Hot and Sour Soup in Instant Pot | Vegetarian Hot and Sour Soup

Soup bowls are comforting and personally for me Hot and Sour soup reminds of the times I spent in Banglore. There used to a Restaurant called Asiana in CMH road (not sure if its still there) and during colder evening me and my PG mates used to have this soup together. Their Indo Chinese mini platter was so popular too. Rice, Manchurian and then for dessert they used to serve delicious Caramel Custard. When I prepared this Hot and Sour soup yesterday it brought back so many beautiful memories. 

I had late lunch and wanted to make something simple for dinner for myself. Little A and S had Roti and Masoor Dal.This soup took exactly 10 minutes and the taste was amazing too. Also this is the first time I tried Paneer in a soup. I didn’t have Tofu and hence added Paneer at the last moment with severe doubts. But glad it blended well with the Hot and Sour soup. 

My Day 13 Dinner Bowl : Hot and Sour Soup with Paneer

Steps to prepare Hot & Sour Soup without an Instant Pot.

1. Saute the vegetables in Sesame oil for 2-3 minutes 
2. Add 1 cup of water, salt and let the vegetables get 3/4 th cooked. It might take approximately 5-6 minutes
3. Add Soy sauce, Vinegar, Pepper Powder and Chilli Flakes. I don’t have any Hot Sauce at home. Optionally if you want the soup to be really hot you can add Sriracha or any other spicy sauce
4. Add corn starch or nutritional yeast to slightly thicken the soup. Once the desired consistency is achieved turn off the stove
5. In a Pan, toast Paneer pieces and then a tablespoon of sesame seeds
6.  Add toasted Paneer and Sesame Seeds to the soup. Mix them together with the soup. Adjust salt and garnish the soup with fresh spring onions and coriander leaves 

Print Recipe

Hot and Sour Soup in Instant Pot

Hot and Sour soup is perfect choice to have during the cold rainy weather. With loads of Veggies & Paneer it is healthy as well. Also it takes very less time to make

Course

appetizer, soups stews

Cuisine

indo chinese

Prep Time

5 minutes

Cook Time

10 minutes

Servings

people

Ingredients

• 1 onion
• 1/2 carrot
• 1/2 capsicum
• 10 Mushrooms
• 6-8 Broccoli Florets
• 1/4 cup Grated Cabbage
• 50 gms Paneer
• 1 tablespoon White Sesame
• 2 tablespoon Finely Chopped Spring Onion both green and white part
• 1 tablespoon finely chopped ginger pieces
• 1 tablespoon Finely Chopped Garlic Pieces
• 1 teaspoon Black Pepper Powder
• 2 teaspoon Dark Soy Sauce
• 1/4 teaspoon salt
• 2 tablespoon Tamarind water This is totally optional. I added it for extra sourness in the soup
• 1 teaspoon Apple Cider Vinegar since I didn't have Rice Vinegar I susbstituted with ACV
• 2 teaspoon Nutritional Yeast This is for thickening the soup. if you don't have Nutritional Yeast you can use Corn Starch instead
• 2 teaspoon sesame oil

Course appetizer, soups stews Cuisine indo chinese Prep Time 5 minutes Cook Time 10 minutes Servings people Ingredients 1 onion 1/2 carrot 1/2 capsicum 10 Mushrooms 6-8 Broccoli Florets 1/4 cup Grated Cabbage 50 gms Paneer 1 tablespoon White Sesame 2 tablespoon Finely Chopped Spring Onion both green and white part 1 tablespoon finely chopped ginger pieces 1 tablespoon Finely Chopped Garlic Pieces 1 teaspoon Black Pepper Powder 2 teaspoon Dark Soy Sauce 1/4 teaspoon salt 2 tablespoon Tamarind water This is totally optional. I added it for extra sourness in the soup 1 teaspoon Apple Cider Vinegar since I didn't have Rice Vinegar I susbstituted with ACV 2 teaspoon Nutritional Yeast This is for thickening the soup. if you don't have Nutritional Yeast you can use Corn Starch instead 2 teaspoon sesame oil

Instructions

1. Turn on 'Saute' mode in Instant Pot
2. Add Onion, Ginger,Garlic pieces
3. Saute for a minute
4. Add Mushrooms, Cabbage, Carrot, Broccoli pieces and continue sauteing for another 2-3 minutes
5. Now add 1 cup plain water, two tablespoon Tamarind water, salt, pepper powder, soy sauce,chilli flakes
6. Turn off 'Saute' mode and turn on 'Pressure Cook' mode

   
7. Set timer to 3 minutes. Let it get cooked
8. In the meantime heat a pan with little oil and toast the paneer pieces. Once the sides are mildly golden brown keep them aside
9. Now add the Sesame seeds and let it crackle
10. Turn off the heat
11. Once the timer is off manually release pressure and open the pot
12. Turn on 'Saute' mode and add vinegar, corn starch or nutritional yeast to thicken the soup
13. I started using Nutritional Yeast and this is the brand I use (not a paid post 😬). Have been including it in soups, salads and gravies over the past few weeks purely for its health benefits
14. Once the desired consistency is achieved turn off 'Saute' mode
15. Garnish with fresh spring onions, coriander leaves or any greens of your choice and serve the delicious Hot & Sour Soup