Instant Pot Chicken Miso Soup
Hard Soup

Instant Pot Chicken Miso Soup

Total Time
57 min
28m prep · 29m cook
Servings
4 people
Rating
Difficulty
Hard
20 views

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

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 cups miso paste
  • 8 cloves garlic , minced
  • 1 tablespoon soy sauce
  • 1 piece ginger root , 2 inch
  • 1 dash Sriracha sauce , or to taste
  • 0.5 heads napa cabbage , torn into pieces
  • 1 head baby bok choy , cleaned and sliced

Instructions

  1. 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.

  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.

  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.

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Nutrition Facts

Per serving

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