You know those chilly days when your socks don’t match, the mail’s late, and you just need something warm and slurp-worthy? That’s when this Instant Pot Wonton Soup swoops in like a cozy blanket for your insides. Seriously — it’s comfort in a bowl, and the best part? You don’t have to babysit a pot for hours. Just toss in your goodies, hit a button, and before you know it, you’re fishing out tender wontons and noodles like buried treasure.

🍜 Recipe Card

Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: About 6 bowls (depending on how much you “taste test”)

Ingredients

• 1 tablespoon olive oil
• 1 cup onions, diced
• 4 garlic cloves, minced
• 10 cups chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons salt
• 1 cup fresh spinach, chopped
• ¼ teaspoon pepper
• 24 ounces mini frozen wontons
• 2 cups uncooked noodles (soup, egg, or chow mein)

Instructions

1. Sauté the flavor base – Turn the Instant Pot to Sauté mode. Drizzle in the olive oil, then toss in the onions and garlic. Cook for 2–3 minutes, until the kitchen smells like you know what you’re doing.
2. Add the liquids – Pour in chicken broth, soy sauce, and rice vinegar. Stir in the salt and pepper.
3. Wontons & noodles time – Dump in the frozen wontons and uncooked noodles. Don’t overthink the order — they’re all going to hang out together anyway.
4. Cook – Secure the lid, set to Manual or Pressure Cook for 3 minutes.
5. Quick release – Carefully vent the steam (this is where you avoid giving yourself a noodle facial).
6. Spinach at the end – Stir in the chopped spinach right before serving so it stays bright and fresh.
7. Serve – Ladle into bowls, maybe top with a drizzle of sesame oil or some chopped green onions if you’re feeling fancy.

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Instant Pot Wonton Soup

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• Author: Emily
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

A warm, comforting bowl of Wonton Noodle Soup packed with savory flavors and wholesome ingredients.

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Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 cup onions, diced
• 4 garlic cloves, minced
• 10 cups chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons salt
• 1 cup fresh spinach, chopped
• ¼ teaspoon pepper
• 24 ounces mini frozen wontons
• 2 cups uncooked noodles (soup, egg, or chow mein)

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Instructions

1. In a large pot, heat olive oil over medium heat.
2. Add diced onions and sauté until translucent.
3. Stir in minced garlic and cook for 1 minute.
4. Pour in chicken broth and bring to a boil.
5. Add soy sauce, rice vinegar, salt, and pepper.
6. Reduce heat and simmer for 5 minutes.
7. Add mini frozen wontons and cook according to package instructions.
8. Add uncooked noodles and simmer until tender.
9. Stir in chopped spinach and cook until wilted.
10. Serve hot and enjoy.

Notes

You can substitute spinach with bok choy or kale for variety.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Asian

Nutrition

• Serving Size: 1 bowl
• Calories: 380
• Sugar: 3g
• Sodium: 920mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 3g
• Protein: 18g
• Cholesterol: 40mg

Keywords: wonton soup, noodle soup, wonton, Asian soup, comfort food

Final Slurp

This soup is one of those magical meals that feels like you fussed over it all day — but really, the Instant Pot did all the work. Perfect for lazy weekends, weeknight “oops-I-forgot-dinner” moments, or when you just want something warm and satisfying without, you know, actually working for it.