Lately, I’ve been slowly converting my regular recipes to use in my Instant Pot. If you’re not familiar with the Instant Pot, it’s an electric pressure cooker that
I’m kind of obsessed I really enjoy using. (I have the 7-in 1 Instant Pot if you’re curious.)
It’s also that wonderful time when the Hallmark Channel has its lineup of holiday movies. The hero and heroine of The Christmas Promise, based on the book by Richard Paul Evans, went back to the same food court several times throughout the movie to get won ton soup. I got hungrier and hungrier as the movie progressed and was starving by the time it ended. (The movie was also really enjoyable – highly recommend.)
So, I decided to drag out my recipe card and work to convert the soup so I could make it in my Instant Pot.
- 2 tsp minced garlic
- 1 tsp minced ginger
- 1 carrot thinly sliced
- 1 celery stalk thinly slice
- shiitake mushrooms (this is HIGHLY optional. I’m not a fan of mushrooms, and I NEVER EVER use them)
- 1/3 cup of green onions (for me this was 2 stalks. Wait do onions come in stalks? Is that the right term?)
- 1 cup bok choy thinly sliced (for me this was one full leaf to the stalk)
- 8 cups chicken broth
- 1 tablespoon of oil (I had olive oil on hand, but traditionally it’s sesame oil)
- Turn the Instant Pot to Sauté and heat the oil. Add the garlic and ginger to the heated oil and stir until soft (this usually takes less than a minute).
- Add broth, carrot, celery and green onions. Turn Pot to High on Manual. Cook for 10 minutes and do a natural pressure release.
- Take off lid and set to sauté. Stir in bok chop and the (yucky) mushrooms if you choose to add them.
- Add won tons (I usually use 11) and cook until they float to the top. Remove one won ton, cut open to verify they’ve cooked all the way through. NOTE: If you leave the won tons in too long, they can get really mushy and NOT enjoyable. (See Alternative #1)
ALTERNATIVE #1 – Add won ton balls to soup rather than the won tons. I know, I know – not exactly won ton soup without the won ton wrappers, but you still have that great flavor and can avoid an overcooked won ton.
ALTERNATIVE #2 – A nice addition is to use chicken. I usually have a small package (half a cup to a cup) of shredded chicken in my freezer from a rotisserie chicken, etc. You can add that in when you’d normally add the won tons or use both!
ALTERNATIVE #3 – My soup is a bit heartier than traditional won ton soup. If you prefer a thinner won ton soup, add 2 cups of water when you add the broth.
- 1 package of won ton wrappers
- 1 pound of ground pork
- 2 tsp of minced ginger
- 2 tsp of sugar
- 2 tsp of soy sauce (I use the low sodium)
- 1/3 cup of green onions (about 2 stalks)
- 1 tsp of kosher salt
- 1 1/2 tsp of rice vinegar
- 1 egg – beaten
Mix together well.
Add a tsp of filling to center of wrapper and fold, sealing edges with warm water. This can be a lot of fun for the whole family. NOTE: You don’t want to overfill. It will take longer to cook in the soup and may turn won tons soggy. You will only need about 11 won tons per soup, so freeze the remaining. Thaw before using. These should keep for about 2 months, but always use safe food handling.
You can also turn them into meatballs:
- Preheat Over to 400 degrees Fahrenheit
- Shape meat into balls – usually about an inch.
- Spray a cookie sheet or baking dish with cooking spray.
- Cook until no longer pink. (Usually about 18-20 minutes, but I always give a little looksee after 15).
- Freeze leftover meatballs. Thaw before using. These should keep for about 2 months, but always use safe food handling.
While you are eating you can enjoy reading the book – The Mistletoe Promise. You can check it out here.
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