Instant Pot Hot and Sour Chicken Soup (Edit recipe)

This is an authentic and healthier version of the popular Chinese take out of Hot and Sour soup. This version is gluten free, corn free, egg free and refined sugar free. You can make it AIP elimination compliant by by replacing tamari with coconut aminos and by eliminating the peppers completely.

30 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	273
Fat:	5 g
Carbohydrates:	28 g
Protein:	29 g
Cholesterol:	0 g
Sodium:	1018 mg
Fiber:	2 g
Sugars:	1 g
Calculated per serving.

by Cook2Nourish

View original recipe

Serves: 6

Ingredients

0.5 cup dried Shiitake mushrooms
0.5 cup Dried Lily Buds
0.5 cup Black Fungus Mushrooms (Woodear mushrooms)
1 whole Red Chili (Fresh Asian-style), dried
1.5 lb Boneless Skinless Chicken Thigh
1 tsp ground Ginger
1 tsp Sea Salt
4 cups Water
2 cups Cabbage, shredded
4 whole Green Onion (Scallion), chopped
4 cups Water
4 Tbsp Arrowroot Flour
4 Tbsp Wheat-free Tamari, Or use coconut aminos to keep soy free and for AIP
2 Tbsp Apple Cider Vinegar, or Ume plum vinegar
0.5 cup Water

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Soak the dried shitake, dried lily buds and the black fungus in hot water for at least 30 minutes.
Add the chicken, the ground ginger, salt, white pepper, black pepper, garlic powder and water to the instant pot. Pressure cook for 10 minutes.
Meanwhile, chop the cabbage and the scallions and all the soaked vegetables.
Once the pressure cooking time is over, release pressure manually and then carefully open the instant pot lid. Remove the chicken pieces using a spoon into a mixing bowl. Use a fork or your hands to shred the chicken into shreds. Add the chicken back to the instant pot.
Press saute button now on the instant pot. Add all the chopped vegetables to the pot including all the soaked vegetables. Add the rest of the water and let cook for about 10 minutes on saute mode.
Next in a small mixing bowl, add the arrowroot starch, the tamari (or coconut aminos), the vinegar and the water. Stir with a spoon slowly until the arrowroot starch's resistance gives way and you get a slurry.
Once the 10 minutes cooking time is done, slowly add the slurry to the soup while stirring with a spoon with the other hand. Let cook for another 1 minute or so until the soup thickens. Turn the instant pot off (press cancel).
Taste and adjust for seasoning - adding more salt or pepper or tamari or vinegar as needed.
Serve soup hot on top of cooked sweet potato noodles or just like that.