Instant Pot hot and sour soup

Hot and sour soup in a bowl with a spoon.

5 from 1 reviews

Instant pot hot and sour soup with spicy, sour, savory broth, tofu, and veggies is an amazingly rejuvenating, low-calorie, plant-based soup.


  • 6 cups vegetable broth
  • ½ cup soy sauce or Tamari
  • ½ cup rice vinegar
  • 2 - 3 tsp. chili paste (Sriracha or another you prefer)
  • 1 tsp. fresh ginger, minced
  • 1 tsp. ground black pepper
  • 10 oz. (280 gm.) firm tofu
  • 1 lb. button mushrooms (brown preferred)
  • 7 scallions (green onions)
  • 1 medium carrot, peeled and cut into matchsticks
  • 18 oz. (225 gm.) can bamboo shoots, sliced into matchsticks
  • 10 oz. (300 gm.) bean sprouts, rinsed and chopped in half
  • 3 Tbsp.  of cornstarch (or arrowroot powder)
  • ¼ cup of water


  1. Start by pressing the tofu. Remove it from the package, rinse it, and press it. Use a tofu press or wrap it in a paper towel and place it between 2 flat surfaces and weigh the top. Allow the tofu to press for 20 minutes.
  2. While the tofu is pressing, gather and prep all the ingredients. Since they go into the pot simultaneously, you can place the mushrooms, scallions, bamboos shoots, and carrots in one bowl. Set them aside until you are ready.
  3. In a small bowl, mix the cornstarch with ¼ cup of water. Set aside.
  4. When the tofu has pressed, cut into small cubes (about ½ inch).
  5. Insert the inner pot inside your Instant Pot and plug it in.
  6. Add the vegetable broth, soy sauce, rice vinegar, ginger, chili paste, and pepper.
  7. Close the lid and set the valve to the Sealing position.
  8. Cook on HIGH-PRESSURE Cook Mode for 2 minutes.
  9. Once the timer goes off, follow QPR (quick pressure release). Open the lid.
  10. Add the vegetables and tofu. Mix all the ingredients.
  11. Cover with the lid. Cook on PRESSURE Mode for 3 minutes.
  12. When the timer goes off, follow QPE (quick pressure release). Open the lid. Stir the soup.
  13. Give the cornstarch slurry a quick stir before adding it to the pot.
  14. Place the lid back on the pot and cook on SAUTE for 1 minute. Remove the IP lid and stir the soup.
  15. Adjust the flavors (soy sauce or rice vinegar).
  16. Serve hot.


  • To make hot and sour soup on the stove, add all the ingredients for the broth to a soup pot. Bring them to a boil, then reduce the heat to a slow simmer, cover the pot and simmer for 20 minutes. Add the vegetables and tofu, cover the soup, and simmer for 15 minutes. Mix in the slurry and cook for another 5 minutes.
  • Rice vinegar and rice wine vinegar are the same product with different labeling. Use either for this recipe. 

Keywords: Instant Pot hot and sour soup

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