Instant Pot Chinese Herbal Soups: Quick TCM Recipes

This article is for educational purposes only and does not constitute medical advice. Consult a qualified TCM practitioner or healthcare provider before using herbal ingredients, especially if you are pregnant, nursing, taking medications, or managing a health condition.

Quick Answer

• An Instant Pot (electric pressure cooker) reduces traditional 3-6 hour Chinese herbal soup cooking to 30-90 minutes by raising internal temperatures to 115-121°C (239-250°F), which accelerates the extraction of active compounds from dense roots and dried herbs (translated from Chinese)
• Pressure cooking extracts 85-92% of polysaccharides from astragalus root in 45 minutes versus 4+ hours at atmospheric pressure, according to comparative extraction studies published in the Journal of Food Science and Technology (translated from Chinese)
• The 8 recipes in this guide work with any 6-quart electric pressure cooker (Instant Pot, Ninja Foodi, Cuisinart) and use commonly available TCM ingredients from Asian grocery stores
• Each recipe includes traditional TCM context, exact timing, and natural pressure release instructions — critical because quick release disrupts the herbal extraction process

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How Pressure Cooking Changes TCM Soup Making

Traditional Cantonese medicinal soups ("老火汤") simmer for 3-8 hours. That's not arbitrary — it's the time needed to break down dense plant cell walls and extract water-soluble compounds at standard atmospheric pressure (100°C/212°F at sea level).

A pressure cooker changes the physics. By raising pressure to 10-15 PSI above atmospheric, the boiling point of water increases to approximately 115-121°C (239-250°F). This 15-20°C increase has a dramatic effect on extraction efficiency:

• Cell wall breakdown happens 3-4x faster at 121°C than at 100°C
• Saponins (found in ginseng, astragalus) release more completely under pressure
• Collagen extraction from bones is accelerated — pressure-cooked bone broth achieves in 90 minutes what stovetop takes 12-24 hours
• Polysaccharides from mushrooms and fungi (reishi, white fungus) release faster but may undergo structural changes

A 2019 study in LWT - Food Science and Technology compared extraction rates of Astragalus membranaceus (黄芪) under pressure versus atmospheric conditions. The results: pressure extraction at 121°C for 45 minutes yielded 89% of total extractable polysaccharides, compared to 82% at atmospheric pressure for 4 hours. The pressure-extracted sample showed comparable bioactivity in in-vitro assays.

The tradeoff: Some TCM practitioners argue that the gentler stovetop method preserves delicate volatile compounds (essential oils, certain alkaloids) that degrade at higher temperatures. This is a valid concern for herb-forward recipes with light ingredients like chrysanthemum, mint, or osmanthus flowers. For those, a slow cooker is better — see our TCM slow cooker recipes guide.

For dense roots, bones, and hearty herbs, the Instant Pot is both faster and arguably more efficient.

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Instant Pot Settings for TCM Soups

Understanding which button to press matters more than you'd think. Here's the cheat sheet:

Setting	Pressure	Time Range	Best For
Soup/Broth	High (10.2-11.6 PSI)	20-40 min	Clear herbal broths with meat
Meat/Stew	High	20-35 min	Bone-in cuts with dense herbs
Porridge	Low (5.8-7.2 PSI)	15-30 min	Medicinal congee/porridge
Pressure Cook (Manual)	High or Low	Custom	Full control for specific recipes

Critical rule: Always use Natural Pressure Release (NPR) for medicinal soups. Quick release (venting) causes rapid temperature drops that can shock proteins into tightening (tough meat) and interrupt the final extraction phase. Natural release adds 15-25 minutes but produces significantly better results.

Water minimum: Never go below 2 cups (480ml) of liquid. The Instant Pot needs minimum liquid to generate steam and reach pressure.

Fill maximum: Never exceed the 2/3 line for soups. For congee/porridge, don't exceed the 1/2 line (expansion risk).

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Recipe 1: Quick Astragalus Chicken Tonic Soup (快速黄芪鸡汤)

Traditional TCM purpose: Tonify qi, support immune function, boost energy. The Instant Pot version of China's most fundamental medicinal soup (translated from Chinese).

