Instant Pot Hot and Sour Soup

 

  • Green onions, thinly sliced

🍳 Instructions

1. Rehydrate Mushrooms & Lily Flowers

  • Rinse all dried ingredients to remove any dirt.

  • Soak shiitake mushrooms in 2 cups warm water (~120°F) for 20–60 mins.

  • In separate bowls, soak wood ear mushrooms and lily flowers in 2 cups warm water each.

  • Once soft, drain & squeeze excess liquid.

    • Save shiitake soaking water (strain if gritty) — this becomes mushroom stock.

    • Slice shiitakes, chop wood ears, and halve lily flowers.

2. Prep Other Ingredients

While the mushrooms soak:

  • Julienne bamboo shoots and carrots (if using).

  • Cube tofu.

  • Beat the egg and set aside.

  • Slice ginger.

3. (Optional) Brown the Pork

Adds deeper flavor — worth the extra step.

  1. Use “Sauté – More” on Instant Pot until it says “HOT” (about 8 minutes).

  2. Season pork with salt and black pepper.

  3. Add 1 tbsp oil, sear pork shoulder 5 minutes per side.

  4. Set browned pork aside.

4. Deglaze

  • Pour in 1 tbsp Shaoxing wine + 1 cup mushroom stock.

  • Scrape up all browned bits with a wooden spoon — this adds flavor.

5. Pressure Cook

  1. Press Cancel to stop sautéing.

  2. Return pork to pot. Add:

    • Sliced shiitake mushrooms

    • Ginger

    • Vinegar, soy sauces, salt, white pepper, sesame oil

    • Remaining mushroom stock + 4 cups chicken stock

  3. Lock the lid. Set to High Pressure for 18 minutes.

  4. Natural Release for 15 minutes, then quick release the rest.

6. Shred Pork & Simmer

  1. Remove pork and shred with forks. Discard ginger slices.

  2. Add tofu, carrots, bamboo shoots, wood ear mushrooms, and lily flowers.

  3. Use “Sauté – High” and bring soup to a gentle boil (cover with glass lid for speed).

  4. Simmer 2 minutes.

7. Thicken & Add Egg