Instant Pot Hot and Sour Soup

Hot and Sour Soup

Hot and Sour Soup (酸辣湯) is a popular soup many enjoy in Chinese restaurants around the world.

There are many styles of Hot and Sour Soup from different cultures. Even among Chinese Hot and Sour Soups, there are regional differences from the original Beijing or Szechuan style Hot and Sour Soup. 

Generally, Chinese hot and sour soup is made of pork, tofu, egg, bamboo shoots, wood ear mushrooms, shiitake mushrooms, dried lily flowers, vinegar, and white pepper.

Based on our experiments, we designed this easy hot and sour soup Instant Pot recipe using techniques and ingredients that create more complex layers of flavors.

How to Make Instant Pot Hot and Sour Soup

Hot and Sour Soup Experiments

With Amy + Jacky’s curious minds, our goal is to find out how we can make a better tasting Hot and Sour Soup in Instant Pot.

So we decided to seek our answer to these 2 questions with another Amy + Jacky’s Test Kitchen experiment!

1. Should we use Chinkiang Vinegar or White Vinegar to make Hot and Sour Soup? 
2. Should we brown or not brown the pork? Does it make a big enough difference in taste in the Hot and Sour Soup?

Experiment #1: Chinkiang Vinegar vs. White Vinegar 

Test #1 White Vinegar Only

White vinegar’s flavor is more intensely acidic/sour and sharper than Chinkiang Vinegar. The flavor profile is more straightforward without depth or complexity.

Results: It does its’ job in adding the tanginess to the Instant Pot hot and sour soup. We both thought the flavor profile reminded us of a classic North American Chinese restaurant Hot and Sour Soup. Though our tastebuds confirmed this test version tastes better than restaurants due to the flavor-enhancing techniques and other ingredients. 😉

Test #2 Chinkiang Vinegar Only

Results: This version has a more gourmet flavor profile and a delicious complex soup base. Our tastebuds reported that they experienced more depth and rich variety of flavors than Test #1 (using only white vinegar). Also, the tangy-acidic flavor was pleasantly milder.

Test #3 Mixture of White Vinegar and Chinkiang Vinegar

Results: Depending on your preferences and vinegar quality, you may enjoy this hot and sour soup using a combination of both kinds of vinegar. White vinegar adds a sharp tanginess while Chinkiang vinegar imparts the rich, deep complex flavors into the soup.

Experiment #1 Conclusion

After experimenting with different kinds of vinegar and side-by-side comparisons, we finalized using authentic Chinkiang Vinegar to make Hot and Sour Soup. Because it adds a deeper complexity to the soup, tastes more pleasantly delicious, and less sharply acidic. Also to keep it flexible, you’re welcome to taste and balance the flavors with some White Vinegar in the end. 

Experiment #2: Brown or Not Brown Pork Shoulder

Test #1 Pork with No Browning (Easy Dump version): The flavor profile is more similar to what you’ll get at North American Chinese restaurants but tastes better. 😉

Test #2 Brown Pork (Flavor-Boosted version): This version is a clear winner with more body, rich complexity, and layers of flavors.

Experiment #2 Conclusion

This Instant Pot Hot and Sour Soup still tastes delicious without browning the pork. But if you want to take your favorite classic Chinese restaurant’s Hot and Sour Soup to the next level, this easy optional step is worth it!

Hot and Sour Soup Ingredients

Based on our experiments, we designed our tasty soup base to incorporate flavors from browned pork shoulder, chicken stock, shiitake mushroom stock, and Chinkiang vinegar.

Pork Shoulder. One of our favorite cuts of pork because it’s beautifully marbled with enough fat to keep the meat juicy while cooking. Pick one that has some nice marbling for the best results.

Shiitake Mushrooms (冬菇 / 香菇). They impart a unique fragrant, umami-earthy flavor, and meaty velvety texture to the hot and sour soup. If possible, use higher quality shiitake mushrooms because there can be a big difference in flavor, aroma, and texture. 

