Sopa de wonton o empanadillas

Ingredientes

• 2 tsp toasted sesame oil
• 6 oz sliced mushrooms
• 2 green onions, diced
• 4 cups chicken broth
• 1/4 tsp kosher salt
• 1 carrot, peeled and sliced
• 3 garlic cloves, minced
• 1 tsp grated ginger
• 1 tsp soy sauce
• 20 frozen chicken or pork potstickers (I used a 24 oz bag)
• 2 cups chopped spinach

Preparación

1. 1

   --- Instant Pot Instructions: ---

2. 2

   Turn Instant Pot to sauté setting. When display says HOT add in the oil, mushrooms and green onions. Sauté for about 3 minutes.

3. 3

   Pour in the broth and scrape bottom of pot so that nothing is sticking. Heat broth until it is close to boiling.

4. 4

   Add in the salt, carrot, garlic, ginger and potstickers.

5. 5

   Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to zero minutes. Once pot comes to pressure it will immediately beep signaling it’s done cooking. Let the pot sit for 3 minutes and then move valve to venting. Remove the lid.

6. 6

   Stir in the spinach. Salt to taste.

7. 7

   Ladle into bowls and serve.

8. 8

   --- Slow Cooker Instructions: ---

9. 9

   Heat a pan over medium high heat. Add in the oil, mushrooms and green onions. Sauté for about 3 minutes. Transfer to slow cooker.

10. 10

    Add in the broth, salt, carrot, garlic and ginger.

11. 11

    Cover and cook on low for 90 minutes. Add in the potstickers and cook for another 30 minutes.

12. 12

    Stir in the spinach. Salt to taste.

13. 13

    Ladle into bowls and serve.