Looking for a bold, soul-warming dish that clears your sinuses and satisfies your craving for comfort food? This Instant Pot Spicy Dumpling Soup is the perfect answer. Packed with chili oil, savory broth, tender dumplings, and flavorful aromatics, this Asian-inspired soup brings the heat in just under 20 minutes. Whether you’re battling cold weather or simply craving something fiery and cozy, this spicy dumpling soup delivers a rich, warming punch with every slurp.
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A Bowl Full of Heat, Flavor, and Comfort
This Instant Pot Spicy Dumpling Soup isn’t just quick — it’s layered with deep flavors that build fast. Using the Instant Pot means the dumplings cook perfectly while the broth becomes infused with mushrooms, sesame oil, soy sauce, and a spicy kick from chili garlic sauce. It’s a one-pot wonder that’s great for both weeknight dinners and cold season comfort. Plus, you can adjust the heat to suit your spice preference.
Key Flavorful Ingredients in Spicy Dumpling Soup
- Chili Oil: Infuses the broth with rich heat and a deep red color
- Shiitake Mushrooms: Add earthiness and texture
- Ginger: Bright, aromatic, and essential for Asian-style soups
- Rice Vinegar: Brings acidity that balances the spice
- Vegetable Broth: Forms the hearty, flavorful base
- Soy Sauce: Umami depth that ties all flavors together
- White Pepper: Adds gentle heat and sharpness
- Bamboo Shoots: Delivers a unique crunch and contrast
- Frozen Dumplings or Wontons: The star protein-filled pockets — choose your favorite
- Baby Spinach: Softens into the soup, adding nutrition and color
- Cornstarch Slurry: Thickens the broth to a luscious consistency
- Chili Garlic Sauce or Sriracha: Brings intense heat and garlic-forward flavor
- Sesame Oil: Nutty finish that rounds out the broth
- Hoisin Sauce: Adds sweetness and complexity
- Scallions: Fresh bite and color
- Sesame Seeds: Crunchy topping for visual and textural contrast
Swaps & Substitutes for Customizing Your Soup
If you’re missing an ingredient or have dietary restrictions, this soup is easily adaptable.
• Chili Oil: Replace with extra sesame oil for a milder flavor
• Shiitake Mushrooms: Use white or baby bella mushrooms, or omit completely
• Soy Sauce: Swap with tamari or coconut aminos for a gluten-free version
• Wontons/Dumplings: Use any frozen variety you love — pork, veggie, chicken — or even potstickers
• Cornstarch Slurry: For a lighter soup, reduce or omit the thickener
• Bamboo Shoots: Add sliced water chestnuts or napa cabbage instead
• Chili Garlic Sauce: Use gochujang or sambal oelek for a flavor twist
How to Make Instant Pot Spicy Dumpling Soup Step-by-Step
- Sauté Aromatics: Add 1/4 cup chili oil to the Instant Pot and set to Sauté (High). Heat for 3 minutes, then add mushrooms and ginger. Cook for another 3 minutes.
- Deglaze & Build Broth: Pour in rice vinegar to deglaze the pot, scraping up any browned bits. Add vegetable broth, soy sauce, white pepper, bamboo shoots (if using), and dumplings. Top with spinach without stirring.
- Pressure Cook: Secure the lid. Cook on High Pressure for 1 minute. Quick release once done.
- Thicken the Soup: In a small bowl, mix cornstarch with cold water to make a slurry. Set Instant Pot to Sauté again. Once bubbling, stir in slurry for about 30 seconds until thickened.
- Add Final Flavors: Stir in the remaining 1/4 cup chili oil, chili garlic sauce or sriracha, sesame oil, hoisin sauce, scallions, and sesame seeds.
- Serve: Ladle the soup into bowls. Garnish with extra scallions and sesame seeds if desired. Serve hot.
Smart Cooking Tips for the Best Soup Experience
- Adjusting Spice: To reduce spice, omit chili oil, chili garlic sauce, and white pepper. Use more sesame oil for richness.
- Mushroom-Free Option: Skip the sauté step and begin with broth, ginger, and vinegar.
- Dumpling Texture Tip: If using delicate wontons, add them later during the thickening step to avoid overcooking.
- Leftovers: Dumplings absorb broth over time. Add extra broth and seasoning when reheating.
- Thinner Soup: Reduce the slurry to 1–2 tablespoons if you prefer a brothier soup.
- Batch Cooking: Only add as many dumplings as you plan to eat right away for optimal texture.