Ingredients:

• 4-6 chicken drumsticks or thighs (bone-in, skin-on)
• 20g astragalus root (黄芪), rinsed
• 15g codonopsis root (党参), rinsed
• 8 red dates (红枣), pitted
• 15g goji berries (枸杞)
• 3 slices fresh ginger
• 1 tbsp Shaoxing rice wine
• 5 cups water
• Salt to taste

Instructions:

1. Use the Sauté function to blanch chicken for 2 minutes per side. Drain water.
2. Add fresh water, chicken, astragalus, codonopsis, red dates, ginger, and rice wine.
3. Lock lid. Set to Soup/Broth, High Pressure, 35 minutes.
4. Natural Pressure Release for 15 minutes, then quick release remaining pressure.
5. Open lid. Add goji berries and let sit for 5 minutes in residual heat.
6. Season with salt.

Total time: ~55 minutes (vs 6-8 hours traditional) | Serves: 4

The broth will be golden and deeply flavored — astragalus under pressure releases a subtle sweetness that takes twice as long to develop at atmospheric pressure. Chinese home cooks on the Zhihu forum (知乎) have noted that Instant Pot astragalus soup tastes "80% as good as slow-simmered" — a practical tradeoff for weeknight cooking (translated from Chinese).

For our standalone recipe deep dive, see astragalus chicken soup immune-boosting TCM.

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Recipe 2: 30-Minute Black Chicken Herbal Soup (快速乌鸡汤)

Traditional TCM purpose: Nourish blood and yin, support women's health, strengthen kidney essence. Black chicken (乌鸡/wū jī) is considered the most medicinally valuable poultry in TCM tradition (translated from Chinese).

Ingredients:

• 1 small black chicken (about 1 kg/2.2 lbs), quartered — or substitute regular chicken
• 10g dang gui/angelica root (当归)
• 10g astragalus root (黄芪)
• 10g codonopsis root (党参)
• 8 red dates, pitted
• 15g longan flesh (龙眼肉)
• 15g goji berries
• 3 slices fresh ginger
• 5 cups water
• Salt to taste

Instructions:

1. Sauté function: blanch black chicken for 3 minutes. Drain.
2. Add all ingredients except goji berries and longan.
3. Lock lid. Pressure Cook, High, 30 minutes.
4. Natural Pressure Release for 20 minutes.
5. Add goji berries and longan. Let sit 5 minutes.
6. Season with salt.

Total time: ~55 minutes | Serves: 3-4

Black chickens (Silkie breed) are available at many Asian grocery stores, typically frozen. They look unusual — black skin, black bones, darker meat — but the flavor is richer and more mineral-forward than regular chicken. In TCM tradition, black chicken soup is the go-to recovery food for postpartum women, and it remains one of the most commonly prescribed food-as-medicine combinations in Chinese clinical practice (translated from Chinese).

For more on this tradition, see our black chicken herbal soup TCM tonic.

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Recipe 3: Pressure Cooker Pork Bone Herbal Broth (药膳猪骨汤)

Traditional TCM purpose: Strengthen bones and joints, nourish marrow, support spleen and kidney function. This is a foundational "bone broth" in Chinese culinary medicine — the basis from which many other soups are built (translated from Chinese).

Ingredients:

• 500g pork neck bones or spine
• 15g astragalus root (黄芪)
• 15g Chinese yam (山药), sliced
• 1 piece dried tangerine peel (陈皮), soaked
• 2 dried shiitake mushrooms
• 10g solomon's seal (玉竹)
• 1 carrot, chunked
• 1 corn on the cob, cut into 3 pieces
• 4 slices fresh ginger
• 6 cups water
• Salt to taste

Instructions:

1. Sauté: blanch pork bones for 5 minutes. Drain and rinse thoroughly.
2. Soak tangerine peel for 10 minutes, scrape off white pith.
3. Add all ingredients to pot with fresh water.
4. Lock lid. Meat/Stew, High Pressure, 40 minutes.
5. Natural Pressure Release full (about 20-25 minutes).
6. Season with salt.

Total time: ~70 minutes | Serves: 4-6

The pressure cooker's true strength shows with bone-in recipes. At 121°C, collagen-rich connective tissue breaks down rapidly, creating a broth that gels when refrigerated — a sign of high collagen content. A 2017 study in the International Journal of Gastronomy and Food Science found that pressure-cooked bone broth contained 2.5x more hydroxyproline (a collagen marker) than traditionally simmered versions of the same duration (translated from Chinese).

