Turns up the spice and brings garlic notes
- Sesame Oil: Nutty and fragrant, it’s essential for finishing
- Hoisin Sauce: Adds sweetness and complexity
- Scallions: Freshness, crunch, and color
- Sesame Seeds: A finishing touch that adds a pop of texture
Ingredient Swaps and Suggestions
- Mushroom-Free: Skip mushrooms and start with ginger and vinegar instead
- Less Heat: Use less chili oil and sriracha; increase sesame oil for depth
- Low-Carb Version: Replace dumplings with tofu cubes
- Gluten-Free: Use tamari instead of soy sauce and gluten-free dumplings
- Meat-Lover’s Twist: Add shredded chicken or pork dumplings
How to Make Instant Pot Spicy Dumpling Soup
- Sauté the Base
Set the Instant Pot to Sauté (High) and add ¼ cup of chili oil. Heat for 3 minutes, then add mushrooms and ginger. Cook for 3 more minutes. - Deglaze and Add Liquids
Pour in rice vinegar and scrape up any bits. Add vegetable broth, soy sauce, white pepper, bamboo shoots, and frozen dumplings. Top with spinach — do not stir. - Pressure Cook
Secure the lid, cancel Sauté mode, and set to Pressure Cook (High) for 1 minute. Perform a quick release once done. - Thicken the Broth
Mix cornstarch and cold water to form a slurry. Set Instant Pot back to Sauté (High). Once bubbling, stir in the slurry and cook for 30 seconds until thickened. - Finish with Flavor
Turn off the heat. Stir in remaining chili oil, chili garlic sauce or sriracha, sesame oil, hoisin sauce, scallions, and sesame seeds. - Serve Hot
Ladle into bowls, garnish with extra scallions and sesame seeds, and serve immediately.
Tips for Perfect Spicy Dumpling Soup
- Control the Heat: For mild soup, omit chili oil and chili garlic sauce; use more sesame oil
- Soup Thickness: Adjust cornstarch slurry to get the texture you want
- Dumpling Texture: For firmer dumplings, add them after pressure cooking and simmer for 5 minutes
- Leftovers Tip: Dumplings absorb broth — add extra broth when reheating
- Custom Cook: Boil or pan-fry dumplings separately for more texture variation
Variations & Serving Suggestions
- Pair It With: Jasmine rice, scallion pancakes, or Asian cucumber salad
- Add Protein: Try tofu, chicken, or shrimp dumplings for variety
- Make It Vegetarian: Use veggie dumplings and extra spinach or bok choy
- Gluten-Free Option: Use tamari and gluten-free potstickers
- Miso Twist: Add a tablespoon of white miso for deeper umami flavor
- Korean-Inspired: Add a spoonful of gochujang for sweet heat
A Healing Bowl for Cold Days and Clear Sinuses
This Instant Pot Spicy Dumpling Soup doesn’t just taste amazing — it also offers immune-boosting benefits. Ginger and chili help reduce inflammation and improve circulation, while spinach adds essential nutrients. Whether you’re battling a cold or just need a warming pick-me-up, this spicy soup is the perfect fix.
Enjoy a steamy bowl full of heat, flavor, and comfort — all with minimal effort thanks to your Instant Pot.
Bringing It All Together
Instant Pot Spicy Dumpling Soup is more than just a quick meal — it’s a full sensory experience. From the bold aroma of chili oil and sesame to the satisfying bite of tender dumplings floating in a richly flavored broth, this soup hits all the right notes. It’s the kind of dish that warms your core, clears your sinuses, and satisfies your cravings — whether you’re curled up on a snowy evening or just want something cozy and delicious in under 30 minutes.
Make it your own by adjusting the heat, customizing the fillings, or swapping ingredients based on what you have on hand. And don’t be surprised if this becomes your new favorite Instant Pot recipe — one that you’ll keep coming back to whenever you need bold, spicy comfort in a bowl.
Frequently Asked Questions
Can I make Instant Pot Spicy Dumpling Soup less spicy?
Absolutely. To reduce the heat, simply cut back on the chili oil and omit the chili garlic sauce or sriracha. You can increase the sesame oil for flavor depth without adding spice. The soup remains flavorful and rich even with a milder profile.
What type of dumplings work best in this spicy soup?
