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Instant Pot Chicken Miso Soup
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Prep Time:
35 minutes
Cook Time:
25 minutes
Total Time:
70 minutes
Instant Pot Chicken Miso Soup: Fresh ingredients, bold flavors of garlic, ginger, and miso paste create a tasty Japanese dish.
Ingredients:
  • 1 tablespoon grapeseed oil, or more to taste
  • 5 medium carrots, chopped
  • 2 medium leeks, diced
  • 5 ounces shiitake mushrooms, sliced
  • 1 onion, diced
  • 2 pounds skinless, boneless chicken thighs
  • 1 pinch salt and ground black pepper to taste
  • 8 cups chicken broth
  • 0.5 cup miso paste
  • 8 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 (2 inch) piece ginger root, grated
  • 1 dash Sriracha sauce, or to taste
  • 0.5 head napa cabbage, torn into pieces
  • 1 head baby bok choy, cleaned and sliced
Instructions:
  • Heat grapeseed oil in an electric pressure cooker. Add carrots, leeks, shiitake mushrooms, and onion; sauté until softened, about 5 minutes on the Sauté setting.
  • Season the chicken thighs with a pinch of salt and pepper, then place them in the pot. Add chicken broth. Close the lid and set to cook on the Soup setting for 7 minutes. Allow pressure to release naturally for 10 minutes as per manufacturer's instructions, then cover the vent with a dishtowel and use the quick-release method to release any remaining pressure.
  • Shred the chicken thighs using 2 forks and add them back to the pot along with miso paste, garlic, soy sauce, ginger, and Sriracha. Cook on the Sauté setting until the miso paste dissolves, around 5 minutes. Then, add cabbage and bok choy, cooking until softened, about 5 minutes.

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