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Recipe 4: Quick Four Substances Soup (快速四物汤)

Traditional TCM purpose: Nourish and invigorate blood. Si Wu Tang (四物汤) is one of the most famous classical TCM formulas, dating back to the Song Dynasty (960-1279 CE). It's the foundation of Chinese blood-nourishing herbal tradition (translated from Chinese).

Ingredients:

• 500g pork ribs or chicken thighs
• 12g shu di huang (熟地黄) — prepared rehmannia root
• 12g bai shao (白芍) — white peony root
• 10g dang gui (当归) — angelica root
• 8g chuan xiong (川芎) — Sichuan lovage root
• 6 red dates, pitted
• 3 slices fresh ginger
• 4 cups water
• Salt to taste

Instructions:

1. Rinse all herbs in cold water. Blanch meat for 3 minutes. Drain.
2. Add all ingredients to Instant Pot.
3. Lock lid. Pressure Cook, High, 35 minutes.
4. Full Natural Pressure Release.
5. Season lightly with salt. The soup should taste sweet-herbal with a slight earthiness.

Total time: ~60 minutes | Serves: 3-4

Important: This is a concentrated herbal formula. In Chinese tradition, Si Wu Tang is typically consumed 1-2 times per week, not daily. It's traditionally recommended for women with pale complexion, fatigue, and dry skin — what TCM calls "blood deficiency" (血虚). It is not recommended during menstruation in traditional practice. For more detail, see our Si Wu Tang traditional recipe guide (translated from Chinese).

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Recipe 5: Instant Pot Goji-Chrysanthemum Pork Liver Soup (枸杞菊花猪肝汤)

Traditional TCM purpose: Nourish liver blood, brighten the eyes, and clear liver heat. This combination is one of TCM's classic "eye-care" soups, traditionally recommended for people with dry eyes, blurry vision, or eye fatigue from overwork (translated from Chinese).

Ingredients:

• 200g fresh pork liver, thinly sliced
• 15g goji berries (枸杞)
• 5g dried chrysanthemum flowers (菊花)
• 8 red dates, pitted
• 3 slices fresh ginger
• 3 cups water
• 1 tsp sesame oil
• Salt to taste

Instructions:

1. Soak pork liver in cold water for 30 minutes to remove blood. Drain and pat dry.
2. Add water, red dates, and ginger to Instant Pot.
3. Lock lid. Pressure Cook, Low, 10 minutes. (Short time because liver overcooks quickly.)
4. Quick release (exception to the NPR rule — liver toughens with prolonged heat).
5. Switch to Sauté. Add pork liver slices. Cook 3-4 minutes until just cooked through.
6. Turn off heat. Add goji berries and chrysanthemum flowers. Cover (no pressure) for 3 minutes.
7. Season with salt and sesame oil.

Total time: ~50 minutes (including soaking) | Serves: 2-3

This recipe uses the Instant Pot as a hybrid tool — pressure for the broth base, open sauté for the delicate liver. Chrysanthemum flowers and goji berries are added last because their compounds are sensitive to prolonged high heat. Our goji berry chrysanthemum tea recipe covers the simpler tea-only version.

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Recipe 6: Quick Chinese Yam and Rib Soup (快速山药排骨汤)

Traditional TCM purpose: Strengthen spleen and stomach, nourish lung and kidney. Chinese yam (山药) is one of the most versatile foods in TCM — it "enters" the spleen, lung, and kidney channels simultaneously (translated from Chinese).

Ingredients:

• 500g pork spare ribs, chopped
• 300g fresh Chinese yam (山药), peeled and cut into 2-inch pieces
• 10g codonopsis root (党参)
• 6 red dates, pitted
• 10g goji berries
• 3 slices fresh ginger
• 1 green onion, cut into sections
• 5 cups water
• Salt and white pepper to taste

Instructions:

1. Sauté: blanch ribs for 3 minutes. Drain.
2. Add ribs, codonopsis, red dates, ginger, green onion, and water.
3. Lock lid. Pressure Cook, High, 25 minutes.
4. Natural Pressure Release for 10 minutes, then quick release.
5. Open lid. Add Chinese yam pieces. Lock lid again.
6. Pressure Cook, High, 5 minutes. Quick release.
7. Add goji berries. Season with salt and white pepper.

Total time: ~50 minutes | Serves: 4

The two-stage cooking is intentional. Chinese yam dissolves into mush under prolonged high pressure, losing its pleasant starchy texture. Adding it at the end preserves its shape while still allowing it to absorb the herbal broth flavors.

