Easy & Simple Instant Pot Chinese Watercress Soup
Comforting, warm, light watercress soup easily made with just 5 simple ingredients in a pressure cooker. This easy Instant Pot Chinese Watercress Soup will hit the spot and bring you back to your childhood memories!
Ingredients
- 1.25 lb pork shoulder sliced into large chunks, about 1 x 2 inches
- 2 cloves garlic minced
- 2 bunches watercress leaves
- 8 cups water cold
- 3 tablespoon regular soy sauce or oyster sauce and add more if needed
Instructions
- 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. Be sure to remove any leaves that may be yellowing or are brownish or molding. Strain out excess water 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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Nutrition
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