A comforting chicken potsticker soup for the Instant Pot is what we have on the menu for celebrating the Chinese New Year, the year of the metal rat. We chose fresh and frozen produce, such as Napa cabbage, carrots, fresh ginger, garlic, celery, white onion, and shitake mushrooms. The broth is a low sodium chicken stock and used good quality frozen chicken potstickers. Serving the soup with green onions, serrano pepper slices, and a soy sauce with sesame oil.
Set up the Instant Pot and push the “saute” function. Add some cooking oil and let it get hot.
Saute the onion, the garlic, and the celery. Add the ginger and incorporate it with the other ingredients. Include the carrots and the frozen shitake mushrooms. Mix well and add the chopped Napa cabbage.
Include a few celery leaves for extra flavor. Add the chicken broth and the water. Season with soy sauce or chicken bouillon to taste. Finally, incorporate the frozen chicken potstickers.
Close the Instant Pot and set for 10 minutes on high pressure. Make sure to set the valve to close the position and that the cover has the silicone sealing ring.
Serve the soup hot and garnish with green onions, serrano pepper slices, and sesame oil mixed with soy sauce included in the chicken potstickers package.