Name: Chicken and Veggie Miso Soup (Instant Pot Version)
Prep time: 35 min
Cook time: 35 min
Yield: 8
Ingredients: Grapeseed oil, or more to taste - 1 tablespoon; Carrots, chopped - 5 medium; Leeks, diced - 2 medium; Shiitake mushrooms, sliced - 5 ounces; Onion, diced - 1; Skinless, boneless chicken thighs - 2 pounds; Salt and ground black pepper to taste - 1 pinch; Chicken broth - 8 cups; Miso paste - ½ cup; Garlic, minced - 8 cloves; Soy sauce - 1 tablespoon; Ginger root, grated - 1 (2 inch) piece; Sriracha sauce, or to taste - 1 dash; Napa cabbage, torn into pieces - ½ head; Baby bok choy, cleaned and sliced - 1 head

Chicken and Veggie Miso Soup (Instant Pot Version)

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Chicken and Veggie Miso Soup (Instant Pot Version)

1. Grapeseed oil, or more to taste - 1 tablespoon

2. Carrots, chopped - 5 medium

3. Leeks, diced - 2 medium

4. Shiitake mushrooms, sliced - 5 ounces

5. Onion, diced - 1

6. Skinless, boneless chicken thighs - 2 pounds

7. Salt and ground black pepper to taste - 1 pinch

8. Chicken broth - 8 cups

9. Miso paste - ½ cup

10. Garlic, minced - 8 cloves

11. Soy sauce - 1 tablespoon

12. Ginger root, grated - 1 (2 inch) piece

13. Sriracha sauce, or to taste - 1 dash

14. Napa cabbage, torn into pieces - ½ head

15. Baby bok choy, cleaned and sliced - 1 head

How to cook deliciously - Chicken and Veggie Miso Soup (Instant Pot Version)

1. Stage

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. Stage

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. Stage

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