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 , 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.

Nutrition per serving