Delicious Pairings and Flavor Variations
Pair this spicy dumpling soup with:
- Steamed Rice or Noodles: For a more filling meal
- Asian Cucumber Salad: Cool and crunchy contrast
- Kimchi or Pickled Veggies: Add brightness and extra heat
- Tofu Cubes or Edamame: Boost plant-based protein
- Extra Chili Sauce: Serve on the side for spice lovers
Variations:
- Gluten-Free Version: Use gluten-free dumplings and tamari
- Vegan Option: Ensure dumplings are plant-based and skip hoisin sauce if it contains animal products
- Mild Version: Follow the spice reduction tips and up the sesame oil
- Coconut Twist: Stir in a splash of coconut milk for a Thai-inspired creamy version
Why This Soup is a Winter Hero (and Year-Round Favorite)
Not only is this Instant Pot Spicy Dumpling Soup a bold and satisfying meal, it’s also:
- Fast: Under 20 minutes from start to finish
- Flexible: Easily adjustable spice and ingredients
- Healing: Perfect for clearing sinuses and warming you up
- Convenient: Uses frozen dumplings and pantry staples
- Comforting: A hug in a bowl with rich umami and spicy broth
Whether you’re making it to battle a cold or just craving something cozy with a kick, this spicy dumpling soup is sure to become a regular in your meal rotation.
Conclusion: Why You’ll Keep Coming Back to This Instant Pot Spicy Dumpling Soup
This Instant Pot Spicy Dumpling Soup is everything you want in a comforting, flavor-packed dish — fast, fiery, and full of customizable options. From its quick pressure cooking method to the deep, savory broth layered with chili oil and hoisin, this soup doesn’t just satisfy, it delivers warmth, heat, and joy in a bowl. Whether you’re a spice lover or just dipping your toes into bold flavors, this recipe will easily become one of your go-to meals, especially when time is tight and cravings are strong.
FAQs About Instant Pot Spicy Dumpling Soup
Can I make Instant Pot Spicy Dumpling Soup less spicy?
Yes! Simply skip the chili oil, white pepper, and chili garlic sauce. Add more sesame oil instead to maintain depth of flavor without the heat. You can also reduce the chili ingredients gradually and taste as you go.
What kind of dumplings work best in this recipe?
Frozen dumplings or wontons from any grocery store work great — pork, chicken, shrimp, or veggie. Smaller dumplings cook more evenly, but you can use larger ones too. If you prefer firmer texture, add them after pressure cooking and simmer for 5 minutes.
Can I prepare this soup ahead of time?
Absolutely. For the best texture, store the soup and dumplings separately. When reheating, add extra broth as dumplings will soak up liquid over time. Spice levels can be adjusted during reheating with more chili oil or sauce.
More Relevant Recipes
PrintInstant Pot Spicy Dumpling Soup
A fiery and comforting Instant Pot Spicy Dumpling Soup packed with mushrooms, dumplings, spinach, and a bold, spicy broth. Perfect for cold weather or when you’re craving a flavorful, sinus-clearing dish!
- Prep Time: 10 minutes
- Cook Time: 1 minute
- Total Time: 19 minutes
- Yield: 6–8 servings 1x
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Asian
Ingredients
- 1/2 cup chili oil, divided
- 5–10 ounces sliced shiitake mushrooms (or up to 1 pound white or baby bella mushrooms)
- 1 tablespoon ginger, minced or crushed
- 1/4 cup rice vinegar
- 6 cups vegetable broth
- 1/4 cup soy sauce (low-sodium), tamari or coconut aminos
- 1 teaspoon white pepper (optional)
- 1 (16-ounce) can bamboo shoots, drained (optional)
- 1 – 1 1/2 pounds frozen wontons or dumplings (any filling)
- 8–10 ounces baby spinach
- 3 tablespoons cornstarch + 3 tablespoons cold water
- 1/3 cup chili garlic sauce OR sriracha
- 2 tablespoons sesame oil
- 2 tablespoons hoisin sauce
- 1 bunch scallions, sliced and divided
- 2 tablespoons sesame seeds (half black, half regular)
Instructions
- Add 1/4 cup chili oil to Instant Pot. Hit Sauté (More/High). After 3 minutes, add mushrooms and ginger; sauté for 3 minutes.
- Add rice vinegar and deglaze the pot. Then add broth, soy sauce, white pepper (if using), bamboo shoots (if using), and frozen dumplings. Top with spinach (do not stir).
- Secure lid, cancel Sauté, and pressure cook on High for 1 minute. Quick release when done.
- Mix cornstarch and cold water to make slurry. Cancel, then hit Sauté again. Once bubbling, stir in slurry for 30 seconds and turn off heat.
- Stir in remaining 1/4 cup chili oil, chili garlic sauce or sriracha, sesame oil, hoisin sauce, scallions, and sesame seeds.
- Ladle into bowls and optionally top with extra scallions and sesame seeds.
Notes
- To reduce spiciness: omit chili oil, white pepper, and chili garlic sauce; use 6 tbsp sesame oil instead.
- To lessen spice: reduce chili oil and garlic sauce; adjust by tasting and adding gradually.
- For firmer wontons, add them during slurry step and cook for 5 minutes.
- If not serving entire pot, store dumplings separately to avoid broth absorption.
- Use vegetable broth to adjust consistency or spice when reheating.
- Mushrooms are optional; skip sauté step if not using them.
Nutrition
- Serving Size: 1 bowl (approx. 2 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 890mg
- Fat: 20g
- Saturated Fat: 2.5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
