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Instant Pot Hot and Sour Soup

Hot and sour soup with mushrooms, scallions, carrots, bean sprouts, and tofu in a bowl with a spoon.

5 from 2 reviews

Easy Instant Pot hot and sour soup recipe with tofu and vegetables in spicy, sour, savory broth is an amazingly rejuvenating, healthy vegan soup.

Ingredients

Units Scale
  • 6 cups vegetable broth
  • 1/2 cup soy sauce or Tamari
  • 1/2 cup rice vinegar
  • 2 - 3 teaspoons chili sauce (Sriracha or another you prefer)
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon ground black pepper
  • 10 ounces firm or extra firm tofu
  • 1 pound (16 ounces) button mushrooms (see notes for alternative)
  • 7 scallions (green onions) sliced (white and green parts)
  • 1 medium carrot, peeled and cut into sticks
  • 8-ounce can of bamboo shoots, cut into sticks
  • 10 ounces bean sprouts, rinsed and chopped in half
  • 3 tablespoons cornstarch (see notes for substitutes)
  • 1/4 cup of water

Instructions

  1. Press the tofu using a tofu press or wrap it in a paper towel and place it between two plates with the top weighed down. Press for 10-20 minutes.
  2. Prep all the ingredients and then cut the tofu into small cubes.
  3. Add the vegetable broth, soy sauce, rice vinegar, chili sauce, ginger, and black pepper to the Instant Pot. Cook on High Pressure for 2 minutes.
  4. When the Instant Pot is done, carefully release the steam valve, then remove the lid.
  5. Add the vegetables and tofu. Place the lid back on the Instant Pot and cook on high pressure for 3 minutes.
  6. Mix the cornstarch and water in a small bowl to form a smooth slurry.
  7. When the Instant Pot is done cooking, again, carefully release the steam valve and remove the lid. Pour in the cornstarch slurry and stir it in the soup.
  8. Replace the Instant Pot lid and cook on the Sauté setting for 1 minute.
  9. Open the steam handle, remove the lid and stir the soup. Taste the soup and adjust the flavorings if desired.

Stovetop Instructions

To make hot and sour soup on the stove, add all the ingredients for the broth to a soup pot. Start at medium-high heat, and lower the heat when the broth starts to boil. Cover the Pot and simmer for 20 minutes. Add the vegetables and tofu, cover the soup, and simmer for 15 minutes. Mix in the slurry and cook for another 5 minutes. 

Notes

  • Substitutes for cornstarch include arrowroot or tapioca starch.
  • Consider making air fryer (or baked) crispy tofu for firmer tofu. Stir it in after finishing the soup. 

Keywords: Easy Instant Pot hot and sour soup, vegan