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Instant Pot Chicken Miso Soup

4

0 min

Instant Pot Chicken Miso Soup

Instant Pot Chicken Miso Soup Photo 1

Time

0 min

Serving

8 persons

Calories

270

Rating

4.00★ (41)

Cuisine

Author: Victoria Buriak
This chicken miso soup is full of fresh ingredients and has the perfect blend of delicious savory flavors!

Ingredients

  • grapeseed oil: 1 Tbsp (to taste)
  • medium carrots: 5 piece (chopped)
  • medium leeks: 2 piece (diced)
  • ounces shiitake mushrooms: 5 piece (sliced)
  • onion: 1 piece (diced)
  • skinless, boneless chicken thighs: 2 pound
  • pinch salt and ground black pepper: 1 piece (to taste)
  • chicken broth: 8 cups
  • miso paste: 0.5 cup
  • garlic: 8 clove (minced)
  • soy sauce: 1 Tbsp
  • ginger root: 1 piece (2 inch piece, grated)
  • dash Sriracha sauce: 1 piece (to taste)
  • head napa cabbage, torn into pieces: 0.5 piece
  • head baby bok choy, cleaned and: 1 piece (sliced)

Metric Conversion

Stages of cooking

Instant Pot Chicken Miso Soup Photo 21
Instant Pot Chicken Miso Soup Photo 32
Instant Pot Chicken Miso Soup Photo 4 3
  1. Pour grapeseed oil into an electric pressure cooker (such as Instant Pot). Add carrots, leeks, shiitake mushrooms, and onion; cook and stir on the Sauté setting until softened, about 5 minutes.
    Instant Pot Chicken Miso Soup Photo 2
  2. Season chicken thighs with salt and pepper; add to the pot. Pour in chicken broth. Seal and cook on the Soup setting for 7 minutes. Release pressure naturally for 10 minutes according to the manufacturer's instructions. Cover the vent with a dishtowel and release remaining pressure with the quick-release method.
    Instant Pot Chicken Miso Soup Photo 3
  3. Remove chicken thighs and shred with 2 forks on a cutting board; return to the pot and add miso paste, garlic, soy sauce, ginger, and Sriracha. Cook and stir on the Sauté setting until miso paste dissolves, about 5 minutes. Stir in cabbage and bok choy; cook until softened, about 5 minutes. Trusted Brands
    Instant Pot Chicken Miso Soup Photo 4

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