Wood Ear Mushrooms (木耳). It’s also known as black fungus – edible fungi that add a satisfying crunch-chew texture to the Instant Pot hot and sour soup.

Tofu (豆腐). There are different varieties of tofu you can use for different dishes. We crafted this hot and sour soup recipe with firm tofu.

Bamboo Shoots (竹筍). You may find these edible shoots fresh, dried, or canned in various shapes. For convenience, consistency, and ease of access, we developed and tested this hot sour soup recipe with canned bamboo shoots.

Dried Lily Flowers (金針菜 / 黃花菜). It’s also called dried lily buds or golden needles. They’re edible flowers that add flavors, aroma, and texture to the soup.

Chinkiang Vinegar (Zhenjiang vinegar 鎭江香醋). A rice-based black vinegar that’s aromatic, moderately tangy, and slightly sweet. Adds a nice depth of flavors with moderate acidity, so it won’t overpower other flavors. A secret ingredient many chefs used in Chinese cooking! 

Different brands and batches of Chinkiang Vinegar can vary in their tastes, aroma, and consistency. Try to pick a high quality brand you like because it’s key to your hot and sour soup’s flavor profile.

• : one of the most common brands we can find in North American grocery stores. Budget-friendly, authentic, and flavorful.
• Chinkiang Vinegar (aged 3 years): you may see aged vinegar sold at a more premium price. They deliver more complex and richer flavors than regular Chinkiang vinegar.

Soy Sauce 

We’re using both regular soy sauce and dark soy sauce in this recipe. Among the many brands of soy sauces, Lee Kum Kee has been one of our favorite go-to soy sauces. Same with our families.

• Regular Soy Sauce (生抽或醬油)
• Dark Soy Sauce (老抽) – It’s mostly for adding color and sweetness. So if you don’t have dark soy sauce, you can substitute it by adding a bit of sugar in the end.

Unsalted Chicken Stock. We develop recipes with unsalted ingredients so we can better control the flavors. If you’re substituting it with salted chicken stock, keep in mind that the sodium level can vary a lot between different brands. Always taste and adjust accordingly.

Tools for Hot and Sour Soup Instant Pot Recipe

• Instant Pot Pressure Cooker
• Wooden Spoon
• Pyrex Measuring Cups

Rehydrate Dried Mushrooms and Dried Lily Flowers

Rinse the dried ingredients under tap water to remove any dirt or residue.

In a 500ml measuring cup or mixing bowl, rehydrate dried shiitake mushrooms with 2 cups (500ml) of 120°F warm water.

In 2 separate bowls, rehydrate dried wood ear mushrooms and dried lily flowers (optional) with 2 cups (500ml) of warm water in each bowl.

Soak them for 20 to 60 minutes until softened.

Prepare Ingredients

Shiitake Mushrooms: Once the shiitake mushrooms are rehydrated and softened, squeeze all the liquid out of the mushrooms, remove the stems, then slice them thinly. 

Roughly chop the wood ear mushrooms.

If you’re using dried lily flowers, remove the tough ends, then cut them in halves lengthwise. You can also split them into half strips by hand.

Optional: Brown Pork Shoulder in Instant Pot

Heat up Instant Pot by using the “Sauté More” function. With newer Instant Pot models, you may have to press the “Start” button.

Wait until it says “HOT” on the screen. This takes roughly 8 minutes.

Amy + Jacky’s Tip! Make sure your Instant Pot is as hot as it can be to induce a Maillard reaction.

Pat dry the pork shoulder, then lightly season one side of the pork with salt and black pepper.

Then, add 1 tbsp (15ml) peanut oil or vegetable oil in Instant Pot. Make sure the oil is coating the whole bottom of the pot.

Carefully place the seasoned side of pork shoulder in Instant Pot. Then, lightly season the other side of the pork with salt and black pepper.

