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A bowl of soup with wontons and bak choy

Instant Pot Wonton Soup

Easy Wonton Soup made in the Instant Pot, and using frozen wontons! Juicy wontons submerged in flavorful seasoned chicken broth, combine with veggies. Cozy and comforting.
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Course: Side Dish, Soup
Cuisine: Chinese
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 5 people
Calories: 524kcal
Author: MinShien


  • Instant Pot


Wonton Soup Broth

  • 1.5 lbs bone-in skin-on chicken breast
  • 6 cups chicken broth
  • 1-2 inch ginger root
  • 1 shallot medium
  • 3 springs green onions white part
  • 5-7 garlic cloves
  • 2 tsp salt more if needed
  • 1-2 cups water
  • 1 tsp sesame oil


  • 20 frozen wontons
  • 3 bok choy halved
  • 1/8 cup green onions green part, chopped
  • black pepper to taste


  • Bring chicken breast, chicken broth, ginger root, shallot, white part of green onions, garlic cloves and 2 tsp of salt to Instant Pot.
  • Close lid. Place valve in sealing position. Pressure cook on high for 18 minutes.
  • When done, let Instant Pot sit and release pressure naturally for 10 minutes. Then quick release pressure by moving valve to venting position.
  • Open lid, remove chicken and set aside (shred chicken and add back into soup later if desire). Using a strainer, discard garlic pieces, ginger pieces, green onion pieces and shallot.
  • Add 1-2 cups water (taste accordingly) to soup. Add sesame oil, and more salt to taste if needed. Bring soup to a boil using 'sear' setting. Add frozen wontons and cook based on package instruction or until wontons are fully cooked.
  • Add bok choy soup and blanch for 20-30 seconds. Remove promptly and cancel 'sear' setting so soup stops cooking. Run bok choy under cold water for a few seconds so that it stops cooking.
  • Serve wonton soup in bowls, add bok choy and shredded chicken from earlier (optional), and garnish with chopped green onions and black pepper. Enjoy!


  • Make sure valve on Instant Pot is set to sealing position when cooking. 
  • Do not overcook boy choy or it will become soggy!
  • If soup doesn't taste flavorful, add more salt to open up the flavors. Salt does great in opening up flavors, not just to add saltiness to the soup. Different chicken broth will yield different level of saltiness so adjust accordingly.
  • When cooking with an Instant Pot, build it time for Instant Pot to build and release pressure (in addition to cook time).


Calories: 524kcal | Carbohydrates: 47g | Protein: 43g | Fat: 21g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 2751mg | Potassium: 1838mg | Fiber: 8g | Sugar: 10g | Vitamin A: 22669IU | Vitamin C: 257mg | Calcium: 601mg | Iron: 7mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!