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Instant Pot Chicken Miso Soup

Instant Pot Chicken Miso Soup

Cost $15, save $10

Source: Recommended by CookPal

  • 35 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Base

    • 1 tablespoon grapeseed oil
    • 🥕 5 medium carrots, chopped
    • 2 medium leeks, diced
    • 5 ounces shiitake mushrooms, sliced
    • 🧅 1 onion, diced

  • Protein

    • 🍗 2 pounds skinless, boneless chicken thighs

  • Seasoning & Broth

    • 🧂 1 pinch salt and ground black pepper
    • 8 cups chicken broth
    • ½ 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

  • Vegetables

    • ½ head napa cabbage, torn into pieces
    • 1 head baby bok choy, cleaned and sliced

STEPS

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.

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 and then with the quick-release method.

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.

4

Stir in cabbage and bok choy; cook until softened.

NUTRIENTS

Per 1 serving

🔥

270

Calories

  • 24
    Protein
  • 17
    Carbs
  • 11
    Fats

💡 Use fresh vegetables for a more vibrant flavor.For a spicier soup, add more Sriracha sauce.Shredding chicken while slightly warm makes it easier to handle.