A few years ago I was craving some insanely good Chinese food and decided to visit my local well-known restaurant. On this particular day, I was feeling quite adventurous and decided to order their famous hot and sour soup. This would be the first time I adventured from my egg drop soup and tried something “out of the box” with my demanding taste buds. To my surprise, I was taken on a taste buds journey to where I was given a sour yet sweet taste that had a nice kick to it.
When I left this restaurant I just had to find the recipe and make it my own, fit for my kiddos and I. Fast forward to now when I have discovered this amazing Pressure Cooker Machine, I converted my new family recipe for this magic machine. To my surprise it was? so easy to convert the stovetop recipe into a pressure cooker recipe. Even better I had all the ingredients in my cabinet already. Every ingredient in this recipe can be found in any Asian market or local American grocery store. How’s that for convenient!?
I loved that this soup was not only vegetarian but was easily customizable for anyone’s taste when it comes to meat or no meat in this dish. I love to add tofu to mine with lots of mushrooms and some extra spice to keep my mouth on fire. Customize this recipe to fit your taste buds by pulling back or adding spices, vegetables, and tofu. My favorite part of this pressure cooker recipe is that I was able to perfectly steam my dumplings with the soup. I used my steam rack at the top of the pot to steam some crab dumplings. In a separate rice cooker, I made a fresh batch of rice and topped it with the steamed dumplings.
If you liked this recipe check out my Pressure Cooker Filipino BBQ Ribs. They go perfect together with a side of freshly cooked jasmine rice. Please share with your friends and family, then come back and let us know what you think!
- 3 Cups of Chicken Broth
- 1 Cup of Thinly sliced Shiitake Mushrooms
- 1/2 Cup of Bamboo Shoots
- 2 Tablespoons of Rice Vinegar or Rice Wine Vinegar
- 2 Tablespoons of Soy Sauce
- 1-2 Teaspoons of Chili Paste or 1 Teaspoon of hot chili oil
- 2-4 Ounces of Firm Tofu, drained and cut into 1/4 inch pieces (or chunky if you like it that way)
- 2 Teaspoons of Asian Sesame Oil
- 2 Teaspoons of cornstarch
- 3 Tablespoons of Water
- For Garnishing chop cilantro and green onions
- Plug in your pot and add the chicken broth and shiitake mushrooms to the pot. Stir and then add the bamboo shoots, rice vinegar, soy sauce, chili paste, and sesame oil. Stir well.
- (OPTIONAL) Add steam rack and place your dumplings on top.
- (OPTIONAL) Add 1 Cup of Cooked Chicken or pork (same cooking time applies)
- (OPTIONAL) Add 1 lb of raw Chicken or pork (skip next step and cook on manual 15 Minutes)
- Steam for 5 minutes and then do a quick release.
- Remove the dumplings and then stir the soup at the bottom of the pot. Turn on Saute or hit the chicken/meat button to heat up pot.
- In a small glass or bowl mix the water and cornstarch together. Add the tofu and Corn Starch to the pot and let simmer for 2 minutes.
- Serve with a side of freshly steamed jasmine rice and dumplings, and garnish with cilantro and green onions.