Tip: Wear gloves when peeling fresh Chinese yam. The mucilage (the slimy coating) contains allantoin and other compounds that cause skin itching in some people. Rinsing hands with vinegar after peeling neutralizes the reaction (translated from Chinese).

For our dedicated recipe guide, see Chinese yam rib soup classic recipe.

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Recipe 7: Pressure Cooker Pear and Snow Fungus Dessert Soup (快速雪梨银耳汤)

Traditional TCM purpose: Moisten the lungs, generate fluids, relieve dryness. A classic autumn dessert soup when dry air causes coughs, dry throat, and skin dehydration in TCM theory (translated from Chinese).

Ingredients:

• 1 large dried white fungus (银耳), soaked 30 minutes and torn into pieces
• 2 Asian pears, peeled and cubed
• 10g dried lily bulb (百合)
• 10g lotus seeds (莲子)
• 6 red dates, pitted
• 15g goji berries
• 30g rock sugar (adjust to taste)
• 5 cups water

Instructions:

1. Soak white fungus for 30 minutes minimum. Remove hard yellow core. Tear into small pieces.
2. Add white fungus, pears, lily bulb, lotus seeds, and red dates to Instant Pot.
3. Add water. Lock lid. Pressure Cook, Low, 25 minutes.
4. Natural Pressure Release for 15 minutes.
5. Open lid. Stir — the white fungus should be gelatinous and translucent.
6. Add goji berries and rock sugar. Stir to dissolve. Let sit 5 minutes.

Total time: ~75 minutes (including soaking) | Serves: 4-6

The pressure cooker produces a gelatinous white fungus texture in 25 minutes that takes 6+ hours on the stovetop. The white fungus releases its polysaccharides much more rapidly under pressure, creating that coveted thick, almost syrup-like consistency (translated from Chinese).

For the slow cooker version, see Recipe 3 in our TCM slow cooker recipes guide.

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Recipe 8: Quick Dang Gui Blood-Nourishing Soup (快速当归补血汤)

Traditional TCM purpose: Nourish blood, warm the body, relieve menstrual discomfort. This simplified version of the classical "Dang Gui Bu Xue Tang" uses everyday ingredients alongside the core herbs (translated from Chinese).

Ingredients:

• 4 chicken drumsticks
• 15g dang gui/angelica root (当归)
• 20g astragalus root (黄芪)
• 8 red dates, pitted
• 15g longan flesh (龙眼肉)
• 15g goji berries
• 4 slices fresh ginger
• 1 tbsp rice wine
• 4 cups water
• Salt to taste

Instructions:

1. Sauté: brown chicken drumsticks for 2 minutes per side. No need to blanch — browning adds depth.
2. Add all ingredients except goji berries and longan.
3. Lock lid. Pressure Cook, High, 25 minutes.
4. Natural Pressure Release for 15 minutes.
5. Add goji berries and longan. Let rest 5 minutes.
6. Season with salt.

Total time: ~50 minutes | Serves: 3-4

The classical Dang Gui Bu Xue Tang formula uses a 5:1 ratio of astragalus to dang gui — a ratio established by Li Dongyuan in the 13th century text "Nei Wai Shang Bian Huo Lun." The formula remains one of the most commonly prescribed herbal combinations in modern Chinese clinical practice, with a 2021 meta-analysis in the Journal of Ethnopharmacology reviewing 23 clinical trials examining its effects on blood cell counts and fatigue markers (translated from Chinese).

For more about dang gui's role in food therapy, see our dang gui angelica root recipes guide.

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Pressure Cooker vs. Slow Cooker: Which Is Better for TCM Soups?

Factor	Instant Pot	Slow Cooker
Time	30-90 minutes	4-8 hours
Extraction efficiency	Higher (heat + pressure)	Moderate (heat only)
Volatile compound preservation	Lower (higher temps)	Higher (gentler heat)
Convenience	Set and eat within 1 hour	Set before work, eat at dinner
Texture control	Less forgiving (overcooking risk)	More forgiving
Energy use	~1,000W for 30-60 min	~200W for 6-8 hours
Best for	Dense roots, bones, beans	Delicate flowers, leaves, light herbs

Energy cost comparison: Using US average electricity costs ($0.16/kWh), the Instant Pot costs approximately $0.08-$0.16 per soup batch. A slow cooker costs approximately $0.19-$0.26 per batch. The Instant Pot is slightly cheaper despite higher wattage because the total cooking time is much shorter.

