Instant Pot Chinese Watercress Soup

Chinese Watercress Soup is a classic Chinese soup dish that features leafy watercress vegetables in a clear broth made with pork. Even though the broth is clear and light, the pork gives it a deep flavor that compliments the watercress leaves.

This dish is often made in many Chinese households. In Chinese cuisine, we usually have soup as a starter to help prevent overeating and for the many nutritional benefits. It's also a great way to eat your vegetables!

This soup recipe is made quicker with the instant pot and can be kept for 4-5 days if you refrigerate it and re-boil it for later. With time, the soup becomes even more flavorful!

Expert Tips

• Source fresh watercress leaves that are bright and vibrant. Avoid using greens with any yellowing or rotten leaves.
• 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. The scum isn't pleasant to drink and contains blood which alters the taste of the broth.
• 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!

Instructions

Below are step-by-step instructions on how to make Instant Pot Watercress Soup:

1. Add sliced pork 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.
2. Meanwhile wash and rinse watercress at least 5 times until there is no dirt or bugs. Be sure to remove any leaves that may be yellowing or are brownish or molding. Strain out excess water and set aside.
3. 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. 
4. When broth is boiling, then add watercress leaves. Do not add watercress when the liquid is not boiling, or it will turn bitter!
5. 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.
6. Season with soy sauce to taste. Enjoy!

Storage

• Leftovers lasts 4-5 days stored in an airtight container in the fridge. To re-heat it, re-boil the soup over the stove top or microwave it with the pork in the broth as this adds more flavor overtime.
• Freezer-friendly? I don't recommend freezing the soup as the vegetables will become very mushy.

Pairing Suggestions

This Chinese watercress soup serves well with other Chinese dishes like:

• white or brown rice, cauliflower rice, fried rice, chow mein, lo mein, plain noodles, soup noodles 
• cooked vegetables like bok choy, spicy garlic bok choy, choy sum, gai lan, garlic green beans or stir fried snow pea leaves.
• protein dishes like Soy Sauce Chicken, Char Siu, Chinese Roasted Pork Belly, Soy Garlic Tofu, Chinese Braised Tofu and more!

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