Shredded coleslaw mix has the right amount of carrot, cabbage, and often red cabbage, and takes much of the prep work out of this soup. If you prefer to shred it yourself, look for Napa cabbage instead of Savoy cabbage for a more authentic flavor.
INGREDIENTS
- 1 tbsp vegetable oil
- 1 lb ground pork
- 2 tbsp Hoisin Sauce
- 1 medium yellow onion peeled and sliced
- 3 garlic cloves minced
- 1 tbsp soy sauce
- 1/4 tsp Chinese five-spice powder
- 1/4 tsp black pepper
- 3 cups chicken broth
- 1 bag coleslaw mix with carrots 16 ounces
- 2 cups fried wonton strips
- 2 scallions thinly sliced
INSTRUCTIONS
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Press the Sauté button on the Instant Pot ® and heat oil. Add pork and cook, crumbling well, until browned, about 10 minutes. Add hoisin sauce and stir to coat pork, then add onion and cook until tender, about 5 minutes. Add garlic, soy sauce, Chinese five-spice, and pepper and cook until fragrant, about 1 minute.
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Add broth and coleslaw mix to pot and stir well. Press the Cancel button, close lid, set steam release to Sealing, press the Manual button, and set time to 8 minutes.
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When the timer beeps, quick-release the pressure.
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Serve hot with wonton strips and scallions for garnish.
RECIPE NOTES
PER SERVING
CALORIES: 331
FAT: 19g
PROTEIN: 19g
SODIUM: 382mgFIBER: 3g
CARBOHYDRATES: 21g
SUGAR: 5g
*Manual and Pressure Cook buttons are interchangeable
Source:- Cosorithis