Homemade Wonton Soup and Instant Pot Chinese Chicken Broth

This homemade chicken broth tastes just like the Chinese flavored version I order at restaurants. I made a simple and flavorful ground pork filling and wrapped them in Won Ton wrappers that I found at my local supermarket. I was so excited at how both recipes turned out. The broth was so easy to make, yet full of flavor from the ginger. I loved the flavor of the Won Ton filling-- green onions, ginger, sesame oil and soy sauce. This soup is so comforting and incredibly delicious!

Course Appetizer, main, Main Course, Soup

Cuisine Asian, Chinese

Keyword Homemade Chinese Chicken Broth, Homemade Won Ton Soup, Instant Pot Chinese Chicken Broth, Pressure Cooker Chinese Chicken Broth

Prep Time 10

Cook Time 1

Won Ton Shaping Time 1

Total Time 2 10

Servings servings

Author Debby - www.AFeastfortheEyes.net

Equipment

Pressure Cooker

Ingredients

For the broth:

6 raw chicken drumsticks about 1.5 pounds
3 large slices ginger 1/8 inch thick
2 large scallions or 3 small scallions, washed and halved
3 cloves garlic whole
8 cups water don't go above the "max" line for the Instant Pot

For the Won Ton:

48 wonton wrappers NOTE: I can easily find these at my local supermarket. My package had 50 wrappers, so I doubled the recipe. You can easily cut this recipe in half for smaller portions. Wontons freeze really well, for future use.
16 ounces ground pork
4 small green onions finely chopped
2 Tbsp soy sauce I use low-sodium
2 tsp sesame oil
2 tsp fresh ginger grated
3 tsp cornstarch

Instructions

For the broth (if you don't want to make your own broth, see notes):

Add the raw chicken drumsticks, ginger, garlic and scallions to your Instant Pot.
Add 8 cups of water. (Make sure your liquid levels do not exceed the max-fill line.)
NOTE: I like to use my Instant Pot steamer, so that I can simply lift out the basket with the cooked chicken and vegetables. Save the chicken for future use in recipes.
Seal the lid of your Instant Pot. Set it to manual high pressure for 45 minutes. Once it beeps, it’s on, but it will take about 15-20 minutes to come up to high pressure, in addition to the 45 minutes of cooking time.
When it’s done, allow the Instant Pot to release pressure naturally for at least 30 minutes and carefully turn the venting knob to “venting” to finish releasing pressure. Alternatively, just let the pressure release gradually until the float valve/pressure indicator drops.
When it’s safe to do so, carefully remove the lid. If you’re using the stock right away, carefully ladle the broth out to ensure it’s clear (or lift out the basket to easily remove all the solid ingredients). I recommend filtering the broth through a fine mesh sieve. If you’re planning on storing it, remove the chicken, let the broth cool, and let the sediment settle. Then transfer it to reusable freezer containers for later use.
The broth will last in the refrigerator for 3-4 days. Freeze for up to 6 months, though it tastes best when used within 3 months.

For the wontons:

In a large bowl combine all filling ingredients.
Place 1 teaspoon filling in the center of a wonton wrapper. Moisten the edges and fold in half to create a triangle. Moisten the two longer tips and bring together. Press together.
Dip the bottom in flour and place on a parchment lined pan. Repeat with remaining wontons.
NOTE: I found that I didn't need flour, as I placed the filled won ton on parchment paper.

Notes

NOTE: If you don't want to make your own broth:
8 cups chicken broth
▢ 2 cloves garlic whole
▢ 2 slices ginger approx. 1/4"
▢ 2 tablespoons soy sauce
▢ 1 teaspoon sesame oil
▢ 2 green onions sliced
Bring all broth ingredients to a boil. Simmer 10 mintues.
Remove garlic and ginger and discard.
Add in wontons simmer 4-6 minutes or until pork is cooked through. Serve immediately.

Recipe sources:

Broth adapted from The Woks of Life

Won ton filling from: Spend with Pennies