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+ servings
watercress soup

Instant Pot Chinese Watercress Soup

Christie Lai
Instant Pot Chinese Watercress Soup. Comforting, warm Chinese watercress soup made with just 5 ingredients in a pressure cooker. This clear broth soup is a popular one in Chinese cuisine as it's packed with veggies and it's light in taste.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes
Course Appetizer, Soup
Cuisine Chinese
Servings 7 bowls
Calories per serving 109 kcal


  • 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


  • 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!
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Calories: 109kcal | Carbohydrates: 1g | Protein: 16g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 498mg | Potassium: 307mg | Fiber: 1g | Sugar: 1g | Vitamin A: 228IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg