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.

Instant Pot Spicy Dumpling Soup – Best Recipe

Name: Instant Pot Spicy Dumpling Soup
Prep time: 10 min
Cook time: 1 min
Total time: 19 min
Cuisine: Asian
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

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

Scale

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

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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