Brown one side of the pork for 5 minutes before flipping over. Then brown the other side or pork for another 5 minutes. You don’t need to constantly flip the meat.

Set aside the beautifully browned pork shoulder in a large container.

Deglaze Instant Pot

Pour 1 tablespoon (15ml) Shaoxing wine and 1 cup (250ml) of the shiitake mushroom stock in Instant Pot. Then completely deglaze the bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon. 

Pressure Cook Hot and Sour Soup

Press “Cancel” button to turn off Instant Pot.

Add browned pork shoulder in Instant Pot.

Then, add sliced shiitake mushrooms, 1½ tsp (8g) sliced ginger, 2 tbsp (30ml) Chinkiang vinegar, 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) dark soy sauce, 1 tsp (8g) fine salt, 1 tsp (3.2g) ground white pepper, and 1 tsp (5ml) roasted sesame oil in the Instant Pot.

Add the remaining shiitake mushroom stock and 4 cups (1L) unsalted chicken stock to the Instant Pot.

Close lid and turn the Venting Knob to Sealing position.

Instant Pot Hot and Sour Soup Cooking Time: Pressure Cook at High Pressure for 18 minutes, then Natural Release for 15 minutes.

After 15 minutes, release the remaining pressure by turning the Venting Knob to Venting position.

When Floating Valve drops, open the lid carefully.

Shred Pork Shoulder and Add Ingredients

Place the pork shoulder in a large bowl.

Discard the ginger slices.

Add lily flowers, bamboo shoots, wood ear mushrooms, carrots, and tofu to the Hot and Sour soup.

Bring the hot and sour soup in Instant Pot back to a boil using “Saute High” function. Then, allow the soup to boil for 2 minutes.

While you’re waiting for the Instant Pot hot sour soup to boil, shred the pork meat with two forks.

Thicken and Add Egg to Hot and Sour Soup in Instant Pot

In a mixing bowl, combine 3 tbsp (27g) cornstarch with ¼ cup (63ml) cold water. Stir thoroughly. 

Add shredded pork back in the Instant Pot.

When the soup is simmering, mix the cornstarch mixture into the Hot and Sour Soup one-third at a time until desired thickness.

Slowly add 1 large beaten egg to the soup while stirring with a continuous circular motion.

Season and Serve Hot and Sour Soup

Taste and adjust the seasoning with more vinegar, salt, white pepper, and roasted sesame oil if needed.

Finally, garnish your Instant Pot Hot Sour Soup with finely sliced green onions, then serve!

What to Serve with Hot and Sour Soup

We crafted this Hot and Sour Soup Instant Pot recipe to be a mouthful of satisfaction – packed with textures and flavors. So you can make a meal by serving it over noodles to make a hot and sour noodle soup. You can also enjoy it with some dumplings, rice, Instant Pot Fried Rice, or Instant Pot Steamed Buns.

You can also serve it as a soup to go with a Chinese meal accompanying some of your North American Chinese takeout favorites like spring rolls, Instant Pot Beef and Broccoli, Instant Pot Lemon Chicken, Instant Pot Orange Chicken, or Instant Pot General Tso Chicken.

Enjoy the Instant Pot hot and sour soup with some tasty Taiwanese classics like Instant Pot Taiwanese Braised Pork or Instant Pot Three Cup Chicken.

Or serve it with some Hong Kong-style dishes like Instant Pot Char Siu, Instant Pot Honey Garlic Ribs, Instant Pot White Cut Chicken, Instant Pot Chinese Beef Stew, Instant Pot Crispy Pork Belly, or Instant Pot Soy Sauce Chicken.

Enjoy Instant Pot Hot and Sour Soup!

Other Instant Pot Soup Recipes

• Instant Pot Taiwanese Beef Noodle Soup
• Instant Pot Chinese Pork Bone Soup
• Instant Pot HK Borscht Soup
• Instant Pot Gamjatang (Korean Pork Bone Soup)