Frozen dumplings or wontons with pork, chicken, shrimp, or veggie fillings all work beautifully. Smaller dumplings are ideal for easier serving, but larger ones can be cut in half. Wontons have softer skins, while potstickers tend to be thicker and firmer.
Can I freeze or store leftovers?
Yes, but keep in mind that dumplings continue absorbing broth over time, which can make them softer. For best results, store the soup and dumplings separately, or add fresh dumplings when reheating. Add a splash of extra broth and chili oil to refresh the flavor.
More Relevant Recipes
- Spicy Salmon Sushi Bake: This sushi-inspired bake offers the same spicy umami richness as the dumpling soup. With layers of seasoned rice, creamy spicy salmon, and savory toppings, it’s a baked, deconstructed take on sushi with a bold flavor punch.
- Creamy Chicken Enchilada Soup: If you love spicy, comforting soups, this enchilada-style soup is a must-try. It features bold spices, tender chicken, and a creamy broth with Mexican flair — a cousin in comfort and spice to the dumpling soup.
- Crispy Garlic Chicken Noodles: Loaded with garlic, soy sauce, and crispy chicken, this noodle dish delivers savory Asian-inspired flavors with a satisfying crunch. It’s perfect for anyone who enjoys the taste profile of spicy dumpling soup in a dry noodle format.
Instant Pot Spicy Dumpling Soup
- Total Time: 19 minutes
- Yield: 4–6 servings
- Diet: Halal
Description
Instant Pot Spicy Dumpling Soup is a bold, flavorful, and comforting dish made with chili oil, dumplings, vegetables, and Asian-inspired seasonings. It’s quick to make in under 30 minutes and perfect for a spicy, soul-warming meal.
Ingredients
- 1/2 cup chili oil, divided – adds heat and deep chili flavor
- 5-10 oz sliced shiitake mushrooms – earthy umami base
- 1 tbsp ginger, minced or crushed – adds zesty freshness
- 1/4 cup rice vinegar – balances spice with tanginess
- 6 cups vegetable broth – rich, savory soup base
- 1/4 cup soy sauce (low-sodium) – adds salty umami flavor
- 1 tsp white pepper (optional) – adds warm, subtle spice
- 1 (16 oz) can bamboo shoots, drained – adds texture
- 1 – 1.5 lbs frozen wontons or dumplings – hearty, filling component
- 8-10 oz baby spinach – adds nutrition and color
- 3 tbsp cornstarch + 3 tbsp cold water – thickens the broth
- 1/3 cup chili garlic sauce or sriracha – intensifies the heat
- 2 tbsp sesame oil – nutty aromatic finish
- 2 tbsp hoisin sauce – sweet, rich complexity
- 1 bunch scallions, sliced and divided – fresh garnish and flavor
- 2 tbsp sesame seeds (half black, half regular) – texture and garnish
Instructions
- Set Instant Pot to Sauté (High) and add 1/4 cup of chili oil. Heat for 3 minutes.
- Add mushrooms and ginger; sauté for 3 minutes until softened.
- Pour in rice vinegar and deglaze the pot by scraping up any browned bits.
- Add vegetable broth, soy sauce, white pepper (optional), bamboo shoots, and frozen dumplings.
- Top with spinach but do not stir. Secure lid, cancel Sauté, and Pressure Cook on High for 1 minute.
- Quick release the pressure once cooking is complete.
- Mix 3 tbsp cornstarch with 3 tbsp cold water to create a slurry.
- Turn Sauté mode back on and bring soup to a boil. Stir in slurry and cook for 30 seconds until thickened.
- Turn off heat and stir in remaining 1/4 cup chili oil, chili garlic sauce or sriracha, sesame oil, hoisin sauce, scallions, and sesame seeds.
- Ladle into bowls and garnish with additional scallions and sesame seeds if desired. Serve hot.
Notes
- Adjust spice level by reducing or omitting chili oil and chili garlic sauce.
- For a thinner broth, reduce cornstarch slurry to 1–2 tbsp.
- Use tamari for a gluten-free version.
- To avoid soggy dumplings in leftovers, cook dumplings fresh and store soup separately.
- Swap mushrooms with tofu or omit completely if preferred.
- Prep Time: 10 minutes
- Cook Time: 1 minute
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 375
- Sugar: 4g
- Sodium: 1300mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg