Instant Pot Hot And Sour Soup Recipe
By Peanut Palate
🔪Prep Time: 10 mins
👩🍳Cook Time: 20 mins
3 cups vegetable stock
1 medium carrot chopped
3 ribs celery chopped
1 cup mushrooms chopped
1 green onion chopped
1 tbsp chili garlic sauce (sambal oelek)
⅓ cup corn
1 tbsp tamari
½ clove garlic minced
1¼ tbsp rice vinegar
¼ tbsp coconut sugar
¼ tsp toasted sesame oil
¼ tsp ginger minced
½ cup bamboo shoots
1½ tbsp hot water
1½ tbsp cornstarch
¼ block firm tofu chopped
¾ tsp white pepper optional
1 green onion chopped, for garnishing, optional
1In a saucepan over medium high heat, add everything except the tofu, cornstarch and water.
2Bring the soup to a boil, then turn the heat to low. Whisk the cornstarch and water together in a bowl to remove any clumps in the cornstarch, then add the mixture into the soup.
3Let the soup simmer on low heat. It will thicken up. After a few minutes, add the tofu as well. When it reaches the desired consistency (after about 7-8 minutes), remove from heat.
4Pour the soup into 4 bowls. Garnish with green onions and serve hot! See recipe notes below for storage.
5Stir in all ingredients to the instant pot, except the tofu, cornstarch and water.
6Lock the lid, turn the pressure valve to "sealing" and cook on high pressure (or the soup button/manual pressure cook button) for 5 minutes.
7Once the five minutes are over, do not touch the pot, the lid or the settings. Let the pressure naturally release for the next 10 minutes. After 10 minutes, turn the pressure value to "venting." This will release any extra pressure.
8After the pin on the lid has dropped, remove the lid and turn the pot to Saute Mode.
9Stir in the tofu.
10Whisk the cornstarch with the hot water in a small bowl until no cornstarch lumps remain, then pour it into the instant pot while continuously stirring.
11Let it simmer for 2-3 minutes, until the soup thickens.
12Now turn off the pot. Pour the soup into 4 bowls. Garnish with green onions and serve hot! See recipe notes below for storage.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.