Instant Pot Hot and Sour Soup

Name: Instant Pot Hot and Sour Soup
Cook time: 50 min
Total time: 50 min
Cuisine: Asian, Chinese
Ingredients: 1 pound (454g) pork shoulder (, 1.5 inches thick); 15 grams dried shiitake mushrooms (, rehydrated and thinly sliced); 10 grams dried wood ear mushrooms (, rehydrated and roughly chopped); Optional: 12 grams dried lily flowers (, rehydrated and halved lengthwise); Optional: 140 grams bamboo shoots (, julienne); Optional: 100 grams carrot (, julienne); ½ block (250g - 350g) firm tofu (, cubed); 1½ teaspoons (8g) ginger (, sliced); 1 large egg (, beaten); 1 tablespoon (15ml) peanut oil or vegetable oil; Kosher salt and ground black pepper; 4 cups (1L) unsalted chicken stock; 2 cups (500ml) shiitake mushroom stock or unsalted chicken stock; 2 tablespoons (30ml) Chinkiang vinegar (Zhenjiang vinegar) or white vinegar; 1 tablespoon (15ml) regular soy sauce; 1 tablespoon (15ml) dark soy sauce; 1 teaspoon (8g) fine salt; 1 teaspoon (3.2g) ground white pepper; 1 teaspoon (5ml) roasted sesame oil; Optional: 1 tablespoon (15ml) Shaoxing wine or dry sherry; 3 - 4 tablespoons (27g - 36g) cornstarch; ¼ cup (63ml - 78ml) cold water; 1 - 2 stalks green onions (, finely sliced)

Instructions

Cook:50min

How to make Instant Pot Hot and Sour Soup. We designed this easy Chinese hot and sour soup that’ll take the classic favorite to the next level! Silky smooth soup with a burst of rich depth of hot, tangy, umami flavors with satisfying textures. A deliciously appetizing soup that warms your heart.

Updated at: Fri, 09 May 2025 09:05:58 GMT