Easy Chicken Wonton Soup With Frozen Wontons (30 Minutes)

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• 4 cups Chicken stock/broth (or vegetable stock 32 oz carton)
  Ingredient note

  Source: 4 cups Chicken stock/broth (or vegetable stock 32 oz carton)
• 1 cup water
  Ingredient note

  Source: 1 cup water
• 2 teaspoons ginger paste (½-inch ginger or ½ teaspoon dried ginger)
  Ingredient note

  Source: 2 teaspoons ginger paste (½-inch ginger or ½ teaspoon dried ginger)
• 2 teaspoons garlic paste (2 cloves, or ½ tsp garlic powder)
  Ingredient note

  Source: 2 teaspoons garlic paste (2 cloves, or ½ tsp garlic powder)
• 1 tablespoon rice vinegar
  Ingredient note

  Source: 1 tablespoon rice vinegar
• 3 tablespoons low sodium soy sauce (adjust based on stock)
  Ingredient note

  Source: 2-3 tablespoons low sodium soy sauce (adjust based on stock); upper source range endpoint used for shopping.
• 1 tablespoon sambal oelek (or any chili garlic sauce see notes for adjustment)
  Ingredient note

  Source: 1 tablespoon sambal oelek (or any chili garlic sauce see notes for adjustment)
• 1 teaspoon honey (or agave syrup)
  Ingredient note

  Source: 1 teaspoon honey (or agave syrup)
• ½ teaspoon sesame oil
  Ingredient note

  Source: ½ teaspoon sesame oil
• 2 cups sliced carrots (2-3 medium carrots or baby carrots)
  Ingredient note

  Source: 2 cups sliced carrots (2-3 medium carrots or baby carrots)
• ½ cup celery (sliced thinly optional)
  Ingredient note

  Source: ½ cup celery (sliced thinly optional)
• 3 heads Bok Choy (stems and greens (leaves) chopped and separated)
  Ingredient note

  Source: 2-3 heads of Bok Choy (stems and greens (leaves) chopped and separated); upper source range endpoint used for shopping.
• 12 ounce frozen wontons pack (no need to thaw)
  Ingredient note

  Source: 12 ounce frozen wontons pack (no need to thaw)
• 1 cup Bok Choy leaves (Reserved from earlier)
  Ingredient note

  Source: 1 cup Bok Choy leaves (Reserved from earlier)

1. Rinse and dry bok choy. Separate the green leaves from the white stem. Roughly chop the leaves and reserve them for later. Chop the carrots and boy choy stems into bite-size pieces.
2. Add chicken stock, water, ginger, garlic, seasoning, soy sauce, sambal, carrots, celery, bok choy stems, sesame oil, and honey into the instant pot. Give it a stir.
3. Close the lid and set the vent to sealing position. Pressure cook for 1 minute at high pressure. When the cooking time is done, manually release the pressure in bursts (slow release). Open the lid once the pin drops.
4. Turn on SAUTE and add the frozen wontons. Cook for 2-4 minutes until they float on top. Cancel SAUTE and add the reserved boy choy greens. Stir and let them soften in the soup for a few minutes. Enjoy warm!
5. Heat a large stockpot on medium-high heat. Add all ingredients except wontons and greens. Bring everything to a boil, reduce heat to medium, cover and cook for about 6-8 mins.
6. Open the lid. Add wontons and cook till they float on top, takes about 2-4 minutes. Turn off the heat. Add greens and stir well. Let them soften in the soup for a few minutes. Serve warm!