Instant Pot Hot & Sour Soup

• portions: Yield: 6-8
• temps actif: 5 minutes
• temps total: 18 minutes

Ingrédients

8 cups of vegetable broth

1 tbsp of canola oil

2 tbsp of rice vinegar

2/3 tbsp of white vinegar

1/4 cup of reduced-sodium soy sauce

2 tbsp of chili garlic sauce

1 tsp of sesame oil

1.5 tsp of granulated sugar

2 tsp of ground ginger

1 tsp of white pepper

1.5 tsp of Kosher salt

1 bunch (or about 5 strands) of scallions, sliced

16oz can of bamboo shoots, drained

8-14oz of firm or extra firm tofu, cut into small cubes

1/4 cup of cornstarch + 1/4 cup water, for a slurry

2 large eggs, whisked

Instructions

Add ALL the ingredients to the Instant Pot with the spinach added last EXCEPT for the egg, tofu and cornstarch slurry (those three come later). The pot will be filled to the brim once the spinach is added, so give everything a very good stir and make sure the spinach is mixed in with the broth and everything else

Secure the lid, hit “Manual” or “Pressure Cook” High Pressure for 5 minutes (it will take about 10 minutes to come to pressure due to everything in this loaded pot!) Quick release when done

Once the lid is removed, hit “Sauté” and Adjust so it’s on the “More” or “High” setting. Once it begins to bubble, add the cornstarch slurry, stir well for about 2 minutes and then turn the Instant Pot to “Keep Warm”

Lastly, add in the tofu and stir followed by the egg mixture and stir for about a minute until egg ribbons form

Ladle into bowls and enjoy this INCREDIBLE soup!