Instant Pot Spicy Dumpling Soup

½ cup chili oil, divided (see Jeff's Tips)

5-10 ounces sliced shiitake mushrooms (you can also use up to - pound of sliced white or baby bella mushrooms. See Jeff’s Tips if you don’t do mushrooms)

1 tablespoon ginger, minced or crushed (I use Squeeze Ginger)

¼ cup rice vinegar

6 cups vegetable broth (see Jeff's Tips)

¼ cup soy sauce (I use low-sodium), tamari or coconut aminos

1 teaspoon white pepper (optional)

1 (16-ounce) can bamboo shoots, drained (optional)

1 to 1 ½ pounds frozen wontons, dumplings (or "potstickers") with fillings your choice (you can find these in the frozen section at most markets, Asian markets or Costco - I like to use a mini size but any size will do. See Jeff's Tips)

8 to 10 ounces baby spinach

3 tablespoons cornstarch + 3 tablespoons cold water (See Jeff's Tips)

⅓ cup chili garlic sauce OR sriracha (both are usually in the same section of your market)

2 tablespoons sesame oil

2 tablespoons hoisin sauce

1 bunch scallions, sliced and divided

2 tablespoons sesame seeds (I used half black and half regular)

Directions at pressureluckcooking.com

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