Instant Pot Dumpling Soup

Ingredients and Weight:

• 1 pound ground pork
• 1/2 pound ground beef
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 carrots, chopped
• 1 teaspoon garlic powder
• 1/2 teaspoon ginger powder
• 1/4 cup soy sauce
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 8 cups chicken broth
• 1 (12-ounce) package refrigerated dumpling wrappers
• 1 egg, beaten

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

2 out of 5 (simple)

Preparation Method Steps:

1. Brown the ground pork and beef in a large skillet over medium heat. Drain any excess fat.
2. Add the onion, celery, and carrots to the skillet and cook until softened. Stir in the garlic powder and ginger powder.
3. In a small bowl, whisk together the soy sauce, cornstarch, and cold water. Add to the skillet and stir until thickened.
4. Transfer the mixture to the Instant Pot and add the chicken broth.
5. Place the dumpling wrappers in a circle on top of the broth.
6. Brush the dumpling wrappers with the beaten egg.
7. Cook on high pressure for 1 minute. Let the pressure release naturally for 10 minutes, then quick release the remaining pressure.

Nutritional Information:

Per serving (1 cup): * Calories: 300 * Protein: 20 grams * Fat: 10 grams * Carbohydrates: 30 grams

Dish Characteristics:

• Hearty and comforting soup
• Flavorful and satisfying
• Perfect for a cold winter day

User Comments:

• "This soup was absolutely delicious! The dumplings were so light and fluffy."
• "I was surprised at how easy this dish was to make. I will definitely be making it again."
• "The soup was perfect for a large gathering. It was a hit with everyone."

Special Precautions and Tips:

• Make sure the dumpling wrappers are completely submerged in the broth.
• Do not overcook the dumplings, or they will become tough.
• Leftovers can be stored in the refrigerator for up to 3 days.