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Instant Pot Hot & Sour Soup

Instant Pot Hot & Sour Soup Categories:
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    7-8 cups  vegetable broth, (I used 7 tsp of Vegetable Better Than Bouillon + 7 cups of water; NOTE: using 7 cups vs. 8 creates an even more intense hot & sour flavor of the soup)
    1 tbsp  canola oil
    3 tbsp  rice vinegar
    1 tbsp  red wine vinegar
    1/4 cup  reduced-sodium soy sauce
    2 tsp  chili garlic sauce, (or Sriracha will work fine too!)
    1 tsp  sesame oil
    1.5 tsp  granulated sugar
    2 tsp  ground ginger
    1 tsp  white pepper
    1.5 tsp  Kosher salt
    1 bunch (or about 5 strands)  scallions, sliced
16oz of Baby Bella (Crimini) mushrooms, sliced (you can also use Shiitake mushrooms, just remove the stems)
    16oz can  bamboo shoots, drained
    8-10oz bag  baby spinach
    8-14oz  firm or extra firm tofu, cut into small cubes
1/4 cup of cornstarch + 1/4 cup water, for a slurry
    2 large  eggs, whisked
    7-8 cups  vegetable broth, (I used 7 tsp of Vegetable Better Than Bouillon + 7 cups of water; NOTE: using 7 cups vs. 8 creates an even more intense hot & sour flavor of the soup)
    1 tbsp  canola oil
    3 tbsp  rice vinegar
    1 tbsp  red wine vinegar
    1/4 cup  reduced-sodium soy sauce
    2 tsp  chili garlic sauce, (or Sriracha will work fine too!)
    1 tsp  sesame oil
    1.5 tsp  granulated sugar
    2 tsp  ground ginger
    1 tsp  white pepper
    1.5 tsp  Kosher salt
    1 bunch (or about 5 strands)  scallions, sliced
16oz of Baby Bella (Crimini) mushrooms, sliced (you can also use Shiitake mushrooms, just remove the stems)
    16oz can  bamboo shoots, drained
    8-10oz bag  baby spinach
    8-14oz  firm or extra firm tofu, cut into small cubes
1/4 cup of cornstarch + 1/4 cup water, for a slurry
    2 large  eggs, whisked

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This recipe makes about 6-8 servings! You can halve the recipe OR just make it as is because this soup will be great the next few days in the fridge AND it freezes well for the future!
This is a vegetarian friendly dish (if you eat eggs. If not, you can omit and then it will be vegetarian AND vegan friendly!)
Want it with some shredded chicken instead of tofu? No problem! Add in 1 lb of chicken thighs or breasts before cooking and increase the cook time from 5 minutes to 9 minutes. Once you quick release, set the chicken aside, shred and add back to the pot after bubbling the cornstarch slurry and adding the egg!
Add ALL the ingredients to the Instant Pot with the spinach added last EXCEPT for the egg, tofu and cornstarch slurry (those three come later). The pot will be filled to the brim once the spinach is added, so give everything a very good stir and make sure the spinach is mixed in with the broth and everything else
Secure the lid, hit ?Manual? or ?Pressure Cook? High Pressure for 5 minutes (it will take about 10 minutes to come to pressure due to everything in this loaded pot!) Quick release when done
Once the lid is removed, hit ?Sauté? and Adjust so it?s on the ?More? or ?High? setting. Once it begins to bubble, add the cornstarch slurry, stir well for about 2 minutes and then turn the Instant Pot to ?Keep Warm?
Lastly, add in the tofu and stir followed by the egg mixture and stir for about a minute until egg ribbons form
Ladle into bowls and enjoy this INCREDIBLE soup!

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