Directions

1. Add chicken stock, Chinese rice wine, ham, sugar, ginger, orange zest, sea salt, fresh ground black pepper, scallions (white part), mushrooms, and carrots.
2. Close and lock lid, set pressure cooker to "soup", adjust time to 5 minutes, and press "start/stop".
3. When done, quick release and make sure all pressure is released before opening lid.
4. Carefully open lid and add cabbage, dumplings, and remaining scallions (green parts).
5. Close and lock lid and set pressure cooker to "soup", adjust time to 4 minutes, and press "start/stop".
6. When done, quick release and make sure all pressure is released before opening lid.
7. Carefully open lid and drizzle some soy sauce on top. Serve hot.