You can make restaurant-quality Instant Pot hot and sour soup right at home in just 30-minutes! Loaded with mushrooms, tofu, and bamboo shoots, you'll never order wait to order take out again when you can make this easy WHOLE LOTTA YUM bowl of soup at home.
Hot and Sour Soup (Instant Pot)
Our instant pot hot and sour soup was designed with you in mind! Naturally low-carb, dairy-free, and low fat, our pressure cooker hot and sour soup can also work for keto diets depending on how strictly you follow the program (there is some gluten and corn starch in the recipe). We are also including some super easy vegan and gluten-free adaptations below so everyone can enjoy instant pot hot and sour soup.
Why You'll Love This!
- Faster than take-out, you can make a delicious, restaurant-quality pressure cooker hot and sour soup in just 30-minutes!
- A delicious broth, made with chicken stock, soy sauce, and rice wine vinegar, and seasoned with ginger and garlic, create a bold base for your hot and sour soup.
- Mushrooms, bamboo shoots, and tofu combine to create a palette-pleasing soup that is a quick and easy side dish or hearty enough to be the main course.
- Adapted for the home cook, our instant pot hot and sour soup contains all of the flavors of your favorite Asian restaurant without the need for specialty ingredients.
The Instant Pot is an amazing way for you to create a wide variety of Asian-inspired dishes in your own home! Be sure to check out our Instant Pot chicken lo mein, Instant Pot teriyaki chicken, and Instant Pot egg drop soup.
Don't let the ingredient list scare you away from making this Instant Pot hot and sour soup in your home - it's well worth the effort and ready in just 30-minutes!
- chicken broth
- mushrooms - shitake or baby Bella/crimini
- bamboo shoots - or strips
- low sodium soy sauce
- rice wine vinegar
- fresh ginger - minced
- garlic salt
- chili garlic sauce
- sesame oil
- eggs - whisked
- firm tofu - cut into ½" small cubes
- green onions - sliced
- To make a hearty main dish soup with meat, in place of the tofu you can substitute 1 lb of raw chicken or raw pork cubes.
A Pressure Cooker - This is the Instant Pot model that we used.
- Vegan - To make your hot and sour soup vegan, use vegetable stock instead of chicken.
- Gluten-Free - For gluten-free, swap the soy sauce for wheat-free tamari.
- Keto - To reduce the carbs, use arrowroot to thicken the soup instead of corn starch, use tamari or coconut aminos instead of soy sauce, and the bamboo shoots can be left out.
Step by Step Instructions
A few minutes of prep work, followed by a super quick pressure cook, then a quick finish to create egg ribbons and your instant pot hot and sour soup will be ready to serve!
Cube the tofu, slice the mushrooms, mince the garlic and ginger.
Add the chicken broth, sliced mushrooms, tofu cubes, bamboo shoots, green onions, rice wine vinegar, soy sauce, fresh ginger, garlic salt, sesame oil, and chili garlic sauce to the pressure cooker.
Cook the soup mixture on Manual High (some models call this Pressure Cook) for 1 minute. The pot will take about 10-12 minutes to come to pressure.
While the soup is pressure cooking, whisk the eggs into a small bowl.
Once the Instant Pot is done cooking, do a natural release for 5 minutes. Do a quick release of the remaining pressure in the pot. Remove the lid.
Scoop out ¼ cup of hot broth and add it to a small bowl. Whisk in the cornstarch until it's smooth.
Add this to the pot and stir for 1 minute or until the soup has thickened.
While stirring the soup, add the whisked eggs to the pot in a thin stream to create egg ribbons.
Adjust the seasoning as needed, to make the soup spicier add a little more chili garlic sauce (or add red pepper flakes), to make it a little more sour add additional vinegar.
You can also add more salt and pepper to taste.
Garnish with more green onions. Enjoy!
- For uniform cooking, be sure to cube your tofu as evenly as possible.
- Not too hot and not too sour, our pressure cooker hot and sour soup is made to please most palletes. Adjust the seasoning as you prefer.
- Natural release for just 5-minutes, then quick release the remaining pressure to avoid having your tofu and mushrooms become too soft (or soggy!).
- To avoid getting a burn warning during cooking, add the corn starch after you have released the pressure in your instant pot.
Instant pot hot and sour soup makes the perfect appetizer or side dish for a variety of Asian-inspired meals. Try making a batch to serve alongside chicken lo mein, Asian-flavored chicken wings, or Asian beef ribs the next time you want to create an authentic Asian-inspired meal at home!
Traditional hot and sour soup is keto-friendly, but it isn't strict keto since it has bamboo shoots, sweetener, and corn starch. To make keto hot and sour soup as low in carbs as possible, don't use bamboo shoots, use wheat-free tamari instead of soy sauce, and do not add corn starch to thicken the soup. If you want a thicker hot and sour keto soup you can mix in a tiny amount of arrowroot powder with ¼ cup of hot broth at the end, combine it well, and stir it back into the soup until it's thickened to your liking.
Hot and sour soup is considered a healthy recipe overall, but the recipe is only as healthy as the ingredients you use. It's dairy free and low carb, and it's easy to make it sugar free, keto friendly, vegan, or gluten-free with adapations.
More Instant Pot Asian Recipes
Looking for more instant pot Asian recipes?