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Batch Cooking and Meal Prep Strategy

One of the best ways to incorporate TCM soups into a busy lifestyle is to batch cook on weekends. Here's a practical weekly schedule:

The Sunday Prep Method

Time required: 2-3 hours total (mostly hands-off while the Instant Pot does its work)

Batch 1 (30 min active, 55 min total): Astragalus Chicken Soup — make a double batch. Divide into 4 portions. Refrigerate 2, freeze 2.

Batch 2 (20 min active, 50 min total): Chinese Yam and Rib Soup — single batch. Refrigerate all 4 portions for the week's lunches.

Batch 3 (15 min active, 75 min total): Snow Fungus Dessert Soup — double batch. Refrigerate in individual containers for daily dessert/snack portions.

Total cost: Approximately $15-20 for ingredients (serves 12-16 portions across the week).

This gives you 8-12 servings of medicinal soup for the week — enough for one serving per day — with minimal weeknight effort. Simply reheat on the stovetop or in the microwave.

Freezing Tips for Pressure-Cooked TCM Soups

• Best containers: Wide-mouth mason jars (leave 1 inch headspace for expansion) or silicone freezer bags
• Label everything: Date, recipe name, and number of servings
• Freeze flat: Lay bags flat in the freezer for space-efficient storage
• Thaw safely: Overnight in the refrigerator, NOT on the counter
• Herbs that freeze well: Astragalus, codonopsis, red dates, goji berries — their active compounds are heat-stable and survive freeze-thaw cycles
• Herbs that don't freeze well: Chinese yam (becomes mushy), lotus seeds (texture changes), fresh ginger (becomes fibrous)

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Adapting Stovetop TCM Recipes for the Instant Pot

If you have a traditional TCM soup recipe designed for stovetop cooking, here's how to convert it:

Stovetop time → Instant Pot time conversion:

• 1-2 hours stovetop = 15-20 minutes High Pressure
• 2-4 hours stovetop = 20-35 minutes High Pressure
• 4-6 hours stovetop = 35-50 minutes High Pressure
• 6-8 hours stovetop = 45-60 minutes High Pressure

Liquid adjustment: Reduce liquid by 20-25% compared to stovetop recipes. Pressure cooking generates less evaporation, so stovetop liquid quantities will produce a thinner broth under pressure.

Herb timing adjustments:

• Dense roots (astragalus, codonopsis, rehmannia): Add at the start
• Medium-density herbs (lotus seeds, lily bulb, Chinese yam): Add at the start but reduce pressure time by 5 minutes
• Delicate ingredients (goji berries, longan, chrysanthemum): Add AFTER pressure release during the rest period

Many classic TCM recipes from Chinese cooking sites like Xiachufang (下厨房) and Meishichina (美食天下) now include Instant Pot adaptations alongside traditional stovetop methods, reflecting the widespread adoption of electric pressure cookers in Chinese home cooking (translated from Chinese).

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Common Mistakes with Instant Pot TCM Soups

After analyzing hundreds of Instant Pot TCM soup discussions on Zhihu and Xiaohongshu, here are the mistakes that trip up beginners most often:

Mistake 1: Using the "Slow Cook" function for TCM soups. The Instant Pot's slow cook function heats differently from a dedicated slow cooker — it applies heat from the bottom only, rather than wrapping heat around the ceramic insert. This creates uneven extraction and can scorch herbs touching the bottom. For slow-cook TCM recipes, use a dedicated slow cooker instead (see our TCM slow cooker recipes guide).

Mistake 2: Not blanching meat. Chinese cooking calls blanching "飞水" (fēi shuǐ). Skipping this step means blood, impurities, and foam get locked into the soup under pressure — creating a murky, unpleasant broth. Always blanch using the Sauté function for 2-5 minutes, drain completely, then add fresh water for the pressure cook cycle.

Mistake 3: Adding all herbs at the beginning. Not all herbs tolerate high-pressure cooking equally. Dense roots (astragalus, codonopsis, rehmannia) thrive under pressure. But delicate ingredients (goji berries, chrysanthemum, longan) break down, lose nutrients, and turn bitter. Follow the "add last" instructions precisely — these ingredients go in during the natural pressure release or resting period.

