There’s nothing quite like a warm, comforting bowl of soup, especially one that tastes like it simmered for hours but actually came together in under an hour! This Instant Pot Chinese Pork Soup is my go-to for a quick, healthy, and incredibly satisfying weeknight dinner. It has all the savory, delicious flavors of an egg roll in a bowl, transformed into a nourishing soup that will warm you from the inside out. The Instant Pot does all the heavy lifting, making this a simple, one-pot wonder you’ll make again and again.
Ingredients
• 1 tbsp olive oil / 15 ml
• 1 pound ground pork / 450g
• 1 small yellow onion, chopped
• 2 cups carrots, peeled and shredded
• ½ head cabbage, chopped
• 4 cups homemade chicken broth / 950 ml
• ¼ cup soy sauce / 60 ml
• 1 tsp ground ginger
• Freshly ground black pepper, to taste
Instructions
1. Directions
2. Set your Instant Pot to the “Sauté” function. Once hot, add the olive oil and ground pork. Cook for about 5 minutes, breaking up the meat with a spoon, until it is completely browned.
3. Press “Cancel” to stop the sautéing. Stir in the chopped onion, shredded carrots, cabbage, chicken broth, soy sauce, and ground ginger. Season generously with black pepper.
4. Secure the lid on the Instant Pot and turn the pressure valve to the “Sealing” position.
5. Select the “Manual” or “Pressure Cook” setting and cook on High Pressure for 25 minutes.
6. When the timer finishes, carefully perform a “Quick Release” by moving the pressure valve to the “Venting” position.
7. Once the float valve drops, remove the lid. Stir the soup well and serve immediately while hot.
Nutritional Information
• Per Serving
• Calories: 234
• Total Fat: 7.2g
• Net Carbs: 2.34g
• Protein: 29.3g
• Fiber: 3.3g
Pro Tips
• For an extra layer of flavor, add a teaspoon of toasted sesame oil and a clove of minced garlic along with the ginger.
• Garnish with freshly sliced green onions, cilantro, or a drizzle of chili oil for a vibrant finish and a little kick.
• Feel free to add other vegetables like sliced mushrooms or bok choy. Add them with the cabbage before pressure cooking.
• Use low-sodium soy sauce and broth to better control the saltiness of the final dish.
FAQ
Q: How long does this Instant Pot soup take to make
A: This soup is designed to be quick and easy, coming together in under an hour. The pressure cooking time is 25 minutes, plus the time it takes to sauté the pork and for the pot to come to pressure.
Q: Can I add other vegetables to this pork soup
A: Yes, you can easily add other vegetables. The recipe suggests trying sliced mushrooms or bok choy. You should add them along with the cabbage before pressure cooking.
Q: How can I make this soup spicier
A: To add a little kick to the soup, the pro tips suggest garnishing it with a drizzle of chili oil just before serving.
Q: Is this Chinese pork soup recipe healthy
A: Yes, this soup is a healthy option. According to the nutritional information, a single serving contains 234 calories, 2.34g of net carbs, and 29.3g of protein.
Q: How can I control the saltiness of this soup
A: To better control the sodium level, the recipe recommends using low-sodium soy sauce and low-sodium chicken broth.
