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Instant Pot Mushroom & Pork Belly Broth with Mini Dumplings


  • 2lbs Of Thin Sliced Pork Belly
  • 2 C Sliced Mushrooms
  • 4 to 6 Large Bok Choy Leaves
  • 4 to 6 Pieces of Ginger, Not Peeled
  • 1/2 C Garlic Chives Minced
  • 2 C Shredded Purple Cabbage
  • 2 to 3 Baby Bok Choy
  • 2 C Chateau Potato Dumplings
  • 1 C Sliced Scallion
  • Handful of Sprouts
  • 4 C Mushroom Broth
  • 4 T Gochujang Paste
  • 2 T Vegetable Oil


pork belly, mini dumplings, broth, mushrooms, asian

Pork Belly Soup with Mini Dumplings

  • Heat oil in a cast iron skillet, sear both sides of the pork belly for 5 minutes each side.
  • Remove pork belly from skillet and quickly sauté mushrooms, half the scallions, and Chives. Add the Gochujang paste and sauté a bit longer.
  • Add the meat, scallions mixture and the large box choy leaves to your instant pot. (If making on a stove top add all this to a stock pot)
  • Add the mushroom broth, cover and set to stew setting for 30 minutes on high. (If using stove top method, simmer on low for four hours)
  • Meanwhile bring a pot of salted water to boil, add dumplings, bring to boil, reduce heat and simmer 5 min. Drain dumplings.
  • In a bowl, add some of the dumplings, baby Bok Choy, Sprouts, purple cabbage, scallions and a little bit of the Gochujang Paste.
  • Release the steam on the instant pot, strain the broth and add the broth to the bowl with the dumplings and veggies.
  • Enjoy!!!