3baby bok choywhite parts chopped, green leaves removed and set aside
salt and pepperto taste
Turn Instant pot on to saute’. Add oil and let it heat. Add carrots, shallots, garlic and ginger. Season with salt and pepper, if desired. Saute’ until tender and onions start to be translucent. Turn off Instant pot.
Add mushrooms and the white part of the bok choy. Toss with ingredients in pot until everything is lightly coated in oil.
Add chicken broth and frozen wontons.
Cover the pot and lock lid in place. Make sure it is in the ‘sealed’ position. Set manual pressure for 0 minutes (yes, zero!). When done, do a quick release of the pressure by carefully turning the knob to vent and allow steam to escape.
Add green bok choy leaves and stir gently to mix leaves in until lightly wilted.
Serve hot. Enjoy!
Serving size is about 2 cups and includes 3 potstickers.Weight Watchers Points (1 serving = 2 cups, including 3 potstickers)Purple plan: 3 pointsGreen plan: 3 pointsBlue plan: 3 pointsHave you made this recipe? Take a picture and share on Instagram or Facebook and tag @carrieelleblog!