Name: Instant Pot Chinese Watercress Soup
Prep time: 5 min
Cook time: 65 min
Total time: 70 min
Ingredients: 1.20 lb pork butt or pork shoulder (sliced into big chunks); 2 teaspoon garlic (minced); 2 bunches watercress leaves; 8 cups water; 3 tbsp regular soy sauce (or as needed)

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Instant Pot Chinese Watercress Soup. Comforting, warm, healthy Chinese watercress soup made with just 5 ingredients in a pressure cooker.

This clear broth soup is a popular one in Chinese cuisine for it's anti-aging benefits packed with vitamins and anti-oxidants. This is a nutritious soup recipe inspired by my mom who would make this soup for us every month as it's nice and light, not heavy at all. The vegetables are leafy greens providing extra fiber.

I remember serving this soup to my family, using chopsticks to scoop out equal size portion of the watercress leaves in each bowl, followed by a big ladle of broth. We would drink it before our main dinner dishes and if we had leftover rice we would pour it into the soup to easily finish it off!

This easy soup recipe will be ready in just 1 hour and 10 minutes with the instant pot and can be kept for 4-5 days if you refrigerate it and re-boil it for later.

My version is simple!

Some recipes call for carrots, red dates, sesame oil, goji berries, slices of ginger, pork ribs, chicken, and almond. Unlike many other recipes, my watercress soup without onion and potato too. I truly wanted to share a simple watercress soup because sometimes less is more and it's how my mother would make it.

The main ingredients of this Chinese style watercress soup are pork butt or pork shoulder, water, bunch of watercress, minced garlic, and soy sauce for seasoning. Of course, according to your preference, you can add the aforementioned ingredients for a richer taste.

The flavours of this pork watercress soup are dominated by the pork broth and the watercress leaves with a hint of garlic. If you are not a fan of garlic or you can't consume it, feel free to omit.

Easy to make!

This soup is very easy to make! First add your minced garlic and sliced pork shoulder into the instant pot and fill it with water to the halfway mark (8 cups). Then cover the instant pot with the lid, set it to "Sealing Mode". Then press "Soup Mode" and set the timer to 60 minutes. Allow this to pressurize and boil.

While the instant pot is working it's magic, THOROUGLY rinse and wash your watercress bunches at least 5 times. Trust me on this. Even though they look all clean and fresh, there is a lot of dirt and bugs trapped between the leaves. I've found a couple in the same wash! I usually place the watercress in a colander set inside a large steel mixing bowl. Then I fill it with water, rubbing the leaves and then lifting the colander out of the mixing bowl with water, discarding the dirty water. Repeating the process again 4 more times until the leaves are super clean.

Once the broth has pressurized, carefully release the "Seal" to allow the steam to release. Open the lid. Now set to "Sauté" mode to bring the soup to a boil. Skim the broth of oil or scum floating at the top. Discard these components in your compost bin. Leave the pork in the broth.

When the broth is boiling, then add your watercress leaves (do not add the watercress leaves when the broth is not boiling or lukewarm or it will make the soup bitter!)

Then cover the instant pot with the lid, set it to "Sealing" Mode again and set to "Soup Mode" for 5 minutes. Allow this to pressurize.

Release the seal to allow the steam to escape and season with soy sauce to enjoy!

Tips

Below are tips on making my watercress soup recipe:

Source fresh watercress leaves that are bright and vibrant.
Use pork shoulder or pork butt for a richer tasting broth.
Thoroughly rinse the watercress bunches at least 5 times until there is no dirt or bugs trapped between the leaves. I usually place the watercress leaves in a colander set inside a large steel mixing bowl. Then I fill it with water, rubbing the leaves and then lifting the colander out of the mixing bowl of water. Repeating the process again 4 more times until the leaves are super clean.
Make sure to skim the cooked broth of its oil and scum floating at the top prior to adding the watercress leaves.
Do not add the watercress when the broth is lukewarm or just hot, it must be boiling, or you will end up with a very bitter soup!

FAQ

Below are frequently asked questions about this watercress pork soup:

Can I make this over the stove-top?

Yes! First add your pork and minced garlic into a pot filled with 8 cups of water. Then bring to a boil and then reduce to a simmer over medium heat covered. Let this boil for at least 120 minutes to really bring out the flavour.

Remove the lid and skim out the scum and oils floating at the top.

Increase heat to high and bring to a boil, then add your washed watercress leaves into the pot and submerge them. Boil for 30 minutes until the leaves turn a darker green. Season with soy sauce and enjoy!

Where can I buy watercress leaves?

Most Asian supermarkets will carry this item fresh in their produce aisle.

How do you pick watercress?

Pick the ones that are vibrant green and are not wilted but perky looking. Avoid picking the ones that look very wilted or yellow in colour.

Why do I need to wash the watercress so many times?

Because little bugs or big ones and dirt get trapped in these small leaves. Trust me I've found a couple in my second or third wash!

How do you cut watercress for soup?

For my recipe, you won't need to cut them but if you prefer for the leaves to be shorter so they are easier to consume, slice off the ends and cut into 2 inch long pieces prior to washing. Be sure to pick out any yellow leaves.

Why is my watercress soup bitter?

Because when watercress is added to non-boiling hot water, there is a reaction that causes the soup to turn bitter. Therefore, it's important to read the recipe card instructions carefully.

Where can I find an instant pot?

You can purchase one online at this link or in store.

How long does watercress soup keep?

It lasts 5 days in the fridge. To re-heat it, re-boil the soup over the stove top or microwave it.

Can I freeze watercress soup?

Yes, you can. I recommend allowing it to cool down completely and divide it into freezer and leak proof containers. It should last up until 1-2 months, and you can re-boil for later.

Can I use chicken instead of pork?

Yes, I would recommend bone-in chicken with skin on. Thighs would be great for this recipe.

Are there benefits of watercress soup?

Yes! In fact did you know watercress is the number one food for anti-aging as per Healthline.

What is watercress called in Chinese?

In Cantonese it is called "Sang-Choi Tong".

Other recipes you may like!

If you enjoyed this soup recipe, please check out my other recipes:

For this recipe

You will need the following watercress soup ingredients:

1.20 lb pork butt or pork shoulder, sliced into big chunks
2 teaspoon garlic, minced
2 bunches watercress leaves
8 cups water
3 tablespoon regular Soy sauce, or as needed

How to make Watercress Soup

Below I will share instructions on how to make this soup:

Add sliced pork chunks and minced garlic to instant pot followed by 8 cups of water. Cover instant pot with lid and set to "Soup Mode" and set timer to 60 mins. Set to "Sealing Mode" and allow this to pressurize and boil out.
Meanwhile wash and rinse watercress at least 5 times until there is no dirt or bugs. Strain and set aside.
Once broth has pressurized, release the steam by releasing the Seal. Then set to sauté mode to bring broth to boil. Meanwhile skim and remove the scum and oil floating on top, leaving the pork chunks in the pot.
When broth is boiling, then add watercress leaves. Do not add watercress when the liquid is not boiling, or it will turn bitter!
Cover with lid and set to "Soup mode" and "Sealing Mode On". Reduce timer to 5 minutes. Allow this to pressurize and boil. Release the seal to allow steam to escape and remove lid.
Season with soy sauce to taste. Enjoy!

Give it a try!

Well, I hope you give my Instant Pot Chinese Watercress Soup a try! It always excites me when you make my recipes and I hope this is one you try.

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Christie

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