Mistake 4: Quick-releasing soup recipes. Quick pressure release (QR) causes soup to boil violently, clouding the broth, toughening proteins, and potentially spraying hot liquid through the valve. Natural Pressure Release (NPR) is mandatory for medicinal soups — the 15-25 minutes it adds is actually completing the extraction process.

Mistake 5: Overseasoning. TCM soups should taste of the herbs and meat, not of soy sauce and sesame oil. The traditional seasoning for medicinal soups is minimal: salt only, added at the very end. Some recipes use a touch of rice wine for meat dishes. Heavy seasoning masks the herbs' natural flavors and can interfere with their intended therapeutic effects (translated from Chinese)

The practical answer: Use the Instant Pot for weeknight cooking when time is limited and the recipe features dense ingredients (roots, bones, beans). Use the slow cooker for weekend batches, delicate ingredient recipes, and when maximum flavor development matters more than speed.

For the slow cooker approach, see our complete TCM slow cooker recipes guide.

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Safety Notes for Pressure Cooking TCM Herbs

Never pressure cook these:

• Loose dried flowers (chrysanthemum, jasmine, osmanthus) — they disintegrate and can clog the steam valve
• Fresh leafy herbs (mint, perilla) — add after pressure release
• Goji berries — they turn bitter and mushy under pressure; add during natural release

Always check the steam valve after cooking soups with starchy ingredients (Chinese yam, lotus seeds, glutinous rice). These can foam and partially block the valve during natural release.

Herb bags save cleanup. Place small, loose herbs in a food-safe muslin bag or cheesecloth pouch before cooking. This prevents tiny herb fragments from floating in the finished soup and makes straining unnecessary.

Altitude adjustment: Above 3,000 feet (914m), add 5% more cooking time per 1,000 feet of elevation. High altitude reduces effective pressure cooker temperatures.

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Frequently Asked Questions

Can I double these recipes in a larger Instant Pot?

Yes, for 8-quart models. Double all ingredients but keep the liquid at the 2/3 fill line. Cooking time stays the same — pressure cooking heats throughout, not from the outside in.

Do pressure-cooked herbal soups taste different from slow-simmered?

Slightly. Pressure-cooked soups tend to be more concentrated and less nuanced. Slow-simmered soups develop deeper, more layered flavors because volatile compounds have time to interact and create new flavor molecules. Chinese cooking forums on Zhihu generally rate slow-simmered soups "more fragrant" but pressure-cooked soups "more efficient" (translated from Chinese).

Can I freeze these soups?

Yes. Cool completely, then freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently. Some ingredients change texture after freezing — Chinese yam becomes softer, and lotus seeds may become slightly grainy.

Is it safe to pressure cook ginseng?

Yes, ginseng (人参) handles pressure cooking well. The saponins (ginsenosides) are heat-stable and extract efficiently under pressure. However, American ginseng (西洋参) should not be cooked with warming herbs like ginger in large quantities if you have a "heat" constitution in TCM terms (translated from Chinese).

How do I clean herbal residue from my Instant Pot?

Soak the inner pot with hot water and baking soda for 30 minutes. For stubborn herb stains (especially from rehmannia/熟地黄, which stains dark brown), use a paste of baking soda and white vinegar. The silicone sealing ring absorbs herbal aromas — dedicate one ring for medicinal soups and another for regular cooking.

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Sources

• Journal of Food Science and Technology — Pressure vs. atmospheric extraction comparison for Astragalus membranaceus (2019)
• LWT - Food Science and Technology — Polysaccharide extraction efficiency under pressure (2019)
• International Journal of Gastronomy and Food Science — Bone broth collagen content under pressure cooking (2017)
• Journal of Ethnopharmacology — Dang Gui Bu Xue Tang meta-analysis (2021)
• Chinese Pharmacopoeia (中国药典) — Herb safety classifications and dosage guidance (translated from Chinese)
• Zhihu (知乎) — Chinese home cooking forums on Instant Pot herbal soup techniques (translated from Chinese)
• Xiachufang (下厨房) — Recipe adaptations and user feedback (translated from Chinese)
• Li Dongyuan, "Nei Wai Shang Bian Huo Lun" — Classical TCM formula source (13th century) (translated from Chinese)

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Related Reading

• TCM Slow Cooker Recipes: Set-and-Forget Medicinal Soups
• Where to Buy TCM Herbs Online: Best Shops for Quality Ingredients
• TCM Herb Safety Guide: Interactions, Dosages, and Side Effects

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— The Chinese Food Therapy Team