Back to free recipes
Instant Pot Egg Roll Soup with Pork and Cabbage
Soup

Instant Pot Egg Roll Soup with Pork and Cabbage

Credit: myDinnerPlan

All the flavors of an egg roll in a cozy bowl: ground pork, shredded cabbage, carrots, ginger, and garlic in a savory soy broth, pressure cooked in minutes. Top with green onions and crispy wonton strips if you like.

35 mins 6 servings
Create a free account and plan this week's dinners Add to my dinner calendar

Ingredients

  • 1 pound Ground Pork
  • 3 cloves of Garlic
  • 1 tablespoon Ginger
  • 1 cup Mushrooms (White)
  • 3 Scallions
  • 1 Yellow Onion
  • 1 Coleslaw
  • 1 cup Crispy Wonton Strips
  • ¼ cup Low-Sodium Soy Sauce
  • 6 cups Chicken Broth/Stock
  • 1 tablespoon Rice Vinegar
  • ¼ teaspoon Black Pepper
  • 2 teaspoons Sesame Oil
  • 1 tablespoon Vegetable Oil

Directions

  1. Set the Instant Pot to Sauté on high and add the vegetable oil. Add the ground pork and cook, breaking it up, until no pink remains, about 5 minutes. Spoon off excess fat if needed.
  2. Add the onion and cook 2 minutes. Stir in the garlic and ginger and cook 1 minute more. Press Cancel.
  3. Pour in 1 cup of the broth and scrape up any browned bits from the bottom of the pot. Add the remaining broth, soy sauce, rice vinegar, coleslaw mix, mushrooms, and black pepper and stir.
  4. Lock the lid, set the valve to Sealing, and pressure cook on high for 4 minutes.
  5. Let the pressure release naturally for 5 minutes, then quick release the rest.
  6. Stir in the sesame oil and taste for seasoning, adding a splash more soy sauce if you like. Ladle into bowls and top with green onions and crispy wonton strips.